Description
A flavorful and easy Sheet Pan Greek Garlic Butter Chicken and Potatoes recipe featuring tender chicken thighs or breasts roasted with baby potatoes, fresh herbs, garlic, lemon, and feta cheese, finished with a tangy olive and pepperoncini dressing.
Ingredients
Scale
Chicken and Potatoes
- 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
Dressing and Toppings
- 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
Instructions
- Preheat oven: Preheat oven to 425° F to prepare for roasting chicken and potatoes.
- Roast potatoes: On a large baking sheet, toss the halved baby potatoes with 2 tablespoons olive oil, season with kosher salt and black pepper, add the halved lemon, and roast for 20 minutes until tender.
- Prepare chicken: In a bowl, toss 2 tablespoons olive oil with the chicken, dried oregano, paprika, chopped shallot, salt, black pepper, and red pepper flakes until evenly coated.
- Combine and roast: Remove potatoes from oven, nestle the chicken pieces around the potatoes on the baking sheet, arrange sliced onion, smashed garlic cloves, and lemon slices around chicken, top each chicken piece with a slice of butter, and return to the oven for 25 minutes until the chicken is cooked through.
- Make dressing: Combine remaining 1/3 cup olive oil, red wine vinegar, chopped fresh herbs, chopped pepperoncini, and olives in a bowl to create the dressing.
- Prepare garnish: Remove charred lemon slices and garlic from the baking sheet. Finely chop lemon slices including rind, discard seeds, then add half of the chopped lemon to the dressing. Mash garlic into a paste and stir into the dressing. Season with additional red pepper flakes and salt to taste.
- Assemble and serve: Break feta cheese over the roasted chicken, drizzle with the prepared dressing, top with additional fresh herbs, and serve immediately to enjoy.
Notes
- Chicken choice: You can use thighs or breasts, bone-in or boneless. Bone-in chicken requires an additional 10-15 minutes cooking time depending on size.
- Adjust seasoning: Feel free to adjust the quantity of red pepper flakes according to your spice preference.
- Olive variation: If Greek olive mix is unavailable, green olives work well as a substitute.
- Butter: Using salted butter adds flavor but can be substituted with unsalted butter and extra salt if preferred.
- Dressing: Taste and adjust dressing acidity with more lemon juice if desired after mixing.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 9 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 95 mg
