Quick Recipe Version (TL;DR)
Quick Ingredients
- 3 pounds bone-in, skin-on chicken pieces, such as thighs and drumsticks
- 2 pounds Yukon Gold potatoes, cut into 1 1/2-inch chunks
- 1 large red onion, cut into 8 wedges
- 8 garlic cloves, smashed and peeled
- 1 large lemon, half juiced and half thinly sliced
- 1 cup pitted Kalamata or mixed Mediterranean olives
- 1/4 cup extra-virgin olive oil
- 2 teaspoons dried oregano
- 1 1/2 teaspoons kosher salt, plus more to taste
- 1 teaspoon sweet paprika
- 1/2 teaspoon black pepper
- 1/2 cup low-sodium chicken broth or dry white wine
- 2 tablespoons chopped fresh parsley, for serving
Do This
- 1. Heat the oven to 425°F and place a large rimmed sheet pan or roasting pan nearby.
- 2. Toss potatoes, onion, garlic, olive oil, lemon juice, oregano, paprika, salt, and pepper in the pan.
- 3. Pat chicken dry, season it well, and nestle it skin-side up among the vegetables.
- 4. Add lemon slices and pour broth or white wine around the chicken, not over the skin.
- 5. Roast for 30 minutes, then add olives and spoon some pan juices over the potatoes.
- 6. Roast 15 to 20 minutes more, until chicken reaches 165°F and potatoes are tender.
- 7. Rest 5 to 10 minutes, sprinkle with parsley, and serve with the lemony pan juices.
Why You’ll Love This Recipe
- It is a true one-pan dinner: Chicken, potatoes, onions, garlic, lemon, and olives roast together, so the whole meal comes out of one pan with minimal cleanup.
- The flavor is big but familiar: Oregano, lemon, olive oil, garlic, and briny olives give the dish a sunny Mediterranean feel without complicated ingredients.
- The pan juices do the work: As the chicken roasts, its savory drippings mix with lemon, broth, garlic, and olive oil to season the potatoes beautifully.
- It is flexible and family-friendly: Use thighs, drumsticks, or a cut-up chicken, and choose mild green olives or bold Kalamatas depending on your taste.
Grocery List
- Protein: 3 pounds bone-in, skin-on chicken pieces, such as chicken thighs, drumsticks, or a mix
- Produce: Yukon Gold potatoes, red onion, garlic, lemon, fresh parsley
- Dairy: None needed
- Pantry: Extra-virgin olive oil, dried oregano, sweet paprika, kosher salt, black pepper, pitted Kalamata or mixed Mediterranean olives, low-sodium chicken broth or dry white wine
Full Ingredients
Chicken and Vegetables
- 3 pounds bone-in, skin-on chicken pieces, preferably 6 pieces total, such as thighs and drumsticks
- 2 pounds Yukon Gold potatoes, scrubbed and cut into 1 1/2-inch chunks
- 1 large red onion, peeled and cut into 8 wedges
- 8 garlic cloves, smashed with the side of a knife and peeled
- 1 large lemon, half juiced and half thinly sliced
- 1 cup pitted Kalamata olives or mixed Mediterranean olives, drained
Mediterranean Seasoning and Pan Juices
- 1/4 cup extra-virgin olive oil
- 2 teaspoons dried oregano
- 1 teaspoon sweet paprika
- 1 1/2 teaspoons kosher salt, divided, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup low-sodium chicken broth or dry white wine
- 1 tablespoon olive brine, optional, for a more savory, briny finish
For Serving
- 2 tablespoons chopped fresh parsley
- Additional lemon wedges, optional
- Crusty bread, optional, for soaking up the pan juices
Step-by-Step Instructions
Step 1: Heat the oven and prepare the pan
Preheat the oven to 425°F. Set out a large rimmed sheet pan, a 9-by-13-inch roasting pan, or a shallow oven-safe baking dish large enough to hold the chicken and potatoes in a mostly single layer. If your pan is very crowded, use two pans; crowding can make the potatoes steam instead of roast.
Step 2: Season the potatoes, onion, garlic, and lemon
Add the potatoes, red onion wedges, smashed garlic cloves, and the juice from half the lemon to the pan. Drizzle with the 1/4 cup olive oil, then sprinkle with 2 teaspoons dried oregano, 1 teaspoon sweet paprika, 1 teaspoon of the kosher salt, and 1/4 teaspoon of the black pepper. Toss everything directly in the pan until the potatoes are evenly coated and glossy. Spread the mixture into an even layer.
Step 3: Season and arrange the chicken
Pat the chicken pieces very dry with paper towels; this helps the skin brown instead of steam. Season the chicken all over with the remaining 1/2 teaspoon kosher salt and remaining 1/4 teaspoon black pepper. Nestle the chicken pieces skin-side up among the potatoes and onions, leaving the skin exposed. Tuck the thin lemon slices around the chicken and potatoes.
Step 4: Add the liquid for savory pan juices
Pour the 1/2 cup low-sodium chicken broth or dry white wine around the chicken and potatoes, aiming for the bottom of the pan rather than pouring it over the chicken skin. If using, add 1 tablespoon olive brine to the pan juices. This small amount of liquid helps the garlic soften, keeps the potatoes moist inside, and creates a lemony, savory sauce as the chicken roasts.
Step 5: Roast until the chicken begins to brown
Transfer the pan to the oven and roast for 30 minutes. At this point, the chicken skin should be starting to turn golden, the onions should be softening at the edges, and the potatoes should be beginning to absorb the seasoned drippings. Carefully remove the pan from the oven and use a spoon to baste the potatoes and onions with some of the pan juices. Avoid spooning liquid over the chicken skin if you want it to stay crisp.
Step 6: Add the olives and finish roasting
Scatter the olives around the pan, tucking them between the potatoes and chicken pieces. Return the pan to the oven and roast for another 15 to 20 minutes, until the potatoes are fork-tender and lightly browned and the chicken reaches an internal temperature of 165°F in the thickest part, away from the bone. For extra-tender dark meat, thighs and drumsticks are excellent at 175°F to 185°F.
Step 7: Rest, garnish, and serve
Remove the pan from the oven and let the chicken rest for 5 to 10 minutes. This helps the juices settle back into the meat. Sprinkle the dish with chopped fresh parsley, then taste the pan juices and add a small pinch of salt or a squeeze of fresh lemon if needed. Serve the chicken with potatoes, onions, garlic, olives, roasted lemon slices, and plenty of the savory pan juices spooned over the top.
Pro Tips
- Use bone-in, skin-on chicken for best flavor: The skin protects the meat while the bones and drippings enrich the potatoes and pan juices.
- Cut potatoes evenly: Aim for 1 1/2-inch pieces so they cook through in the same time as the chicken.
- Keep chicken skin above the liquid: Pour broth or wine around the chicken, not over it, so the skin has a chance to brown.
- Add olives partway through roasting: This keeps them plump and flavorful without drying out or becoming too salty.
- Do not skip the resting time: Even 5 minutes makes the chicken juicier and gives the pan juices a moment to settle and concentrate.
Variations
- Greek-style feta finish: Sprinkle 1/2 cup crumbled feta over the pan after roasting, then let it soften for 2 minutes before serving.
- Tomato and herb version: Add 1 cup cherry tomatoes with the olives and finish with fresh dill or basil instead of parsley.
- Spicy Mediterranean chicken: Add 1/2 teaspoon crushed red pepper flakes or 1 teaspoon harissa paste to the olive oil seasoning mixture.
Storage & Make-Ahead
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven for 15 to 20 minutes, or until warmed through; this gives the potatoes a better texture than microwaving. For a quicker option, microwave individual portions in 60-second intervals until hot, then spoon any extra pan juices over the top. To make ahead, cut the potatoes and onion up to 8 hours in advance and refrigerate them covered in cold water; drain and pat dry before roasting. You can also season the chicken up to 24 hours ahead and keep it covered in the refrigerator. For the best texture, assemble the full pan just before baking.
Nutrition (per serving)
Calories: 570 kcal | Carbs: 31g | Protein: 39g | Fat: 34g | Saturated Fat: 8g | Fiber: 5g | Sugar: 4g | Sodium: 880mg | Cholesterol: 145mg
