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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
This was beyond amazing!!!! The lemon and fresh herbs made it over the top! I served with roasted veggies and naan bread- my whole family loved it 🙂 thanks!
Hey Aly,
Happy Friday!! I love to hear that this recipe was enjoyed, thanks so much for making it! xx
Another hit! I love to cook but don’t like to always think about what to make – you do all the thinking for me and always manage to create the most delicious recipes. Keep them coming and thank you!
Hi Stephanie,
Happy Friday!! I love to hear that this recipe was enjoyed, thanks so much for making it! xx
I love sheet pan recipes – but we don’t do olives – a sub? Or just leave them out?
E
Hey Emma,
You can totally just skip them! You can also use capers or sun-dried tomatoes, those would work well too! Let me know if you give the recipe a try, I hope you love it! xTieghan
I’m certainly not trying to be critical, but every time I tried to post a comment I was told I had already posted. I have never posted any comment on this recipe. We absolutely loved it, thank you
Thanks for trying the recipe!!
Oh, my gosh!!! I didn’t know this would quickly become a #1 favorite of my family! SO, SO GOOD!!!
Hi Annaliese,
Awesome!! I love to hear that this recipe was enjoyed, thanks a lot for giving it a try! xx
First time making this recipe and it was delicious, my husband wants once a week. Is the 2c. Of herbs right?
Hi Margaret,
Awesome!! I love to hear that this recipe was enjoyed, thanks a lot for giving it a try! Yes, that is correct:) xx
It was delicious, my husband wants it once a week! My only problem was it didn’t look that appetizing, are you sure you want 2 cups of herbs? Seemed to muddy the dish.
I’ve never posted any comment on this dish. You must not want to post my comment, that’s ok as long as you listen
Sorry, I am not sure what you mean, I just responded to your comment below:)
It was delicious, my husband wants it once a week! My only problem was it didn’t look that appetizing, are you sure you want 2 cups of herbs? Seemed to muddy the dish.
Hey Margaret,
Awesome!! I love to hear that this recipe was enjoyed, thanks a lot for giving it a try! Yes, 2 cups is correct:) xx
How is the whole lemon cut in half used? I see in the instructions how the lemon slices are used, but there is no mention of what to do with the whole lemon cut in half?
Hi Kristi,
The lemon halves are used in step 2:) Please let me know if you have any other questions! xTieghan
I wondered the same thing about the lemon halves. Step 2 says to roast them with the potatoes, but I don’t see what to do with them after they are roasted. Thanks, Tieghan, for all of your great recipes! I can’t wait to get the new cookbook; I already pre-ordered.
Hi there,
They infuse the chicken and potatoes while baking in the oven:)
Really enjoyed it and it was super easy to prepare!
Hi Elena,
Awesome!! I love to hear that this recipe was enjoyed, thanks a lot for giving it a try! xx
Delicious! Very flavorful, good use of pantry basics
It worked with large-dice russets and onions instead of shallots. With lemon and olives the flavor was very bright. Next time I will only use 1/2 lemon sliced. I don’t think the other 1.5 lemons added anything.
Hi Beth,
Awesome!! I love to hear that this recipe was enjoyed, thanks a lot for giving it a try! xx
This was delish and so simple and easy! That dressing is the real star of the show here! SO much flavor!
Hi Kaley,
Happy Wednesday!! Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed! xT
Hey Tieghan,
I wanted to update you that this works fantastically (even better than chicken!) on fish! I used tilapia because it’s what we had, but I think it’d go great with salmon and catfish as well!
Ohh so glad to hear this Kaley, thanks for sharing!!
I’m on round two just a week later. This was a HUGE hit. Delicious and healthy. This will definitely join my rotation of dinners! Plus it is easy to make. I love sheet pan dinners!
Hi Jennifer,
Happy Wednesday!! Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed! xT
I made this for my husband and he loved it and so did I, the flavor was delicious
Hi Marcy,
Thanks a bunch for giving this recipe a try, I am so glad to hear that it was a hit!! xTieghan
not the best. The “dressing” was misleading as it is a paste (with 2 cups of herbs and 1/3 cup of oil).
Hi Jenn,
So sorry to hear the recipe was not enjoyed, thanks for giving it a try! xx