One Pan Roasted Chicken and Potatoes
In this simple but flavor-packed sheet pan dinner, chicken drumsticks and potatoes plus broccolini are roasted at a high temperature, coming out crispy and golden. Elevate the meal to company-worthy by topping with fresh lemon juice, feta cheese, and a generous serving of fresh dill.
Sheet pan meals are easy to make and you can put your protein, starch, and veggies on one pan, which makes them perfect for weeknight cooking. Not to mention the ease of clean-up!
In this Greek-inspired one-pan roasted chicken and potatoes recipe, you will marinate the chicken in seasoned garlic, lemon, and olive oil mixture before cooking. 30 minutes of marinade time is all you need, but if you want to infuse it with even more flavor, you can marinate the chicken for several hours if you prefer.
We used drumsticks in this recipe - but bone-in chicken thighs or leg quarters would work equally well here.
One Pan Roasted Chicken Ingredients
- 3 tablespoons olive oil, divided
- juice of a lemon, divided
- 2 garlic cloves, minced
- ½ teaspoon dried oregano
- ½ teaspoon smoked paprika
- salt and pepper to taste
- 2 lbs. bone-in chicken drumsticks, thighs or leg quarters
- 4 Yukon gold potatoes, cut into 1-inch pieces
- broccolini bunch halved
- ¼ cup feta cheese, crumbled
- 2 tablespoons chopped fresh dill
How to Make Sheet Pan Roasted Chicken and Potatoes
In a large bowl or glass pyrex dish, whisk together 2 tablespoons olive oil, 1 tablespoon lemon juice, and minced garlic. Add the chicken and season generously with dried oregano, smoked paprika, ½ teaspoon salt and ¼ teaspoon pepper. Turn the chicken several times to coat with the marinade on all sides. Let the chicken marinate for a min of 30 minutes.
Heat the oven to 425° F. Place the diced potatoes and broccolini onto a parchment-lined sheet pan. Drizzle with 1 tablespoon olive oil and season with salt, pepper and dried oregano. Add the chicken drumsticks to the sheet pan and brush with the remaining marinade.
You may need 2 sheet pans so that the chicken, potatoes and broccolini are not crowded and have room to roast properly and not steam.
Roast for 40 minutes, flipping the potatoes once during roasting so they cook evenly and get caramelized and golden.
Plate the chicken, broccolini and potatoes onto a serving platter, top with remaining lemon juice, feta cheese crumbles and fresh dill.
One Pan Roasted Chicken and Potatoes
Ingredients
- 3 tablespoons olive oil divided
- juice of a lemon divided
- 2 garlic cloves minced
- ½ teaspoon dried oregano
- ½ teaspoon smoked paprika
- salt and pepper to taste
- 2 lbs. bone-in chicken drumsticks thighs or leg quarters
- 4 Yukon gold potatoes cut into 1-inch pieces
- broccolini bunch halved
- ¼ cup feta cheese crumbled
- 2 tablespoons chopped fresh dill
Instructions
- In a large bowl or glass pyrex dish, whisk together 2 tablespoons olive oil, 1 tablespoon lemon juice, and minced garlic. Add the chicken and season generously with dried oregano, smoked paprika, ½ teaspoon salt and ¼ teaspoon pepper. Turn the chicken several times to coat with the marinade on all sides. Let the chicken marinate for a min of 30 minutes.
- Heat the oven to 425° F. Place the diced potatoes and broccolini onto a parchment-lined sheet pan. Drizzle with 1 tablespoon olive oil and season with salt, pepper and dried oregano. Add the chicken drumsticks to the sheet pan and brush with the remaining marinade.
- You may need 2 sheet pans so that the chicken, potatoes and broccolini are not crowded and have room to roast properly and not steam.
- Roast for 40 minutes, flipping the potatoes once during roasting so they cook evenly and get caramelized and golden.
- Plate the chicken, broccolini and potatoes onto a serving platter, top with remaining lemon juice, feta cheese crumbles and fresh dill.
Nutrition
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