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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.
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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.
Love this recipe! It’s easy and so good. We’ve had it 3 times so far this month!
Hi Kari,
Happy Wednesday!🌈 I appreciate you making this recipe and sharing your comment, so glad to hear it was a winner!
Huge hit! Doubled the recipe and made 2 pans so that we have leftovers! Everyone LOVED it!
Hi Maria,
Wonderful!!🍀 I love to hear that this recipe turned out well for you, thanks so much for trying it out:)
Made this tonight and we were all wowed! Loved it. Thanks for the great recipe.
Hey there,
Happy Monday!!⛅️ Thanks a bunch for giving this recipe a try, I love to hear that it turned out well for you:)
I made this recipe last night and it was one of the best things I have ever cooked. Easy and the flavors are amazing, everything about it is incredible! My son and his wife recently had our first grandchild and I often double what I’m making for dinner to have him pick it up on his way home. He texted me later and said, “This is incredible – we are both making noises the entire time we are eating!” So were we. Thank you, Tieghan.
Hi Jenny,
Wonderful!! I appreciate you making this recipe, I’m so glad it turned out well for you! Have a great weekend:)
This recipe was delicious and easy! Next time I will double the dressing! Thank you so much for this recipe!
Hey Sheila,
Awesome!! Thanks so much for giving this dish a try and your comment, I love to hear it was a hit! 😊
Really tasty. Loved the different flavors, and of course, that it’s a sheet pan dinner. Easy, delicious, and simple to serve to family and guests.
Hey Rebekah,
Happy Sunday!!🍀 I am thrilled to hear that this recipe turned out well for you, thanks so much for making it and sharing your comment! xT
This surprised me! So yummmm!!! Thank you
Hey Katie,
Fantastic!! Thanks a bunch for trying this recipe out, I’m thrilled to hear that it turned out well for you:)
I love sheet pan dinner. This was delicious and easy to make. Don’t skimp on the green olives or feta. Two crucial items. I loved having this on my meal prep menu with other HBH recipes because of several similar ingredients.
Hey Belinda,
Fantastic!! Thanks a bunch for trying this recipe out, I’m thrilled to hear that it turned out well for you:)
I never comment on any recipes. There are many subjectives tastes. However, this was one of the best recipes I have made. The flavors that come together are amazing. Not difficult to throw together and worth every second of prep. Thank you for starting our weekend on a delicious note!
Hey Andrea,
I appreciate you making this recipe and I’m thrilled to hear that it turned out well for you! Have a great weekend! xx
This dish was amazing! Even my hubby loved it!! I didn’t have fresh herbs so used dried. I’m sure fresh will make it even better! Will make again!
Hey Angela,
Wonderful!! I appreciate you making this recipe and sharing your feedback, so glad to hear it was a winner! Have a great Wednesday! xx
currently making this and don’t see any directions about what to do with the lemon halves! a quick search through the comments and I didn’t see any answers either.
Hi Abigail,
The lemon halves are added in step 2, they are there to really just infuse the chicken while baking. Please let me know if you have any other questions, I hope this recipe turns out well for you! xx
Do you line your sheet pan with tin foil or parchament paper prior to baking?
Hi Sharon,
I don’t line my baking sheet with anything:) Please let me know if you give this recipe a try, I hope you love it! xx
My entire family LOVED and raved about this recipe!! Amazing flavor and fairly easy to make. I like the suggestion below in one of the comments about adding green beans, so might try that next time.
I did double the oil & vinegar in the sauce recipe because I think I read the instructions wrong and used too much fresh herbs (made it super thick); I also used an immersion blender to chop up the pepperchinis & olives more due to younger eaters & used all the lemon slices (again read instructions wrong). My hubby said to not tamper w the sauce next time to do it all the same so I guess it all worked out in the end 😜.
We will definitely be making this one again!!
Hey Chrissy,
Happy Friday!! Thanks so much for making this recipe and your comment, I love to hear that it turned out well for you! Thanks for sharing your adjustments:) ❄️
This is one of the most delicious dishes I’ve ever made at home!! Thank you!!
Hey Dana,
Happy Friday!! Thanks so much for making this recipe and your comment, I love to hear that it turned out well for you! ❄️
Could I throw in some added veggies to complement? What do you think would work well? Green beans? Asparagus? Would love to add a little green to the mix
Hey Jessica,
Sure, green beans would be great! Let me know if you have any other questions, I hope you love this recipe! xx
Can you marinate the chicken overnight? Also, if you left out the roasted potatoes would you need to adjust the amount of marinade?
Hey Fran,
Sure, that would work well for you! I would just keep the marinade the same:) Let me know if you have any other questions, I hope you love this recipe! xx