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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!
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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
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
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
This was my first HBH recipe, so it’s safe to say I’m hooked! Full of complex flavors but also not that difficult to make, especially considering I’m a young post grad trying to transition from “feeding myself” to “following recipes and actually cooking whole, balanced meals”.
Hey Annie,
Fantastic!! I am thrilled to hear that this recipe was enjoyed, thanks for making it! Have the best weekend:) xT
Hi Annie,
Fantastic!! I am thrilled to hear that this recipe was enjoyed, thanks for making it! Have the best weekend:) xT
Delicious and easy.
Hi Jennifer,
Fantastic!! I am thrilled to hear that this recipe was enjoyed, thanks for making it! Have the best weekend:) xT
Looking forward to making this dish. What can we substitute butter with?
Hi Lori,
You could use a vegan butter option. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Hi! Why the lemon halves roasted with the potatoes? No other mention of what to do with these halves?
Check step 6 🙂
Leigh, I figured step 6 was for the sliced lemon. I took my husband’s “bourbon lemon,” so I guess I’d like to make the theft more worthwhile!
Hi Gretchen,
The lemon halves add flavor to the dish and infuse the chicken while roasting. Please let me know if you have any other questions, I hope you love the recipe!! xTieghan
Totally delicious and so easy to make. This was the first HBH recipe I have tried. I started following on IG just before Christmas but never got around to actually making any recipes. I can’t wait to make this again and also try many more of your wonderful recipes! Thank you, from the UK!
Hi Georgina,
Awesome!! Thanks so much for making this recipe, I am so glad to hear that it was enjoyed!! xx
This was absolutely fantastic! Loved the vinegar taste from the pepperoncini. Thank you for another wonderful recipe Tieghan!
Hey there,
Awesome!! Thanks so much for making this recipe, I am so glad to hear that it was enjoyed!! xx
Wow was this amazing! And honestly, I didn’t have everything it called for, but wanted to try it all the same. I didn’t have a single fresh herb and only had a little remaining feta in the fridge and STILL it was so delicious. The layering of briny, tart, salty and spicy is brilliant. And did I mention how quickly it came together and cleaned up even faster?? Will most definitely make this again…and next time, with everything it calls for.
Hi Julie,
Wonderful!! Love to hear that this recipe was a hit, thanks a lot for giving it a go:) xTieghan
Easy to put together and so delicious! I was hesitant about adding the lemon rinds to the dressing, because I’ve never done something like that, but it was so good! Will definitely make this again.
Hi Holly,
Wonderful!! Love to hear that this recipe was a hit, thanks a lot for giving it a go:) xTieghan
This recipe was delicious. Two day later leftovers were still amazing. Will be making this again. Thank you!
Hi Tammy,
Wonderful!! Love to hear that this recipe was a hit, thanks a lot for giving it a go:) xTieghan
Will be making this again!
Hey LaRae,
Wonderful!! Love to hear that this recipe was a hit, thanks a lot for giving it a go:) xTieghan
So delicious! Love the combination of flavors here.
Hi Kaitlin,
Wonderful!! Love to hear that this recipe was a hit, thanks a lot for giving it a go:) xTieghan
Wow. The flavor on this dish is incredible. Hubby and I loved it and will definitely be making it again. Thank you for another fantastic recipe – I make at least one of your recipes per week and they are always a hit.
Hi Kristina,
Wonderful!! Love to hear that this recipe was a hit, thanks a lot for giving it a go:) xTieghan
We enjoyed this dish very much. Subbed fresh thyme for the dill, used kalmatta olives, omitted the chili flakes, and used a mixture of chicken breasts(cut into smaller pieces) and thighs. The flavors really worked well and the lemon flavor is not overpowering. Thank you for the recipe.
Hi Nonni,
Wonderful!! Love to hear that this recipe was a hit, thanks a lot for giving it a go:) xTieghan
Made this last night for dinner and was a hit, even for my non-olive loving husband. I used Costco chicken breasts, which are ginormous so I sliced them in half so ended up with 8 breasts, but recipe worked fine/ Didn’t have any garlic to roast so did without but would have been nice to add flavor to the dressing. The potatoes were delicious – will definitely add more next time.
Hey Alexis,
Wonderful!! Love to hear that this recipe was a hit, thanks a lot for giving it a go:) xTieghan
I’m not sure why I made this particular recipe, but we are SO glad we did! It’s going into the regular rotation. I was a bit skeptical about some of the ingredients/amounts, and I figured our kids (7&under) would likely turn their noses up at most of it. But I had most of the ingredients on hand, and a pregnancy craving for green olives, but not PLAIN green olives ? so I made it anyway.
The flavours in this dish just work SO well together. I adjusted it a little – dropped the spice level (less paprika, no chili flakes) and didn’t have fresh parsley or oregano on hand so disappointedly subbed in some dry.
But…. our kids finished their plates!!! All of them! And the adults loved it.
Now I can’t wait to make it again ?
Hey Emily,
Wonderful!! Love to hear that this recipe was a hit, thanks a lot for giving it a go:) xTieghan