Sheet Pan Greek Chicken

  • 4 to 5 chicken thighs - bone in, skin on
  • Salt and pepper
  • 6-8 red potatoes (about 2 lb.) - scrubbed clean, cut into thin wedges
  • 1 medium yellow onion - sliced
  • 2 T. quality extra virgin olive oil
  • 1/2 cup chicken broth
  • 1/4 cup lemon juice
  • 10 fresh garlic cloves - minced
  • 1 1/2 T. dried rosemary
  • 1/2 tsp. ground nutmeg
  • 1 lemon - sliced
  • 12 pitted kalamata olives - optional
  • Fresh herbs - for garnish (I used parsley and thyme)

Preheat the oven to 350° F. Pat the chicken dry and season generously with salt and pepper (lift the skins and apply seasoning underneath as well).

Place the potato wedges and onions on a large sheet pan covered with a silicone baking mat (optional - but makes cleanup a breeze). Season with salt and black pepper.

In a large skillet, heat 2 T. extra virgin olive oil over medium-high heat. Add the chicken skin-side down to brown (about 5 t0 7 minutes), then flip over and sear briefly, another 3 minutes or so. Transfer the chicken from the skillet to the prepared sheet pan, nestled between the potato wedges, keeping everything in one layer.

In a small mixing bowl, whisk together the chicken broth with the lemon juice, minced garlic, rosemary, and nutmeg. Pour the mixture over the chicken and potatoes; lift the chicken pieces so some of the juice will flow under, and toss the potatoes until well-coated. Add lemon slices on top.

Bake in the preheated oven for about 45 minutes, until the chicken and potatoes are tender. Remove from the oven and add the kalamata olives, if desired. Garnish with some fresh herbs.

  • Yields: 4-6 servings
  • Preparation Time: About an hour
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