Greek Sheet Pan Chicken with Lemon, Olives, and Potatoes

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant Greek-inspired sheet pan dinner featuring lemony roasted chicken thighs, crispy potatoes, and briny Kalamata olives, perfect for a Mediterranean weeknight meal. This Mediterranean-inspired sheet-pan recipe, ready in about 60 minutes, pairs bone-in chicken thighs, baby Yukon gold potatoes, Kalamata olives for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 45 min Serves 4 Mediterranean cuisine 480 cal/serving
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Ingredients

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

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Instructions

  1. Step 1: Preheat oven to 425°F. In a large bowl, toss 1.5 lbs halved baby Yukon gold potatoes with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper.
  2. Step 2: Spread potatoes evenly on a large sheet pan and roast for 20 minutes until they begin to turn golden and tender.
  3. Step 3: Meanwhile, in the bowl, combine 6 bone-in chicken thighs with 2 tbsp olive oil, 4 minced garlic cloves, 2 tsp dried oregano, 1/2 tsp salt, 1/2 tsp black pepper, and juice from half the lemon. Toss well to coat.
  4. Step 4: After the potatoes have roasted 20 minutes, arrange the chicken thighs on the sheet pan among the potatoes. Scatter 1/2 cup pitted Kalamata olives and 1 large lemon thin slices over everything.
  5. Step 5: Roast for an additional 25 minutes until chicken is cooked through and skin is crispy.
  6. Step 6: Remove from oven, sprinkle 2 tbsp chopped fresh parsley over the dish, and serve warm.

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