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The Culinary Compass
Sheet Pan Chicken Thighs and Potatoes
This Sheet Pan Chicken Thighs and Potatoes recipe is a perfect weeknight dinner. Taking inspiration from Greek flavors, it’ll be a new family favorite!
5
45 min
TOTAL TIME
651
CALORIES
$3.58
PER SERVING
Ingredients
15 INGREDIENTS
4 SERVINGS
1 tsp dried oregano
1/4 tsp red pepper flakes
1/2 tsp pepper
1 whole red onion
cut into wedges
7 oz kalamata olives
drained
4 oz crumbled feta
1 tsp salt
1 1/2 lbs boneless chicken thighs
1 whole lemon
cut into wedges
1 1/2 lbs baby potatoes
half or quartered
2 tbsp lemon juice
2 cloves garlic
minced
1 pt cherry tomatoes
halved
1 tsp dried thyme
3 tbsp olive oil
Directions
9 STEPS
15 min
PREP TIME
30 min
COOK TIME
45 min
TOTAL TIME
View Directions on The Culinary Compass
Health Info
Macros
46g
CARBS
33g
FAT
42g
PROTEIN
Allowed on these diets
MEDITERRANEAN
GLUTEN FREE
Contains these allergens
MILK
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Frequently Asked Questions
What are the basic ingredients needed to cook chicken and potatoes?
How should the chicken and potatoes be prepared before cooking?
How should I cut the potatoes?
Do I need to marinate the chicken?
What type of chicken should I use?
What is the best way to cook the chicken and potatoes?
Can I use sweet potatoes instead of regular potatoes?
How can I make the chicken more flavorful?
What should I do if the potatoes are still undercooked when the chicken is done?
How should I store the leftovers?
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