Greek Sheet Pan Chicken with Lemon and Potatoes

April 30, 2019



  • ¼ cup unrefined, extra-virgin olive oil plus extra for drizzling

  • ¼ cup fresh squeezed lemon juice (about 2 large lemons) + 1 lemon, sliced

  • 1 Tablespoon red wine vinegar

  • 1 Tablespoon minced garlic (about 2 large cloves)

  • 2 Tablespoons dried oregano, plus extra for sprinkling

  • 2 teaspoons sea salt, plus extra for sprinkling

  • Freshly ground black pepper, to taste

  • 4 bone-in, skin-on chicken breasts (halved if desired) or equivalent amount of other pieces, such as 8 thighs

  • 1 red onion, sliced into ¼-inch wedges

  • 1 pound Yukon Gold potatoes, diced into 1-inch pieces​




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