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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 was the MOST delicious recipe I’ve made of yours, and that saying a lot because all of your recipes are amazing. Thank you for sharing!
Hi Julie,
Happy Friday!! Thanks a lot for giving this recipe a try, I love to hear that it was enjoyed! xx
Love this recipe, one of go-to recipes for week night meal!
Hey Linda,
Happy Friday!! Thanks a lot for giving this recipe a try, I love to hear that it was enjoyed! xx
In step 2, I am assuming you squeeze the lemon halves and add the fresh juice to the potatoes and the oil then roast them for 20 minutes. Is that correct?
Hi Debbie,
You could if you wanted to, but they really just roast on the pan to infuse the potatoes. Please let me know if you have any other questions! xTieghan
Incredible flavors. Really good!!
Hi Shannon,
Awesome!! Thanks so much for sharing your feedback, I love to hear that this recipe was enjoyed! xx
Just made this tonight and it was amazing! Served it on top of some greens that soaked up the dressing. The description/name of the recipe really doesn’t do it justice, this is def one of my favorite HBH recipes ever. The flavors were so on point and complex – the perfect Greek-style dinner and not a ton of clean up!
Hi Rita,
Happy Friday!! I love to hear that this recipe was a winner, thanks a bunch for making it! xxT
I made this the other night when I had a couple of friends over for dinner – it was absolutely delicious! Very easy to prepare, and so, so tasty. Will be making this again. Thank you Tegan – your recipes are absolutely revolutionising our meals! I trained as a chef but for many years, especially being at home with the kids, I have become very much stuck in a rut and bored with cooking. Everyone in the house is enjoying the meals I’m finding on your blog xxx
Hi Meredith,
Thanks so much for trying this recipe, I am so glad it was a hit! Thanks for sharing your review!? xT
Absolutely delicious! Made it as a weekday dinner for the family but it could easily be served for a special occasion. Can’t wait to make it (and eat it) again!
Hi Ann,
Thanks so much for trying this recipe, I am so glad it was a hit! Thanks for sharing your review!? xT
I can’t find fresh dill. How much dry dill would you recommend adding?
Hi Karri,
For every 1 tablespoon of fresh herbs you will want to use 1 teaspoon of dried herbs. Please let me know if you give the recipe a try, I hope you love it! xTieghan
We just finished dinner, this was fabulous. Next time will make with thighs, we both loved it thank you
Hi Lisa,
Wonderful!! Thanks a lot for giving this recipe a try, I love to hear that it was a winner! xTieghan
This recipe was exquisite! A perfect dish to share with friends. The flavors went together so well. Well done!
Hey Megan,
Happy Sunday!! I love to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback! xx
I can’t say that I have ever been disappointed in any of your recipes, so not surprised that this was another winner. But OMG best meal I have cooked in a while! So much flavor! Thanks for another good one!
Hey Karen,
Happy Friday!! I am thrilled that this recipe was a hit, thanks so much for trying it out!! xx
Can you please tell me how many pounds is 6 chicken breasts or thighs –
Sometimes they come in huge pieces.
Hey Lisa,
I would say a little over 1 pound. Please let me know if you have any other questions! xx
I made this last night and it was amazing!! You weren’t kidding when you said the olive sauce makes it… I could maybe eat that stuff straight with a spoon. ? I used a mix of muffuletta and chopped kalamata olives and it was perfect. For the meal itself, I didn’t have regular onions on hand but it was fine without because the shallot in the chicken seasoning gave that great flavor.
I will say that the written recipe makes it seem like you roast the garlic when you add the chicken, but the in the video the garlic goes on the pan earlier, with the potatoes. I did it the second way and it was PERFECT!
Thank you for the incredible recipe! I already can’t wait for my lunch leftovers (it’s 9am) ?
Hey Rachel,
Wonderful!! Thanks a bunch for trying this recipe out, I love to hear that it was enjoyed!! ?xTieghan
Made this tonight…it was delish! I did however marinate my thighs in the seasoning several hours before actually making…only because I had time to prep dinner ahead of time today…but if I were to use just breast I would definitely marinate again. I also added sliced mushrooms which was yummy…one thing I will change next time is to add the onions and garlic to potatoes at the beginning so they can cook longer as well…I will definitely make this again! Thank you
Hi Molly,
Happy Wednesday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for giving it a go! xx
Tried this recipe out tonight and it was sooooo good!! I couldn’t find fresh oregano anywhere so just left it out, as well as olives because I’m not a fan and added extra pepperoncini. It was nice and fresh, and the recommendation for thighs was appreciated or I would have used breasts and they were wonderful! Thank you!!
Hey Katie,
Wonderful!! Thanks a lot for giving this recipe a try, I love to hear that it was a winner! xTieghan
The family loved it. Thank you, Tieghan!
Hey Kelly,
Thanks so much for making this recipe and sharing your feedback, I love to hear that it was enjoyed!! xTieghan
This was yummy and I love a sheet pan dish. There are a lot of salty components (olives, feta), so next time, I probably won’t salt anything until serving and see how it tastes.
Hi Noell,
Wonderful!! Thanks a bunch for trying this recipe out, I love to hear that it was enjoyed!! ?xTieghan