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.
Did you make this recipe?
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Hello! Looking to make this dish but I don’t have any red wine or white wine vinegar. Can I substitute it with anything else?
Thanks for your reply!
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment.
This sounds amazing. I’m planning on making it tomorrow, I’m using a whole chicken and will cut out the backbone so it will lay flat in the pan. Any idea how to adjust the cooking time??? Thanks in advance.
What a great idea! But unfortunately, without further recipe testing, I cannot advise cooking time. Please use your best judgment.
Thanks for the quick reply, I’m going to try it and will report back!
Made the chicken and it was AMAZING!!! I made a whole chicken (with the back cut out so it laid flat) I used the roast convection option on my oven at 400 degrees for about an hour. I put the string beans in the last 15 minutes. I let it rest covered for at least 5 minutes before we cut it. The only thing I will do differently next time is double up on the marinade to add more flavor. The is definitely a KEEPER, so easy to do and no clean up!!!!!!! Thank you!
I made this recipe last night and it was a hit. I used boneless, skinless chicken thighs.
Marinated it for 1 hour and baked it in the oven with slices of lemon, placed it on a
bed of garlic lemon orzo and topped it with feta cheese. . .My husband wanted
to take some for work today !! Thanks for the great recipe
Thank you so much for your awesome recipes. They are exactly what the everyday cook needs. Simple fresh and delicious. It makes eating healthy easier!
This is the easiest and most delicious chicken dish ever. And the clean up is a breeze. I made it with boneless, skinless chicken breasts and the chicken was moist and delicious…
Please please – more one pan dinners……
PS – I have not been disappointed with any of your recipes I have tried. Quick, easy and damn delicious!!!
I made this last night, following the recipe. Only changes I made were to line the chicken thighs up the middle of the pan, with the green beans and potatoes on each side. I thought it would be a little easier to mix up if the veggies were cooking unevenly. I also used half fresh sweet potatoes, and half baby red potatoes. Yum!
wonderful dish and so much easier then others I have made; a real keeper
I just made this today for my Greek husband and a Greek friend who was over. It was delicious! I made it with boneless chicken breasts and 35 minutes was perfect. The meat wasn’t dried out at all. I had to use frozen green beans and they turned out a little “withered” but still were really good. Next time, I’m going to throw all the veggies in the marinade and include the marinade in the pot (I used a large lasagna pan as I made the recipe a little bigger so we could have leftovers). We love to have juicy leavings in the pot to soak up our bread! Love all your recipes!!
Hi Chungah. Just wondering why we discard the marinade? Do you think it would be ok to cook it with the marinade and baste the chicken for extra flavor?
The marinade is not needed at that point, although you can certainly use it as needed to suit your preferences.
I cooked the chicken with the marinade in the pan and then poured the excess over the finished chicken, it came out fantastic, although I’m sure it would have anyways. Love the flavour combination, I’m making it again tonight. Also I used boneless skinless breasts as that was all I had at the time. Sorry you’ve had to answer the same question about adjusting cooking time so many times for people! It’s just chicken, when it’s done, it’s done. If you can’t tell by feel, buy yourself a probe! Thanks again
Made this for dinner tonight for my husband and son and they really liked it. I really liked how easy it was to make. thanks for a great recipe!
I made this for dinner tonight and it was delicious, thank you for the recipe! The only change I would make would be to quarter the potatoes next time, they were slightly underdone for my tastes even though I used really small two bite potatoes. Otherwise, terrific!
I did not have the veggies/potatoes to make this recipe in its entirety. I also used white wine vinegar for the marinade. However, the chicken came out delicious. I will definitely make sure to go shopping & make again w/ all ingredients. Love your website. Its the only one I refer too. Mahalo!
I made this tonight. We enjoyed it and will make it again.
The chicken and potatoes were cooked perfectly.
The green beans were crisp. Not crisp barely cooked, but overcooked. We ate them – they were like green bean potato chips. Maybe that is not so bad.
Next time, I’ll add the green beans with 20 minutes to go.
Thanks.
This looks great! My family only likes white meat. I plan to do bone-in, skin on chicken breasts (cut in half, so about the size of a thigh). Do you think I need to adjust the time at all? I forget if there is a difference in cooking dark versus white meat… Thanks!
Yes, Kate, you may have to adjust cooking time as needed to ensure that the chicken is completely cooked through.
How would I go about making this with chicken breasts?
You may have to adjust cooking time as needed to ensure that the chicken is completely cooked through.
I really want to make this, but need to know the nutritional value of this meal. It looks so delicous. My husband is on a diet and I’m helping him keep on track. Do you have the nutritional value? Thanks
Lisa, the nutritional information has been added below the recipe. Please see “Why It’s A Smart Choice”.
Thanks so much. I really appreciate it.
Thanks for another amazing recipe. I tried one of the suggestions and added 1/3 cup Kalamara olives, and 1/3 cup pitted olives with feta cheese. Followed cooking times exactly, melted feta, with natural juices, plus salty olives made this better than any restaurant dish I’ve ever had.
I just cannot eat Chicken thighs, I begin to gag and then well..you know do the throw up thing within a couple minutes. Do you think that chicken breasts bone/in will work as well? Or, just chicken breasts will work out fine too? Having grown up in the Chicago area, Greek restaurants are on every street corner, and every suburb. Do you have a great recipe for that Greek Flank Steak too? I’d love a one dish out of Flank Steak & veggies? Your recipes have gotten me thru many nights lately.
Yes, chicken breasts would work just fine, although you may have to adjust cooking time as needed to ensure that the chicken is completely cooked through. I do not have a recipe for Greek Flank Steak at this time but I have just added it to my culinary bucket list! 🙂
I made this for dinner tonight. It was an easy and very cheap meal to make. Chicken was good but the vegetables were a bit bland, tasted more like steamed rather than roasted.
Jenny, did you drizzle the vegetables with olive oil and season with salt and pepper as directed in the recipe? Sometimes all you need is a little bit of seasoning for the best kind of roasted veggies!
This looks delicious! I was just wondering if chicken breasts can be substituted for the thighs.
Yes, absolutely. But you may have to adjust cooking time as needed to ensure that the chicken is completely cooked through.