Whole 30 Sheet Pan Greek Lemon Chicken

Total time1 hr 40 min

Prep time20 min

Cook time50 min

4.5

(11)

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Ingredients

4 servings

For the marinade

¼ cup olive oil
⅓ cup fresh lemon juice (from about 2 lemons)
1 tbsp lemon zest (from about 1 lemon)
4 garlic cloves, minced
2 tsp dried oregano
1 tsp dried thyme
1 tsp kosher salt
½ tsp black pepper

For the sheet pan

3 lbs bone-in, skin-on chicken pieces (thighs and/or drumsticks)
1.5 lbs yukon gold potatoes, cut into 1-inch chunks
1 medium red onion, cut into 1-inch wedges
½ cup kalamata olives, pitted
½ cup low-sodium chicken broth

For serving

2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
lemon wedges, for serving (optional)

Instructions

1
In a large mixing bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, oregano, thyme, salt, and pepper until combined.
2
Add the chicken pieces to the bowl and turn to coat thoroughly. Let the chicken marinate at room temperature for 30 minutes, or cover and refrigerate for up to 8 hours.

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