Sheet Pan Greek Chicken and Potatoes Recipe

If you’re looking for an easy dinner that bursts with flavor and doesn’t bury you under heaps of dishes, this Sheet Pan Greek Chicken and Potatoes Recipe is exactly what you need. Trust me, I’ve made it countless times, and it never fails to impress with juicy chicken, crispy potatoes, and that unforgettable zesty lemon-herb kick. Plus, it all comes together on just one tray — easy cleanup is the cherry on top!

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Ingredients & Why They Work

The magic of this Sheet Pan Greek Chicken and Potatoes Recipe comes from using simple, fresh ingredients that complement each other perfectly. Each element plays a part—from the tender baby potatoes roasting in olive oil to the aromatic fresh herbs and tangy lemon, giving this dish its signature Greek vibe.

• Baby Potatoes: Their small size ensures even cooking and crispy edges without pre-boiling.
• Extra Virgin Olive Oil: Adds richness and helps create that golden, crispy finish.
• Fresh Lemons: Both juice and slices bring bright acidity that balances the richness of butter and chicken.
• Chicken Thighs or Breasts: Thighs are juicier and forgiving for beginners; breasts are leaner but need careful timing.
• Dried Oregano: Classic Greek herb that adds an earthy, savory note.
• Paprika: Adds smoky warmth—switch between smoked or regular depending on how bold you like it.
• Shallot and Onion: Sweet, mild aromatics that melt down beautifully as they roast.
• Garlic Cloves: Smash them lightly and they mellow while roasting, adding deep flavor.
• Fresh Parsley, Oregano, and Dill: The fresh herbs tossed in the dressing add brightness and freshness at the end.
• Feta Cheese: Salty and creamy, feta adds a perfect finishing touch with its signature tang.
• Salted Butter: Adds richness to the chicken and keeps it moist during roasting.
• Red Wine Vinegar and Pepperoncini: Tangy and slightly spicy elements in the dressing that wake up the flavors.
• Greek Olive Mix or Green Olives: Their briny bite enhances the dish’s Mediterranean flair.

Tweak to Your Taste

I love how forgiving this Sheet Pan Greek Chicken and Potatoes Recipe is—feel free to make it your own! Whether you prefer a little more heat or want to swap herbs, these simple adjustments can make it your go-to version.

• Try Bone-In Chicken: I often use bone-in thighs for the deepest flavor, just remember to add extra cooking time—usually 10-15 minutes—to get them perfectly tender.
• Add More Veggies: Sometimes I throw in bell peppers or cherry tomatoes during the last 15 minutes; they roast beautifully and add color.
• Make It Spicy: Sprinkle extra red pepper flakes if you like a little kick—trust me, it wakes up the whole dish!
• Butter-Free Version: Swap butter for extra olive oil if you want a dairy-free take; it still turns out lovely and moist.

Step-by-Step: How I Make Sheet Pan Greek Chicken and Potatoes Recipe

Step 1: Roast the Potatoes with Lemon

First things first, preheat your oven to 425°F. Toss halved baby potatoes with 2 tablespoons of olive oil, salt, and freshly cracked black pepper right on a large baking sheet. Nestle in halved lemons—the citrus aroma roasting alongside the potatoes is incredible. Pop this in the oven for about 20 minutes until the potatoes are just tender and start to crisp. This step kickstarts the potatoes’ texture and infuses them with subtle lemon flavor.

Step 2: Season the Chicken

While the potatoes roast, grab a bowl and toss your chicken pieces with 2 tablespoons olive oil, dried oregano, smoked paprika, chopped shallot, salt, black pepper, and a pinch of chili flakes. Don’t skip the shallot here—it adds a sweet, mellow depth when it roasts with the chicken. Make sure every piece is well-coated to ensure full flavor.

Step 3: Combine and Roast Together

Once the potatoes are ready, pull the pan out of the oven and nestle the seasoned chicken around the potatoes. Add sliced onions, lightly smashed garlic cloves, and lemon slices all around for that zesty kick. Place a slice of salted butter atop each chicken piece—this step keeps things juicy and adds that luscious richness. Return to the oven and roast for another 20-25 minutes, until the chicken reaches an internal temperature of 165°F and the skin crisps up nicely.

Step 4: Whip Up the Herb Dressing

While the chicken finishes cooking, mix together the remaining 1/3 cup olive oil, red wine vinegar, finely chopped fresh parsley, oregano, dill, chopped pepperoncini, and torn olives. Once the chicken’s out, discard charred lemon slices and mash the roasted garlic into a paste, stirring it into your dressing. Chop the softened lemon slices—rind and all—and add about half to the dressing, seasoning with salt and red pepper flakes to taste. This dressing pulls the whole dish together beautifully with bright, punchy flavor.

Step 5: Serve and Enjoy!

Scatter cubed feta over the chicken, drizzle with the vibrant herb dressing, and finish with a sprinkle of fresh herbs. Serve warm and watch everyone dig in—it’s that good! The creamy feta and tangy dressing cut through the richness for the perfect bite every time.

How to Serve Sheet Pan Greek Chicken and Potatoes Recipe

Garnishes

I love topping this dish with fresh herbs like oregano and parsley for freshness. A little extra crumble of feta right before serving adds creaminess and that authentic Greek touch. Sometimes I squeeze extra lemon juice at the table for a bright finish that wakes up every bite.

Side Dishes

This Sheet Pan Greek Chicken and Potatoes Recipe really shines on its own, but if you want to add sides, try a simple Greek salad with cucumbers, tomatoes, and olives or serve it with warm pita and tzatziki sauce. Roasted or steamed green beans or a light tabbouleh work beautifully too.

Creative Ways to Present

For a special dinner, I sometimes arrange the chicken and potatoes on a rustic wooden board, surrounded by small bowls of olives, feta, and extra herb dressing for dipping. It makes it feel more celebratory and perfect for sharing with friends or family around the table.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the refrigerator—you can keep them up to 3 days. The flavors actually deepen overnight, so I find the leftovers even tastier the next day.

Freezing

This recipe freezes well! Just cool everything completely, then freeze the chicken and potatoes separately in freezer-safe containers or bags. Thaw overnight in the fridge before reheating to keep the texture intact.

Reheating

I reheat leftovers in the oven at 350°F wrapped loosely in foil to keep the chicken moist, usually for about 15-20 minutes. Avoid microwaving if you want to keep the chicken juicy and the potatoes crispy on the edges.

FAQs

Final Thoughts

This Sheet Pan Greek Chicken and Potatoes Recipe has become such a staple for me because it’s straightforward but full of so much fresh flavor and comfort. It’s the kind of meal that feels thoughtfully prepared but doesn’t leave you exhausted or stuck in the kitchen. I hope you enjoy making it as much as I do—once you try it, I’m pretty sure it’ll become one of your favorite weeknight go-tos, too!

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