William and I discovered a tiny Greek restaurant in Casablanca’s Maarif neighborhood that served the most incredible lemon chicken with potatoes and olives. Every Thursday night, we’d splurge on their one pan Greek chicken – crispy-skinned chicken thighs roasted with lemony potatoes, briny olives, and herbs that made the entire restaurant smell like a Mediterranean dream. At 250 dirhams ($25) per serving, it was our weekly treat until William looked at the receipt one night and said, “We’re spending 1,000 dirhams a month on chicken and potatoes. I bet we could make this ourselves.”
Why You’ll Love This One Pan Greek Chicken
This one pan Greek chicken and rice solves that eternal weeknight problem of wanting something deeply flavorful and impressive without spending an hour in the kitchen or dirtying multiple pots and pans. Most impressive dinners need multiple steps, precise timing, or complicated techniques. This One Pan Greek Chicken thighs recipe is literally arranging chicken and vegetables on a One Pan Greek Chicken, pouring lemon-herb marinade over everything, and roasting. William can make this after his worst work days when even microwaving feels like too much effort, and it still turns out restaurant-quality. If someone who once burnt water can make impressive Greek food, literally anyone can.
Here’s what makes this lemon oregano chicken absolutely genius – everything cooks together on one sheet pan, which means the chicken fat drips onto the potatoes and vegetables, making them incredibly flavorful while the lemon and herbs keep everything bright instead of greasy. The chicken skin crisps up beautifully in the oven while the meat stays juicy, and the potatoes absorb all those Mediterranean flavors – garlic, lemon, oregano, olive oil. William’s mother who “doesn’t like chicken thighs” because she thinks they’re too fatty had two servings and admitted dark meat is better when it’s roasted properly and the fat isn’t sitting in a pool.
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Ingredients You Need for One Pan Greek Chicken
For the Chicken:
- 6-8 bone-in, skin-on chicken thighs
- 2 lbs baby potatoes or Yukon gold potatoes, halved
- 1 red onion, cut into wedges
- 1 red bell pepper, cut into chunks
- 1 cup cherry tomatoes
- ½ cup pitted Kalamata olives
- ¼ cup crumbled feta cheese
For the Greek Marinade:
- ⅓ cup olive oil
- ¼ cup fresh lemon juice
- Zest of 1 lemon
- 6 cloves garlic, minced
- 2 tablespoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes
Optional Add-Ins:
- Fresh spinach or arugula
- Artichoke hearts
- Sun-dried tomatoes
- Fresh dill or parsley for garnish
- Lemon wedges for serving
For Serving:
- Rice or couscous
- Tzatziki sauce
- Pita bread or crusty bread
- Greek salad
See recipe card for quantities.
How to Make One Pan Greek Chicken Step by Step
Make Your Marinade and Prep Chicken:
In a small bowl, whisk together olive oil, lemon juice and zest, garlic, oregano, thyme, salt, pepper, and red pepper flakes until well combined. Pat the chicken thighs completely dry, then toss them with half of the marinade, making sure to get some under the skin. Let the chicken marinate for at least 15 minutes, or up to a few hours or overnight for deeper flavor, while reserving the remaining marinade for the vegetables.
Prep Your Vegetables:
Preheat the oven to 425°F for crispy chicken and caramelized vegetables. Cut baby potatoes in halves or quarters (about 1-inch pieces), red onion into thick wedges, and bell pepper into large chunks. Have cherry tomatoes and olives ready. In a large bowl, toss all the vegetables with the remaining marinade until well coated, adding a bit more olive oil if needed. Properly seasoned and marinated, the vegetables will be just as flavorful as the chicken.
Arrange on Sheet Pan:
Line a large rimmed baking sheet with parchment or foil for easy cleanup. Spread the marinated vegetables in an even layer, leaving space between pieces so they roast rather than steam. Nestle the chicken thighs skin-side up among the vegetables, making sure nothing is stacked. Pour any remaining marinade over everything the pan should look glistening and abundant, as this liquid will reduce during roasting into a flavorful sauce.
Roast Until Golden and Crispy:
Place the sheet pan in the preheated 425°F oven on the center rack. Roast for about 35 minutes, checking at 30, until the chicken reaches 165°F, the skin is golden and crispy, and the potatoes are tender with caramelized edges. If the chicken is cooked through but the skin isn’t crispy enough, broil for 2-3 minutes while watching carefully. The high heat ensures perfectly roasted chicken and vegetables, with charred, flavorful edges and an irresistible aroma filling the kitchen.
Finish and Serve:
Remove the pan from the oven and let the chicken rest for 5 minutes so the juices redistribute, while the vegetables continue to absorb flavor. Scatter fresh spinach or arugula over the hot pan to wilt, then sprinkle with crumbled feta and garnish with dill or parsley and lemon wedges. Serve family-style or individually, with a chicken thigh, vegetables, and pan sauce on each plate. The dish combines crispy-skinned chicken, tender lemony potatoes, roasted peppers and onions, briny olives, and creamy feta, with optional tzatziki and crusty bread for soaking up every drop of the flavorful sauce.
Smart Swaps for Your One Pan Greek Chicken
Protein Options:
- Chicken breasts → Chicken thighs (reduce cooking time to 25-30 minutes)
- Bone-in chicken legs → Thighs (increase time by 5-10 minutes)
- Boneless thighs → Bone-in (reduce time by 10 minutes)
- Salmon or cod → Chicken (reduce time to 15-20 minutes)
Potato Alternatives:
- Sweet potatoes → Regular potatoes (different flavor, works well)
- Cauliflower florets → Potatoes (low-carb option)
- Butternut squash → Potatoes (sweeter, seasonal)
Vegetable Swaps:
- Zucchini → Bell peppers (add last 15 minutes, cooks faster)
- Green beans → Other vegetables (add last 20 minutes)
- Eggplant → Peppers (very Greek, works beautifully)
- Asparagus → Other vegetables (add last 15 minutes)
Herb Variations:
- Fresh thyme → Dried (use fresh sprigs)
- Fresh oregano → Dried (use 2 tablespoons fresh per 2 teaspoon dried)
- Italian seasoning → Oregano (different but works)
One Pan Greek Chicken Variations
One Pan Greek Chicken and Potatoes:
- Skip other vegetables, double potatoes
- More potatoes = more crispy edges
- William’s simple weeknight version
- Classic Greek taverna style
Greek Chicken Tray Bake with Feta:
- Double the feta, add halfway through
- Extra briny olives
- More Mediterranean diet focus
- Lighter, tangier
Olive and Mango One Pan Greek Chicken:
- Add fresh mango chunks last 10 minutes
- Sweet-savory contrast
- Tropical twist on Greek flavors
- Unexpected but delicious
Easy Lemon Chicken and Rice:
- Add rice and broth directly to pan
- Everything cooks together
- True one-pan meal
- No side dish needed
Equipment For One Pan Greek Chicken
- Large rimmed baking sheet (18×13 inches)
- Sharp knife for cutting vegetables
- Large mixing bowl
- Whisk for marinade
- Instant-read thermometer
Storing Your One Pan Greek Chicken
Refrigerator Storage (4-5 days):
- Store in airtight containers
- Keep chicken and vegetables together
- Reheat in oven at 350°F for 15 minutes
- Or microwave 2-3 minutes per portion
Freezer Storage (3 months):
- Freeze in portions with vegetables
- Thaw overnight in fridge
- Reheat thoroughly before eating
- Best with potatoes, not delicate vegetables
Meal Prep Strategy:
- Make double batch on Sunday
- Portion into 4-6 containers
- Lunch ready all week
- William’s favorite meal prep
Reheating Tips:
- Broil 1-2 minutes to re-crisp skin
- Oven reheating maintains crispiness
- Microwave is faster but softer
- Add splash of water or broth when reheating
Auntie’s Little-Known Secret That Transformed My Kitchen
My aunt pulled me aside at a family gathering and whispered, “Can I tell you something that will change how you make roasted chicken?” I was skeptical – Auntie Sophia has dramatic opinions about everything from weather forecasts to the best time to grocery shop. But when she leaned in close and said, “Always start your chicken at room temperature, never straight from the fridge. It cooks more evenly and the skin crisps better,” I realized she’d been holding onto gold. That one tip from my auntie’s kitchen transformed how I make this one pan Greek chicken forever.
I tried it the next week, taking my marinated chicken out of the fridge 30 minutes before roasting to let it come to room temperature. The difference was remarkable. The chicken cooked more evenly – no more undercooked near the bone with overcooked edges. The skin crisped faster and more uniformly because the meat wasn’t cold and fighting against the heat. William took one bite and immediately noticed the chicken was more tender but couldn’t identify why. When I told him it was Auntie Sophia’s room temperature trick, he was amazed that such a simple timing change made such a big difference.
Top Tip
- The absolute game-changer for perfect one pan Greek chicken is using bone-in, skin-on chicken thighs instead of chicken breasts, and making sure that skin is completely dry before it goes into the oven. This is the single factor that determines whether you get restaurant-quality crispy, golden skin or sad, rubbery, pale chicken that looks boiled instead of roasted. William used to rinse his chicken and throw it directly on the pan while still wet, wondering why his chicken skin was always flabby and disappointing instead of crackly and delicious like at restaurants.
- The moisture on the surface creates steam in the oven, which prevents browning and crisping. Now he pats every single piece of chicken completely dry with paper towels – like aggressively dry, using multiple paper towels per piece until they come away without any moisture. The difference is dramatic: dry chicken roasts and crisps, creating that golden, crackly skin that shatters when you bite into it, while wet chicken steams and stays pale and rubbery no matter how long you cook it.
- Here’s the practical technique that transformed William’s One Pan Greek Chicken: after patting the chicken dry, he lets it sit uncovered in the fridge for 30 minutes to 2 hours, which further dries the skin through air circulation. This technique (called “air drying”) is what restaurants do to achieve impossibly crispy skin – the dry skin surface browns and crisps much faster than moist skin. If you’re in a rush and can’t air-dry, at minimum pat the chicken completely dry and let it sit at room temperature for 15 minutes so the surface moisture evaporates.
FAQ
Can you swap in chicken breasts?
Yes, you can use boneless, skinless chicken breasts instead of thighs, but you’ll need to adjust cooking time and technique to prevent dry chicken. Reduce oven time to 25-30 minutes since breasts cook faster than bone-in thighs, and check internal temperature carefully – pull them at exactly 165°F, no higher or they’ll be dry. William recommends pounding breasts to even thickness so they cook uniformly, and he adds an extra 2 tablespoons of olive oil to the marinade because breasts are leaner and need more fat to stay moist.
What other vegetables can be substituted?
You can substitute almost any vegetable that roasts well: zucchini, eggplant, cauliflower, Brussels sprouts, green beans, asparagus, mushrooms, or butternut squash all work beautifully. The key is cutting vegetables to appropriate sizes based on cooking time. Faster-cooking vegetables like zucchini, asparagus, and green beans should be added for just the last 15-20 minutes of roasting, while heartier vegetables like cauliflower, Brussels sprouts, and butternut squash can go in from the start with the potatoes.
Why is there so much liquid at the bottom of my sheet pan?
Excess liquid happens when vegetables release moisture during cooking – tomatoes, zucchini, and mushrooms are main culprits. It can also happen if your oven temperature is too low (vegetables steam instead of roast), if you crowded the pan too much (no air circulation), or if you added too much marinade. To prevent this, use high heat (425°F minimum), don’t crowd vegetables, and if using watery vegetables like tomatoes, use them sparingly.
How do you serve this?
Serve this one pan Greek chicken family-style by transferring everything to a large serving platter, or plate individual servings with one chicken thigh, a generous portion of vegetables and potatoes, and spoonfuls of the pan sauce. William always serves it with tzatziki sauce on the side for drizzling, warm pita bread or crusty bread for soaking up juices, and a simple One Pan Greek Chicken. For more substantial meals, serve over rice, orzo, or couscous.
The Ultimate Restaurant Alternative Win!
Now you have everything you need to create this incredible one pan Greek chicken – from proper high-heat roasting to Auntie Sophia’s room temperature secret. This lemon herb One Pan Greek Chicken proves that expensive restaurant meals are often just simple ingredients cooked properly. Sometimes the best way to honor restaurant food you love is to learn to make it better at home.
Want more one-pan dinners? Try our Delicious Moroccan Potato Tagine Recipe that uses similar techniques with different flavors. Craving more Greek food? Our Best Pineapple Chicken With Rice Recipe bring different format to the same Mediterranean flavors. Need another sheet pan meal? Our Delicious Creamy Lemon Pasta Recipe and Vegetables is equally foolproof!
We love seeing your one pan Greek chicken creations! Tell us what vegetables you used, whether you tried Auntie Sophia’s room temperature trick, and how much money you’ve saved not eating out. We get so excited seeing your beautiful golden chicken!
Rate this One Pan Greek Chicken and tell us if you’ll ever pay restaurant prices for chicken and potatoes again – we love hearing about money-saving victories!
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Pairing
These are my favorite dishes to serve with One Pan Greek Chicken
One Pan Greek Chicken
Crispy-skinned, One Pan Greek Chicken thighs roasted with lemony potatoes, vegetables, olives, and herbs, all cooked together on one pan for a flavorful, fuss-free Mediterranean meal. Perfect for weeknight dinners or meal prep.
Ingredients
Equipment
Method
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Whisk together olive oil, lemon juice, lemon zest, garlic, oregano, thyme, salt, pepper, and red pepper flakes in a small bowl.
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Pat chicken dry and toss with half the marinade, including under the skin. Let sit 15 minutes to a few hours.
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Cut potatoes, onion, and bell pepper. Toss with remaining marinade in a large bowl.
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Arrange chicken and vegetables on a lined baking sheet. Pour remaining marinade over everything.
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Roast at 425°F until chicken reaches 165°F and vegetables are tender. Broil 2-3 minutes if needed. Let rest, then garnish with feta, herbs, and lemon.
Nutrition
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
