Description
A vibrant and flavorful sheet pan meal featuring Greek-style garlic butter chicken and roasted baby potatoes, infused with fresh herbs, lemon, and a tangy olive dressing topped with feta cheese.
Ingredients
Scale
Vegetables & Aromatics
- 1 pound baby potatoes, halved
- 1 medium yellow onion, sliced
- 6-8 garlic cloves, lightly smashed
- 2 lemons, 1 halved and 1 sliced
- 1 shallot, chopped
Chicken & Seasonings
- 6 chicken thighs or breasts (use similar sizes for even cooking)
- 2 tablespoons dried oregano
- 1 tablespoon smoked or regular paprika
- Red pepper flakes, to taste
- Kosher salt and black pepper, to taste
Oils & Fats
- 4 tablespoons plus 1/3 cup extra virgin olive oil
- 4 tablespoons salted butter, sliced into 6 pieces
Dressing & Extras
- 2 tablespoons red wine vinegar
- 1-2 pepperoncini, chopped
- 3/4 cup Greek olive mix or green olives, torn
- 2 cups mixed fresh parsley, oregano, and dill, chopped
- 6-8 ounces feta cheese, cubed
Instructions
- Preheat Oven: Preheat your oven to 425° F to prepare for roasting the potatoes and chicken.
- Roast Potatoes: Toss the halved baby potatoes with 2 tablespoons of olive oil, season with kosher salt and black pepper, and add the halved lemons to the baking sheet. Roast in the oven for 20 minutes until the potatoes are tender.
- Prepare Chicken: In a bowl, combine 2 tablespoons olive oil with the chicken pieces. Add dried oregano, smoked or regular paprika, chopped shallot, kosher salt, black pepper, and red pepper flakes. Toss well to coat the chicken evenly with the seasonings.
- Roast Chicken and Vegetables: Remove the baking sheet with potatoes from the oven. Nestle the seasoned chicken pieces among the potatoes. Arrange sliced onion, garlic cloves, and lemon slices around the chicken. Place one piece of butter on each chicken piece. Return the sheet to the oven and roast for another 25 minutes, or until the chicken is cooked through and juices run clear.
- Make Dressing: While the chicken cooks, mix together the remaining 1/3 cup olive oil, red wine vinegar, chopped pepperoncini, torn olives, and half of the chopped fresh herbs (parsley, oregano, and dill) in a bowl to make the dressing.
- Prepare Lemon-Garlic Mix: Remove the charred lemon slices and garlic cloves from the baking sheet. Finely chop the lemon slices, including the rind but discard any seeds. Mash the garlic into a paste and stir both into the dressing. Season with salt and additional red pepper flakes as desired, tasting and adjusting lemon quantity to your preference.
- Assemble & Serve: Break the feta cheese evenly over the roasted chicken and potatoes. Drizzle the dressing over everything. Garnish with the remaining fresh herbs and serve immediately for a delicious Greek-inspired sheet pan meal.
Notes
- Chicken choice: Use thighs or breasts, bone-in or boneless. Bone-in pieces require an additional 10-15 minutes of cooking time depending on size.
- Adjust seasoning as needed depending on your taste preferences and salt content of olives and feta.
- For crispier potatoes, you can roast them separately before adding chicken to ensure even cooking.
- Use fresh herbs for the best flavor impact, but dried herbs can be substituted if needed at roughly 1/3 the amount.
- If pepperoncini are unavailable, substitute with mild pickled peppers or omit for less spice.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 90 mg
