Description
A zesty sheet pan meal featuring marinated chicken thighs and drumsticks with potatoes, onions, and cherry tomatoes, perfect for busy nights.
Ingredients
Scale
- 2 lb bone-in, skin-on chicken thighs and drumsticks
- 1/2 cup lemon juice
- 6 cloves garlic, minced
- 2 tsp Dijon mustard (optional)
- 2 tbsp honey or 1 tbsp sugar (or maple syrup or other sweeteners)
- 1 tbsp dried oregano
- 1.5 tsp paprika
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 5 smallish potatoes, quartered
- 2 red onions, quartered
- 1 cup low-sodium chicken broth
- 8 oz cherry tomatoes
- Fresh oregano for garnish (optional)
Instructions
- Mix the marinade ingredients (lemon juice, garlic, Dijon mustard if using, honey or sugar, oregano, paprika, olive oil, salt, and pepper) in a bowl.
- Add the chicken to the bowl and toss to coat. If time permits, marinate for 24 hours; otherwise, proceed to the next step.
- Preheat the oven to 350°F.
- Place the quartered potatoes and onions in a baking pan, then top with the chicken.
- Pour the chicken broth over the chicken and add the marinade from the bowl.
- Bake for 20 minutes, then remove from the oven.
- Scatter the cherry tomatoes over the chicken and drizzle with an additional tablespoon of olive oil, and sprinkle with salt and pepper.
- Bake for a further 30-35 minutes until the chicken is golden and the potatoes are cooked through.
- Remove from the oven, garnish with fresh oregano if using, and serve hot.
Notes
Marinate the chicken overnight for best flavor. Pair with a green salad and lemon wedges for a refreshing contrast.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 5g
- Sodium: 500mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 100mg