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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
Very tasty ,Makes a company worthy presentation on a platter. Will definitely make this again. I used deboned breasts and they were very juicy. I didn’t bother with the feta cheese. Next time I would add extra potatoes and cut the oil for the potatoes & marinade in half. One question Re the dressing not sure if I was supposed to had the fresh herbs to the oil & vinegar dressing or put the herbs all over the pan and put the dressing on top
Hey Cheryl,
Awesome!! I am thrilled that this recipe was enjoyed, thanks so much for making it! Have a great week:) xx
You did it again, Tieghan! I made this tonight for a nice Sunday dinner and it was amazing! Wegman’s (a grocery store around us) has these amazing Sangria olives that have a bit of a bite to them, salty, spicy, sweet, with orange rinds. I added them to the dressing along with the lemons and it was amazing! Thank you for your recipes. My husband and I are really enjoying figuring out what to make on the weekends.
Hey Sharon,
Awesome!! I am thrilled that this recipe was enjoyed, thanks so much for making it! Have a great week:) xx
Wow the flavors in this are wonderful! I used cauliflower in place of the potatoes to make this keto. I usually avoid pepperocini but went ahead and used them since I had a jar of Greek pepperocini in my fridge. I am headed to Greece next month and looking forward to checking out more delights like this!
Hi Deborah,
Awesome!! I am thrilled that this recipe was enjoyed, thanks so much for making it! Have a great week:) xx
Made this last night and it was sooo good! Everyone loved the sauce!
Hi Kathleen,
Awesome!! I am thrilled that this recipe was enjoyed, thanks so much for making it! Have a great week:) xx
My partner doesn’t like lemons. Is it okay to leave them out or would you recommend making a pan with and one without?
If you like lemon I would do one of each. The lemon is amazing and gives it such great flavor!
Hey Kelly,
Totally fine to skip the lemons:) I hope you love the recipe, let me know if you have any other questions! xTieghan
Amazing concept, I LOVE reading your recipes for the best inspo. Thanks for sharing.
Hi Lauren,
Awesome!! I am thrilled that this recipe was enjoyed, thanks so much for making it! Have a great week:) xx
I made this last night for friends. Very very good. It was for 6 people but I upped it a little because my husband is a huge eater! We have tons left over! So when you say it is for 6 you are right! Loved the lemon, olive, feta and herb dressing!!! Thanks!
Hey Marsha,
Awesome!! I am thrilled that this recipe was enjoyed, thanks so much for making it! Have a great week:) xx
Delicious and easy – my family loved the Mediterranean flavors (it was a good change since our regular chicken breast meals had become a little boring)and the leftover chicken was so flavorful on salad the next day! I also loved how adaptable is is to what my family likes as far as ingredients.
Hey Aimee,
Happy Sunday!! I love to hear that this recipe was a hit, thanks a lot for giving it a try! xxT
Delicious, easy, and loved by the whole family.
Hey there,
Happy Sunday!! I love to hear that this recipe was a hit, thanks a lot for giving it a try! xxT
All I can find are pickled pepperoncini’s. Does that matter?
That’s great!! I hope you love the recipe Diann!
Okay WOW!!!!! Made this tonight & it is a new fave on a short list (of faves)! So delicious, not time co dining, recipe was easy to follow & the flavor combinations are insanely good! My husband $ my plates were licked clean after having second helpings. Will be making regularly! Thank you, Tieghan! <3
Hi Brittany,
Awesome!! I am thrilled that this recipe was enjoyed, thanks so much for making it! Have a great week:) xx
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. 🙂
Well that’s a little harsh. She never claimed to be a top chef!! I have loved all of her recipes and most are on rotation in our home. Recipes are very easy to follow and if you have IG she often posts the recipe how to in her stories/Reels. I don’t feel this review offered anything to the readers or the creator. I think we can all get passed a typo or missed amount of something with common sense. To each their own!
Really rude. Buy the cookbook which is edited. We LOVE Tieghan , her blog, and her cookbooks. We own both! Her recipes, blog, and cookbooks are a staple in our home.
This is super rude. Its a free site. Leave if you don’t like it.
I was so shocked to read this review…. Not in a good way. Why take the time & the trouble to write such nasty things?
Tieghan is lovely & she’s a real person with real feelings. I love her recipes & all the content on her website. And, I even welcome the occasional typos because I can relate. I’ve certainly made my fair share of them as I’m sure we all have. We’re all human. I appreciate her creativity & all the hours & hours of work it takes her to provide her followers/fans with such unique recipes.
Why in the world would you leave such a harsh comment. If you and your cooking friends don’t like it, follow someone else. Tieghan is such a thoughtful person. She always responds to any questions or direct messages. I haven’t had any issues following her recipes. My family loves her recipes! Thanks Tieghan!
Deana: My family and friends love her recipes. I have been using them for 2 + years and never had a complaint about “missing ingredients”. Didn’t your mother teach you that if you don’t have something nice to say, don’t respond? I find your response to be mean and spiteful. I wonder what your “back story” may be.
I’m wondering if your day was made better by ripping into this lovely girl and her FREE website for providing us with recipes, photos and a glimpse into her life. Like others have said, you’re not forced to be here. Since you are obviously a master chef, please direct us as to where we might find your recipes.
I totally agree. While the recipe may inspire me, I would not use it, as written, to execute a meal. As an experienced cook, I can see the recipe flaws before I begin and I make adjustments. On the other hand, a novice would be wasting time, energy, ingredients, and money on a disappointing result. Careful editing is a MUST.
SO delicious! This is one of our new favourites for sure. All of the flavours worked so perfectly together (especially the green olives), I’m already looking forward to making this again.
I left out the pepperoncini this time, but I’ll try including it next time!
Hey Heather,
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 am a big fan of one-pan/sheet/pot recipes and this ticked all the boxes. Made this today and used a mix of breast/thigh and the flavour was fantastic. My lunch guests went back in for thirds…will definitely make again.
Replying to myself – my 5 star rating didn’t appear in my first review for some reason. Five stars – loved it!
Thanks again Dan!!
Hey Dan,
Thank you so much for giving this recipe a try, I am so glad to hear it was enjoyed! Have the best weekend:) xT
Am I supposed to squeeze the lemons on the potatoes for step 1?
Hi Kristine,
Nope, you can follow the recipe as is, just toss the potatoes with the lemon halves on the baking sheet. Please let me know if you have any other questions, I hope you love the recipe! xTieghan
What do I do with the step 2 ingredients? Do they get added to the onions and chicken before they go on the pans?
Hi Sarah,
In step 2 you are going to roast the potatoes and lemons, and then in step 4 the chicken is going to be added to that sheet pan. So you will keep everything on the pan to continue roasting. I hope this makes sense:) xTieghan