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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
The whole family loved this meal! It is so flavorful and easy! I threw some Brussels sprouts to roast on the pan too and not one bite was left on anyone’s plate! Will definitely be making this again!
Hi Callie,
Wonderful!! Love to hear that this recipe was a hit, thanks a lot for giving it a go:) xTieghan
Love this recipe! I ended up using a food processor to mix the dressing up fully and it was delicious – putting the extra on salads this week! I also added halved cherry tomatoes when I added the chicken to the pan for extra veggies! delish! Served with the olives on the side for my olive hater ? I still put tons of olives on mine and loved it so much!
Hi Sam,
Thanks a bunch for giving this recipe a try, I am so glad to hear that it was a hit!! xTieghan
The perfect dinner. My family loved it. I made a side Greek salad and definitely a fan favourite
Hey Kimberly,
Wonderful!! Love to hear that this recipe was a hit, thanks a lot for giving it a go:) xTieghan
Just made this and everyone loved it. Have some chicken and juice left over and I am going to slice it and make my son a sandwich on crusty bread for his lunch tomorrow! With the the potatoes in the oven for the 20 minutes, I had enough time to slice the onion, lemon, garlic and once that was all in the oven, I chopped the herbs. Pretty easy to get done!
Hi Roberta,
Wonderful!! Love to hear that this recipe was a hit, thanks a lot for giving it a go:) xTieghan
We made this for dinner tonight. Absolutely incredible!!! The hubs can’t wait to make his coworkers jealous with his leftovers tomorrow!
Hi Kristie,
Wonderful!! Love to hear that this recipe was a hit, thanks a lot for giving it a go:) xTieghan
I made this recipe recently and my husband and I loved it! It’s really flavorful and would be stunning to serve to friends at a dinner party. The sprinkled herbs and feta cheese at the end elevates it visually. I am not an olive person, but chopping them up quite small and sneaking the flavor into the dressing was a huge success. Five stars!
Hi Erica,
Wonderful!! Love to hear that this recipe was a hit, thanks a lot for giving it a go:) xTieghan
Sooo delicious! I didn’t make the olive dressing (not an olive person) so I left the garlic and lemon with the chicken itself. Making it again tonight and adding tzatziki to dip 🙂 Always love your recipes- you’re the only food blog I gravitate to. Thanks so much.
Hi Sarah,
Wonderful!! Love to hear that this recipe was a hit, thanks a lot for giving it a go:) xTieghan
Planning to make for company in the Bahamas tomorrow. I only have sweet potatoes. Will that work instead of baby whites?
Hey Kate,
Totally!! I hope you love the recipe, let me know how it turns out! xTieghan
This was a winner. Entire family loved it!
Another delicious recipe! A lot of chopping for a weeknight after work/activities, but definitely easy for a delicious Sunday meal. We loved the flavors and freshness with the herbs. Will be making again for sure! Thank you for sharing!
Hey Colleen,
Wonderful!! Love to hear that this recipe was a hit, thanks a lot for giving it a go:) xTieghan
Hey Lorry,
Wonderful!! Love to hear that this recipe was a hit, thanks a lot for giving it a go:) xTieghan
absolutely delicious – thanks for this treat!!
forgot the 5 Stars – could be 6 stars if they were available – it is that good!!
Thanks again Andrea!!
This was wonderful with a very unique combination of flavors. I warmed 1-2 Tbsp of buckwheat honey and drizzled over the top before serving, for a touch of salty sweet!
Hey Amy,
Wonderful!! Love to hear that this recipe was a hit, thanks a lot for giving it a go:) xTieghan
Hi Andrea,
Awesome!! I am thrilled that this recipe was enjoyed, thanks so much for making it! Have a great week:) xx
Sauf qu’en Grèce on utilise pas de beurre pour faire ce genre de plat mais un mélange d’huile d’olive et de jus de citron
Merci pour le partage, juste ma touche sur le plat, j’espère que vous l’aimerez!
A definite winner. I followed the recipe exactly and it came out great.
Hi Lauren,
Awesome!! I am thrilled that this recipe was enjoyed, thanks so much for making it! Have a great week:) xx
Outstanding! I used a preserved lemon instead of fresh.
Will definitely make again.
Thank you.
Hi Judy,
Awesome!! I am thrilled that this recipe was enjoyed, thanks so much for making it! Have a great week:) xx
Perfect weeknight meal. The entire family loved it!
Hi Ali,
Awesome!! I am thrilled that this recipe was enjoyed, thanks so much for making it! Have a great week:) xx
Made this tonight and it was delicious! And the best part is there is enough for leftovers for tomorrow night.
Hey Kathie,
Awesome!! I am thrilled that this recipe was enjoyed, thanks so much for making it! Have a great week:) xx
So delicious and flavorful! I think I would add a little more pepperoncini next time! Thank you for this amazing dish!
Hi Ronnie,
Awesome!! I am thrilled that this recipe was enjoyed, thanks so much for making it! Have a great week:) xx