One Pan Greek Chicken
The easiest no-fuss weeknight meal with a simple Greek marinade – all cooked on a single pan with roasted potatoes and green beans!
I have been making a lot of one pot meals, but this Greek chicken is by far my favorite.
It has all the flavors of a simple lemon-garlic-herb marinade using bone-in, skin-on chicken thighs, which is then roasted on a single sheet pan with baby red potatoes and green beans, making this a full meal using only a single pan.
Yes, a single sheet pan is all you need, which will certainly come in handy for those busy weeknights, or even when you have friends over so you’re not slaving away in the kitchen while trying to be a good host.
Easy enough, right?
One Pan Greek Chicken
The easiest no-fuss weeknight meal with a simple Greek marinade - all cooked on a single pan with roasted potatoes and green beans!
Ingredients
- 16 ounces baby red potatoes, halved
- 16 ounces green beans, trimmed
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley leaves
For the marinade
- 8 bone-in, skin-on chicken thighs
- ¼ cup olive oil
- 3 cloves garlic, minced
- Juice of 1 lemon
- 1 tablespoon red wine vinegar
- 1 tablespoon dried oregano
- Kosher salt and freshly ground black pepper, to taste
Instructions
- In a gallon size Ziploc bag, combine chicken, olive oil, garlic, lemon juice, red wine vinegar and oregano; season with salt and pepper, to taste. Marinate for at least 20 minutes to 1 hour, turning the bag occasionally. Drain the chicken from the marinade, discarding the marinade.
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Place potatoes and green beans in a single layer onto the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Top with chicken in a single layer.
- Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.* Then broil for 2-3 minutes, or until golden brown and slightly charred.
- Serve immediately, garnished with parsley, if desired.
Notes
*Cooking time will vary depending on the size and thickness of the potatoes.
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Used little mini baby reds. Should have added green beans later. Added garlic fresh spinach lemon zest .. after 30 minutes. Used a rounded Dutch oven … rather than cookie sheet. Marinate added tons of lemon zest.. garlic doubled. Wine instead of red wine vinegar… marinated over night. Very moist and tender.
This is one of my absolutely favorite recipes!! Any suggestion on how I would be able to meal prep this meal?
I love this recipe and make it all the time. I do change a couple things for our taste though. I only do 4 chicken thighs, but keep the other ingredients the same. Instead of drizzling the potatoes and green beans with olive oil, salt and pepper, I just use the marinade from the chicken. It gives everything more flavor and why discard it. Also, I marinate the chicken overnight
Excellent recipe! So onoLicious! Easy to make. We tripled the recipe (we were expecting more folks), & 3 people ate 9 meals of this. As often happens, left overs were even more delicious! Thank you!!! We will keep eating this in our regular meal routine!
This is a declicious receipe and I love the fact that it is one dish. The string beans got more done than I would have liked= they cooked faster than the chicken and the potatoes. Next time I will add them a few minutes later that the chicken and the potatoes
I feed 3 big boys and my husband, we All loved this! Super easy and super delish. This is going into my permanent recipe files. Thank you.
I’ve been making this for a few years now, and it’s always delicious. I’ve made it with broccoli and rice (par-boiled first), brussel sprouts and potatoes, really any starch and veggie works wonderfully. I love it with rice because it soaks up all the flavor from the chicken and spices. It’s divine! And I’ll be making it for guests tonight again. Thanks for a great recipe!
That’s awesome Chelsea, thank you!
This is my new favorite meal! Sooo yummy! I did have to leave the veggies in the oven for a little longer, but no big deal. Totally worth it! I will be putting this in to my regular rotation!
I love recipes using chicken thighs because they are very hard to over cook
Can you use asparagus instead of green beans?
Yes, absolutely.
How well does vegetable oil substitute for olive oil?
You can substitute.
This recipe didn’t turn out for me. It took an hour for the chicken to be cooked thru and some of the potatoes were still pretty hard, even though I cut the “larger” ones into quarters. I was really hoping for a tasty, easy to put together meal but this just didn’t time out right.
I think you need to check your oven temp. It could be off. Get an oven thermometer, set you oven to a temp, after a few mins. check the thermometer. And if it is off you can adju. the temp when you cook
I had the same problem.
I loved this recipe! The chicken was delicious and it was nice and easy for the week day, but my potatoes were not cooked either.
I would like to marinate mine for day…I know not necessary, but it won’t ruin it will it? Also, for those that added kalamata olives, did you add them while cooking or after? Thanks so much!
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Absolutely delicious!! I took the advice of other reviewers and added 1/3 cup of Kalamata olives, then sprinkled everything with a generous portion of feta cheese when I took it out of the oven. Incredible. Definitely one for the regular rotation!! Thank you!
YUM! This marinade is the BEST! I too had to cut the potatoes into quarters – I hate crunch potatoes and they definitely would have been crunchy if I’d left them halved. I added the green beans for the last 15 mins as I like them to be crisp. Definitely on the repeat list!
I made this for dinner tonight and it was great! Love the marinade; I followed the recipe exactly and let it sit for about an hour. I only did the chicken — I was looking for a main dish to go with a cold cucumber soup recipe I’d been wanting to try, so I left out the potatoes and green beans, but I’ll definitely make this again as a one-pan meal. I did remove the skin and trim as much fat as I could from the chicken before marinating it to make it a little healthier. I cooked it for 25 minutes on the middle rack, then about 12 minutes more on the top rack
Can I marinate overnight?
Marinating overnight is not necessary, but as always, please use your best judgment.
Mat I ask how it turned out after marinating over night? Thank you!
I know this is an old recipe, but I just made this for the first time tonight. Only switch up was that I used asparagus instead of green beans. I put the potatoes in first, then added the chicken after 15 minutes (potatoes cooked a total of 45 minutes), and added the asparagus with 10 minutes to go (I like my roasted veggies firm). Served with a green salad that had plenty of cukes, and Good Seasons Greek salad dressing. Feta cheese and black olives were passed at the table. Delicious and super simple. Thanks!!
I made this on Monday night and it was delicious!! I brined my chicken first, adding in garlic, parsley, lemon and oregano into the brine. I let the chicken brine for a couple hours and then took them out, patted them dry and then put them in the pan with a splash of red wine vinegar, olive oil, salt, pepper, garlic and oregano.
This looks like the perfect weekend supper – chicken, potatoes, one pot, greek flavours, what is not to to love xx