One Pan Greek Chicken
- One Pan Greek Chicken
- Recipe
- Ingredients
- Instructions
The easiest no-fuss weeknight meal with a simple Greek marinade – all cooked on a single pan with roasted potatoes and green beans!
I have been making a lot of one pot meals, but this Greek chicken is by far my favorite.
It has all the flavors of a simple lemon-garlic-herb marinade using bone-in, skin-on chicken thighs, which is then roasted on a single sheet pan with baby red potatoes and green beans, making this a full meal using only a single pan.
Yes, a single sheet pan is all you need, which will certainly come in handy for those busy weeknights, or even when you have friends over so you’re not slaving away in the kitchen while trying to be a good host.
Easy enough, right?
Recipe
Yield: 4 servings
Prep: 30 minutes
Cook: 35 minutes
Total: 1 hour
Ingredients
Instructions
1. In a gallon size Ziploc bag, combine chicken, olive oil, garlic, lemon juice, red wine vinegar and oregano; season with salt and pepper, to taste. Marinate for at least 20 minutes to 1 hour, turning the bag occasionally. Drain the chicken from the marinade, discarding the marinade.
2. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
3. Place potatoes and green beans in a single layer onto the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Top with chicken in a single layer.
4. Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.* Then broil for 2-3 minutes, or until golden brown and slightly charred.
5. Serve immediately, garnished with parsley, if desired.
