Name: Sheet Pan Greek Chicken and Potatoes Recipe
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: Greek
Ingredients: 1 pound baby potatoes, halved; 4 tablespoons plus 1/3 cup extra virgin olive oil; Kosher salt and black pepper to taste; 2 lemons, 1 halved and 1 sliced; 6 chicken thighs or breasts (use similar sizes for even cooking); 2 tablespoons dried oregano; 1 tablespoon smoked or regular paprika; 1 shallot, chopped; Red pepper flakes to taste; 6-8 garlic cloves, lightly smashed; 1 medium yellow onion, sliced; 4 tablespoons salted butter, sliced into 6 pieces; 2 cups mixed fresh parsley, oregano, and dill, chopped; 6-8 ounces feta cheese, cubed; 2 tablespoons red wine vinegar; 1-2 pepperoncini, chopped; 3/4 cup Greek olive mix, or green olives, torn

Jump to Recipe· 4.9 from 39 reviews

If you’re looking for a dinner that’s as easy to throw together as it is utterly delicious, this Sheet Pan Greek Chicken and Potatoes Recipe is going to be your new best friend. Imagine juicy, garlic-butter-infused chicken mingling with golden, crisp baby potatoes and that gorgeous hit of lemon and fresh herbs — all done on one pan for zero hassle. Trust me, once you try this, it’ll become a go-to weeknight staple you’ll want to make over and over.

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Why This Recipe Works

One-Pan Wonder: Everything roasts together, saving you time and cleanup without sacrificing flavor.
Bold Greek Flavors: Oregano, lemon, garlic, and feta build that perfect classic Greek profile.
Juicy Chicken & Crispy Potatoes: Butter and olive oil work their magic, keeping chicken tender while potatoes get irresistibly crispy.
Customizable & Easy: You can tweak herbs, spice levels, and chicken cuts to suit your taste or what’s in your fridge.

Sheet Pan Greek Chicken and Potatoes, Greek Chicken and Potatoes, Easy Greek Chicken Dinner, One-Pan Greek Chicken, Greek Roasted Chicken and Potatoes - The image shows a close-up of a cooked dish with several layers. The bottom layer is pieces of brown roasted meat, and around it are yellow potato wedges with black pepper. On top of the meat and potatoes are thin white onion slices spread evenly. There are slices of bright yellow lemon placed in different spots, along with some whole garlic bulbs. Over the top are several square slices of pale yellow cheese, resting on the lemon slices and meat. The dish sits on a white marbled surface, and the lighting makes the food look warm and tasty. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Sheet Pan Greek Chicken and Potatoes Recipe uses simple, fresh ingredients that complement each other beautifully. The combo of olive oil, lemon, and herbs creates a fragrant and tangy crust, while butter adds richness. Pick the freshest herbs you can find for the best aroma — it really elevates the dish.

Baby potatoes: Their small size means they cook through quickly and get wonderfully crispy on the edges.
Extra virgin olive oil: A cornerstone of Greek cooking, it adds smooth richness and helps crisp up the chicken skin.
Lemons: Both juice and roasted slices bring freshness and subtle acidity that brighten every bite.
Chicken thighs or breasts: I prefer thighs for juiciness, but breasts work too—just watch cooking times.
Dried oregano & fresh herbs: Dried oregano gives authentic rustic flavor while fresh herbs like parsley and dill lift the whole dish.
Paprika & red pepper flakes: Adds warmth and a gentle kick without overpowering the Greek undertones.
Garlic: Smashing it before roasting releases mellow sweet flavor throughout the pan.
Shallot and yellow onion: These bring natural sweetness that caramelizes during roasting.
Salted butter: Added to chicken for luscious richness and golden crust development.
Feta cheese: Salty, creamy, and tangy, the perfect finish that makes this recipe truly Greek.
Red wine vinegar: For the dressing, adding brightness and balance.
Pepperoncini and olives: Those little pops of briny, tangy flavor make the dish interesting and authentic.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love most about this Sheet Pan Greek Chicken and Potatoes Recipe is how easy it is to personalize. Whether you want it mild or spicy, add some different herbs, or swap chicken thighs for breasts, this recipe gives you a lot of freedom. Let me share a few of my favorite tweaks you might enjoy.

Variation: When I’m in the mood for a little smoky depth, I use smoked paprika—it adds such a nice subtle warmth.
Make it lighter: Using chicken breasts and cutting back slightly on butter keeps it lean, and you still get all the flavor.
Herb swaps: Thyme and marjoram also play very well here if you want to switch things up from just oregano, parsley, and dill.
Spice it up: If you like heat, add a bit more red pepper flakes or toss in some diced jalapeños for a kick.

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

Step 1: Prep and Roast the Potatoes

Start by heating your oven to a sizzling 425°F—that high heat is what brings those golden, crispy edges on your potatoes. Toss the halved baby potatoes with olive oil and season with salt and pepper. Spread them out on your baking sheet with the lemon halves nestled in. Roast for about 20 minutes, until they’re tender and starting to turn golden. This little head start on the potatoes ensures they finish perfectly alongside the chicken later.

Step 2: Marinate and Arrange the Chicken

While the potatoes roast, mix 2 tablespoons of olive oil with your chicken pieces, oregano, paprika, shallot, salt, pepper, and red pepper flakes in a bowl. I like giving the chicken a gentle toss so every piece is coated evenly with those fragrant spices. Once the potatoes are ready, nestle the chicken around them on the pan. Add the sliced onions, garlic cloves, and lemon slices around the chicken. Then, don’t skip placing a slice of butter on each chicken piece—it’s the secret to that melt-in-your-mouth richness.

Step 3: Roast Until Golden and Juicy

Pop everything back in the oven and roast for another 20 to 25 minutes until the chicken is cooked through—it should reach an internal temperature of 165°F. The smell at this point is incredible—the butter, garlic, and lemon mingle with the oregano and paprika, making your kitchen smell like a cozy Greek taverna. The chicken should have a beautiful golden crust, and the potatoes will be perfectly crisp outside and tender inside.

Step 4: Make the Dressing and Finish

While your chicken and potatoes finish roasting, whisk together the remaining olive oil, red wine vinegar, chopped fresh herbs, chopped pepperoncini, and torn olives. Once you take out the pan, remove the charred lemon slices and garlic cloves, chop the lemon slices finely and mash the garlic to mix into the dressing—that punch of bright lemon and garlicky goodness takes this dish over the top. Pour the dressing over everything, sprinkle with cubes of tangy feta, and top with fresh herbs. Now, you’re ready to dive in!

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Tips from My Kitchen

Use Similar Chicken Sizes: For even cooking, I always pick chicken pieces that are roughly the same size—otherwise, some may dry out while others finish.
Don’t Skip the Butter: Butter on the chicken isn’t just richness; it helps crisp the skin nicely and gives that melt-in-your-mouth texture.
Rest the Chicken Briefly: After roasting, let your chicken rest 5 minutes before serving to lock in those juicy flavors.
Watch Your Oven Heat: Ovens vary, so keep an eye from 20 minutes onward, especially with breasts, so nothing overcooks.

How to Serve Sheet Pan Greek Chicken and Potatoes Recipe

Garnishes

I like sprinkling extra fresh parsley and dill on top for a vibrant splash of green and fresh aroma. A little extra crumbled feta never hurts too—it adds that creamy, salty punch that Greek dishes are famous for. Sometimes I even drizzle a little more good-quality olive oil just before serving for that glossy finish.

Side Dishes

This dish is hearty enough to stand alone, but when I want a full Mediterranean feast, I pair it with a simple Greek salad—cucumbers, tomatoes, olives, and red onions with a lemony dressing. Roasted or steamed green beans dressed with lemon and garlic also work beautifully. Or just serve it with crusty bread to soak up all those amazing pan juices!

Creative Ways to Present

For special occasions, I’ll arrange the chicken and potatoes on a large platter, drizzle generously with the herb dressing, then sprinkle edible flowers or microgreens on top for a stunning presentation. I’ve also served this with warm pita and a side of tzatziki to make it a fun, interactive meal for guests.

Make Ahead and Storage

Storing Leftovers

I like to store leftovers in an airtight container in the fridge, and it usually keeps nicely for 3 to 4 days. When you’re ready to eat, give it a quick reheat in the oven or on the stovetop to revive that crispness on the potatoes and chicken skin.

Freezing

This recipe freezes surprisingly well—before adding the feta and fresh herb dressing, portion out your chicken and potatoes into freezer-safe containers. When thawed, add fresh feta and the dressing for vibrant flavor. Just know that potatoes may soften a bit after freezing, but the flavors will still be spot on.

Reheating

I recommend reheating in an oven at 350°F for about 15 minutes, uncovered. This helps keep the chicken juicy and the potatoes a bit crisp. Avoid microwaving if you can—it tends to make the potatoes mushy and the chicken less crispy.

FAQs

Can I use chicken breasts instead of thighs in this Sheet Pan Greek Chicken and Potatoes Recipe?

Absolutely! Chicken breasts work well here, but keep in mind they tend to cook faster and can dry out more easily. I recommend checking for doneness earlier—around 20 minutes—and considering marinating the breast pieces a bit longer or adding a touch more olive oil or butter to keep them moist.
What if I don’t have pepperoncini or Greek olives?

No worries! For pepperoncini, you can swap in mild pickled banana peppers or just omit if you prefer no added spice. Instead of the Greek olive mix, any sliced green or kalamata olives you love will do the trick—just keep the briny tang to keep that authentic flavor balance.
How do I know when the chicken is fully cooked?

The safest and easiest way is to use a meat thermometer; the internal temperature should reach 165°F. If you don’t have one, cut into the thickest part of the chicken—the juices should run clear, and the meat should be opaque without any pink.
Can I prepare this recipe ahead of time?

Yes! You can marinate the chicken and prep the potatoes a few hours or even a day ahead. Just store everything covered in the fridge until you’re ready to roast. This prep-and-go approach makes dinner even easier on busy days.

Final Thoughts

This Sheet Pan Greek Chicken and Potatoes Recipe holds a special place in my heart because it’s the perfect blend of comforting and exciting—a dinner that feels special, yet is so simple you can nail it on a busy weeknight without stress. If you want a dish your family and friends rave about, give this recipe a try and make it your own. I promise, once you taste those tender chicken thighs with fragrant herbs and crispy potatoes soaked in lemon butter, you’ll wonder how you ever lived without it!