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Mediterranean Sheet Pan Chicken Thighs and Potatoes with a wooden spatula picking up food
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Mediterranean Sheet Pan Chicken Thighs and Potatoes

This easy, one-pan dinner is packed with protein and fibre, making it a healthy, family-friendly meal that requires minimal clean-up!
Course Main Course
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 people
Author Ashlen Leonard

Ingredients

Potatoes

  • 2 lbs baby potatoes halved or quartered, until bite-sized
  • ¼ cup lemon juice
  • 3 cloves garlic minced
  • ½ tsp oregano
  • ¼ tsp salt
  • ¼ tsp pepper

Chicken

  • 2 lbs skinless, boneless chicken thighs
  • 1 tbsp Greek seasoning see below for homemade version

Kale

  • 3 cups fresh kale roughly chopped
  • 2 tbsp olive oil
  • ¼ tsp garlic powder
  • Pinch of salt and pepper

Homemade Greek Seasoning

  • 1 tbsp garlic powder
  • 1 tbsp dried basil
  • 1 tbsp dried oregano
  • 1½ tsp dried parsley

Instructions

  • Preheat the oven to 400℉ and line a baking sheet with tin foil.
  • In a large bowl, toss together the potatoes, lemon juice, garlic, oregano, salt and pepper. Place the potatoes on the baking sheet and bake for 10 minutes.
  • Push the potatoes to the sides of the baking sheet and add the chicken. Sprinkle the Greek seasoning on top of the chicken. Bake for 15 minutes.
  • In the meantime, in a large bowl, add the chopped kale, olive oil, garlic powder, salt and pepper and massage gently until the kale has softened slightly.
  • Add the kale on top of the chicken and potatoes and bake again for another 10 minutes or until the chicken reaches 165°F (74°C).
  • Remove from the oven and allow it to cool for 5 minutes. Top with feta and tzatziki and enjoy!

Notes

Substitutions

  • Chicken breasts
    • Instead of chicken thighs, you can use chicken breasts. If they are significantly larger than chicken thighs, I recommend cutting them in half so they cook during the suggested time.
  • Sweet potatoes
    • Feel free to use sweet potatoes instead of baby potatoes in this recipe. Just make sure to cut them into smaller, bite-sized pieces before adding them to the pan.

Dietary considerations

  • This recipe is naturally gluten-free (as long as the seasonings you use are gluten-free) and nut-free.
  • Lactose-free: use a lactose-free tzatziki and feta cheese for toppings.