Kitchen notes · a little help before you start
Greek Sheet Pan Chicken
Greek Sheet Pan Chicken brings together chicken thighs, baby potatoes, and red onion. Look at the marinating step before you get the rest of dinner going. The quick notes will help you get the small jobs lined up before you start.
- Prep
- 15 min
- Cook
- 50 min
- Total
- 80 min
- Original yield
- Serves 4
- Ingredients
- 16 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- Mediterranean
- Cooking method
- Baked & roasted · One pot & sheet pan
- Preparation & total time
- Prep: 15 minutes or less · Total: over 60 minutes
A few quick notes
1. Give the marinade its turn
Look at the marinating step before you get the rest of dinner going. Keep that preparation in the order the recipe gives, and check the full method for how it fits around the cooking.
2. Get the oven ready first
Start with the oven-preheating step in the recipe. Then use the preparation steps that follow to get the food ready for the hot oven.
3. Set out the finishing ingredient
Keep the finishing ingredient within reach while the main preparation is going on. Add it at the step in the method so the last job is easy to complete.
Get to know the ingredients
Chicken thighs
Look at how this ingredient comes into the method: In a bowl, make the marinade by combining lemon juice, olive oil, garlic, soy sauce, honey, oregano and rosemary, and pour over chicken.
Baby potatoes
Look at how this ingredient comes into the method: Combine baby potatoes, onion, 1 tablespoon olive oil, and salt and pepper to taste.
Red onion
Look at how this ingredient comes into the method: Combine baby potatoes, onion, 1 tablespoon olive oil, and salt and pepper to taste.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 5 steps completeMake room for Greek Sheet Pan Chicken
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: Squeeze fresh lemon over top and garnish with feta cheese. Set out what you need for that finish before the cooking gets busy.
A few questions you might have
What should I get ready before starting?
Set out the oven. Read the first preparation step before you get going: Preheat oven 400°F.
Which little step is worth remembering?
Look at the marinating step before you get the rest of dinner going. Keep that preparation in the order the recipe gives, and check the full method for how it fits around the cooking.
What check should I look for as it cooks?
Keep this part of the method in view: Add to the pan and bake an additonal 20 minutes or until potatoes are tender and chicken reaches 165°F.
How do I plan the ingredient amounts?
This version serves 4. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: Spend With Pennies. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
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