Simplify dinner with this Sheet Pan Greek Chicken and Potatoes. It combines juicy, marinated chicken, crisp-tender potatoes, and vibrant Mediterranean flavors all in one pan. It’s an easy, no-fuss way to get a hearty meal on the table with minimal cleanup.

• Cuisine: Mediterranean
• Prep Time: 15 minutes
• Cook Time: 40-45 minutes
• Total Time: 55-60 minutes
• Servings: 4-6

Why You’ll Love This Recipe

• One-pan wonder: Everything cooks on a single sheet pan for easy cleanup.
• Minimal prep: Simple ingredients and straightforward steps save you time.
• Customizable: Adjust spicing and toppings to suit your taste.
• Family-friendly flavors: A crowd-pleaser with familiar Mediterranean notes.

Ingredients

• 2 lbs. Chicken Thighs or Breasts (boneless, skinless): Provides juicy protein; either cut works based on your preference.
• 1/3 cup Extra-Virgin Olive Oil: Essential for flavor and helps to crisp and brown the chicken.
• 3 Tablespoons Fresh Lemon Juice: Adds bright, fresh acidity. Substitute with lime juice if needed.
• 5 Garlic Cloves (minced): Infuses the dish with aromatic depth.
• 1 teaspoon Dried Oregano: Classic Greek herb. Use thyme if unavailable.
• 1 teaspoon Salt: Enhances flavor.
• 1 teaspoon Pepper: Adds mild heat and depth.
• 1 1/2 lbs. Fingerling or Baby Potatoes: Creamy and tender; can substitute with quartered Yukon Golds.
• 2 to 3 Tablespoons Olive Oil: Helps potatoes crisp up in the oven.
• 1 teaspoon Salt: Seasons the potatoes.
• 1/2 teaspoon Pepper: Complements the seasoning.
• 1/4 Red Onion (thinly sliced): Adds sweet, savory notes when roasted.
• 4 ounces Feta Cheese: Gives a salty, creamy finish. Optional yet recommended.
• Kalamata or Green Olives: Provides briny, savory contrast.
• Italian Parsley, Red Chili Flakes: Optional garnish for added freshness and heat.

How to Make It

Step 1: Prep the Oven and Pan

Preheat your oven to 400°F. Prepare a large sheet pan by lightly greasing it or lining it with parchment paper or foil. This setup eases cleanup and allows for that desirable crispness on the potatoes.

Step 2: Marinate the Chicken

Combine olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper in a large bowl. Add the chicken and toss to coat evenly. For intensified flavors, marinate the chicken for 30 minutes or refrigerate overnight.

Step 3: Prepare the Potatoes

Rinse and slice your potatoes into wedges. Spread them over the prepared sheet pan, drizzle with olive oil, and season with salt and pepper. Toss well to ensure each piece is evenly coated and arrange them in a single layer for even cooking.

Step 4: Pre-bake the Potatoes

Place the sheet pan in the oven and let the potatoes bake for 15 minutes. This head start ensures they cook through and achieve a golden, crispy texture by the end.

Step 5: Cook Chicken and Potatoes Together

After the initial 15 minutes, add the marinated chicken to the sheet pan, arranging it between the partly cooked potatoes. Pour any leftover marinade over the pan. Scatter the thinly sliced red onions over everything.

Step 6: Finish Cooking and Serve

Return the pan to the oven and bake for an additional 20-25 minutes. The chicken should reach 165°F internally, while potatoes should be fork-tender and well-browned. For extra crispness, switch to broil for the final 2-3 minutes. Serve with feta, olives, parsley, and chili flakes as desired.

Recipe FAQs

Can I use bone-in chicken pieces?

Yes, but adjust cooking time accordingly as bone-in pieces take longer to cook. Ensure the internal temperature reaches 165°F.

How can I make this in advance?

You can marinate the chicken up to a day ahead. Prep and par-cook the potatoes the day before, then assemble and bake when ready to serve for the best texture.

What other vegetables can I add?

Bell peppers, zucchini, or cherry tomatoes make excellent additions. Add them in the final baking stage so they don’t overcook.