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Everything on this sheet pan - chicken, potatoes, and vegetables - shares the same lemon-oregano marinade, so a single toss and one pan of roasting delivers a fully seasoned meal without separately dressing each component. It's the kind of dinner that needs almost no attention once it's in the oven.
Prep Time
15 min
Per serving
440kcal
Calories
Cook Time
38 min
Servings
4 people
Difficulty
easy
32g
Protein
30g
Carbs
22g
Fat
4g
Fiber
4g
Sugar
Follow step-by-step with voice guidance.
Preheat the oven to 200°C (400°F) and line a large baking sheet with parchment paper.
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper to make the marinade.
In a large bowl, toss the chicken thighs, baby potatoes, and red onion with about two-thirds of the marinade.
Spread the chicken, potatoes, and onion in a single layer on the baking sheet.
Roast for 20 minutes, then remove from the oven and add the cherry tomatoes and Kalamata olives, tossing gently with the remaining marinade.
Return to the oven and roast for another 15-18 minutes, until the chicken is cooked through (internal temperature of 74°C/165°F) and the potatoes are tender.
Sprinkle with the crumbled feta cheese and fresh parsley before serving.
Cut Potatoes Small and Uniform: Since everything roasts together on one pan, halving or quartering the baby potatoes into small, even pieces helps them finish cooking at the same time as the chicken. Add Delicate Ingredients Partway Through: Tomatoes and olives don't need the full roasting time and can turn mushy if added at the start, so stir them in about two-thirds of the way through cooking. Don't Overcrowd the Pan: Spreading everything in a single layer with a little space between pieces helps them roast and caramelize rather than steam.
Yes, though boneless breast cooks faster and can dry out more easily - reduce the total roasting time to about 25-28 minutes and check the internal temperature earlier.
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