Roasted Greek Chicken Thighs {Whole30,Paleo,GF}

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 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

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.

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.

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.

More One-Pan Meals Like This

• Pesto Chicken and Cauliflower {Whole30, Paleo, Keto, Gluten-Free, Dairy-Free}
• Sesame Sheet Pan Pork Fajitas {Whole30, Paleo, Keto, Gluten-Free, Dairy-Free}
• Sheet Pan Sausage and Veggies {Whole30, Gluten-Free, Dairy-Free}
• Baked Chicken Teriyaki Dinner {Whole30, Paleo, Gluten-Free, Dairy-Free}
• Crispy Oven-Fried Gnocchi and Veggies
• 21 Easy Whole30 Dinners

Roasted Greek Chicken Thighs Weight Watchers Points

One serving of Roasted Greek Chicken Thighs has 4 WW Freestyle SmartPoints.

Print Recipe

5 from 1 vote

Roasted Greek Chicken Thighs {Whole30,Paleo,GF}

Prep Time10 mins

Cook Time25 mins

Marinating2 hrs

Total Time35 mins

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

Servings: 6

Course: Main Course

Cuisine: Fusion

Keyword: Greek Chicken Thighs, Paleo Chicken Thighs, Whole30 Chicken Thighs

Calories: 380kcal

Author: Sarah Cook - Sustainable Cooks

Ingredients

• 2 lbs chicken thighs
• 2 lbs potatoes baby or fingerling
• 1/2 cup onion 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

US Customary - Metric

Instructions

• 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. 
• Preheat oven to 425 degrees F.
• 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.
• 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.

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*

Fat 28g43%

Saturated Fat 8g50%

Cholesterol 148mg49%

Sodium 98mg4%

Potassium 1005mg29%

Carbohydrates 18g6%

Fiber 5g21%

Sugar 1g1%

Protein 28g56%

Vitamin A 230IU5%

Vitamin C 24.2mg29%

Calcium 106mg11%

Iron 6.9mg38%

* Percent Daily Values are based on a 2000 calorie diet.

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