Next Post
Simple Thai Yellow Chicken Curry with Spicy Garlic Butter.
This post may contain affiliate links, please see our privacy policy for details.
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.
I plan to make this but I am thinking there is a misprint in this recipe. For the sauce it says to add 1/3 cup olive oil with the pepperoncinis, the olives , the red wine vinegar and the herbs. However the recipe lists 2 cups of herbs. That seems far too much. How much should I put in?
Hi Debbie,
All of the measurements are correct:) Please let me know if you have any other questions, I hope you love it! xx
2 cups each of the 3 fresh herbs? Only 2 cups total in equal parts? I’m excited to make for 4th July weekend! Thanks!
Hey Wendy,
You will want to use 2 cups total:) I hope you love the recipe!!
I have made this recipe so many times now and my family loves it! Only thing I have left out the feta cheese because my husband can’t eat cheese. One time I did not have enough for the 2 cups of herbs so I improvised and it was still delicious. Just play with it and see what you like, but definitely try this recipe out because it is amazing!
Hey Siria,
I love to hear that this recipe was a winner, thanks so much for giving it a try and sharing your review:) xxTieghan
Not very experienced cool, but this made me look like a rock star. So flavorful. Looking for my next recipe of yours to try!
Hey Angie,
Thanks for your comment! Love to hear that this recipe was enjoyed:) Have a great weekend! xxTieghan
Used chicken thighs. Definitely need to sear them before baking. Watch out for the lemon. I didn’t think I added too much to the sauce, but wow…. uh yeah. Inedible. I did use capers instead of olives (not a fan of olives). This is the first recipe that didn’t completely turn out.
Hi Michelle,
Thanks for giving the recipe a try, sorry to hear it was not enjoyed. Please let me know if there is any way that I can help! xx
A question…what do you do with the halved lemon??
Thanks!
Hey Kelly,
Those are used in step 2, you are going to allow them to infuse the potatoes with lemon flavor. Please let me know if you have any other questions, I hope you love the recipe! xTieghan
Are you supposed to juice the lemons over the potatoes or just add the unsqueezed halves to the pan?
Just add the unsqueezed lemons to the potatoes, they will infuse them while baking:)
Good Morning Tieghan,
Having a group of 8 for dinner tonight….going to make this….Just wondering can I use chicken breast instead of chicken on the bone?
Thanks
Hey May,
Totally, chicken breast is great to use as well! Let me know how the recipe turns out, I hope you love it! xx
I made this for meal prep this week, and it was delicious! Cook time took me a bit longer due to all the herb chopping, but the dish held up well and I was able to bring it to work in containers and easily heat it up for a yummy dinner. Will definitely be making again!
Hey Catherine,
Wonderful!! Thanks a lot for trying this recipe out, I love to hear that it was a hit! Have a great weekend:) xx
This recipe is my new favourite. It has so much flavour! I am making it second time now, have invited a friend who can’t wait to try it too.
Hey there,
Awesome!! I love to hear that this recipe was enjoyed, thanks so much for giving it a try! ?xx
This was soooo good. I didn’t have fresh herbs or olives and considered skipping the dressing but gave it a shot using dried and capers. Amazing. Can’t wait for fresh herbs! I used 2 pans and added broccoli for veg.
Hey Judy,
That’s great!! I love to hear that this recipe was a hit, thanks so much for making it! xxT
Okay. This was unreal! So many flavours!!! Yum!! I ended up serving it over a bed of ruby red lettuce.. it was delicious.
Hey Sara,
Happy Friday!! Thanks so much for trying this recipe out, I love to hear that it was enjoyed!! xx
This is sooo good! Used chicken thighs because that’s what the family likes! The butter on the chicken made it sooo tender ! Will have this on repeat, thank you Teigan!
Hey Lisa,
Happy Friday!! I love to hear that this recipe was a winner, thanks a lot for trying it out! ☀️xx
“Yum, yum, YUM!” “OMG, this is out of this world, mom!”
These were just some of the comments from my 19 year old, 17 year old and 14 year old, at the dinner table today. My 9 year old too, loved it, and hubby just devoured it. This was my second time making this deliciousness, and this time I used a little short cut…I got pre-marinated chicken leg quarters. Made my prep time go way down. Otherwise, followed your recipe to a T, and the flavors in our mouths were like ??. From the flavorful potatoes, to the delicious dressing (which TOTALLY makes the chicken!), this recipe is an absolute hit! Everyone has already requested for this to be made again soon.
Hey Nazish,
LOL I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xxT
Wow! Yum! I can’t believe how delicious this meal was. Everybody in my house dislikes green olives. However, every single morsel was eaten by my hungry teen boys even! The garlic and lemon really enhanced the meal.
Hey Cher,
I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xxT
Wow, another delicious recipe you have done! It was something different for us. Such a great blend of flavors. Do not skip out on fresh garlic and herbs. It is crucial! So good and easy!
Hey Chloee,
Fantastic!! Thanks so much for making this recipe, I love to hear that it was enjoyed! ?Tieghan
This is literally my favorite recipe EVER!! Second time I’ve made it this month…next up is the new cookbook!
Hey Rachel,
Fantastic!! Thanks so much for making this recipe, I love to hear that it was enjoyed! ?Tieghan
Totally yummy
Hi Lynda,
Happy Friday!! I love to hear that this recipe was a winner, thanks a lot for trying it out! ☀️xx
Hi Tieghan
I’m new to your page/cook books, following a recommendation to check you out from an Instagram buddy. This recipe looks great. I’m wondering – 1/ do I peel the garlic before adding out to the pan or leave it unpeeled and remove peeling after cooking & 2/ Not a lover of olives so if I omit them will it alter the flavours or should I add them in to influence the flavour + just not eat them once the meals cooked ?♀️
I am looking forward to trying your Cinnamon Crunch French Toast for a treat this Easter. Eager to continue to search through your recipes for easy but delicious meals, snacks, treats that as a basic & I mean very basic homemaker can try.
Thank you ???
Hey there,
Yes, you will want to peel the garlic:) You can totally omit the olives, capers would also work well or another veggie that you enjoy! I hope you love the recipe, thanks for your kind message and following along! xTieghan
Hi! I love this recipe, I have made it twice already and getting ready to make it again for Mother’s Day! For some reason the medium sliced yellow onion always seems to burn during the rest of the cook! Any advice? Thank you!
Hey Francesca,
Happy Mother’s Day! Thanks so much for trying this recipe, I am glad to hear that it was enjoyed! You could wait to add the onions since they have been burning for you, or slice them a bit thicker. ?xxT