Greek Chicken With Potatoes & Artichokes

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"One of my favorite sheet pan meals - one pan does it all. Now, I do like to use bone in and skin on thighs and breasts for this; however, I do cut them in pieces, so they cook quicker; and more evenly. I make a simple gremolata (a mix of herbs, lemon zest, and olives) to garnish the dish. Serve with crusty bread; and, a small salad on the side. Even though I said 1 pan; I do make the gremolata as a garnish, which is delicious."

Original is 4 servings


  • Serving Size: 1 (938.2 g)
  • Calories 1632
  • Total Fat - 77.2 g
  • Saturated Fat - 18.4 g
  • Cholesterol - 374.8 mg
  • Sodium - 2571.5 mg
  • Total Carbohydrate - 122 g
  • Dietary Fiber - 14.9 g
  • Sugars - 14.6 g
  • Protein - 111.1 g
  • Calcium - 436.5 mg
  • Iron - 13 mg
  • Vitamin C - 75.3 mg
  • Thiamin - 1.4 mg

Step by Step Method

Chicken Note: I like to use bone in and skin on for this recipe; it has so much more flavor. But, I do cut pieces into similar sizes; so, they cook evenly

Note: I use a rimmed baking pan or sheet pan for this recipe. It is a one pan dish; but, I do like to line it with parchment paper; or, you can use foil too. NO, clean up!

Step 1

Lemons ... First, zest 1 lemon; then squeeze 2-3 for the juice. The last lemon, just cut in wedges. It may take 4-5 lemons depending on the size; and, how juicy they are.

Step 2

Gremolata ... Add the parsley, oregano, olives, lemon zest, garlic, and olive oil to a small bowl; and, mix to combine. Cover, and keep at room temperature as the chicken cooks. You can also refrigerate; but, I prefer it room temperature.

Step 3

Dish ... Add the chicken, potatoes, onions, fennel, chicken and artichokes to the sheet lined sheet pan; and, add the lemon juice and olive oil. Toss, using your hands; until everything is well coated. Then, add the all the seasoning to a small cup or bowl; and mix together. Then, sprinkle the seasoning over all the chicken and vegetables. Using a couple of spoons, toss lightly, until everything is coated. Add the 1 lemon you cut up in wedges to the pan. Then, let it set about 15 minutes on the counter, to take the chill off of the chicken.

Step 4

Bake ... On the middle shelf, 450 degrees, for 15 minutes; then, reduce to 350; and bake another 25-35 minutes. Obviously, baking time will depend on the thickness of the chicken. If you are not sure when the chicken is done; please use a thermometer. I usually remove the chicken when it gets to a temperature of 165 degrees. Cover the pan with foil; and, let it rest 5-10 minutes before serving. If you poke or cut the chicken; you want the juices to run clear.

Step 5

Bread ... As the chicken rests; toast your baguette, simply brushed with a little olive oil. You can actually use the same pan as you cooked the chicken in.

Step 6

Serve and ENJOY! ... Add everything to a large serving platter; pouring any juices over the top. Add the baguette slices around the chicken and vegetables; and, finish it off with the gremolata. I know I said one pan; but, I do like to serve the gremolata with this. It really is a great way to finish the dish.


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