Mediterranean Lemon Chicken With Greek Opa Blend

Tender chicken thighs, golden potatoes, juicy cherry tomatoes, red onion, and briny olives roast together until the edges turn caramelized and the lemon slices soften into a fragrant finish. Greek Opa Infused Olive Oil Blend layers zesty citrus, oregano, and savory herb notes through every panful, giving the chicken and vegetables a bright Mediterranean lift that works beautifully for weeknight dinner, Sunday dinner, or easy entertaining.

Garden Infuzions

Mediterranean Lemon Chicken With Greek Opa Blend

Bright lemon chicken, tender potatoes, and juicy tomatoes roast together with Garden Infuzions Greek Opa Infused Olive Oil Blend for a fresh, herb-forward dinner that feels like a sunny Mediterranean table.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Greek, Mediterranean

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 1/2 pounds bone-in skin-on chicken thighs
• 1 1/2 pounds baby Yukon gold potatoes halved
• 1 pint cherry tomatoes
• 1 medium red onion cut into wedges
• 1 lemon sliced into rounds
• 1/3 cup Greek Opa Infused Olive Oil Blend
• 2 tablespoons fresh lemon juice
• 4 cloves garlic minced
• 2 teaspoons dried oregano
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1/2 cup pitted Kalamata olives
• 2 tablespoons chopped fresh parsley
• Crumbled feta for serving

Equipment

• 1 Sheet Pan Large rimmed sheet pan
• 1 Mixing bowl For tossing the chicken and vegetables
• 1 Measuring spoons For seasoning and oil
• 1 measuring cup For olive oil blend and lemon juice
• 1 Tongs For arranging and serving

Method

 

Instructions

1. Preheat the oven to 425°F and line a large sheet pan with parchment paper.
2. Pat the chicken thighs dry and set them aside.
3. In a large bowl, toss the potatoes, cherry tomatoes, red onion, lemon slices, olive oil blend, lemon juice, garlic, oregano, salt, black pepper, and smoked paprika until everything is well coated.
4. Spread the potatoes and vegetables onto the sheet pan and nestle the chicken thighs among them, skin side up.
5. Roast for 30 minutes.
6. Add the Kalamata olives to the pan, then continue roasting for 10 to 12 minutes more, until the chicken is cooked through and the potatoes are tender.
7. If you want extra color, broil for 1 to 2 minutes at the end, watching closely.
8. Finish with parsley and crumbled feta, then serve hot from the pan.

Notes

For best texture, cut the potatoes to a similar size so they roast evenly. Bone-in chicken thighs give the most forgiving results, but boneless thighs can work with a shorter cook time. The lemon softens as it roasts and adds a bright finish without overpowering the herbs.

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Recipe Tips

• Use a large sheet pan so the chicken and vegetables roast instead of steam.
• Cut the potatoes evenly so they finish at the same time as the chicken.
• Let the chicken rest briefly before serving so the juices settle back in.

Serving Suggestions

• Serve with warm pita and a simple cucumber salad.
• Pair with rice, couscous, or roasted vegetables for a fuller spread.
• Add crumbled feta and extra lemon wedges at the table if you like.

Storage

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently in the oven or a skillet so the chicken stays tender.

Variations

• Swap the chicken thighs for boneless chicken breasts and reduce the roast time.
• Add zucchini or bell peppers for extra color and volume.
• For a spicier finish, add a pinch of red pepper flakes before roasting.

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