Name: Sheet Pan Greek Garlic Chicken and Potatoes Recipe
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: Greek
Ingredients: 1 pound baby potatoes, halved; 6 chicken thighs or breasts (similar sizes for even cooking); 1 medium yellow onion, sliced; 6-8 garlic cloves, lightly smashed; 2 lemons, 1 halved and 1 sliced; 6-8 ounces feta cheese, cubed; 4 tablespoons salted butter, sliced into 6 pieces; 4 tablespoons plus 1/3 cup extra virgin olive oil, divided; Kosher salt and black pepper, to taste; 2 tablespoons dried oregano; 1 tablespoon smoked or regular paprika; 1 shallot, chopped; Red pepper flakes, to taste; 2 tablespoons red wine vinegar; 1-2 pepperoncini, chopped; 3/4 cup Greek olive mix or green olives, torn; 2 cups mixed fresh parsley, oregano, and dill, chopped

Jump to Recipe· 4.5 from 39 reviews

If you love meals that come together effortlessly with big, comforting flavors, then you’re about to fall hard for this Sheet Pan Greek Garlic Chicken and Potatoes Recipe. Imagine juicy, herb-packed chicken thighs roasting alongside tender baby potatoes, all infused with the zing of fresh lemon, garlic, and a buttery finish. This dish isn’t just easy—it’s downright irresistible and perfect for weeknights or casual weekends when you want something satisfying without the fuss. Stick with me, and I’ll walk you through every step to make sure your dinner is a home run.

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Why This Recipe Works

All-in-One Sheet Pan Cooking: You toss everything on one pan for less cleanup and perfectly roasted ingredients every time.
Bold Greek Flavors: Lemon, garlic, oregano, and feta marry beautifully for that signature Mediterranean taste.
Juicy, Buttery Chicken: Adding butter slices on top gives the chicken a rich finish that’s both tender and flavorful.
Versatility: You can easily swap chicken parts or tweak seasonings based on your pantry and preferences.

Sheet Pan Greek Garlic Chicken and Potatoes, Greek garlic chicken bake, easy Greek sheet pan dinner, healthy Greek chicken recipe, flavorful chicken and potatoes - The image shows a close-up of a cooked dish with several layers. The bottom layer is pieces of brown roasted meat, and around it are yellow potato wedges with black pepper. On top of the meat and potatoes are thin white onion slices spread evenly. There are slices of bright yellow lemon placed in different spots, along with some whole garlic bulbs. Over the top are several square slices of pale yellow cheese, resting on the lemon slices and meat. The dish sits on a white marbled surface, and the lighting makes the food look warm and tasty. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient here plays its part perfectly, combining simple pantry staples with fresh herbs and bright citrus to bring that authentic Greek vibe to your plate. I always recommend using good-quality olive oil and fresh herbs when possible because they really make this dish sing.

Baby potatoes: Their small size and smooth skin roast up tender and creamy without extra peeling hassle.
Extra virgin olive oil: Brings richness and helps everything crisp up beautifully.
Chicken thighs or breasts: I prefer thighs for juiciness, but breasts work too—just watch the cooking time!
Fresh lemons: Both halves and slices add bright acidity, balancing the rich butter and garlic.
Dried oregano and fresh herbs: Classic Greek flavors that infuse the dish with earthy, aromatic notes.
Garlic cloves: Slightly smashed to roast soft and mellow—great for mixing into the dressing or eating whole.
Shallot and yellow onion: Add subtle sweetness and depth when roasted alongside the chicken.
Smoked or regular paprika: Just a touch to add warmth and a hint of smokiness.
Salted butter: Small slices melt over chicken pieces, adding lusciousness and that restaurant-quality taste.
Feta cheese: Crumbled on at the end for that salty, tangy pop that’s quintessentially Greek.
Red wine vinegar and pepperoncini: Give the dressing a punch of tang and gentle heat, rounding out the flavors perfectly.
Greek olive mix (or green olives): Provide savory briny bites that contrast with the tender chicken and potatoes.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I like to keep the base of this Sheet Pan Greek Garlic Chicken and Potatoes Recipe pretty traditional, but I never hesitate to tweak it depending on what’s in my fridge or how adventurous I’m feeling. You can easily add or swap ingredients to suit your preferences while keeping the spirit of this dish intact.

Variation: Sometimes, I swap chicken thighs for boneless breasts when I want a leaner meal or for quicker cooking. Just keep an eye on the timing so the chicken stays juicy.
Vegetarian option: Try swapping chicken with thick slices of halloumi cheese and add extra veggies like bell peppers and zucchini.
Spice Level: Adjust the amount of red pepper flakes or add a pinch of cayenne if you like more heat.
Fresh Herbs: Play around with the herb mix—sometimes I add mint or basil for a summertime twist.

Step-by-Step: How I Make Sheet Pan Greek Garlic Chicken and Potatoes Recipe

Step 1: Prepping the Potatoes and Roasting

Start by preheating your oven to 425° F. Then, toss those baby potatoes in two tablespoons of olive oil and season them well with kosher salt and black pepper. Nestle a couple of halved lemons right on the pan—they add so much to the aroma and flavor as they roast. Pop everything into the oven for about 20 minutes until the potatoes are snugly tender but still have a little bite. This initial roast ensures everything finishes cooking evenly when you add the chicken later.

Step 2: Seasoning the Chicken

While the potatoes are roasting, get the chicken ready. In a medium bowl, I mix the chicken pieces with the remaining olive oil, dried oregano, paprika, chopped shallot, salt, black pepper, and a pinch of red pepper flakes. Don’t be shy here; coating the chicken well is key for maximum flavor. This is where the dish really starts to get its signature Greek taste.

Step 3: Adding Everything to the Sheet Pan

Once those potatoes are tender, take the pan out and carefully nestle the seasoned chicken pieces around them. Scatter the sliced yellow onion, smashed garlic cloves, and lemon slices around the pan. Then, cut salted butter into small slices and place one on top of each chicken piece—this is a total game changer for juiciness and richness. Pop it back into the oven for another 20 to 25 minutes, until the chicken is cooked through and lovely golden brown.

Step 4: Making the Dressing & Finishing Touches

As your chicken finishes roasting, whisk together a dressing with the rest of your olive oil, red wine vinegar, chopped fresh herbs (parsley, oregano, dill), chopped pepperoncini, and torn Greek olives. Remove the baked lemon slices and roasted garlic from the pan, chop the lemons finely (rind and all, but no seeds), and mash the garlic into a paste. Stir these into your dressing along with a pinch of salt and red pepper flakes to taste. Once the chicken and potatoes are done, crumble feta over the top, drizzle with the dressing, and sprinkle fresh herbs for that final fresh note.

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Pro Tips for Making Sheet Pan Greek Garlic Chicken and Potatoes Recipe

Even-Sized Chicken: Using similar-sized chicken pieces helps everything cook evenly, avoiding dry edges or underdone centers.
Don’t Skip the Butter: Those little butter slices melt into the chicken skin, keeping it moist and giving it that irresistible golden crust.
Lemon Roasting Trick: Roasting lemons halves and slices bring mellow complexity that fresh lemon juice alone can’t deliver.
Make the Dressing Last: Adding the lemon and garlic paste at the end keeps the dressing fresh and bright rather than bitter or overpowering.

How to Serve Sheet Pan Greek Garlic Chicken and Potatoes Recipe

Garnishes

I always finish with a generous sprinkle of fresh chopped parsley and oregano—they brighten up the rich chicken and add that vibrant, fresh taste. Don’t forget the crumbled feta; it melts slightly over the warm chicken and adds a salty creaminess that’s just heavenly.

Side Dishes

Although this dish is one-pan and pretty hearty on its own, I love pairing it with a simple Greek salad or steamed green beans tossed with lemon. For something cozy, garlic pita bread makes the perfect vehicle for soaking up the tasty pan juices.

Creative Ways to Present

For a special family dinner, I arrange the chicken and potatoes on a large serving platter, drape the pan dressing over everything, and scatter extra feta and herbs on top. It’s rustic but elegant—a real showstopper that invites people to dig in.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to three days. The chicken and potatoes reheat nicely, though the potatoes might firm up a bit—still delicious though!

Freezing

This recipe freezes well before baking. Just assemble everything on the sheet pan, cover tightly, and freeze for up to two months. When you’re ready, thaw overnight in the fridge and bake as directed.

Reheating

I recommend reheating leftovers in a 350° F oven to keep the chicken skin crisp. Microwave reheating works in a pinch but can make the skin less appealing.

FAQs

Can I use chicken breasts instead of thighs for this Sheet Pan Greek Garlic Chicken and Potatoes Recipe?

Absolutely! Chicken breasts work fine, but since they tend to cook faster and can dry out more easily, keep the pieces uniform in size and watch the oven closely. You may want to check for doneness a bit earlier, around 18-20 minutes after adding them to the pan.
What can I substitute if I don’t have pepperoncini?

If pepperoncini aren’t on hand, mild banana peppers or even a splash of pickled jalapeño can give your dressing that subtle tang and mild heat. Just be careful not to overpower the delicate herb flavors.
Do I have to roast the lemons and garlic first?

Roasting lemons and garlic adds a mellow, caramelized depth that fresh simply can’t match, but if you’re pressed for time, you can skip it and add fresh lemon juice and minced raw garlic to the dressing instead. Just expect a brighter, sharper flavor contrast.
How spicy is this recipe?

This dish has a gentle kick from the red pepper flakes and pepperoncinis but is not overpowering. You can always adjust the amount of chili flakes to suit your heat tolerance or leave them out entirely for a milder flavor.

Final Thoughts

This Sheet Pan Greek Garlic Chicken and Potatoes Recipe is one of those meals I come back to over and over because it feels special but requires surprisingly little effort. The layers of flavor—from the fragrant herbs and garlic to the buttery chicken and tangy feta—make it feel restaurant-worthy yet totally homey. I hope you give it a try soon; I bet you’ll find it becomes a favorite go-to dinner in your own kitchen, just like it did for me.