Line a rimmed baking pan with parchment paper and set aside. Web heat the oven to 425 degrees. Step 2 add the chicken, potatoes and lemon wedges to the bowl.
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Step 3 dump the mixture onto a rimmed baking sheet.
Add potatoes in a single layer.
Web steps 1 heat oven to 425°f.Web perfect for meal prep. Ingredients notes & substitutions please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).Whisk the olive oil, salt, thyme, pepper, garlic, lemon zest and lemon juice together in a large bowl.
Web whisk the olive oil, thyme, garlic, lemon zest, lemon juice, salt and pepper in a large bowl.It’s all done on one sheet pan. On a sheet pan, drizzle the diced potatoes with the remaining 1 tablespoon oil and sprinkle with ½ teaspoon salt and ¼ teaspoon pepper;Toss well and move to one.
Place potatoes skin sides down in single layer on pan.
Pour 1/4 cup marinade into a large bowl or shallow dish.Roast 16 to 18 minutes or until just tender when pierced with knife. In a small bowl, whisk the first 7 ingredients until blended.Add the chicken, potatoes, and onions to a large bowl.
Web preheat the oven to 425 degrees f.Add the chicken, potatoes, red onion and. Shake the bag, and use your hands, to mix the chicken and seasonings together in the bag.2 in large bowl, mix oil and 1 teaspoon of the greek seasoning.
Preheat the oven to 425 f.
Drain chicken, discarding any remaining marinade in bowl.Let sit in the fridge for at least 20 minutes while you prepare and cook the potatoes.
