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This Sheet Pan Greek Garlic Butter Chicken and Potatoes is a flavorful way to easily enjoy Mediterranean flavors at home. Oregano seasoned chicken roasted with butter, lemons, garlic, and baby potatoes. Topped with crumbled feta cheese and a tangy, salty, olive dressing. This sheet pan dinner comes together easily, and is a touch buttery, colorful, and beyond delicious!
Just like all of you, I can get into cooking ruts. Sometimes I have certain flavors that are more inspiring at times than others. I feel like I’ve been working on a lot of Asian-inspired recipes lately. So I was really feeling the need to switch things up.
When this inclination kicks in, I shift my focus to completely new flavors for ideas.
Around here, we love anything Greek. Greek cooking uses a lot of herbs, especially oregano. There’s also often lemons, garlic, and feta involved…lots of feta. And of course, pitas! All super fresh flavors and all delicious. When I honed in on that concept, my ideas started flowing. You can now expect a good amount of Mediterranean recipes coming your way soon. Yummm.
Here are the details.
The beauty of a sheet pan dinner is that typically, they’re pretty darn easy to throw together. It’s why we love them so much! But what’s special about this specific sheet pan dinner? Well, cooking everything together on one pan actually allows for more flavor to really penetrate everything from the chicken, to the potatoes, and finally, into the dressing.
Cooking on one pan is the key!
The first thing I like to do is roast the potatoes since they take longer to cook than the chicken. Just olive oil, salt, and pepper. Then throw on some lemon halves.
For the chicken, I like to use a mix of skinless, boneless, chicken thighs and breasts. Most of the people I feed regularly prefer chicken breasts, but I like to toss in a couple boneless thighs for added flavor. Plus, Creighton loves them. Use what you like best…all thighs, all breasts, or a mix.
The seasoning is simple, lots of dried Greek oregano, paprika, and shallots.
Once the potatoes have cooked a bit, add the chicken to the sheet pan. Then add the onions, garlic, cloves, and lemons slices. The key is to place pats of butter on each piece of chicken. Roast in the oven until the chicken is fully cooked through and the lemons are charring. It’s important to keep an eye on the lemons and garlic towards the end of cooking, you don’t want them to burn. If your lemons or your garlic cloves are on the smaller side, they may cook up faster than the chicken. So keep an eye on things towards the end.
The dressing/sauce
The two main ingredients are the roasted lemon slices and the garlic, but the olives are super important too. Originally I wanted to use kalamata olives, but I was out. Fortunately, the green olives ended up being delicious. If you have a mix of greek olives, that would probably be best!
Chop the roasted lemon slices and garlic, toss with herbs and olive oil, then a touch of red wine vinegar. Then add the olives…and that’s the sauce. Trust me, it makes the chicken.
Finally, grab a block of feta cheese and break it over the chicken, then take the dressing and spoon it over the entire sheet pan. Sooo delicious you guys!
I love to serve this with fresh pita on the side. It’s perfect for scooping and soaking up all the yummy sauce and flavor on the pan.
Looking for other easy dinners? Here are some favorites:
Easy Greek Sheet Pan Chicken and Potatoes
30 Minute Spicy Indian Butter Chicken
Sheet Pan Sticky Sweet and Sour Chicken
Sheet Pan Chicken Gyros with Feta Tzatziki
Creamy White Bean Lemon Pesto Orzo Soup
Lastly, if you make this Sheet Pan Greek Garlic Butter Chicken and Potatoes, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Sheet Pan Greek Garlic Butter Chicken and Potatoes
Servings: 6
Calories Per Serving: 663 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 1 pound baby potatoes, halved
- 4 tablespoons plus 1/3 cup extra virgin olive oil
- kosher salt and black pepper
- 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
- 6-8 garlic cloves, lightly smashed
- 2 cups mixed fresh parsley, oregano, and dill, chopped
- kosher salt and black pepper
- 1 medium yellow onion, sliced
- 6-8 ounces feta cheese, cubed
- 4 tablespoons salted butter, sliced into 6 pieces
- 2 tablespoons red wine vinegar
- 1-2 pepperoncini, chopped
- 3/4 cup Greek olive mix, or green olives, torn
Instructions
- 1. Preheat oven to 425° F. 2. On a large baking sheet, toss the potatoes with 2 tablespoons olive oil. Season with salt and black pepper. Add the lemon halves. Roast for 20 minutes, or until tender. 3. In a bowl, toss together 2 tablespoons olive oil, the chicken, dried oregano, paprika, shallot, salt, pepper, and chili flakes. 4. Remove the potatoes from the oven and nestle the chicken around the potatoes. Arrange the onions, garlic, and lemon slices around the chicken. Add 1 slice of butter to each piece of chicken. Return the pan to the oven for 20-25 minutes more, until the chicken is cooked through.5. To make the dressing. Combine the remaining 1/3 cup olive oil, red wine vinegar, herbs, pepperoncinis, and olives.6. Remove the charred lemon slices and garlic cloves from the baking sheet. Finely chop the lemon slices, rind and all, discarding any seeds. Add half of the lemon to the dressing. Chop/mash the garlic into a paste, stir the garlic into the dressing. Season with red pepper and salt. Taste adding more of the lemon as desired.7. Break the feta over the chicken, then add the dressing. Top with fresh herbs. Eat and enjoy!
Notes
Chicken: you can use thighs or breasts, bone in or out. Just be sure to adjust the cooking time accordingly. Bone in chicken will need 10-15 minutes additional cooking time, depending on the size of the chicken.
This post was originally published on February 23, 2022
When do you use the shallot? Thanks.
Step 3
Hi Carolyn,
The shallot is used in step 3. Please let me know if you give the recipe a try, I hope you love it! xTieghan
If you don’t like olives, is there something you would suggest substituting in the sauce? Or just remove them? I’m excited to make this for dinner tonight!
Remove them completely. There is so much flavor going on, not going to make a difference.
Hey Rachel,
Some ideas in place of the olives would be sun-dried tomatoes, jalapeños, or capers. Let me know if you give the recipe a try, I hope you love it! xTieghan
I agree. Read the recipe carefully. I think a lot of us are nervous chefs and don’t want to make a mistake. Also I wonder if questions are a way to connect and feel connected to this site. I can’t wait to try this recipe!
I hope you love the recipe Theresa!!
I am not trying to be unkind- but I am wondering if those who leave comments have ever cooked or can read. Of course, 1 potato was a typo! Use some common sense..is one potato seem reasonable and look at the photos. Then another question…I don’t like chicken thighs. Can I use breasts…you are the cook!!! Read the recipe FIRST..it is clearly stated that you can use just breasts or thighs…whatever you prefer. When you cook- think about what you like about the recipe and follow thru and make changes if you need to. Cooking is an art- Be free. I have not intended to be insulting- but please think about what you are doing and what you are writing. For the person who does not like olives, try capers…would be fabulous!!
Exactly why I could never be a food blogger – read.the.recipe.fully. before asking questions. Yes, there’s a typo, but if you click on the link, there’s a photo!! Problem solved.
I’m trying to think what I could sub for the olives that isn’t capers, I don’t care for either and neither does my daughter – I think I’d serve olives on the side for my husband and son who can go through a jar like they’re chips, but they would completely ruin the whole dish for me, I don’t even really like EVOO because it tastes too much of olive. Seems like is should be something kind of fleshy, a little sharp, and a punch of salt, but I’m not generally a fan of those sorts of briney/pickled/preserved things. Maybe some jarred roasted red peppers? Or some chopped tomatoes and a bit of flakey salt sprinkled on top? Other than the olives this looks amazing and something even my very picky kids might eat (my daughter especially is a huge fan of anything involving chicken and lemon, she even squeezes lemon juice on rotisserie chicken, weirdo)
Do you like sun-dried tomatoes? That might be a great fit! 🙂
I’m going to use fresh jalapenos as I’m not into olives either.
Great idea!!
Hey Elizabeth,
I love the idea of roasted red peppers, sun-dried tomatoes would also work well for you! Let me know if you give the recipe a try, I hope you love it! xTieghan
Thank you Nannette! That’s a perfect idea!
Nannette, I couldn’t agree with you more. I think the same things often.
I hope you love the recipe Nannette!! xTieghan
I’m not trying to be unkind…. I am being unkind! And rather condescending! ?
No, she’s being realistic, but the truth can be painful for some.
If you don’t have anything nice to say, don’t say anything at all.
Exactly what should be said to the disruptive trolls who show up here to do nothing but complain, attack, and disrupt. These people are not genuine cooks interested in sharing recipes and ideas or asking for legit guidance. They are deliberately targeting this blog, likely out of jealousy, competitiveness, or just mean-spirited nastiness. It’s blatantly obvious.
Capers sound wonderful. Love them.
I was wondering if you could use pesto instead of the parsley etc? I love the addition of the cubed feta! Looking forward to trying this recipe. Thanks
Hey Sue,
Sure, that should work well for you!! I hope you love the recipe, please let me know if you give it a try! xTieghan
I made this right away! It is excellent. Had all ingredients on hand. I used cured and pitted olives which were more plentiful at my house at the time. The feta is a must.
Hey Kate,
Wonderful!! I am thrilled to hear that this recipe was a winner, thanks so much for making it! xT
I’m thinking the “1 baby potatoes, halved” should be 1 lb.?
Paige–that’s my best guess as well…but it would be great to get some clarification!
I think we can probably just estimate how many we would need for the meal and how much room there is on the sheet pan? The clickable link in the recipe shows a 1.5 lb. bag. 1-1.5 pounds is probably adequate. This recipe looks great! I think I’ll just pick my own quantity and fire away! 🙂
Hi Aline,
I hope you love the recipe! Yes, sorry for the confusion, it is 1 pound of baby potatoes:) xTieghan
No confusion on my end. 🙂 The recipe was brilliant. I had exactly .75 pounds of small ornamental potatoes on hand, and whaddayaknow…perfect balance.
Thanks for all you do – great mix of flavors, and really easy!
Hey Aline,
Awesome!! I love to hear that this recipe was enjoyed, thanks a lot for making it!! Have the best day:) xx
Hi Gabrielle,
1 pound of baby potatoes:)
#1 baby potatoes is what is used to identify the size of the red potat0 because they are harvested in different sizes They are the smallest sized ones.
I hope you love the recipe Lisa!!
Another way to look at it is that a reader of an established, financially fruitful blog/site should not have to consistently read, edit and guess at recipes. Tieghan is notoriously inaccurate in her recipes-often omitting necessary ingredients, titleing the recipe with an ingredient that does not exist in the recipe or indicating amounts that are incorrect. When you see what seems a silly question by a reader, you are often seeing a corrected version of the recipe after Tieghan has read the comments. These recipe inaccuracies are quite disconcerting if you use a special or expensive ingredients to make a recipe that does not work. If this were from a small time blogger, give grace. But someone of Tieghan’s stature has adequate financial means to employ an editor or otherwise ensure accuracy that does not result in readers wasting time money and ingredients. Tegan has beautiful photographs and often inventive, interesting, and delicious recipes!!! Other times, not so much. It’s perfectly fine for a reader ( particularly an inexperienced cook) to question why one would need only one potato. My cooking friends all call Half baked Harvest the site they hate to love. lol 🙂 But we all do. It just requires that we read the entire narrative as well as the recipe to make sure there is alignment. 🙂
???? seriously? Cooking friends..lol she’s young and learning, take your comments elsewhere. That’s insulting and toxic
Hi Deana,
Thanks for sharing your feedback, I am so sorry you feel this way. I work EXTREMELY hard to share the recipes that I put out daily for free. My mom edits, proofreads, and works very hard to make sure the recipes are correct. We are human, so mistakes do happen. I try to fix them as quickly as possible and apologize to my readers when a mistake does happen. I truly hope this makes sense and that you have a great day! xTieghan
You are so gracious and you and your family work so hard on HBH. I don’t think I could respond so kindly to such toxicity. You go, girl. <3
It’s not that hard to look at the recipes here and critically think your way through anything that’s not “hold your hand, and wipe your butt for you clear”. Food preparation has never been an exact science, and god willing never will be.
Look at this beautiful, amazing, and hard-worked blog as a guide, an inspiration, and an insight, and for f*ck’s sake, think for yourself, and put your own effort into what you cook. Fill in the blanks and use your head.
If you cannot do this, log off the internet, order take-out, STFU, and be done with it. But please don’t bring your whining negativity here. Or better yet, show us how you are doing it better.
We’ll wait.
??????
Agree. ??
Deana, you used the word “disconcerting” but then spelled “titleing” wrong. Enjoy being judged? Get outta here. Tieghan is the best. Go “Karen” on some other website.
Seriously? Sit down.
I completely disagree with your comments (and find them offensive) and wonder why you bother to follow Half-Baked Harvest if you and your ‘cooking friends’ feel that way. Both my daughter and I follow Tieghan’s site and both of us are very experienced cooks…my daughter often caters dinner parties to wealthy clients when asked and she has the time to do so. She also has her own food instagram and makes many of Tieghans recipes and posts! When I have dinner parties I often make one of Tieghan’s recipes and my guests rave about the meal. My daughter and I are always tagging each other and commenting on the recipes and cannot wait to make so many (just wish there were more dinners in the week) …. and we do and we love them! Many of my daughters friends whom she cooks for often, also follow and make T’s recipes also. I wish you a wonderful day…I have my list ready to go shopping for ingredients for the Sheet Pan Greek Garlic Butter Chicken & Potatoes YUM YUM !
Hi Paige,
Yes, that is correct, 1 pound of baby potatoes. Please let me know if you have any other questions! xTieghan
Can you use chicken breast I don’t like thighs
I used breasts just cut up. I am not a thigh fan.
Hey Beth,
Yes, totally fine to use chicken breasts!! I hope you love the recipe, let me know if you give it a try! xTieghan
Can this be made without olives? I’m just not a fan. Any substitution ideas?
I used cured olives -of which I had a lot. They might be less tangy if you want to try. If you are looking for slaty maybe capers?
Sun-dried tomatoes added at the end might be a delicious alternative to the olives as well.
Hi Tracy,
Yes, you can skip the olives, sun-dried tomatoes would be great here! I hope you love the recipe, please let me know if you give it a try! xTieghan
It calls for fresh and dried oregano???
I used dried oregano but fresh dill and mint. Those two fresh herbs made a huge difference at the end. I wasn’t sure but I am glad I added them.
Hi Charlotte,
Yes, that is correct, they are used in 2 different spots in the recipe:) Please let me know if you have any other questions! xTieghan
Do you use 1 pound of baby potatoes?
The recipe is showing 1 baby potatoes halved atm.
If you click on baby potatoes it will show a bag of potatoes. The mini kind you can find in stores now in a bag.
Hey there,
Yes, sorry for the typo, it should read 1 pound of baby potatoes. Please let me know if you have any other questions! xTieghan
This looks fantastic. I too am wondering what “1 baby potato” means. Please let us know. Thanks.
Hi Bob,
Sorry for the confusion, you will want to use 1 pound of baby potatoes. Please let me know if you give the recipe a try, I hope you love it! xTieghan
YOUr ecipe says one baby potato. Did you mean one pound?
Hi Karen,
Yes, sorry for the confusion, you will want to use 1 pound of baby potatoes. I hope you love the recipe! xT
Looks delicious, and I plan to make this. Check your ingredient list amounts for a couple of typos.
I hope you love the recipe Suz!!
I’m making this this weekend!
Just one potato? X
I’m venturing a guess that it’s probably 1 lb. (One Pound) of baby potatoes, halved.
Hi Kelly-Jane,
For this recipe, you will want to use 1 pound of baby potatoes. Please let me know if you have any other questions! xTieghan
This is in the oven as I type and excited to try it! Just wondering if ALL the charred lemon slices get chopped and added to the dressing with just half the juice (to start) or half of the chopped lemon? I’ll figure it out and adjust as needed!
Hey Greg,
I like to add half of the lemon to the dressing. Please let me know if you give the recipe a try, I hope you love it! xTieghan