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Sheet Pan Lemon Chicken with Crispy Smashed Potatoes

Prep Time25 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Servings: 6

Ingredients

Chicken

  • 1 whole chicken cut into 6 pieces
  • 3 tablespoons olive oil
  • ½ cup plain yogurt
  • Juice of 1 lemon
  • Zest of 1 lemon
  • 5 garlic cloves minced
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Potatoes

  • 1.5 kg baby potatoes
  • 2 –3 tablespoons olive oil
  • Salt

Green Beans

  • 300 –400 g green beans
  • 1 tablespoon olive oil
  • 1 garlic clove minced
  • Salt

Yogurt Cucumber Sauce

  • 1 cup Greek yogurt
  • ½ cucumber shredded
  • 1 garlic clove minced
  • Juice of ½ lemon
  • Salt
  • Dill or mint optional

Instructions

  • Preheat oven to 425°F / 220°C with a large sheet pan inside the oven.
  • Pat chicken dry and mix olive oil, yogurt, lemon juice, lemon zest, garlic, oregano, basil, salt, and pepper in a bowl. Rub over chicken and set aside.
  • Boil potatoes in salted water for 20 minutes until fork tender. Drain and let steam dry.
  • Toss potatoes with olive oil and salt. Lightly smash each potato.
  • Carefully place potatoes on the hot sheet pan with smashed side down. Roast for 15 minutes.
  • Remove tray, flip potatoes, and arrange chicken pieces between potatoes, skin side up.
  • Roast for 45 minutes until chicken is golden and potatoes are crispy.
  • Toss green beans with olive oil, garlic, and salt. Optionally boil them briefly first for a softer texture.
  • Add green beans to the sheet pan during the last 12–15 minutes of cooking.
  • Mix yogurt sauce ingredients together while the chicken finishes roasting.
  • Serve chicken, crispy potatoes, and green beans with yogurt cucumber sauce and fresh lemon wedges.