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Roasted Greek Chicken Thighs {Whole30,Paleo,GF}

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With fresh herbs and a bright lemony marinade, Roasted Greek Chicken Thighs and potatoes make an amazing weeknight dinner. Your favorite Mediterranean flavors come together in a meal prep dream dinner.

a plate of greek chicken thighs with roasted potatoes and salad

A reader recently asked me what kind of main dish they should serve with my Baked Cauliflower Patties. And other than suggesting making a Paleo Roasted Chicken, I was at a loss.

Turns out that all of my main dish recipes tend to pretty much be one-pan meals. Sorry.

Not sorry.

When you’re pressed for time and feeling stressed over dinner, having everything ready to serve at once can make a difference in how the rest of your night goes. And fewer dishes to wash never hurt anybody!

What Ingredients Do You Need For Greek Chicken Thighs?

  • Chicken thighs – shocking I know. I used boneless skinless
  • Onions & garlic because life is worth living
  • Liquids – olive oil and lemon juice
  • Baby potatoes – take them down in their prime
  • Spices – basil, oregano, dill, salt, and pepper

a bowl of chicken thighs a lemon, herbs, and potatoes for making Greek chicken thighs

Here’s How to Make Them

*Detailed and printable recipe card is available at the bottom of the post

Combine spices, lemon juice, and olive oil in a deep bowl/container with a lid. Add chicken and toss to coat. Marinate for at least 15 minutes or up to 12 hours. Pro tip: using a bowl means you’re not tossing out a single-use Ziploc after the chicken finishes marinating.

Slice potatoes in halves or quarters and arrange around a sheet pan. Top with sliced onions. Add chicken to the pan and drizzle remaining marinade over the potatoes and onions. Optional: top with lemon slices.

a sheet pan with greek chicken thighs, potatoes, and onions

Bake at 425 degrees F for 25 minutes on the middle rack, or until the internal temperature of the chicken is 165 degrees F. Optional: for crispier chicken, broil on high for 3-5 minutes after the chicken has finished cooking.

a sheet pan with greek chicken and potatoes

Pro Tips/Recipe Notes

  • I prefer to not use foil or parchment for most sheet pan meals because I feel that it interferes with the delicious searing action you want for the veggies. For easier cleaning, once the food is removed from the sheet pan, add a little water and stick it back in the warm oven for 10 minutes. It will loosen any stuck on foods and make it super easy to clean.
  • If you use dried herbs instead of fresh, reduce the amounts by half.
  • To make this truly paleo, replace the potatoes with sweet potatoes.
  • Want to use bone-in thighs with skin? You’ll want to sear the chicken skin side down for a few minutes before adding it to the sheet pan.
  • Sub in whatever veggies you might want depending on the season – asparagus in spring, halved artichokes or green beans in summer. The world is your oyster. But I wouldn’t use oysters.

a square plate with mediterranean chicken thighs and salad

More One-Pan Meals Like This

Making this recipe or others?

Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #sustainablecooks. I can't wait to see your take on it!

a plate of greek chicken thighs with roasted potatoes and salad
Print
Roasted Greek Chicken Thighs {Whole30,Paleo,GF}
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

With fresh herbs and a bright lemony marinade, Roasted Greek Chicken Thighs and potatoes make an amazing weeknight dinner. 

Course: Main Course
Cuisine: Fusion
Keyword: Greek Chicken Thighs, Paleo Chicken Thighs, Whole30 Chicken Thighs
Servings: 6
Calories: 380 kcal
Ingredients
  • 2 lbs chicken thighs boneless skinless
  • 2 lbs potatoes baby or fingerling
  • 1/2 cup onions sliced
  • 1/3 cup olive oil
  • 1/3 cup lemon juice
  • 3 tbsp oregano fresh, chopped
  • 3 cloves garlic minced
  • 3 tbsp basil fresh, chopped
  • 1 tsp dill dried
  • salt and pepper to taste
Instructions
  1. Combine spices, lemon juice, and olive oil in a deep bowl/container with a lid. Add chicken and toss to coat. Marinate for at least 15 minutes or up to 12 hours. 

  2. Preheat oven to 425 degrees F.

  3. Slice potatoes in halves or quarters and arrange around a sheet pan. Top with sliced onions. Add chicken to the pan and drizzle remaining marinade over the potatoes and onions. Optional: top with lemon slices.

  4. Bake for 25 minutes on the middle rack, or until the internal temperature of the chicken is 165 degrees F. Optional: for crispier chicken, broil on high for 3-5 minutes after the chicken has finished cooking.

Recipe Notes

If you use dried herbs instead of fresh, reduce the amounts by half.

 

To make this truly paleo, replace the potatoes with sweet potatoes.

 

Want to use bone-in thighs with skin? You'll want to sear the chicken skin side down for a few minutes before adding it to the sheet pan. The cooking time may vary, but check it at 25 minutes.

Nutrition Facts
Roasted Greek Chicken Thighs {Whole30,Paleo,GF}
Amount Per Serving (1 cup)
Calories 380 Calories from Fat 252
% Daily Value*
Total Fat 28g 43%
Saturated Fat 8g 40%
Cholesterol 148mg 49%
Sodium 98mg 4%
Potassium 1005mg 29%
Total Carbohydrates 18g 6%
Dietary Fiber 5g 20%
Sugars 1g
Protein 28g 56%
Vitamin A 4.6%
Vitamin C 29.3%
Calcium 10.6%
Iron 38.6%
* Percent Daily Values are based on a 2000 calorie diet.

 

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2 comments on “Roasted Greek Chicken Thighs {Whole30,Paleo,GF}”

  1. Oh my gosh, I can’t wait to have a regular sized oven again! I’m going to make so many of you recipes! The camper oven isn’t big enough to make a meal for feeding a family of nine on a sheet pan 😬 we leave Louisiana in 13 days!