Greek Lemon Chicken Tray Bake : One-Pan Dinner with Potatoes & Olives

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Sunshine on a Sheet Pan: Your New Favorite Easy Dinner

Hey there, friend! Come on in, the kitchen’s warm and there’s something amazing in the oven. If you’ve ever had one of those days where you’re torn between wanting something incredibly delicious and needing something unbelievably easy, then you and I need to have a serious chat about the magic of the tray bake. Specifically, this glorious Greek Lemon Chicken Tray Bake.

Picture this: juicy, garlicky chicken thighs with skin so crisp it crackles, nestled alongside tender, golden baby potatoes and briny Kalamata olives. The whole pan is singing with the bright, sunny flavors of lemon, oregano, and sweet roasted red onion. It’s the kind of meal that feels like a vacation to the Mediterranean coast, but it all comes together on one single pan with about 15 minutes of hands-on work. Seriously, the oven does the heavy lifting while you get to be the hero.

This isn’t just a recipe; it’s a weeknight lifesaver, a crowd-pleasing dinner party star, and a testament to how humble ingredients can become something spectacular when roasted together. I live for recipes like this—the kind that fill your home with the most incredible aromas and leave everyone at the table asking for seconds. So, tie on your apron (the messy one is always the best), and let’s make a meal that’s as fun to cook as it is to eat!

The Day I Fell in Love with Rustic Cooking

This recipe takes me right back to a tiny, sun-drenched taverna on a Greek island years ago. I was traveling after culinary school, chasing flavors, and I stumbled upon this family-run place where the kitchen was basically a grill and a roaring oven. The Yiayia (grandma) running the show brought out a sizzling copper pan straight from the flames, piled high with chicken, potatoes, and lemons. It wasn’t fancy. There was no fussy plating. It was real food, cooked with heart and served with a huge smile.

I remember the sound of the crispy skin, the way the lemon juice mingled with the olive oil in the bottom of the pan, perfect for soaking up with a piece of crusty bread. It was a lesson I’ve carried ever since: the best food often comes from the simplest techniques and the boldest flavors. My version here is a loving nod to that memory—scaling it down for our home kitchens but keeping every bit of that rustic, soul-warming charm. Every time I make it, that smell of roasting oregano and garlic transports me right back to that blue-checkered tablecloth. Food memories are the best souvenirs, don’t you think?

Gathering Your Sunshine Ingredients

Here’s the beautiful part: you probably have half of this in your pantry right now. This is a celebration of simple, high-quality ingredients that do big, bold things in the oven.

6 bone-in, skin-on chicken thighs: This is my non-negotiable for perfect tray bake chicken. The bone keeps the meat incredibly juicy, and the skin becomes this magnificent, crispy crown. Chef’s Insight: If you’re using breasts, they’ll cook faster and can dry out. Stick with thighs for foolproof, flavorful results.
1.5 lbs baby potatoes, halved: Their small size means they cook through perfectly alongside the chicken. Halving them gives us more crispy edges! Sub Tip: No babies? Use Yukon Golds or red potatoes cut into 1-inch chunks.
1 cup Kalamata olives (pitted): These are the salty, briny gems of the dish. They burst with flavor as they roast. Chef’s Insight: Pitted olives are a timesaver, but if you only have ones with pits, just give your eaters a heads-up!
1 red onion, sliced: It sweetens beautifully in the oven, balancing the lemon and olives. Thin slices ensure they caramelize nicely.
4 garlic cloves, minced: Roasted garlic is a gift. It mellows and sweetens, perfuming the entire dish. Don’t be shy!
Juice of 2 lemons + Zest of 1 lemon: This is our sunshine! The zest gives intense lemon aroma, while the juice provides the bright, tangy punch. Pro Tip: Zest the lemon before you juice it. It’s way easier.
1/4 cup olive oil: The base of our marinade. It helps everything crisp up and carries all the flavors. Use a good extra-virgin olive oil if you can—it makes a difference.
1 tbsp dried oregano: The quintessential Greek herb. Dried oregano actually works better here than fresh; it toasts in the oil and releases a more robust, earthy flavor perfect for roasting.
Salt & pepper to taste: Season with love, and season well! Don’t forget to season the potatoes and veggies directly, not just the chicken.
Fresh parsley or feta for garnish (optional): The finishing touches! Parsley adds a fresh pop of green, and crumbled feta brings a creamy, salty tang that’s absolutely divine.

Let’s Build Your Flavor-Packed Pan!

Ready? This is where the magic happens, and it’s so satisfyingly simple. I’ll walk you through every step with my favorite little hacks.

Preheat & Prep: Crank your oven to 400°F (200°C). This high heat is key for crispy skin and golden potatoes. Line a large, rimmed baking sheet with parchment paper or foil. Chef’s Hack: The liner isn’t just for easy cleanup—it prevents the lemon juice from reacting with certain metals (like aluminum) which can cause a slight off-taste.
Make the Liquid Gold: In a medium bowl, whisk together the lemon juice, lemon zest, olive oil, minced garlic, dried oregano, a big pinch of salt, and a few grinds of black pepper. Give it a good whisk until it’s emulsified and lovely. Take a quick sniff—that’s the smell of happiness right there.
The Big Toss: Place your chicken thighs, halved baby potatoes, sliced red onion, and Kalamata olives right onto the prepared baking sheet. Pour that gorgeous lemon-garlic marinade over everything. Now, get your hands in there (or use tongs) and toss, toss, toss! Make sure every potato nook, chicken crevice, and onion slice gets coated in that glossy, fragrant oil. Important Tip: Arrange the chicken thighs skin-side up and try not to crowd them. A little space means crispier skin!
Roast to Perfection: Slide the tray into your hot oven and let it work its magic for 40-45 minutes. You’ll know it’s done when the chicken skin is deep golden brown and crackling, the chicken juices run clear (or a meat thermometer reads 165°F), and the potatoes are tender when pierced with a fork. Chef’s Secret: For extra-crispy skin, you can switch the oven to broil for the last 2-3 minutes—but watch it like a hawk!
The Grand Finale: Pull the pan out of the oven. Let it rest for just 5 minutes—this lets the juices redistribute in the chicken. Then, scatter over a handful of chopped fresh parsley or a generous crumbling of feta cheese, or both! The residual heat will slightly wilt the parsley and soften the feta just perfectly.

How to Serve This Stunning One-Pan Wonder

Presentation is easy when your food looks this good right on the pan! I love serving this two ways for maximum effect.

Option 1: Family-Style Feast. Bring the whole baking sheet right to the table (put it on a trivet or thick kitchen towel!). Let everyone serve themselves straight from the pan. It’s casual, interactive, and shows off that beautiful, rustic presentation. Have a loaf of warm, crusty bread on the side for mopping up the incredible lemony, garlicky juices at the bottom of the pan—trust me, you won’t want to waste a drop.

Option 2: Plated Perfection. For a slightly more composed look, place a chicken thigh and a generous scoop of potatoes, olives, and onions on each plate. Drizzle a little of the pan juices over the top. Garnish with parsley and feta. A simple, crisp side salad like a classic Greek Horiatiki (tomato, cucumber, red onion, and bell pepper) or just some peppery arugula with a lemon vinaigrette is the perfect fresh contrast to the rich, roasted flavors.

Make It Your Own! Delicious Twists & Swaps

This recipe is a fantastic canvas. Play with it! Here are some of my favorite ways to mix things up.

Lemon & Herb Butter Baste: For an extra-indulgent version, mix 2 tbsp of softened butter into your marinade. In the last 15 minutes of roasting, spoon the pan juices over the chicken for an insanely rich, glossy finish.
Veggie Party: Add other vegetables that roast in the same time. Bell pepper strips, zucchini chunks, or cherry tomatoes are all fabulous. Add tender veggies like zucchini in the last 20 minutes so they don’t get mushy.
Dietary Swaps: For a dairy-free version, just skip the feta garnish. It’s still incredible. Lower-carb? Swap the potatoes for quartered Brussels sprouts or large cauliflower florets.
Feta-Stuffed Chicken: Level up! Before roasting, gently lift the skin of each chicken thigh and stuff a small piece of feta cheese and a pinch of oregano underneath. The cheese melts and bastes the meat from the inside. You’re welcome.
Artichoke & Spinach Twist: In the last 10 minutes of roasting, scatter a cup of drained, quartered artichoke hearts and a few handfuls of fresh baby spinach over the pan. The spinach will wilt, and the artichokes will heat through, adding another delicious Mediterranean layer.

Emily’s Kitchen Notes & Stories

This recipe has been on my regular rotation for years, and it’s evolved with me. I once made it for a huge family potluck, doubling the recipe and using every sheet pan I owned. My kitchen looked like a roasted chicken factory, but the compliments were worth the cleanup! The beauty is in its flexibility. Some nights I’m too lazy to even mince garlic—I’ll just smash the cloves with the side of my knife and toss them in. They roast into sweet, spreadable nuggets.

My biggest lesson? Don’t skimp on preheating the pan. I tried once, thinking it wouldn’t matter. The potatoes steamed instead of roasting, and the skin wasn’t as crisp. A hot oven from the start is non-negotiable for that perfect texture. This dish is a reminder that cooking doesn’t have to be complicated to be deeply satisfying and impressively tasty.

Your Questions, Answered!

Q: My potatoes are still hard, but my chicken is done! What happened?
A: Ah, the classic tray bake dilemma! It usually means your potato pieces were too large. Next time, make sure they’re halved (or if using larger potatoes, cut into 1-inch chunks). You can also microwave the potatoes for 3-4 minutes before adding them to the pan to give them a head start. If it happens this time, just remove the chicken to a plate, tent it with foil, and pop the potatoes back in for another 10-15 minutes.

Q: Can I make the marinade ahead of time?
A> Absolutely! You can whisk the lemon juice, zest, oil, garlic, and oregano together up to a day in advance and store it in the fridge. Just give it a good shake or whisk before using. It lets the flavors meld even more!

Q: Is the chicken skin supposed to be soft in some spots?
A> We’re aiming for mostly crispy, but if it’s resting directly on a potato or onion, that spot might steam a little and stay softer. For maximum crispness, try to arrange the chicken so the skin is mostly exposed to the hot air. Using the broiler for a final blast (carefully!) is the ultimate crisp-maker.

Q: Can I use chicken breasts?
A> You can, but you’ll need to adjust. Use bone-in, skin-on breasts for best results, and consider adding them to the pan 10-15 minutes after the potatoes have started roasting, as they cook faster than thighs. Check their temperature early to avoid dryness.

A Note on Nourishment

As a chef who believes food should feed both the soul and the body, I love that this dish is both comforting and balanced! This approximate nutritional info is for one serving (based on 4 servings total, using all the marinade/oil, and without feta garnish).

You’re getting a great serving of high-quality protein (about 35g) from the chicken thighs, which helps keep you full and satisfied. The healthy fats (28g) come primarily from the olive oil and the chicken skin—these fats help absorb the fat-soluble vitamins and make the dish incredibly flavorful. The carbohydrates (24g) come from the nutrient-rich potatoes, providing energy and fiber. Speaking of fiber (3g), you’ll get that from the potatoes, onions, and olives, which is great for digestion.

Remember, these numbers are estimates. If you’re watching sodium, you can reduce the salt in the marinade or use fewer olives. The beauty of cooking at home is that you control the ingredients!

One Pan, Endless Joy

And there you have it, my friend! Your ticket to a stress-free, flavor-packed dinner that looks like you spent all day in the kitchen. This Greek Lemon Chicken Tray Bake is more than just a recipe; it’s a celebration of simple ingredients, big flavors, and the joy of sharing a delicious, homemade meal.

I hope this dish becomes a regular in your kitchen, just like it is in mine. It’s perfect for busy weeknights, lazy Sundays, or even when you have friends coming over and want to actually enjoy their company instead of being stuck at the stove. Remember, the best meals are the ones made with a dash of love and a whole lot of flavor.