Sheet Pan Greek Chicken and Potatoes

This Sheet Pan Greek Chicken and Potatoes are a perfect combination of juicy, marinated, golden-brown Greek chicken, tender potatoes, and a punch of fresh citrus and herbs in every bite. It’s a perfect weeknight dinner that requires only one pan and a little bit of prep time.

If you’re looking for an easy dinner with minimal cleanup, sheet pan dinners are a lifesaver. I am a huge fan of sheet pan dinner recipes where you throw everything on one pan and bake it. It is the perfect way to get in your protein and veggies.

I was shopping in the produce section at Whole Foods and found these fingerling potatoes in all sorts of beautiful colors and I knew that I had to use them in a sheet pan recipe. All the potatoes need are a drizzle of olive oil, salt, and pepper and let the oven do the work.

This makes such juicy, flavorful chicken thanks to the olive oil, fresh lemon juice, garlic, and herbs. The fresh lemon juice adds so much brightness and freshness. Sprinkling the chicken with fresh feta cheese after baking adds the perfect amount of creamy saltiness to the dish and the roasted potatoes just melt in your mouth. Such an easy, flavorful weeknight dinner!

Ingredients:

• Chicken Thighs or Boneless Skinless Chicken Breasts or Tenderloins
• Extra-Virgin Olive Oil
• Fresh Lemon Juice
• Garlic Cloves
• Oregano
• Salt and Pepper
• Baby or Fingerling Potatoes (with EVOO + salt + pepper)
• Feta Cheese
• Red Onion
• Optional: Pepperoncinis, Green Olives, Kalamata Olives, Red Pepper Flakes

How to make Greek Chicken and Potatoes:

• Preheat oven to 400 degrees. Lightly grease or line a large sheet pan with parchment paper or aluminum foil for easier cleanup.
• Season the chicken. In a large bowl, whisk together 1/3 cup of olive oil, lemon juice, garlic, dried oregano, and salt and pepper. Add the chicken to the bowl and toss well to coat. You can also marinate the chicken for up to 30 minutes (or overnight in the fridge) to deepen the flavors.
• Rinse and dry your potatoes, then cut them lengthwise, into wedges or large chunks. Place them on the sheet pan. Drizzle with 2-3 Tablespoons of olive oil, then sprinkle with salt and pepper. Toss to coat evenly. Spread the potatoes out in a single layer on the sheet pan.
• Bake the potatoes for 15 minutes. This gives the potatoes a head start, ensuring they cook through and turn crispy by the time the chicken is done.
• After the potatoes have cooked for 15 minutes, remove the sheet pan from the oven. Carefully arrange the marinated chicken pieces among the partially cooked potatoes. Drizzle any extra marinade over the chicken and potatoes. Sprinkle with thinly sliced red onion.
• Return the pan to the oven and cook for 20–25 minutes (depending on the size of the chicken pieces). The chicken is done when it reaches an internal temperature of 165 degrees at its thickest part, and the potatoes should be fork-tender with golden, crispy edges.
• If you’d like more browning, switch the oven to broil for the last 2–3 minutes—but keep a close eye on it to avoid burning.
• Plate the chicken and potatoes, then add your favorite toppings (see ideas above).

Frequently Asked Questions (FAQ’s):

1. Can I use boneless skinless chicken breasts?
   Absolutely! Boneless, skinless chicken thighs or breasts work well. However, note that the cooking time may be shorter for boneless pieces (around 15–20 minutes total). Always check the internal temperature to make sure the chicken is fully cooked.
2. Can I add vegetables to the sheet pan?
   Definitely! Red, yellow, or orange peppers, onions, zucchini, or cherry tomatoes pair beautifully with Greek flavors. Just add them halfway through cooking (when you add the chicken) so they don’t overcook.
3. How do I keep the chicken from drying out? Use chicken thighs if you’re worried about dryness — they tend to retain moisture better than breasts.
4. Do I need to cover the sheet pan with foil while baking?
   It’s not necessary for this recipe. Leaving it uncovered helps the chicken and potatoes develop a crispy exterior. If you notice the chicken browning too quickly, you can loosely tent it with foil.

Popular Greek Recipes:

I had a “Greek Week” on Modern Honey, during which I shared some of my favorite Greek recipes. Here are some of my favorites…

• Greek Chicken Gyros with Tzatziki Sauce — is one of my kids’ all-time favorite dinner recipes.
• Greek Chicken Marinade
• Greek Pasta Salad
• Greek Chicken Bowls
• Homemade Hummus
• Greek Salad
• Greek Chicken Kabobs
• Greek Chicken Meatball Bowls with Tzatziki Sauce
• Baklava
• Greek Yogurt Panna Cotta

What to serve with Greek Chicken:

Greek Salad

Homemade Naan Bread

Greek Pasta Salad

Hummus