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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Can I use boneless skinless thighs? Will cooking temperature/time need to be adjusted?
Yes, absolutely. But you may have to adjust/reduce cooking time as needed to ensure that the chicken is completely cooked through.
Could you use parchment paper or foil on the bottom of your pan for easy cleanup? What size pan do you use? I love your one pan recipes but I am 70 years young and that is way too much food. When I half the recipe is there anything else I need to change? Is there a simple way to make just two servings and if so what sort of pan would you suggest. Love, love your site!
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I am using a large baking sheet but you can simply use a smaller one to half the recipe. And yes, either parchment paper or aluminum foil should work just fine.
This looks yummy, but don’t the green beans get overcooked being in the oven that long? I like mine a bit al dente.
They should not be overcooked but if you prefer a more al dente texture, you can add the green beans at the last 10-15 minutes of cooking time.
What a great recipe, we loved it. We appreciate all your recipes. We call it our Chungah night.
This looks delicious, we love Greek food and as the cook I love one-pan meals! Quick question, though – I thought the usda guideline for safe internal temp for chicken thighs was 165 degrees. You say 175, is that for benefit of the veggies cooking through? Thanks!
Susan, it seems that the numbers have been updated to 165 degrees F. This is simply for the benefit of the chicken to ensure that it is completely cooked through.
I do want to try your recipe but do have a question. With leaving the skin on the chicken and the cooking the veggies underneath, do you have any issues with the the fat draining off and pooling on the bottom of the pan? I’m also thinking of adding Kalamata olives.
Thanks?
That sounds like a great addition! As for the fat, there was a little bit of excess fat left on the pan but please feel free to drain as needed to suit your desired preferences.
I noticed that the recipe only calls for lemon juice but the picture shows lemon slices …I didn’t notice where that in the recipe it was included .Did I miss something?Btw this looks so yummy I can’t wait to make this!
Nope, Irma, you are completely right. The lemon slices are in the pictures simply for photographic purposes.
Renting a house in Maine for a week in August. Going with family. This recipe is coming with us! PS….My mother-in-law LOVES your salmon in foil. Now that I think of it, that recipe is coming with us too!
Looks so easy and delicious! Loving the simple flavours!
what about regular vinegar or apple cider will that work
You can certainly try substituting regular or apple cider vinegar but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. Using a substitution may also result in a mediocre outcome.