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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.
Tieghan, this recipe is so springy and insanely delicious! The chicken was so tender and flavorful, and the herb combo in the dressing was soooo good! And, I love how quick the clean up is for sheet pan meals. It’s always a great sign when after a few bites he says, “let’s put this one in the rotation!” Thank you for sharing this 🙂
Hey Ellen,
Wonderful!! Thanks so much for making this dish and sharing your feedback, so glad it was delish! xT
Fabulous! Definitely will make again.
Thanks a lot, Kathryn!! I am thrilled to hear that this recipe turned out well for you, thanks for your comment! Xx
This is a classic in our house—it’s always on repeat. We made it for guests, and they loved it. They asked for some leftovers to take home.
Hey Kym,
Love to hear this! Thanks for making this recipe so often and your feedback! xT
Family all agreed this was the best thing we’ve all eaten in a long time. It took a bit of time with all the chopping but if you can set aside an hour to make dinner this recipe is a must. We’re keeping this one in our dinner rotation. Yum! So fresh and full of flavor.
Wow, thanks so much Heather!! I love to hear that this recipe was enjoyed by your family and appreciate you giving it a try! xT
Wonderful! Made this for the second time today. A hit with everyone, even the younger kids. All the adults have asked me to put this meal on my regular rotation, something they rarely do. Definitely recommend!
Hey Diane,
Wonderful! I am so glad this recipe turned out nicely for you, thanks so much for making it! Happy Sunday! xT
This was so good! Will be making this again the recipe is perfect as written. Thank you!
Hey Jessica,
Amazing!! Thanks so much for making this recipe, so glad to hear it turned out well for you! Thanks for your comment! xx
Fabulous! I used tempeh to make it vegetarian, and found smoked feta. Tasty, as always!
Yay!! Love to hear this:) Thanks so much for making this recipe and your message! Have a great week! xT
We made this for a big family meal. The chicken was so tender and the Kalamata olives complemented the vegetables perfectly. This is a keeper!
Thank you sooo much for giving this recipe a try! I hope you enjoyed it! xT
Love this! I didn’t have fresh herbs so I just omitted and used lemon juice instead of the fresh lemon and still turned out sooo good. Super easy and yummy.
Thanks so much for trying out the recipe! Have a wonderful holiday season! xT
I actually made this with chickpeas instead of chicken because I’m a vegetarian and it was great! It made me think of one of our favorite Greek restaurants in town.
Hi Krista! I bet it was sooo yummy with chickpeas! Thanks for leaving such a kind comment! 🙂 xT
I have made this recipe so many times since discovering it almost a year ago. Every season, I change the herbs to what we have growing in the garden. Here it is November: Sweet potatoes, Sage, Rosemary, Oregano, and Chives are the focus. This is an easy recipe for “just us” to family dinners or company every season. A brilliant recipe. Such gratitude for your creative juices, Tieghan.
Hey Kym,
Love this!! Thanks for making this recipe so often and such a great idea to use the in season produce:) Thanks for sharing! xx