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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.
Wonderful recipe as always, and surprisingly quick to make. I forgot to put the feta on, so we only tried it after we started eating, and it really adds an extra oomph!
Hey Nat,
Happy Monday!! Thanks a lot for making this dish and sharing your review, I am so glad it was enjoyed! Have a great week! xx
This was really so good. I made this without the feta and used capers instead of olives. Also only had russet and sweet potatoes on hand so used those. I think the sweet potatoes actually complemented the sauce really well. Even though it was rather heavy on the oil and butter, the sauce was just so good. I wish I had had some fresh baked bread to soak it up. I never knew you could roast lemons like this and eat the rind. I just love that lemony garlic flavor! Will definitely be making again!
Hey Erica,
Awesome!! I love to hear that this recipe was a hit, thanks a bunch for trying it out! xT
We love this recipe! Our God daughter introduce us to your recipes at Christmas last year, through one of your cookbooks. Your recipes are wonderful and deliver every time. My sister and niece are now following you too. Your recipes have become a family affair:)
Thank you for sharing your love of food and talent of cooking with all of us!
Hi Mary,
Perfect!! I appreciate you giving this recipe a try, I love to hear that it was a winner! Thanks for your kind message? xTieghan
I’ve made this a few times and it’s very good! I don’t use the whole lemons in the dressing. I just squeeze the juice from them and add more if needed. Also I use the muffuletta olive salad from Costco instead of chopping olives pepperoni etc. adds really nice flavor.
Hey Valle,
Wonderful!! I appreciate you taking the time to make this recipe, I am so glad it was a hit! Happy Wednesday:)
my family doesn’t care for green olives. do you think it would be worth making if i omitted them?
Hi Rachel,
You could another type of olive that your family enjoys or capers would be great! Let me know if you give this recipe a try, I hope you love it! xT
AMAZING!!! No leftovers. So good!
Hi Cindy,
Happy Wednesday! Thanks a bunch for trying this recipe out, I love to hear that it was a winner! xx
This just wasn’t as good as I wanted it to be. Overall it was a little too heavy (too much oil/fat) for me. If I made it again, I would try it with breasts instead of thighs and would use less oil and butter. I also probably wouldn’t chop up the whole lemon, because the dressing ended up bitter. Feel like it could be good with some experimenting!
Hey Sheridan,
Thanks so much for making this recipe and sharing your feedback, sorry to hear you didn’t love it! xx
Oh my goodness. So good. This recipe will be on repeat for sure! I made this for some friends who came over for dinner. I admit, I hyped it up without ever even trying it. And boy did it exceed expectations. So flavorful and satisfying, yet fresh!!! I served it with green beans…and wine of course. Thanks for another standout recipe!
Hi Maddie,
Amazing!! I am so excited to hear that this recipe was enjoyed, thanks for making it! Have a great weekend☀️
This was delicious, my baby ate two servings!
Hi Annie,
Amazing!! I love to hear that this recipe was a winner, thanks a bunch for trying it out:)
Absolutely delicious! Hubby loved it. You are so gifted, thank you for sharing so many tasty recipes!
Hey Christine,
Wonderful!! I love to hear that this recipe was a winner and really appreciate you making it:) xTieghan
Fantastically flavorful! Loved this so so much!
Hi Amy,
Happy Friday!!? Thanks for giving this recipe a try and sharing your review, I am so glad it was a hit! xT
Yummmmmm! Made this tonight for a crowd. Kids running around, serving drinks, chaotic, and kind of improvised bc I couldn’t follow the recipe to a T and it still turned out amazing. The sauce with the roasted lemons is the cherry on top, don’t skip! I forgot the feta and didn’t have the pepperoncini so I subbed green olives and it was delicious. I love your recipes bc they cook from the heart and are adaptable. Definitely adding this to my dinner party repertoire (with feta next time!)
Hey Sarah,
Wonderful!! Thanks a bunch for trying this recipe out, I am so glad it was enjoyed! Have the best day! xTieghan
Can this be made Ahead and eaten at room temp?
Would love to make for a party.
Hi Margaret,
I think this is best served warm, but it will work at room temp if that is what you want to do;) Please let me know if you give the recipe a try, I hope you love it! xx
Delicious and quite easy to make since I had pretty much all the ingredients available!
Hi Kirsten,
Happy Friday!!? I am thrilled to hear this recipe was enjoyed, thanks a bunch for giving it a try! xxT
SO delish!! Made this last night and everyone was commenting that it tasted like take out from a restaurant! I used a mix of breast and thigh. The dressing was the icing on the cake! Don’t skip it!
Hey Achla,
Thanks for your review and trying this recipe out, I love to hear that it was a winner! Have the best Thursday! ?xTieghan