Lemony Sheet Pan Greek Chicken & Potatoes 🍋

feta cheese

🥗Healthier: goat cheese

💰Cheaper: ricotta

Goat cheese has a similar tangy flavor, while ricotta is more affordable.

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: bone-in chicken

Chicken breast is leaner, while bone-in chicken can be more economical.

Preheat your oven to 425°F.

Cut 2 lbs of small potatoes into bite-sized pieces and add them into a large bowl.

Slice 3 cloves of garlic very thinly.

Cut 1/2 large red onion into chunks.

On a cutting board for raw meat, cut 2 lbs of boneless skinless chicken breast into strips.

Cut 1 lemon into wedges and squeeze the juice into the bowl with the potatoes, onion, and chicken. Throw the lemon wedges in there too.

Add a big pinch of kosher salt and 2 tablespoons of dried oregano to the bowl.

Add 1/4 cup of olive oil to the bowl and toss all the ingredients together so every bit is coated in the marinade.

Add the marinated ingredients to a sheet pan lined with parchment paper, cover loosely, and place in a 425°F oven for 30 minutes.

While that's cooking, make the honey lemon tahini sauce by adding the juice of 1 lemon to a bowl with 1/2 cup of tahini, 1/2 cup of Greek yogurt, 2 teaspoons of honey, and 1 crushed garlic clove.

Stir the sauce until it's completely mixed and then add water a bit at a time until it's thin and pourable.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens