Sheet Pan Greek-Inspired Lemon Chicken with 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.

Roasted chicken thighs with lemon, oregano, Kalamata olives, and golden potatoes on one sheet pan for an easy Mediterranean dinner. This Mediterranean-inspired chicken recipe, ready in about 55 minutes, pairs bone-in, skin-on chicken thighs, baby potatoes, extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, 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: 40 min Serves 6 Mediterranean cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). In a large bowl, toss 1.5 lbs halved baby potatoes with 2 tbsp extra virgin olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
  2. Step 2: Arrange the potatoes on a large rimmed baking sheet in a single layer. Place 6 bone-in, skin-on chicken thighs on top of the potatoes.
  3. Step 3: In a small bowl, whisk together 2 tbsp olive oil, 3 tbsp freshly squeezed lemon juice, 1 tsp lemon zest, 2 tsp dried oregano, 5 minced garlic cloves, 1/2 tsp salt, and 1/4 tsp black pepper. Drizzle this mixture evenly over the chicken and potatoes.
  4. Step 4: Scatter 1 cup pitted Kalamata olives around the pan. Roast in the oven for 35-40 minutes until the chicken skin is crispy and the internal temperature reaches 165°F, and potatoes are tender.
  5. Step 5: Remove from oven and sprinkle 2 tbsp chopped fresh parsley over the dish before serving warm.

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