One-Pan Greek Lemon Chicken with Potatoes and Olives
Juicy chicken thighs roasted with baby potatoes, Kalamata olives, and a bright lemon-oregano marinade for an effortless Mediterranean meal. This greek-inspired sheet pan (mediterranean) ready in about 55 minutes pairs bone-in, skin-on chicken thighs, pounds baby potatoes, halved, Kalamata olives, pitted for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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.
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 1.5 pounds baby potatoes, halved
- 1 cup Kalamata olives, pitted
- 1/4 cup lemon juice
- 3 tbsp olive oil
- 2 tsp dried oregano
- 4 cloves minced garlic
- 1 1/2 tsp salt
- 1 tsp black pepper
- 2 tbsp fresh parsley, chopped
Instructions
- Step 1: Preheat oven to 425°F. In a large bowl, whisk together 1/4 cup lemon juice, 3 tbsp olive oil, 2 tsp dried oregano, 4 cloves minced garlic, 1 1/2 tsp salt, and 1 tsp black pepper until well combined.
- Step 2: Add 6 chicken thighs and 1.5 pounds halved baby potatoes to the bowl; toss thoroughly to coat everything evenly in the lemon-oregano marinade.
- Step 3: Arrange the chicken and potatoes in a single layer on a large rimmed baking sheet. Scatter 1 cup pitted Kalamata olives around the chicken and potatoes.
- Step 4: Roast in the preheated oven for 35-40 minutes, turning potatoes halfway through, until chicken is golden and cooked through (internal temperature 165°F) and potatoes are tender.
- Step 5: Remove from oven, sprinkle 2 tbsp chopped fresh parsley over the dish, and serve warm.
Frequently asked questions
How long does One-Pan Greek Lemon Chicken with Potatoes and Olives take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pan Greek Lemon Chicken with Potatoes and Olives?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pounds baby potatoes, halved from drying out.
Can I substitute ingredients in One-Pan Greek Lemon Chicken with Potatoes and Olives?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pan Greek Lemon Chicken with Potatoes and Olives for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with One-Pan Greek Lemon Chicken with Potatoes and Olives?
Greek sheet pan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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