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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.
It took two tries but I perfected this delicious meal. I used less chicken (and overcooked it the first time) for better coverage with the marinade, and made double the dressing because it is AMAZING. Fresh olives are the best, or I’m considering substituting olives with a tapenade. My teen is so finicky she asked for seconds. Thank you Tieghan, your meals blow my mind.
Hey Teri,
Happy Valentine’s Day! 💌 I appreciate you giving this recipe a try and sharing your feedback, so glad to hear it was tasty! xT
Loved this recipe! Easy “sheet pan” but so full of those greek flavors me and my family loved. Thank you!
Hey Jennifer,
Happy Valentine’s Day! 💌 I appreciate you giving this recipe a try and sharing your feedback, so glad to hear it was tasty! xT
All I can say is SPECTACULAR! I use your recipes all the time. LOVE them all, but this one was a blend of flavors that made you put your fork down between bites and be mindful! Thank you for all of the fantastic recipes Teigan! My dinner party guests are in for a treat next weekend🍷
Hey Tracey,
Happy Monday!! I appreciate you giving this recipe a try and sharing your review, so glad to hear it turned out well! xT
This was outstanding!
Hey Anna,
Happy Sunday!😃 Thanks so much for making this recipe and your comment, I am so glad it turned out well for you! xx
This was delicious! My whole family loved it and I’ve made it twice in 2 weeks time. My my son said he could eat it every day forever!
Hey Carrie,
Happy Wednesday!! ❄️ I appreciate you making this recipe and sharing your feedback, so glad to hear it turned out well for you! xT
This is absolutely delicious! I will definitely be adding this to our weekly rotation.
I wish the instructions were a little more clear on a couple of things:
1. How finely to slice the lemon. I used the food processor at the end to pulse the lemon slices and garlic instead of chopping because I think I cut my lemon slices too thick. I ended up with big chunks of rind. I tried chopping them too, and because they were hot and soft they didn’t chop very well either.
2. Are the two lemon halves just for cooking in the oven and that’s it? I squeezed a little of the juice into the sauce at the end, but wasn’t sure if that’s all they were for.
3. The instructions mention putting the herbs in the sauce, but you’re also supposed to top the whole dish with the herbs? Is that correct? Which herbs for the sauce and which for topping?
I added some of the cooked juice in the pan to the sauce as well, and that really added flavor to it because it was lacking something.
Overall, with a couple of the tweaks I mentioned this turned out fantastic and so yummy! We have plenty of leftovers for a couple of upcoming snowy nights.
I made this for dinner tonight and YUM! Really enjoyed the recipe! Thank you
Hey Jill,
Happy Friday!!⛄️ Thanks so much for making this dish and sharing your review, so glad to hear it was a hit! xx
I have made this recipe twice now and it has become such a favourite! It’s super easy to make and the leftovers the next day taste just as good 🙂
Hey Cassie,
Awesome!! Love to hear that this recipe was enjoyed, thanks so much for making it! xT
This was wonderful!! Great for a company dinner or any day! They flavors were so intriguing and lingering! We loved it!
Hey Nancy,
Happy Monday!!☃️ Thanks a lot for making this recipe and sharing your review, I love to hear that it was a winner! xx
Hi Tieghan 🙂 This Sheet Pan Greek Garlic Butter Chicken turned out absolutely delicious for my dinner party and went so well with the pasta and focaccia I served it with! Thanks for another amazing recipe.
Sam
Hey Sam,
Happy Monday!!☃️ Thanks a lot for making this recipe and sharing your review, I love to hear that it was a winner! xx
Question: what would I adjust the cooking time to if I cubed the chicken thighs? And what would I adjust it to if I halved it? I ADORE this recipe I’ve made it a few times before and I am on making it tomorrow night for a dinner party. I plan on serving it with a pasta dish and I think smaller chicken sizes would suit better.
Thanks, Sam.
Hi Sam,
I am delighted to hear that this recipe turned out well for you and appreciate you giving it a try! I would keep the cooking time the same, it’s pretty hard to dry out chicken thighs! Have a great weekend:)
Thank you so much for such a helpful and quick response! Have a great weekend yourself. This is my go-to site for recipes 🙂
Thanks so much:)
Ok, this recipe looks delicious. But is anyone else having a problem with the Thrive Market link? It will NOT let you look at the items linked without signing up with them. I hope this gets fixed!
Hi Sonia,
Is there a specific ingredient you are having issues with? Please let me know how I can help! xx
Ahhhh I don’t have feta cheese and have cotija cheese (i know totally different) but can i substitute…???
Hey Lili,
Sure, I don’t see why not! Goat cheese would also be delicious! Please let me know if you have any other questions! xT
Unreal! This one may be my favorite of your recipes. You are such a talent 👏
Hey Kate,
Thank you so much for giving this dish a try, I love to hear that it turned out well for you! Have a great Thursday:)
Delicious! My husband, who would usually like to be the sous chef in the kitchen or master of the BBQ grill, gave this recipe a try. I received a couple of phone calls with questions about the recipe. I told him there was a video if he wanted to see if that helped. Otherwise, he could wait til I got home. What seems simple for one can be challenging for another, and I greatly appreciate the option of him having the video. Thank goodness he knows to use a thermometer to check the chicken, as the bone-in thighs take much longer to cook.
Hey Kym,
Thank you so much for giving this dish a try, I love to hear that it turned out well for you! Have a great Thursday:)