This is the kind of dinner that makes everyone come into the kitchen to ask what smells so good. The chicken gets coated in a garlicky tomato marinade with balsamic and a little cinnamon, then roasts right over Greek lemon potatoes. As it cooks, the potatoes soak up the chicken juices, oregano, lemon, and broth. You get golden chicken, tender potatoes, and plenty of sauce to spoon over both—all from one pan.
There’s no need to cook the potatoes first. Cover the pan for the first part of roasting so they can soften in the broth, then uncover it to reduce the juices and let the chicken brown. It’s a beautiful family dinner, and I’m just as happy putting the roasting pan on the table when guests come over.
Why you’ll love this one-pan chicken and potatoes
The chicken and potatoes have their own seasonings, so each tastes delicious on its own, but they become even better as they roast together. Tomato paste and balsamic give the chicken its deep color and savory flavor. The potatoes underneath are lemony, tender, and full of those delicious pan juices.
You can marinate the chicken earlier in the day—or the night before—then assemble the pan when you’re ready to cook.
Ingredients and what they do
For the tomato-marinated chicken
Bone-in, skin-on chicken thighs stay juicy through the covered and uncovered roasting time. Place them skin-side up so they can brown once the foil comes off.
Tomato paste and balsamic vinegar make a bold marinade that caramelizes on the chicken. Keep an eye on it if you broil at the end because it can darken quickly.
Olive oil and grated garlic bring the marinade together and coat the chicken evenly.
Cinnamon and crushed red pepper flakes add warmth and a little heat. The cinnamon is subtle, but it makes the tomato marinade taste especially good.
For the Greek lemon potatoes
Yukon Gold potatoes become wonderfully tender in the lemony broth. Cut them into similar-size wedges so they finish cooking together.
Fresh lemon juice, olive oil, and oregano give them that Greek lemon potato flavor I love.
Chicken broth helps the potatoes cook while the pan is covered. The pan will look brothy at first; the juices reduce during the uncovered roast.
How to make tomato chicken and lemon potatoes in one pan
Marinate the chicken
Whisk together the olive oil, tomato paste, grated garlic, balsamic vinegar, salt, black pepper, cinnamon, and crushed red pepper. Coat the chicken thoroughly. Give it at least 15 minutes in the marinade, or refrigerate it overnight for a head start on dinner.
Season the potatoes and assemble the pan
Toss the potato wedges with olive oil, fresh lemon juice, oregano, salt, and pepper in a large, deep-rimmed sheet pan or roasting pan. Pour the broth around the potatoes, then arrange the marinated chicken thighs directly on top, skin-side up.
Use a pan deep enough to hold the broth and the juices released by the chicken. A shallow baking sheet can spill when you move it.
Roast covered, then uncovered
Cover the pan tightly with foil and roast at 400°F for 45 minutes. Remove the foil carefully—there will be hot steam—then roast for another 35–45 minutes. The potatoes should be completely tender, the pan juices reduced, and the chicken golden. Check the thickest part of a thigh with a thermometer; it should reach at least 165°F.
If the chicken finishes before the potatoes, move it to a platter and give the potatoes another 10–15 minutes uncovered. Spoon the pan juices over everything when you serve it. Don’t leave those behind!
Tips for the best result
Cut the potatoes evenly. Very large wedges may need longer in the oven, so aim for similar-size pieces.
Keep the first roast tightly covered. The broth and chicken juices help the raw potatoes become tender before the pan is uncovered.
Judge the finish by the food, not just the clock. Pan depth, potato size, and chicken-thigh size can all affect the final roasting time. Look for tender potatoes and check the chicken with a thermometer.
Broil only if you want more color. Two to three minutes can crisp the skin, but watch closely. Tomato paste and balsamic can brown fast.
What to serve with Greek chicken and potatoes
The pan is a meal on its own, so I usually add something fresh and simple. Maroulosalata, my Greek lettuce salad, is wonderful with the rich pan juices. For a classic Greek table, make the horiatiki in my Greek summer salads post and put out a bowl of tzatziki.
You’ll also want bread for the lemony sauce. Try my homemade Greek flatbread or Greek country bread. If you’re serving guests, choose an appetizer from my Mediterranean dips and bread dipping oils collection to put out while the chicken roasts.
Frequently asked questions
Do I need to cook the potatoes before adding the chicken?
No. The raw potatoes go into the pan first, and the marinated chicken sits directly on top. The covered roast gives the potatoes time to cook in the lemony broth.
Why is there so much liquid in the pan?
That’s intentional. The broth keeps the potatoes moist as they cook. Once you remove the foil, the juices begin to reduce and become a flavorful sauce.
Can I marinate the chicken ahead?
Yes. Refrigerate the coated chicken for at least 15 minutes or up to overnight. If it has been in the refrigerator overnight, let it sit at room temperature for about 30 minutes before roasting, as directed in the recipe.
What if the chicken is done before the potatoes?
Transfer the cooked chicken to a platter and loosely cover it. Roast the potatoes for another 10–15 minutes uncovered, until they’re tender and the juices have reduced to your liking.
Is this the same as your lemon chicken and potatoes?
This version uses the tomato, garlic, and balsamic marinade from my roasted tomato-marinated chicken over Greek lemon potatoes. If you want a more classic lemon-and-oregano version, make my one-pan Greek-style roasted chicken and potatoes. For potatoes on their own, I also have Greek lemony roasted potatoes two ways. www.dimitrasdishes.com
Serve the chicken with a squeeze of lemon, a little parsley, and feta if you like. Then spoon those lemony, tomato-rich pan juices over every plate. Kali Orexi!
Watch the Video
Sheet Pan Tomato Marinated Chicken and Greek Lemon Potatoes
Juicy tomato-marinated chicken roasts over tender Greek lemon potatoes in this easy sheet pan dinner. The potatoes soak up the chicken drippings, lemon, oregano, and flavorful broth while the chicken becomes beautifully golden and caramelized. It is a simple, mouthwatering one-pan meal that is perfect for busy weeknights, Sunday dinner, or feeding the whole family.
Ingredients
For the Chicken:
- 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
For the Potatoes:
- 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
For Serving:
- Fresh parsley, finely chopped
- Lemon wedges
- Feta cheese, optional
Instructions
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.
Notes
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.
Hosting Tip: Assemble and marinate the chicken earlier in the day. When you are ready to cook, season the potatoes, arrange everything in the pan, and let the oven do the rest. Serve directly from the roasting pan with a Greek salad and crusty bread for soaking up the lemony pan juices.
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