One-Pan Mediterranean Lemon Garlic Roast Chicken and Potatoes
There is something incredibly comforting about a sheet-pan dinner that fills the whole house with the aroma of roasting garlic and zesty lemon. This Mediterranean-inspired roast chicken is my go-to for busy weeknights when I want a wholesome, halal-friendly meal that the whole family will devour without any fuss. It’s simple, rustic, and brings a little bit of sunshine to the dinner table.
The magic lies in the high-heat roasting, which renders the chicken skin perfectly crispy while the potatoes underneath soak up all those delicious juices and spices. It's a complete meal in one pan, meaning less cleanup for you and more time to enjoy a second helping of those golden, schmaltz-kissed potatoes. Serve it with a fresh green salad or some warm pita bread to round it all out.
Nutrition (per serving)
Directions
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1
Preheat your oven to 425°F (220°C).
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2
Pat the chicken thighs dry with paper towels; this is the secret to getting that skin extra crispy.
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3
In a large mixing bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, paprika, salt, and black pepper.
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4
Add the chicken thighs and potato wedges to the bowl. Toss everything together with your hands until the chicken and potatoes are thoroughly coated in the marinade.
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5
Arrange the chicken and potatoes in a single layer on a large rimmed baking sheet. Tuck a few lemon slices between the pieces for extra flavor.
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6
Roast in the center of the oven for 45 to 50 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are golden-brown and tender when pierced with a fork.
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7
Remove from the oven and let the chicken rest for 5 minutes before serving.
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8
Garnish with freshly chopped parsley and serve directly from the pan.
Ingredients
- Bone-in skin-on chicken thighs (Halal certified):2 lb
- Yukon Gold potatoes, cut into 1-inch wedges:1.5 lb
- Extra virgin olive oil:¼ cup
- Fresh lemon juice:3 tbsp
- Garlic cloves, minced:6 pieces
- Dried oregano:1 tbsp
- Smoked paprika:1 tsp
- Kosher salt:1.5 tsp
- Black pepper:½ tsp
- Fresh parsley, chopped:2 tbsp
Tips & Notes
- Use bone-in, skin-on thighs for the juiciest results and the most flavorful potatoes.
- Ensure the potatoes are cut into uniform sizes so they cook at the same rate as the chicken.
- If the pan looks too crowded, split the ingredients between two baking sheets to ensure they roast rather than steam.
