Name: Sheet Pan Tomato Marinated Chicken and Greek Lemon Potatoes
Prep time: 26 min
Cook time: 1 h 31 min
Total time: 117 min
Yield: 6
Cuisine: Greek
Ingredients: 6 bone-in, skin-on chicken thighs; 1/4 cup olive oil; 3 tablespoons tomato paste; 6 garlic cloves, grated; 1/4 cup balsamic vinegar; 1 and 1/2 teaspoons salt, or to taste; Freshly cracked black pepper, to taste; 1/4 teaspoon ground cinnamon; 1/2 teaspoon crushed red pepper flakes, or to taste; 3 pounds Yukon Gold potatoes, peeled and cut into wedges; 1/3 cup olive oil; Juice of 1 large lemon; 1 tablespoon dried crushed oregano; 1 and 1/2 teaspoons salt, or to taste; Freshly cracked black pepper, to taste; 1 and 1/2 cups chicken broth; Fresh parsley, finely chopped; Lemon wedges; Feta cheese, optional

Method

20 steps

Marinate the chicken:
Combine the olive oil, tomato paste, grated garlic, balsamic vinegar, salt, black pepper, cinnamon, and crushed red pepper flakes in a large bowl. Whisk until smooth.
Pat the chicken dry and coat thoroughly with the tomato marinade. Cover and refrigerate for at least 15 minutes or up to overnight. If marinating overnight, allow the chicken to sit at room temperature for about 30 minutes before roasting.
Assemble the sheet pan:
Preheat the oven to 400°F.
Place the potatoes in a large, deep-rimmed sheet pan or roasting pan. Add the olive oil, lemon juice, oregano, salt, and black pepper. Toss well to coat and spread the potatoes evenly in the pan.
Pour the chicken broth around the potatoes.
Arrange the marinated chicken thighs skin-side up directly over the potatoes. Spoon any remaining marinade over the chicken.
Cover and roast:
Cover the pan tightly with foil and bake for 45 minutes. This first covered roast allows the potatoes to begin cooking in the lemony broth and chicken juices.
Uncover and finish roasting:
Carefully remove the foil and return the pan to the oven. Roast uncovered for another 35–45 minutes, or until the potatoes are completely tender, the pan juices have reduced, and the chicken is deeply golden and cooked through. The thickest part of the chicken should register at least 165°F.
If the potatoes need additional time but the chicken is already beautifully browned and cooked through, transfer the chicken to a platter and loosely cover it. Continue roasting the potatoes uncovered for 10–15 minutes, or until tender and the pan juices have reduced to your liking.
For extra-crispy chicken skin, broil for 2–3 minutes at the end. Keep a close eye on it because the tomato and balsamic marinade can brown quickly.
Rest and serve:
Allow the chicken to rest for 5–10 minutes. Garnish with chopped parsley and serve with lemon wedges and feta cheese, if desired. Spoon those lemony, savory pan juices over the potatoes and chicken.
Use a deep-rimmed sheet pan or roasting pan so there is plenty of room for the broth and chicken juices.
Cut the potatoes into similarly sized wedges so they cook evenly. Avoid making the wedges too large.
The pan will look quite brothy when it first goes into the oven. That is intentional. The potatoes cook in the flavorful lemon broth while the pan is covered, and the liquid reduces once the foil is removed.
If you prefer an even more concentrated sauce, remove the cooked chicken and give the potatoes an additional 10–15 minutes uncovered.