Mediterranean Chicken & Russet Potato Traybake (Lemon-Garlic Oregano)

Name: Mediterranean Chicken & Russet Potato Traybake (Lemon-Garlic Oregano)
Prep time: 10 min
Cook time: 40 min
Total time: 53 min
Yield: Serves 2–3
Cuisine: Mediterranean
Ingredients: 2 large russet potatoes (about 1 1/2 lb / 680 g), cut into 3/4-inch (2 cm) chunks; 1 1/4 lb (570 g) chicken thighs (bone-in, skin-on preferred), or boneless thighs/breasts; 3 tbsp olive oil, divided; 3 cloves garlic, finely grated or minced, divided; 2 tsp dried oregano, divided; 1 tsp paprika (smoked if available); 1/2 tsp ground cumin (optional); 1 lemon, zested and juiced (about 2–3 tbsp juice); 1 1/4 tsp kosher salt, divided (use less if using table salt); Freshly ground black pepper; 1/2 red onion, cut into wedges; 1/2 cup olives; 1 cup cherry tomatoes; 2–3 tbsp crumbled feta; 1–2 tbsp chopped parsley

Asher Sadler·53 min·Serves 2–3

A bright, deeply browned sheet-pan dinner: crisp-edged russet potatoes roast alongside lemony, garlicky chicken with oregano and paprika. Everything cooks on one tray, with the chicken juices seasoning the potatoes as they finish. It’s weeknight-easy but feels like a bistro plate—perfect with a simple salad or a cool yogurt-cucumber side. Optional olives, tomatoes, and feta push it into full Mediterranean territory.

sheet pan
weeknight
lemon-garlic
Mediterranean
chicken

53 min total · 10 min prep · 40 min cook · 3 min rest

640 kcal · 41g protein · 52g carbs · 30g fat total

Rimmed sheet pan · Mixing bowl · Microplane or grater (optional) · Instant-read thermometer (helpful)

Ingredients

•2 large russet potatoes (about 1 1/2 lb / 680 g), cut into 3/4-inch (2 cm) chunks
•1 1/4 lb (570 g) chicken thighs (bone-in, skin-on preferred), or boneless thighs/breasts
•3 tbsp olive oil, divided
•3 cloves garlic, finely grated or minced, divided
•2 tsp dried oregano, divided
•1 tsp paprika (smoked if available)
•1/2 tsp ground cumin (optional)
•1 lemon, zested and juiced (about 2–3 tbsp juice)
•1 1/4 tsp kosher salt, divided (use less if using table salt)
•Freshly ground black pepper
Optional add-ins (choose any)
•1/2 red onion, cut into wedges
•1/2 cup olives
•1 cup cherry tomatoes
•2–3 tbsp crumbled feta
•1–2 tbsp chopped parsley

Instructions

Roast the potatoes first

Heat the oven to 450°F / 232°C with a rack in the middle. Set a rimmed sheet pan in the oven to preheat for 5–10 minutes (this jump-starts browning).

In a bowl, toss the potatoes with 1 1/2 tbsp olive oil, half the garlic, 1 tsp oregano, 3/4 tsp kosher salt, and a few grinds of pepper. The potatoes should look evenly slicked, not swimming.

Carefully spread potatoes on the hot sheet pan in a single layer. Roast for 15 minutes, until the edges look a little rough/dry and you see light browning on corners.

Season and roast the chicken

While potatoes roast, toss chicken with 1 1/2 tbsp olive oil, remaining garlic, remaining oregano, paprika, cumin (if using), lemon zest + juice, 1/2 tsp kosher salt, and pepper. (If using skin-on thighs, rub seasoning mostly on the flesh side and lightly on the skin so it can crisp.)

Remove pan; push potatoes aside to make space. Nestle chicken onto the pan, leaving a bit of room between pieces. If using red onion wedges, tuck them around the potatoes now.

Return to oven and roast until chicken is browned and done and the potatoes are tender:

- Bone-in, skin-on thighs: 20–28 minutes

- Boneless thighs: 16–22 minutes

- Boneless breasts: 14–18 minutes

Chicken is done when the thickest part hits 165°F / 74°C, or when juices run clear and the meat feels springy, not squishy.

Finish

If using cherry tomatoes or olives, scatter them on for the last 5 minutes of roasting.

Let rest 3 minutes, then squeeze over a little extra lemon (to taste). Top with feta and parsley if using.

Tip: If you want extra-crisp skin, give the chicken 1–2 minutes under the broiler at the end—watch closely until the skin turns deeply golden and the fat bubbles.

Notes

Swaps: Yukon Golds work in place of russets (slightly creamier, a touch less crisp). If you only have boneless/skinless chicken, it won’t get as crisp but will stay juicy—pull it when it’s just done. Make-ahead: you can cut potatoes up to 24 hours ahead and keep submerged in cold water; drain and dry well before seasoning. Storage: refrigerate leftovers 3–4 days; re-crisp on a sheet pan at 425°F until hot and sizzling.

Ingredients

•2 large russet potatoes (about 1 1/2 lb / 680 g), cut into 3/4-inch (2 cm) chunks

•1 1/4 lb (570 g) chicken thighs (bone-in, skin-on preferred), or boneless thighs/breasts

•3 tbsp olive oil, divided

•3 cloves garlic, finely grated or minced, divided

•2 tsp dried oregano, divided

•1 tsp paprika (smoked if available)

•1/2 tsp ground cumin (optional)

•1 lemon, zested and juiced (about 2–3 tbsp juice)

•1 1/4 tsp kosher salt, divided (use less if using table salt)

•Freshly ground black pepper

Optional add-ins (choose any)

•1/2 red onion, cut into wedges

•1/2 cup olives

•1 cup cherry tomatoes

•2–3 tbsp crumbled feta

•1–2 tbsp chopped parsley