Skip to main content

Sheet Pan Greek Chicken & Potatoes

Print Recipe
0.0
(0)
Prep Time:
10 minutes
Cook Time:
1 hours and 30 minutes
Total Time:
1 hour and 40 minutes

Ingredients

  • 4 pounds bone-in chicken thighs (about 10 pieces)
  • 4 potatoes, cut into wedges
  • 1 red onion, cut into thin wedges
  • ½ cup Clebby’s Avocado Oil
  • 1 tablespoon hot honey
  • 1 tablespoon oregano
  • ¼ cup lemon juice
  • 5 teaspoons salt
  • 1 teaspoon fresh ground pepper
  • ½ cup crumbled feta, for serving
  • Fresh dill fronds, for garnish

Directions

  1. Add Clebby’s Avocado Oil, hot honey, oregano and lemon juice to a bowl. Season with salt and pepper. Add potato wedges, red onion slices and toss to coat. Spread out on a sheet pan.
  2. Add the chicken thighs to the remaining mixture and toss to coat. Evenly disperse the chicken thighs, skin side up, on top of the potatoes and onions. Pour the remaining sauce over everything.
  3. Bake for 1 hour and 30 minutes. It will be done when the chicken skin is golden brown.
  4. Allow to cool for about 10 minutes before topping with crumbled feta and dill fronds. To serve, divide among plates and top with leftover sauce.

Calculate Your Dosage

Visit our dosage calculator
Dosage Calculator

Reviews

There are no reviews yet. Be the first one to write one.

Leave a Review

​
Skip to content