ONE PAN GREEK LEMON CHICKEN AND POTATOES

One Pan Greek Lemon Chicken and Potatoes is a super flavorful all-in-one meal that is light and easy to prepare. Serve with tzaziki sauce!

ONE PAN GREEK LEMON CHICKEN AND POTATOES

I have received no less than ten emails recently asking for more chicken recipes and more one pan meals. We want easy but we want it yummy too, right? I'm all about coming up with recipes like that! And to me, chicken and taters go together like peas and carrots. 

AN EASY DELICIOUS ONE PAN MEAL

I think what I love most about this recipe is that you are pretty much preparing everything ahead of time, so when it comes time for cooking, you can just dump it all onto the pan and pop it in the oven! Dinner is served. It's perfect for when you are having folks over and don't want to be spending time in the kitchen the entire time. It is also a really pretty meal! The tzaziki sauce is completely optional in this. I love to dip my potatoes and chicken in it but it is not absolutely necessary to make this dish delicious.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

baby potatoes (red or yellow)
boneless, skinless chicken breasts
extra virgin olive oil
fresh lemon juice
red wine vinegar
garlic
dried oregano
dried coriander (cilantro)
kosher salt & pepper

for the (optional) tzaziki sauce:
plain Greek Yogurt
cucumber
fresh lemon juice
fresh dill
garlic
kosher salt & black pepper

HOW TO MAKE THIS SHEET PAN CHICKEN MEAL:

Slice baby potatoes in half. Place Little Potatoes into a gallon-size ziploc bag and the chicken breasts in a separate gallon-size ziploc bag.

Cook's Note: I have no problem marinating the chicken and potatoes together. They will all be cooked at a high enough temperature so I don't worry about cross-contamination. However, I know a lot of folks have concerns, so for this post I am showing how to marinate the two separately.

Prepare the marinade for both bags. In a bowl, mix together the lemon juice, vinegar, olive oil, garlic, oregano, coriander salt and pepper. Whisk together well. Evenly distribute marinade into each bag. Slice half a lemon into slices and place them into the bag with the chicken. Squish the marinade around in the bags to make sure it is evenly distributed on the chicken and potatoes.
Place bags into the refrigerator and allow to marinate for at least 45 minutes. Prepare tzaziki sauce: In a medium bowl, combine Greek yogurt, diced cucumber, lemon juice, dill garlic, salt & pepper.Stir well.

Cover and place into the refrigerator until ready to serve.

When ready to cook the chicken and potatoes, preheat oven to 400f degrees. Place marinated chicken and potatoes onto a baking sheet. Place lemon slices right on top of the chicken breasts.Bake for about 25-30 minutes (until chicken reaches an internal temperature of 165f degrees.)

Optional: Place baking pan under the broiler for about 2-3 minutes to crisp up the potatoes then garnish with fresh parsley.Serve with tzaziki sauce.

CRAVING MORE RECIPES? GIVE THESE A TRY!

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HONEY GARLIC BAKED DRUMSTICKS
CROCK POT LEMON GARLIC CHICKEN

ONE PAN GREEK LEMON CHICKEN AND POTATOES

One Pan Greek Lemon Chicken and Potatoes is a super flavorful all-in-one meal that is light and easy to prepare. Serve with tzaziki sauce!

5 from 23 votes

Print Pin Rate

Course: Main Course

Cuisine: American

Keyword: Sheet Pan Greek Chicken with Potatoes

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Servings: 4

Calories: 458kcal

Author: Brandie @ The Country Cook

Ingredients

For the chicken and potatoes:

• 1.5 lbs baby potatoes (red or yellow)
• 4 boneless, skinless chicken breasts
• ¼ cup extra virgin olive oil
• ¼ cup fresh lemon juice
• 2 tbsp red wine vinegar
• 2 cloves garlic minced
• 2 tsp dried oregano
• ½ tsp coriander
• 1 ½ tsp kosher salt
• ¼ tsp black pepper

For the Tzaziki Sauce:

• 1 ½ cups plain Greek yogurt
• 1 cup peeled and finely diced cucumber
• 1 tbsp fresh lemon juice
• 1 tbsp chopped fresh dill
• 1 tsp grated garlic
• ½ tsp kosher salt
• ¼ tsp black pepper

Cook ModePrevent your screen from going dark

Instructions

• Slice potatoes in half. Place sliced potatoes into a gallon-size ziploc bag and the chicken breasts in a separate gallon-size ziploc bag.
• Prepare the marinade for both bags. In a bowl, mix together the lemon juice, vinegar, olive oil, garlic, oregano, coriander salt and pepper. Whisk together well. Evenly distribute marinade into each bag. Slice half a lemon and place it into the bag with the chicken.
• Place bags into the refrigerator and allow to marinate for at least 45 minutes.
• Prepare tzaziki sauce: In a medium bowl, combine Greek yogurt, diced cucumber, lemon juice, dill garlic, salt & pepper. Stir well. Cover and place into the refrigerator (I think it gets better the longer it sits.)
• When ready to cook the chicken and potatoes, preheat oven to 400f degrees. Place marinated chicken and potatoes onto a baking sheet.
• Bake for about 25-30 minutes (until chicken reaches an internal temperature of 165f degrees.)
• Optional: Place baking pan under the broiler for about 2-3 minutes to crisp up the potatoes then garnish with fresh parsley.
• Serve with tzaziki sauce.

Nutrition

Calories: 458kcal | Carbohydrates: 36g | Protein: 36g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 77mg | Sodium: 1341mg | Potassium: 1195mg | Fiber: 4g | Sugar: 5g | Vitamin A: 105IU | Vitamin C: 44.4mg | Calcium: 141mg | Iron: 2.1mg

Nutritional Disclaimer

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