5 from 3 votes
Chicken thighs with potatoes, olives, tomatoes in one sheet tray.
GREEK CRISPY CHICKEN THIGHS WITH POTATOES
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

This one sheet pan Greek Crispy Chicken Thighs with Potatoes cooks in 45 minutes with a 10 minute prep. Making it perfect for weeknight dinners!

Course: Dinner, Main Course
Cuisine: Greek
Keyword: chicken, dinner, one sheet pan meal
Servings: 6 servings
Calories: 398 kcal
Author: Lena Gladstone
Ingredients
  • 6 bone-in and skin-on chicken thighs
  • 2 large sweet onions cut into 1/4" half rounds
  • 6 medium yukon gold potatoes or any potatoes, skin on cut into 1/4" half rounds
  • 3 tbsp garlic sauce or 6 cloves of garlic, finely chopped SEE NOTES BELOW
  • 1 cup baby tomatoes
  • 1/2 cup olives of choice pitted or not
  • 8 pepperoncini peppers optional if you don't like spice
  • 1/4 cup crumbled feta cheese
  • 1 tbsp dried oregano
  • 2 tbsp sea salt, divided more to taste after cooked if needed
  • 1 tbsp olive oil
  • 1/2 lemon, sliced optional
  • 1 tbsp freshly chopped flat leaf parsley
Instructions
  1. Preheat oven to 450ยบ F. Get a deeper sheet pan ready. Also preheat the pan to medium high heat. You will be cooking the chicken in a pan first to get the skin nice and crispy.

  2. Pat the chicken dry completely with a paper towel on both sides. Using 1 tbsp of sea salt sprinkle both sides and rub it in well. Once your pan is heated up. Add 1 tbsp of olive oil. Gently add the chicken away from you skin side down. Cook for 7-8 minutes or until skin is golden brown and feels crispy to touch. Flip over and cook for 2 more minutes.

  3. While chicken is cooking prep your veggies. Peel and clean the onions. Cut them in half and then in half again, slice into 1/4 inch half circles. Wash your potatoes, cut in half and then cut in 1/4 inch thick slices. Salt with remaining 1 tbsp of sea salt.

  4. FOR THE GARLIC SAUCE: You have the option to either make a batch of garlic sauce called TOUM, find the recipe here. Buy some at Trader Joes, it's called Garlic Dip or use 6 cloves of garlic, grate very finely and toss with a few tbsp of olive oil to make a sauce. This will be the sauce to toss for the potatoes and onions in.

  5. Add the garlic tossed onions and potatoes in a oven safe dish. Sprinkle with dried oregano. Toss well. Add the crispy skinned chicken, skin side up. Scatter the tomatoes, olives, pepperoncini and feta. Don't add anything on top of the chicken.

  6. Bake UNCOVERED for 30 minutes on the top rack, rotate half way to ensure all the chicken gets even more crispy and the veggies cook evenly.

  7. Once baked, remove from the oven, sprinkle with fresh parsley and enjoy! Can be served on it's own or with a side or greek style salad.