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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
Amazing dish… this is now my favorite Greek style dish.
Hi Anne,
Thanks a bunch for giving this recipe a try, I am so glad to hear that it was a hit!! xTieghan
Made this for dinner tonight, I simply can’t say enough! Absolutely delish! The hubs doesn’t like olives so I did leave them out. Will make again soon!
Hi Julie,
Thanks a bunch for giving this recipe a try, I am so glad to hear that it was a hit!! xTieghan
made the for dinner tonight. think I added too many herbs ( if that’s a thing?) and it was still delicious. Used the Meyer lemons from my tree and kalamata olives. Had enough to give to my friend for her dinner the next night!
Hi Jane,
Fantastic! Thanks a lot for making this recipe, I love to hear that it was enjoyed! Have a great week:) xx
Loved this! We have some anti-olive people in the house so I left those out of the dressing but it was still superb. I added a little more olive oil and vinegar to the dressing as it was pretty thick but that’s the only change I made.
Hi Jessica,
Fantastic! Thanks a lot for making this recipe, I love to hear that it was enjoyed! Have a great week:) xx
Incredible!
Hi Suzanne,
Fantastic! Thanks a lot for making this recipe, I love to hear that it was enjoyed! Have a great week:) xx
This is delicious! Everyone in the family loved it. The feta and olive dressing add fantastic flavor. I love how it’s all in one pan so cleanup is easy. It’s definitely a repeat!!
Hi Michelle,
Fantastic! Thanks a lot for making this recipe, I love to hear that it was enjoyed! Have a great week:) xx
My husband liked this dish but I was less impressed. I found it way too greasy even though I reduced the olive oil to 1 T. for the potatoes and 1 T. for the chicken. I did toss some seasoned green beans in olive oil and added at the end to roast with the chicken and potatoes (highly recommend) I made the dressing but did not add it over the chicken because I thought it was too much oil and really didn’t need it. I will use the dressing for something else….maybe to roast the rest of the green beans! I love sheet pan dinners but this one is not a keeper for me.
Hi Kathie,
Thanks for giving the recipe a try, sorry to hear it was not enjoyed. xTieghan
Absolutely delicious!!! Loved all the flavors and fresh herbs. Thank for another wonderful recipe!!! 🙂
Hi Mandy,
Fantastic! Thanks a lot for making this recipe, I love to hear that it was enjoyed! Have a great week:) xx
Thank you so much!! Made this tonight. Turned out so good. I added mint to the herb mixture.
Hi Cathy,
Happy Sunday!! I love to hear that this recipe was a hit, thanks so much for trying it out!! xTieghan
One of my new favs! It was incredibly tasty! I didn’t have olives so I left them out. Still so so yummy! Will make again for sure!
Hi Hannah,
Fantastic!! I am thrilled to hear that this recipe was enjoyed, thanks for making it! Have the best weekend:) xT
The good : it was very delicious, I loved all the fresh ingredients and tried hard to use all fresh .Great tangy flavors
Cons: I consider myself an Advanced cook yet found myself confused in following the steps . I figured out the lemons . I think next time I will slice them a little thicker as they were too crispy to do well in the dressing . The recipe ingredients says red pepper flakes and the instructions said chili flakes. Which is it ? I used red pepper flakes sparingly.
The fresh herbs – I understood them to be blended into the dressing and boy was it thick . After reading the reviews- I guess they were to be sprinkled on top ? .
I will make this again as it is very tasty . I just wanted to let you know the instructions were confusing
Happy Cooking !
Hi Renee,
Thanks so much for making the recipe and sharing your feedback!! Red pepper flakes and chili flakes are the same thing:) The fresh herbs are to be chopped and added in step 7. Let me know if you need anything else! xTieghan
This was insanely delish! Made it for my husband’s birthday dinner and it was a big hit. We had pita bread on the side to sop up the amazing, flavorful sauce. So good!
Hi Eliza,
Fantastic!! I am thrilled to hear that this recipe was enjoyed, thanks for making it! Have the best weekend:) xT
Delish though my chicken breasts turned out too tough and dry. I only cooked them 20 min. The garlic olive dressing at the end is the bomb. Glad I made extra!
Hi Melanie,
Fantastic!! I am thrilled to hear that this recipe was enjoyed, thanks for making it! Sorry to hear about the chicken breasts. Have the best weekend:) xT
OH. MY. GOODNESS!!! Can I give this more stars, please?!?! Absolutely genious. Eating leftovers for lunch today and still incredible! So freaking good! Used banana peppers instead of pepperoncini as the jar was already open, and Castelvetrano olives…that I had to hand-pit (labor of love, but so worth it vs. running to the store). Fantastic dish, one of your top 10 in my book! THANK YOU!!!
Hi Shelley,
Fantastic!! I am thrilled to hear that this recipe was enjoyed, thanks for making it! Have the best weekend:) xT
So amazing! We put olives and pepperocinis on the side because we have some who prefer no olives. I love recipes that still taste yummy even if you take away a strong full flavor like olives. Definitely going in the regular rotation!
Hi Holly,
Fantastic!! I am thrilled to hear that this recipe was enjoyed, thanks for making it! Have the best weekend:) xT