Greek Sheet Pan Chicken


1/4 cup EVOO or Regular EVOO

1/4 cup fresh squeezed lemon juice about 2 lg lemons

1 Tbsp red wine vinegar

1 Tbsp minced garlic

2 Tbsp dried oregano

2 tsps sea salt

freshly ground black pepper

1 lemon thinly sliced

8 large bone-in chicken thighs

1 large red onion sliced into ΒΌ" wedges

1 lb small yukon gold potatoes halved or quartered


Marinade:: Combine EVOO, lemon juice vinegar, garlic, oregano, salt & pepper in a small mason jar. Shake well until combined.

Place chicken thighs in gallon zip-lox bag & pour the marinade into the bag. Seal & push around so that all the thighs are in the marinade.

Refrigerate for 8 hours or overnight.

Preheat oven to 425 degrees.
Line a rimmed baking sheet with parchment. Place the chicken around on the parchment & add the onion, potatoes & lemon slices over & around the thighs.
Drizzle the onion & potatoes with a little more lemon EVOO & sprinkle with coarse sea salt.

Bake for about 45 minutes until chicken is cooked through & the internal temperature reaches 165-170 degrees.