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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
Absolutely delicious. The whole family loved it. I couldn’t find fresh oregano, but otherwise, followed the recipe as written and we had to fight my son for the sauce as he was eating it by the spoonful. Lovely meal!
Hi Jen,
Thank you so much for giving this recipe a try, I am so glad to hear it was enjoyed! Have the best weekend:) xT
I made this today…left out the pepperoni i but used everything else, and through some broccoli on the sheet pan too. Loved the dish!
Replying to myself…I typed pepperoncini but spell check changed it!
Delish!
Hey Tara,
Thank you so much for giving this recipe a try, I am so glad to hear it was enjoyed! Have the best weekend:) xT
Hey Janet,
Thank you so much for giving this recipe a try, I am so glad to hear it was enjoyed! Have the best weekend:) xT
this chicken potato dish was amazingly delicious ..thank you for posting …!
we look forward to having it more often ….
Hey Lorraine,
Thank you so much for giving this recipe a try, I am so glad to hear it was enjoyed! Have the best weekend:) xT
Oh my gosh! This was so good! I did add bella mushrooms (for hubby!) when I put in the chicken and instead of making my own dressing I used Marzetti’s Red Wine dressing and added the chopped garlic and lemon slices! So, so good…the flavor of the lemons just made this dish, as well as the herbs! I printed the copy (in my recipe box too!) and marked it for one to make again!
Hey Robbie,
Thank you so much for giving this recipe a try, I am so glad to hear it was enjoyed! Have the best weekend:) xT
Trying this tonight with skin on thighs! Any suggestions or modifications I should consider?
Hey Sarah,
Just make sure your chicken is cooked until the internal temp reaches 160F. I hope you love the recipe, please let me know if you give it a try! xTieghan
I’m making this tonight! Do you think sun dried tomatoes would be weird to add?
Hi Gina,
I think sun-dried tomatoes would be great to use! I hope you love the recipe, please let me know if you give it a try! xTieghan
In step 6, what do you mean add half the lemon to dressing? Do you mean add juice from half the lemon?
Hey there,
The lemon slices that you are slicing at the beginning of step 6:) Please let me know if you give the recipe a try, I hope you love it! xTieghan
Thanks for response, I did just that and this was a phenomenal dish!
Awesome!!
This was fantastic. Really refreshing mix of flavors that play well together. The whole family looks forward to having this again soon!
Hey Alan,
Thank you so much for giving this recipe a try, I am so glad to hear it was enjoyed! Have the best weekend:) xT
Made this last night and it was amazing!!!
Hi Maria,
Thank you so much for giving this recipe a try, I am so glad to hear it was enjoyed! Have the best weekend:) xT
Made this recipe 02/23/2022 for dinner. No words can describe how completely delicious this was!! My dad and I kept making these mmmm sounds while eating and we did not have any conversation during our meal because the food was so good!!! I’ll be serving this at my next dinner party for sure! A glass of chardonnay was the perfect compliment for this dish.
Hey Lynn,
Happy Friday!! Thanks a bunch for giving this recipe a go, I love to hear that it was enjoyed!! xTieghan
This was delicious. Six of us finished the entire tray. It was not only yummy but lovely to look at as well. Thank you.
Hey Bonnie,
Happy Friday!! Thanks a bunch for giving this recipe a go, I love to hear that it was enjoyed!! xTieghan
This was excellent. Delicious and easy. Another HBH winner!
Hey Cindy,
Happy Friday!! Thanks a bunch for giving this recipe a go, I love to hear that it was enjoyed!! xTieghan
We made this for dinner tonight and it was delicious! Opted for a bit less olive oil and omitted the fresh dill, oregano and pepperocinis in the sauce and it was still wonderful! Served with a side of roasted asparagus. Highly recommend.
Hey Ayden,
Happy Friday!! Thanks a bunch for giving this recipe a go, I love to hear that it was enjoyed!! xTieghan
Made this tonight! Wow! It was so good. All the flavors were perfectly balanced…little spicy, little salty, little sweetness from the caramelization on the onions and the punch of vinegar just set off an explosion of flavor. So easy too. Will definitely be adding to the rotation.
Hey Dee,
Happy Friday!! Thanks a bunch for giving this recipe a go, I love to hear that it was enjoyed!! xTieghan
This is a winner. Very good. Hubby is not eating carbs so i roasted cauliflower i stead of potatoes. The 2 c of herbs i measured after chopping, thinking maybe it should have been 2 c before chopping since dressing was a delicious sludge of herbs that was super tasty but not very dressing like.
Hey Shannon,
Happy Friday!! Thanks a bunch for giving this recipe a go, I love to hear that it was enjoyed!! Yes, next time measure the herbs and then chop:) xTieghan