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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.
Hi, what do you think about using capers instead of olives?
Or should I just leave them out? Sadly can’t use olives but want to try this!
Thanks!
Hey Angie,
Capers would be great!! Please let me know if you give the recipe a try, I hope you love it! xTieghan
Made this tonight and was seriously amazing! It definitely took me longer than 25 minutes to prep but I’m probably just slow ?. Thank you for the amazing recipe for my family!
Hey Rose,
Thanks so much for making this recipe and sharing your feedback, I love to hear that it was enjoyed!! xTieghan
Made this for dinner last night. Used chicken breast and kalamata olives since that’s the olives I had. Amazing! So easy and so tasty and flavorful. Your recipes never disappoint!
Hey Dalia,
Awesome!! I am thrilled to hear you enjoyed this recipe, thanks so much for giving it a go! Have a great weekend:) xTieghan
I made this yesterday and the flavors were amazing but the chicken released a lot of liquid in the sheet pan with the pre roasted potatoes. How was yours not watery?
Hi Dalia,
Wonderful!! Thanks a bunch for trying this recipe out, I love to hear that it was enjoyed!! I just allow the juices to cook off. ?xTieghan
I made this for a family dinner two nights ago. The crowd went wild! My son said he thought it was the best meal he’d had in twenty years! Sorry, the dish was starting to look pretty ravaged before I thought to take a pic.
Hey Emely,
Wonderful!! Love to hear that this recipe was a hit, thanks a lot for making it! ☘️xx
This was YUM-azing!!! Whole family loved it including my 8 & 5yr olds! All the good fats and delicious flavors! Repeat!
Hey Sarah,
Happy Wednesday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for giving it a go!! ☘️Tieghan
I couldn’t stop talking about how good this was, and it was so quick and easy too. My olives didn’t make it into my order, but it was good without them if you don’t like them or don’t have them. It was just as good as leftovers for lunch the next day…I couldn’t wait for lunchtime!!! Thank you!
Hi Amy,
Happy Wednesday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for giving it a go!! ☘️Tieghan
I made this tonight and it was fantastic! So flavorful and fresh! I put a little olive brine in my dressing mix and it was fantastic. We used a mix of breasts and thighs also. The fresh herbs were so good – made me realize it would be a good meal in the winter when you want something that points to Spring. Thanks for the recipe!
Hi Meghan,
Thanks so much for giving this recipe a try and sharing your feedback! Love to hear that it was enjoyed!! xTieghan
I used breasts and followed recipe exactly minus olives, was delicious. Everyone loved it will make again for sure.
Hey Megan,
Thanks so much for giving this recipe a try and sharing your feedback! Love to hear that it was enjoyed!! xTieghan
I made this for dinner tonight and WOW!
I did improvise a little- used garlic stuffed olives , some artichoke hearts and capers in the dressing and didn’t use the fresh herbs
It was easy and delicious! I also vote for the use of the smoked paprika .
Thanks for the recipe
Hi Lori,
Thanks so much for giving this recipe a try and sharing your feedback! Love to hear that it was enjoyed!! xTieghan
Flavor explosion! We used chicken thighs and it came out so good! This one will be in our rotation for sure!
Hi Dana,
Fantastic!! I love to hear that the recipe was enjoyed, thanks for giving it a try. Have the best week:)) xT
Over the top delicious. I was a bit bewildered by “the dressing” but, since I’ve had such success with all Teighan’s recipes, I pressed on and WOW—what a fantastic outcome! The layering of flavors was inspired and our dinner guests very, very complimentary.
Many thanks for another winner, Teighan.
Hi Jenny,
Fantastic!! I love to hear that the recipe was enjoyed, thanks for giving it a try. Have the best week:)) xT
I think this is my new favorite HBH dinner. Absolutely delicious! I would make this for company. Was rather easy also. I thoroughly recommend giving this one a try.
Hi Daniele,
Happy Sunday!! Love to hear that you have enjoyed this recipe, thanks so much for making it!! xx
Could this be made ahead for a large group and served hours later?
Hi Lisa,
I would prep it all, but freshly bake it when you are ready to serve so nothing dries out. I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan
What do you do with the lemon halves that roast with the potatoes?
Hi Aime,
Those infuse the chicken and potatoes while baking. Please let me know if you have any other questions! xT
QQ- we are using bone-in thighs- should we put them in with the potatoes on the first round for more bake time? or bake them separately for extra time? i am concerned the onions/potatoes will be too soft if we add the extra chicken time at the end of the recipe as written.
I just made this for dinner tonight using bone-in chicken thighs — I simply added another 10 minutes of cooking time when I put the chicken in with the potatoes, and they held up perfectly! I did cut the potatoes in bigger chunks, though — about tw0-bite sized pieces. I hope that helps you! It was SO delicious!
Thanks so much for sharing Kendra!!
Hi there,
I would put them in before the potatoes to bake for extra time:) Please let me know if you have any other questions, I hope the recipe turns out amazing for you! xTieghan
I did not expect this to be as big of a hit as it was – my family loved this meal. I left out the olives for one family member and the cheese for another — but the dish was still so flavorful and delicious! Another winner — thanks as always!
Hi Renee,
Wonderful!! I love to hear that this recipe was a winner, thanks a bunch for trying it out! Have the best weekend❄️ xTieghan