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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.

Prep Time
15 mins
Cook Time
15 mins
Servings: 5
Course: Dinner
Cuisine: Mediterranean , Greek

Ingredients

  • 2 lbs. chicken thighs or breasts (boneless, skinless)
  • 1/3 cup extra-virgin olive oil
  • 3 Tablespoons fresh lemon juice
  • 5 garlic cloves (minced)
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 teaspoon pepper
Greek Potatoes:
  • 1 1/2 lbs. fingerling or baby potatoes
  • 2 to 3 Tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 red onion (thinly sliced)
Optional Toppings:
  • 4 ounces feta cheese
  • Kalamata or green olives
  • Italian Parsley, Red Chili Flakes

Instructions

    Cup of Yum
  1. Preheat oven to 400 degrees. Lightly grease or line a large sheet pan with parchment paper or aluminum foil for easier cleanup.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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).

Notes

  • 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.
  • 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.
  • 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.
  • 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.