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–+ servings
250ml Greek Opa Infused Olive Oil Blend – authentic Greek taste
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
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

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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