One-Pan Greek Lemon Herb Chicken and Potatoes

Welcome to your new favorite weeknight hero: the irresistible **Sheet Pan Greek Chicken and Potatoes**. This effortless, flavor-packed dish brings the vibrant tastes of the Mediterranean right to your table with minimal fuss. Imagine succulent, juicy chicken thighs, their skin rendered perfectly crispy, nestled amongst tender, melt-in-your-mouth lemon-infused potatoes. But the deliciousness doesn’t stop there. We elevate this meal with a scattering of briny Kalamata olives, bursts of sweetness from blistered cherry tomatoes, and a generous crumble of creamy feta cheese. It’s a culinary journey to Greece, all cooked on a single sheet pan, promising an easy cleanup and a truly satisfying experience. Get ready for a Greek chicken recipe that will quickly become a cherished staple in your home!

Are you constantly on the hunt for a simple, one-pan dinner that bursts with exotic yet comforting Mediterranean flavors? Then look no further! This Sheet Pan Greek Chicken and Potatoes recipe is destined to become a beloved addition to your weekly meal rotation. It’s the ideal solution for busy evenings when you crave something truly delicious without spending hours in the kitchen.

While inspired by my popular One-Pan Crispy Chicken Thighs & Vegetables, this Greek rendition takes things up a notch, infusing every bite with the distinctive zest and savory notes of authentic Greek cuisine. We combine perfectly baked Greek chicken thighs with exquisitely flavored lemon potatoes, then introduce the bold elements of Kalamata olives, creamy feta cheese, and sweet cherry tomatoes. The synergy of these ingredients creates a symphony of taste that is both fresh and deeply satisfying.

You absolutely must try these potatoes! While many people rave about crispy potatoes, I believe this recipe might just convert you to appreciating a softer, incredibly flavorful kind. These tender potato wedges act like sponges, soaking up all the savory juices from the chicken thighs and the bright, zesty essence from the lemon wedges. Each bite is a little flavor bomb, so utterly delicious that you’ll be tempted to lick the tray clean just to get every last morsel!

To truly complete your Greek feast, consider whipping up a batch of homemade Greek Tzatziki. Its cool, creamy freshness is the perfect counterpoint to the rich chicken and potatoes, creating a truly authentic and unforgettable dining experience.

Contents

Why This Sheet Pan Greek Chicken and Potatoes Recipe Will Be Your New Favorite

This isn’t just another dinner recipe; it’s a culinary experience designed for convenience and maximum flavor. Here’s why you’ll fall head over heels for this incredible sheet pan meal:

Effortless One-Pan Cooking: Say goodbye to stacks of dirty dishes! Everything cooks together on a single sheet pan, minimizing cleanup and maximizing your free time. It’s the ultimate no-fuss weeknight solution.
Bold, Authentic Greek Flavors: Every ingredient plays a crucial role in delivering a taste profile that transports you straight to the sun-drenched shores of Greece. From aromatic oregano and zesty lemon to salty feta and olives, each bite is a celebration of Mediterranean cuisine.
Incredibly Crispy Chicken Skin: This is often the highlight for many! Our method ensures the chicken thighs develop a beautifully golden-brown and delightfully crispy skin, contrasting wonderfully with the succulent, juicy meat underneath.
Melt-in-Your-Mouth Lemon Potatoes: Forget dry, bland potatoes. These wedges become tender and infused with rich chicken drippings and bright lemon notes, creating a uniquely soft and incredibly flavorful side that’s utterly addictive.
Wholesome and Balanced Meal: Packed with protein from chicken, carbohydrates from potatoes, and vitamins from fresh vegetables, this dish offers a balanced and nutritious meal for the whole family.
Versatile and Customizable: While the core recipe is perfect, it’s also highly adaptable. You can easily adjust vegetables, add herbs, or incorporate different cheeses to suit your preference.

Essential Ingredients for Your Greek Sheet Pan Masterpiece

Crafting this fantastic One-Pan Greek Chicken and Potatoes dish relies on a selection of classic Mediterranean ingredients, most of which are readily available at your local supermarket. For any specialty items, a local deli or international food store might be your best bet. Here’s a detailed look at what you’ll need to create this culinary delight (full measurements are provided in the comprehensive recipe card below):

Red Onion: Adds a sweet and savory depth as it caramelizes during roasting. Cut into generous wedges for best texture.
Potatoes: Starchy varieties like Russet or Yukon Gold work wonderfully, absorbing all the delicious pan juices and becoming incredibly tender. Cut them into consistent wedges for even cooking.
Olive Oil: The cornerstone of Mediterranean cooking. Use a good quality extra virgin olive oil to coat the vegetables and chicken, enhancing their flavor and promoting beautiful browning.
Dried Oregano: Preferably Greek oregano, which boasts a more robust and aromatic flavor. This herb is quintessential to authentic Greek cuisine and imparts that unmistakable Mediterranean essence.
Lemon: Fresh lemon wedges are crucial! They infuse the chicken and potatoes with a bright, zesty tang, balancing the richness of the dish and adding a wonderful aromatic quality.
Chicken Thighs: Skin-on, bone-in chicken thighs are highly recommended. The bone adds flavor, and the skin renders crispy and delicious, keeping the meat wonderfully juicy and tender.
Cherry Tomatoes: These sweet little gems blister and burst in the oven, releasing their juices and adding a lovely sweetness and a touch of acidity to the dish.
Kalamata Olives: A must for any Greek-inspired meal. Their briny, slightly fruity flavor is unmistakable and adds a fantastic savory counterpoint. Ensure they are pitted for ease of eating.
Feta Cheese: Crumbled feta, preferably an authentic Greek variety, introduces a creamy, salty, and tangy element that truly completes the flavor profile. Add it towards the end for best texture.
Salt & Pepper: Essential seasonings to enhance all the natural flavors of your ingredients.

Crafting Your Sheet Pan Greek Chicken and Potatoes: A Step-by-Step Guide

Preparing this exquisite Greek chicken traybake is remarkably simple, designed for maximum flavor with minimum effort. Follow these easy steps to achieve a mouthwatering meal:

**Preheat Your Oven:** Begin by preheating your oven to 200°C / 400°F. Ensuring your oven is at the correct temperature from the start is key to achieving perfectly roasted vegetables and crispy chicken.
**Prepare the Base Vegetables:** On a large, sturdy sheet pan, combine your potato wedges and red onion. Drizzle generously with olive oil and sprinkle with dried oregano. Use your hands to thoroughly mix everything, ensuring the vegetables are well coated. Spread them out in a single layer to promote even cooking and browning. Finally, scatter the lemon wedges amongst the vegetables.
**Initial Chicken Placement and Seasoning:** Place the chicken thighs on top of the prepared vegetables, skin-side down. This allows the fat from the skin to render into the potatoes, infusing them with incredible flavor. Season generously with salt and freshly ground black pepper.
**Flip and Prepare for Crispy Skin (First Dry Pat):** Turn the chicken thighs over so the skin side is now facing up. This is a critical step for achieving that coveted crispy skin. Gently peel back the skin from the chicken meat, pat the meat down with a paper towel to remove excess moisture, then season the exposed meat with salt and pepper.
**Final Skin Preparation (Second Dry Pat):** Return the skin to its original position over the chicken meat. Now, pat down the outside of the chicken skin with paper towel again. This removes any surface moisture, which is absolutely vital for developing a beautifully crispy, golden crust. Season the skin generously with salt and pepper.
**First Roast and Add Remaining Vegetables:** Place the sheet pan into the preheated oven and roast for an initial 30 minutes. During this time, the chicken will begin to cook through, and the potatoes will start to soften and absorb the delicious juices. After 30 minutes, remove the tray, scatter the Kalamata olives and cherry tomatoes around the pan, and return it to the oven for another 10 minutes. This allows the tomatoes to blister and the olives to warm through without becoming overcooked.
**Finish and Serve:** Carefully remove the tray from the oven. Immediately scatter crumbled feta cheese evenly over the entire dish. The residual heat will slightly soften the feta, enhancing its creamy texture. Serve hot and enjoy your incredible Sheet Pan Greek Chicken and Potatoes!

Ensuring Perfectly Cooked Chicken Thighs

The easiest and most reliable way to know your chicken thighs are perfectly cooked and safe to eat is by using a meat thermometer. This inexpensive tool takes all the guesswork out of cooking:

Insert the thermometer into the thickest part of the chicken thigh, being careful not to touch the bone, as bone can give a misleading temperature reading.
When the thermometer reads 75°C / 165°F, your chicken is cooked through and wonderfully juicy.

A Special Note for Crispy Potato Enthusiasts

While many love crispy roasted potatoes, this particular Sheet Pan Greek Chicken and Potatoes recipe is designed to yield potatoes that are wonderfully tender and intensely flavorful, rather than overtly crispy. The reason for this lies in the cooking method: the vegetables simmer in the rich juices released by the chicken thighs and the zesty liquid from the lemon wedges. This creates an incredibly moist environment, resulting in potatoes that are soft, succulent, and bursting with Mediterranean essence. Trust me on this – you’ll adore these flavorful, melt-in-your-mouth potatoes just as much, if not more, than their crispy counterparts!

Top Tips for Achieving Greek Chicken Traybake Perfection

To ensure your Sheet Pan Greek Chicken and Potatoes turns out absolutely perfect every time, keep these expert tips in mind:

Opt for Skin-On, Bone-In Chicken Thighs: This is a non-negotiable for the best results! The bone adds depth of flavor to the meat, while the skin protects the chicken from drying out and renders down to create an incredibly crispy, savory crust. It also contributes delicious fat to the vegetables below.
Prioritize Dry Chicken Skin for Ultimate Crispiness: Achieving that coveted crispy skin is crucial. As outlined in the recipe instructions, thoroughly patting the chicken skin with paper towels (both before and after seasoning the meat underneath) is a vital step. Any residual moisture will steam rather than crisp, so take your time with this step.
Resist the Urge to Disturb During Initial Cooking: For the first 30 minutes of roasting, leave the sheet pan untouched. There’s no need to flip the chicken or stir the potatoes. This allows the chicken skin to crisp up undisturbed and the vegetables to caramelize beautifully on the bottom of the pan, developing rich flavors.
Don’t Crowd the Pan: Ensure your potatoes and chicken are spread in a single layer on the sheet pan. If the pan is too crowded, ingredients will steam instead of roast, preventing browning and crispiness. If necessary, use two sheet pans.
Fresh Lemon is Key: While bottled lemon juice can work in a pinch, fresh lemon juice and wedges provide a brighter, more authentic flavor that significantly elevates this dish.

Delightful Pairings: What to Serve with Your Baked Greek Chicken and Potatoes

This Sheet Pan Greek Chicken and Potatoes dish is a complete meal on its own, but it also pairs beautifully with a variety of fresh sides and condiments to create an even more elaborate Greek feast:

Creamy Greek Tzatziki: The ultimate accompaniment! Its cool, tangy, and garlicky notes are perfect for drizzling over the warm chicken and potatoes, adding a refreshing contrast.
Fresh and Vibrant Greek Salad: A classic pairing. The crisp freshness of a simple Greek salad (cucumber, tomato, red onion, bell pepper, feta, and olives with a light vinaigrette) provides a wonderful counterpoint to the richness of the main dish.
Roasted Lemon Parmesan Asparagus: A lovely green vegetable side that complements the lemon flavors in the chicken and potatoes.
Roasted Carrots with Feta and Dukkah: For a slightly different twist, these roasted carrots add sweetness and an interesting textural contrast.
Light Middle Eastern Bean Salad: A protein-packed, refreshing side that adds another layer of Mediterranean flavor.
Warm Pita Bread: Perfect for soaking up all the delicious pan juices and for scooping up any stray bits of feta and potato.

Explore More Authentic Greek Recipes

If you’ve fallen in love with the flavors of this Sheet Pan Greek Chicken and Potatoes, you’ll be thrilled to discover more authentic and delicious Greek recipes that capture the essence of Mediterranean cooking:

**Flaky Spanakopita:** A savory Greek spinach pie wrapped in crispy phyllo pastry.
**Comforting One Pot Greek Chicken and Rice:** A hearty and satisfying meal cooked all in a single pot.
**Homemade Greek Chicken Gyros:** Experience the taste of Greece with tender marinated chicken, fresh veggies, and tzatziki in warm pita bread.
**Light and Crispy Greek Zucchini Fritters:** A delightful appetizer or side dish showcasing fresh zucchini.
**Classic Greek Lemon Potatoes:** A dedicated recipe for those irresistible lemon-infused potato wedges.
Or, delve into our complete collection of Greek Recipes for endless culinary inspiration!

Frequently Asked Questions About Sheet Pan Greek Chicken and Potatoes

Here are answers to some common questions you might have about making this delicious Greek chicken dish:

Can I use boneless, skinless chicken thighs or breasts?

While you *can* use boneless, skinless chicken, it’s highly recommended to stick with bone-in, skin-on thighs for the best flavor and juiciness. Boneless chicken will cook faster, so you might need to adjust cooking times to prevent it from drying out. Chicken breasts can also be used, but they are leaner and will require even closer monitoring to avoid overcooking; consider slicing them thicker or even pounding them slightly to ensure even cooking.

How do I store leftovers?

Store any leftover Sheet Pan Greek Chicken and Potatoes in an airtight container in the refrigerator for up to 3-4 days. It makes for excellent packed lunches!

Can I make this dish ahead of time?

While best served fresh, you can prep some components ahead. You can chop the onions and potatoes and store them in separate airtight containers in the fridge. The chicken can also be seasoned the night before and kept refrigerated. This will cut down on active prep time right before cooking.

How do I reheat leftovers?

To reheat, spread the chicken and potatoes on a baking sheet and warm in a preheated oven at 175°C / 350°F for about 15-20 minutes, or until heated through. This method helps the chicken skin crisp up again better than microwave reheating. You can also microwave, but the skin won’t be as crispy.

What if I don’t have Kalamata olives?

While Kalamata olives offer a unique flavor, other Mediterranean olives like Taggiasca or even regular black olives can be used as a substitute. If you’re not a fan of olives, you can simply omit them, though you’ll miss out on a key Greek flavor element.

Can I add other vegetables?

Absolutely! Feel free to add other quick-cooking vegetables like bell peppers (cut into strips), zucchini (added for the last 15-20 minutes), or green beans. Ensure they are cut to a similar size to cook evenly.

If you’ve had the pleasure of trying this incredibly flavorful and easy **Sheet Pan Greek Chicken and Potatoes**, I would absolutely love to hear about your experience! Please take a moment to leave a comment and a star rating below to share your thoughts. Your feedback helps others discover and enjoy this delicious recipe!

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📋 RECIPE

Sheet Pan Greek Chicken and Potatoes

Yield:
3-4 servings

Prep Time:
10 minutes

Cook Time:
40 minutes

Total Time:
50 minutes

This effortless Sheet Pan Greek Chicken and Potatoes makes a delicious weeknight meal. Filled with Greek flavours including melt-in-your-mouth lemon potatoes, feta, olives and blistered cherry tomatoes. Baked Greek chicken thighs are wonderfully juicy inside and crispy skinned on the outside.

Average Rating: 4.7 stars based on 3 reviews.

Ingredients

1 Red Onion, cut into wedges
3 medium Potatoes, cut into wedges (e.g., Russet, Yukon Gold)
1 tablespoon Olive Oil
1 teaspoon Dried Oregano, preferably Greek
6 Chicken Thighs (skin-on, bone-in)
1 Lemon, cut into thin wedges
Handful of Cherry Tomatoes (about 1 cup)
Handful of Kalamata Olives, seeds removed (about 1/2 cup)
1 tablespoon Feta Cheese, crumbled, more to taste
Salt + Pepper, to taste

Instructions

Preheat oven to 200°C / 400°F.
Place potatoes and red onion in a large sheet pan. Drizzle with olive oil and sprinkle with dried oregano. Mix with your hands to combine, ensuring all vegetables are well coated. Spread out in a single layer. Scatter lemon wedges around the tray.
Place chicken thighs skin-side down on top of the vegetables. Season generously with salt and pepper.
Turn the thighs over so the skin side is facing up. Gently peel the skin back from the chicken meat, pat the exposed meat down with paper towel to remove excess moisture, and season with salt and pepper.
Return the skin to its position. Pat down the outside of the skin with paper towel again to ensure it’s as dry as possible. Season the skin with salt and pepper.
Place the tray in the preheated oven and roast for 30 minutes. After 30 minutes, remove the tray, scatter the Kalamata olives and cherry tomatoes around the tray, and place back in the oven for another 10 minutes, or until chicken reaches an internal temperature of 75°C / 165°F and vegetables are tender.
Remove the tray from the oven. Scatter crumbled feta cheese over the entire dish and serve immediately.

Notes

SERVING SIZE

This recipe typically serves 3-4 people as a main course. If your guests are likely to have two chicken thighs each, consider making a larger batch or adjusting quantities accordingly.

INGREDIENTS

Any good starchy roasting potato will work well here, such as Sebago, Russet, Yukon Gold, or even small new potatoes cut in half.
For the tomatoes, cherry or grape tomatoes are perfect and will blister beautifully in the oven. The specific “cocktail truss tomatoes” mentioned in the original were used for styling purposes.
Always choose chicken thighs that are skin-on and bone-in. This combination ensures the juiciest results and the crispiest skin.
For the feta, an unmarinated, authentic Greek feta is preferred for its creamy texture and distinct salty tang.

COOKING TIPS

A crucial step for crispy chicken skin is to get it as dry as possible. As detailed in the instructions and shown in the photos, repeatedly dabbing the skin with paper towel before seasoning helps immensely.
Avoid disturbing the tray during the initial 30 minutes of cooking. There’s no need to flip the chicken or stir the potatoes; let them roast undisturbed to develop flavor and crispness.
Use a meat thermometer inserted into the thickest part of the chicken (avoiding the bone) to ensure it reaches an internal temperature of 75°C / 165°F for food safety.

NUTRITION

Nutrition information is an estimate calculated by a recipe calculator and is based on one serving, typically assumed to be 2 chicken thighs and accompanying vegetables.

Nutrition Information:

Yield: 3 servings

Amount Per Serving (approximate):
Calories: 526
Saturated Fat: 9g
Cholesterol: 170mg
Sodium: 196mg
Carbohydrates: 26g
Fiber: 5g
Sugar: 2g
Protein: 33g