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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
Delicious recipe. Instead of 2 tbsp of red wine vinegar, I would suggest 1 tbsp.
Hey there,
Happy Friday!! Thanks a bunch for giving this recipe a go, I love to hear that it was enjoyed!! xTieghan
Wow, Tieghan, you have outdone yourself with this one. The brightness of the lemon/dill/olive/feta with the sweetness of the potato/onion really makes the chicken divine. Looking forward to more Med recipes, thank you!
Hey there,
Happy Friday!! Thanks a bunch for giving this recipe a go, I love to hear that it was enjoyed!! xTieghan
I don’t see how you are used the halved that Lemons only the sliced lemons
Hi Muriel,
The lemon halves are used in step 2, the lemon slices are used in step 6. Please let me know if you have any other questions, I hope you love the recipe! xTieghan
Muriel, this was my question to. Why did I use 2 lemons when I only need 1/2 a lemon? Are the lemon halves necessary if the get cooked then tossed? I wonder if there is an unwritten assumption that I am unaware of.
The meal was good though.
Hi Beth,
The lemon halves really just infuse everything while baking:)
Just made this!!! Delicious!! Thank you for sharing. ?. We left out the pepperoncinis bc we don’t have any right now. Still delicious ?
Hey Roxana,
Happy Friday!! Thanks a bunch for giving this recipe a go, I love to hear that it was enjoyed!! xTieghan
I just made this recipe….absolutely delicious
Hey Lisa,
Happy Friday!! Thanks a bunch for giving this recipe a go, I love to hear that it was enjoyed!! xTieghan
I want to make this but can’t find pepperochini is there a substitute you would recommend?
Hey Jordan,
Banana peppers would also work well for you! Let me know if you give this recipe a try, I hope you love it! xTieghan
Making right now! Want to use artichokes……when should I add them?
Added the artichokes! This was amazing and everyone said it was now a favorite! Next time have to make 2 trays cuz they devoured it!
Hi Lisa,
Happy Friday!! Thanks a bunch for giving this recipe a go, I love to hear that it was enjoyed!! xTieghan
Hi Lisa,
You can add the artichokes with the olives. I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan
planning to make this tonight !!! would love to incorporate some peppers into the pan too ? how and when would you recommend adding them to roast properly ? thanks
Hi Nancy,
I would add your peppers in step 4 with the onions. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Do you think this would work with chicken wings?
Hey Lena,
You bet! Just extend your baking time until your chicken reaches an internal temp of 160F. I hope you love the recipe! xT
I made this exactly as posted. So yummy! I usually think potatoes are boring but these were fantastic. Thank you so much for another amazing recipe.
Hi Theresa,
Awesome!! I love to hear that this recipe was enjoyed, thanks a lot for making it!! Have the best day:) xx
Hi! Did you brown the chicken before putting it in the oven?
Hi Jamie,
I did not, you can follow the recipe as is:) Please let me know if you have any other questions! xTieghan
BEYOND AMAZING!!!! Thanks for this recipe!!
Hey Cathleen,
Awesome!! I love to hear that this recipe was enjoyed, thanks a lot for making it!! Have the best day:) xx
Sounds good. Will try with blue cheese rather than feta.
I hope you love the recipe!! xTieghan
I made this dish tonight and it is delicious! My husband loved it too, and what a compliment from someone who always prefer BBQ brisket! I used all the ingredients which blend together so nicely!!
Hi Linda,
Awesome!! I love to hear that this recipe was enjoyed, thanks a lot for making it!! Have the best day:) xx
A glorious and simple celebration of flavors! I added mushrooms and asparagus to mine because I had some around, but I think there is no limit to the other veggies you could add to this. Just lovely and bursting with lemon ? ❤️
Hey Victoria,
Awesome!! I love to hear that this recipe was enjoyed, thanks a lot for making it!! Have the best day:) xx
Made this for supper tonight, omitted the pepperoncini’s, used Kalamata chopped up in the sauce and served it on a bed of romaine. Definitely making it again. Thanks for the recipe!
Hey Ines,
Awesome!! I love to hear that this recipe was enjoyed, thanks a lot for making it!! Have the best day:) xx