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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.
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 is so flavorful and delicious!!! Absolutely do not skip the fresh herb topping & feta as they really push this over the top!! Also love that you can adjust the servings, for our family we doubled this & it was perfect. Pretty much a one pan meal
Thank you so so much for giving this recipe a try! And thanks for taking the time to leave a comment! Have a great day! xT
This is delicious! We make it often. Love the flavors of the herbs, lemons, olives and feta.
Thank you soooo much! I so appreciate you taking the time to leave such a kind comment! xT
This dish was delicious! Full of flavour and so easy to put together!
Hi Lily,
Happy Friday!!🫐🍓 I love to hear that this recipe was enjoyed, thanks a lot for your comment and making it! xT
I made this tonight for my family and it was sooo delicious! Easy enough and full of flavour. Swapped the pepper for pickled banana peppers and didn’t use the lemon slices but still soo yummy. Thank you!!
Hi Ali,
Fantastic!! I appreciate you making this recipe and your comment, so glad to hear it was a hit! Have a great weekend😎
4 stars because I have just a few tweaks that would make it perfect. There was SO much liquid after cooking, everything was drenched. I used bone in skin on chicken thighs that had a lot of fat on them that melted so combined with the butter and the oil, this meal was RICH. It also didn’t brown because of all the liquid so I had to pour it out of the pan and broil everything. I don’t recommend cutting ALL of the lemons (like I did) because like others have said, the lemon rind is bitter, but I did really like having a little hint of it in there, just not too much.
Hi Keri,
Thanks so much for making this recipe and sharing your feedback! Sorry to hear about all of the liquid, it’s definitely from the chicken that was used, but 2 baking sheets would definitely fix that! Let me know if you give it another try! xx
Delicious! Thank you for this fabulous recipe
Hi Maggie,
Happy Wednesday!! I love to hear that this recipe turned out well for you and appreciate you making it! xT
I’ll be making this recipe today, would it be okay if I omit the olives? I’m not much of a fan but not sure if omitting will change the flavor?
Hi there,
That would be just fine for you to do, no big deal:) I hope you love this recipe, please let me know if you give it a try! xx
This was sooo good! I had extra sauce so I spread it on toast the next morning and fried a couple of eggs to put on top with some cherry tomatoes and feta. Heaven!
Hi Polly,
Wonderful!! I love to hear that you have been enjoying this recipe and appreciate your notes and feedback! xT
10 stars! Cannot say enough. Made this 2 weeks ago (just figured out how to leave reviews)…only thing I’d change is I used chicken breasts and thighs….breast meat turned out super dry and tough but the thighs were out of this world!
Also couldn’t find fresh oregano anywhere…suggestions? And to get that much dill was hard for us…but still great!
Hi Brittany,
I would just use dried oregano next time:) I hope this helps! xx
Love to hear this Brittany!! Thanks so much for trying this recipe and your feedback! Have a wonderful weekend!🌈🌤️ xT
This is by far the best sheet pan dinner I have ever made. Thank you so very much for such a flavorful and creative recipe! As my husband says as he eats this: “Better than any restaurant!” Kids love the zesty citrus and herb flavors with the feta, as well.
Hey Lindsey,
Happy Memorial Day!!🇺🇸🎆 I am thrilled to hear that this recipe turned out well for you, thanks so much for making it! xT
This is my favorite go-to recipe for quick and flavorful dinners. I had to comment again because it is just that good! So easy for company, family, or just the two of us. I can always count on the full flavors to satisfy everyone’s tastes.
Hi Kym,
Happy Memorial Day!!🇺🇸🎆 I am thrilled to hear that this recipe turned out well for you, thanks so much for making it! xT
Almost perfect. Followed to a t but came out bitter. Wish I would’ve read the previous comment!
Hi Luisana,
Thanks so much for trying this dish! So sorry to hear it was bitter for you! Please let me know if there is anything that I can help with! xT
The textures were great, my chicken was cooked perfectly! I felt the instructions were a bit hard for ME to follow especially when it came to how much of each ingredient to use and when. Whenever it would say “use the remaining” I didn’t have any remaining because i would use it in the prior step that needed it as well since it didn’t say how much of it to use. Again, this could have been a ME issue lol. Next time i wouldn’t use the lemon pieces with the rine chopped into the dressing. It gave it a bitter taste that we didn’t like. Over all, the potatoes and chicken cooked really well and i will definitely do this again with modifications. I cant wait to try something else from here though! The chicken turned out so juicy and I’ve never cooked chicken in the oven before so this was a great learning experience! Thank you.
Hi Nicole,
Thanks so much for making this recipe and sharing your feedback! So sorry for any confusion with the directions! The olive oil has measurements for each step, if there is something that I can make more clear please let me know! Thanks again! xx
Such an easy and tasty recipe. Work great even for meal prep which is nice. Thank you for this!
Hey Kelley,
Happy Wednesday!! Thanks a bunch for trying this recipe and your comment, so glad to hear it was a hit! xx