Sheet Pan Greek Chicken with Potatoes and Olives

Ingredients

• 1/3 cup olive oil
• Juice and zest of 1 lemon
• 4 garlic cloves, minced
• 1 tbsp red wine vinegar
• 1 tbsp dried oregano
• 1 tsp ground cumin (optional, for depth)
• 1 tsp kosher salt, or to taste
• 1/2 tsp freshly ground black pepper
• 2 lb bone-in, skin-on chicken thighs or drumsticks
• 1 1/2 lb baby potatoes, halved
• 1 cup pitted Kalamata olives
• 1 red onion, cut into wedges
• 2 bell peppers (red or yellow), sliced
• Lemon wedges, for serving
• Fresh parsley, for garnish
• feta cheese

Instructions

1. 1

   Preheat Oven: Heat oven to 425 °F (220...: Preheat Oven: Heat oven to 425 °F (220 °C). Line a large rimmed sheet pan with parchment paper or foil for easy cleanup.

2. 2

   Make the Marinade: In a large bowl, whisk...: Make the Marinade: In a large bowl, whisk together olive oil, lemon juice and zest, garlic, vinegar, oregano, cumin, salt, and pepper.

3. 3

   Season Chicken and Potatoes: Add chicken pieces and...: Season Chicken and Potatoes: Add chicken pieces and halved potatoes to the bowl. Toss to coat well in the marinade.

4. 4

   Assemble Sheet Pan: Spread chicken and potatoes in...: Assemble Sheet Pan: Spread chicken and potatoes in a single layer on the sheet pan. Nestle onion wedges and bell pepper slices around them. Drizzle over any remaining marinade.

5. 5

   Roast: Bake for 35–40 minutes, flipping potatoes halfway...: Roast: Bake for 35–40 minutes, flipping potatoes halfway through, until chicken is cooked through (165 °F / 74 °C) and potatoes are tender.

6. 6

   Add Olives: During the last 10 minutes of...: Add Olives: During the last 10 minutes of roasting, scatter olives across the pan so they warm and release their briny flavor.

7. 7

   Finish and Serve: Garnish with fresh parsley and...: Finish and Serve: Garnish with fresh parsley and crumle feta on top and serve with lemon wedges. Enjoy hot with a Greek salad, tzatziki, or warm pita bread.