Description
This Sheet Pan Greek Garlic Butter Chicken and Potatoes recipe is a flavorful and easy one-pan meal featuring tender chicken thighs or breasts roasted with baby potatoes, fresh herbs, garlic, and tangy lemon. Topped with a vibrant olive and herb dressing and creamy feta cheese, it’s a perfect Mediterranean-inspired dinner that comes together quickly with minimal cleanup.
Ingredients
Scale
Main 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
Seasonings and Oils
- 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
Dressing Ingredients
- 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
Instructions
- Preheat Oven: Preheat your oven to 425° F to prepare for roasting the chicken and potatoes.
- Roast Potatoes: On a large baking sheet, toss the halved baby potatoes with 2 tablespoons of olive oil, then season well with kosher salt and black pepper. Add the halved lemon pieces onto the pan. Roast for 20 minutes until the potatoes are tender.
- Prepare Chicken: In a bowl, combine 2 tablespoons olive oil with chicken, dried oregano, paprika, chopped shallot, salt, black pepper, and red pepper flakes. Toss to evenly coat the chicken with the seasoning mixture.
- Combine and Roast: Remove the potatoes from the oven. Nestle the seasoned chicken pieces around the potatoes on the baking sheet. Arrange sliced onions, smashed garlic cloves, and lemon slices around the chicken. Place one slice of salted butter on top of each chicken piece. Return to the oven and roast for another 25 minutes or until the chicken is thoroughly cooked and juices run clear.
- Make Dressing: While the chicken finishes roasting, combine the remaining 1/3 cup olive oil, red wine vinegar, mixed chopped fresh herbs, chopped pepperoncini, and torn Greek olives in a bowl. Stir well to blend flavors.
- Prepare Lemon and Garlic: Remove the charred lemon slices and garlic cloves from the baking sheet. Finely chop the lemon slices, including the rind but discarding any seeds. Add half of the chopped lemon to the dressing. Mash the garlic into a paste and stir it into the dressing. Season with extra red pepper flakes and salt to taste. Add more lemon if desired for brightness.
- Assemble and Serve: Break the cubed feta cheese evenly over the chicken and potatoes on the sheet pan. Drizzle the prepared dressing over everything and sprinkle with additional fresh herbs. Serve hot and enjoy this vibrant Greek-inspired meal!
Notes
- Chicken: Use thighs or breasts, bone-in or boneless. Adjust cooking time accordingly; bone-in pieces will need an additional 10-15 minutes depending on size.
- Potatoes: Baby potatoes work best for even roasting and tenderness; do not overcrowd the pan to ensure crispness.
- Herbs: Fresh herbs like parsley, oregano, and dill add brightness. If unavailable, dried herbs can be substituted but use less quantity.
- Lemon: Using both lemon halves for roasting and lemon slices for garnish gives layered citrus flavor.
- Butter: Using salted butter adds richness and moisture to the chicken while roasting.
- Adjust Spice: Add or reduce red pepper flakes according to your heat preference.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 100 mg
