Sheet Pan Greek Chicken and Potatoes

4.63 from 16 votes

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Sheet Pan Greek Chicken and Potatoes is a one pan meal with lemon and herb marinated chicken and crispy, tender potatoes. It’s an easy dinner for weeknights!

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Greek flavored chicken breast on a sheet pan with potatoes, olives, and feta.

If you hate doing a bunch of dishes, sheet pan dinners are for you! I have multiple sheet pan recipes because dishes are one of my least favorite things to do.

This Sheet Pan Crispy Teriyaki Tofu and Broccoli is my most popular sheet pan recipe. But, if tofu isn’t your thing, try this Sheet Pan Parmesan Crusted Chicken and Broccoli.

This Sheet Pan Greek Chicken and Potatoes recipe might be my favorite one yet. Not only does it check the box of being a one pan meal, but it’s also a Greek inspired recipe, which are some of my favorites to create and eat.

Ingredients for Sheet Pan Greek Chicken and Potatoes.

Ingredients For Sheet Pan Greek Chicken And Potatoes

  • lemons – Use fresh lemons for the best flavor, not bottled lemon juice.
  • red wine vinegar – If you don’t have any, additional lemon juice can be used.
  • garlic – I like to grate my garlic with a microplane zester. It’s faster and you don’t bite into any chunks of garlic.
  • dried oregano, ground coriander, and smoked paprika
  • flat leaf parsley and fresh dill – The fresh herbs liven up the flavor of the chicken and potatoes after they’ve roasted.
  • boneless skinless chicken breasts – boneless skinless chicken thighs can also be used.
  • fingerling potatoes – baby potatoes or quartered Yukon Gold or red potatoes can also be used, but the cooking time will be different. The baby potatoes will cook faster and you’ll need to allow extra time for the Yukon Golds or red potatoes as the chunks will likely be larger.
  • kalamata olives – Green olives or an olive mix would also work great.
  • feta cheese – Use block feta cheese instead of pre-crumbled if possible. The flavor is superior and it has a creamier texture.
Closeup of photo of half of a roasted fingerling potato on a sheet pan with feta.

What Are Fingerling Potatoes?

A fingerling potato is a small finger-shaped potato. Because the potatoes are thin skinned there’s no need to peel them.

Popular varieties of fingerling potatoes include yellow-skinned Russian Banana, Purple Peruvian, and a pink-skinned variety with yellow flesh called French Fingerling.

Fingerling potatoes are generally halved lengthwise due to their small size. Roasting is a popular cooking method for fingerlings.

Rimmed sheet pan with Greek chicken and potatoes, feta, and kalamata olives.

How To Make Sheet Pan Greek Chicken And Potatoes

Combine all of the ingredients for the chicken marinade in a bowl or freezer bag. Add in the chicken and massage the marinade into it. If you are only letting it marinate for 30-60 minutes let it sit out on the counter otherwise refrigerate it.

After the chicken has had a chance to marinate, preheat your oven to 425° F. Prep the fingerling potatoes and then place them on a rimmed sheet pan. Drizzle with olive oil, salt, pepper, dried oregano, and smoked paprika.

Spread the potatoes out into a single layer cut-side down. Roast them for 15 minutes and then remove them from the oven and push them to one side of the sheet pan.

Remove the chicken from the marinade and pat it dry with paper towels before adding it to the sheet pan. Roast the chicken and potatoes for another 15 minutes or until the internal temperature of the chicken reaches 165° F.

Remove the sheet pan from the oven and scatter cubes of feta cheese, kalamata olives, fresh dill and parsley over the chicken and potatoes.

Sheet Pan Greek Chicken and Potatoes with kalamata olives and cubes of feta.

Tips For Greek Chicken

  • Boneless skinless chicken breasts or thighs will work for this recipe. Make sure that they are similar size so that they cook evenly.
  • Use fresh lemon juice for the marinade instead of the bottled stuff.
  • Allow the chicken to marinade for at least 30 minutes, an hour is better.
  • Shake off any excess marinade and pat the chicken dry with paper towels. Excess marinade will create steam on the sheet pan and prevent the chicken and potatoes from browning.
  • Don’t crowd the chicken on the sheet pan. Again, it will steam rather than roast in the oven.

What To Serve With Greek Chicken And Potatoes

This dinner is pretty substantial and can easily stand on it’s own. However, if you want to add something to it try serving it with this Greek Chickpea Salad with Tzatziki Dressing. A side of tzatziki sauce and warm pita bread would be another great option.

Sheet Pan Greek Chicken and Potatoes with a black serving spoon on the pan.

More Greek Recipes

Did you make this Sheet Pan Greek Chicken and Potatoes? I’d love if you’d leave a recipe rating and review below.

closeup photo of Sheet Pan Greek Chicken and Potatoes with olives and feta.
4.63 from 16 votes

Sheet Pan Greek Chicken and Potatoes

By Danae Halliday
Prep: 20 minutes
Cook: 30 minutes
Total: 50 minutes
Servings: 4 -5 servings
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Ingredients 

Greek Chicken

  • 1 1/2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon red wine vinegar
  • 2 cloves of garlic grated or minced
  • 2 teaspoons dried oregano
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon smoked paprika
  • 2 tablespoons chopped flat leaf parsley
  • Salt and fresh ground black pepper to taste
  • 1 1/4 pounds boneless skinless chicken breasts
  • 1 lemon cut into wedges
  • 1/3 cup Kalamata olives
  • 1/2 cup cubed feta cheese
  • fresh dill and parsley for garnish

Potatoes

  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • Salt and fresh ground black pepper to taste
  • 1 pound fingerling potatoes halved lengthwise

Instructions 

  • In a bowl or freezer bag combine the lemon juice, vinegar, olive oil, garlic, dried spices, parsley, salt, and pepper. Add in the chicken and massage the marinade into it. Let the chicken marinate for at least 30 minutes, an hour is better.
  • Preheat oven to 425° F. To minimize cleaning, line a rimmed sheet pan with foil or parchment paper. Place the halved potatoes onto thee sheet pan and drizzle on the olive oil. Sprinkle with the dried spices, salt, and pepper. Use your hands to toss the potatoes until they're coated.
  • Spread the potatoes out into a single layer cut-side down. Place them in the oveen to roast for 15 minutes. Remove the sheet pan from the oven and push the potatoes to one side.
  • Remove the chicken from the marinade and pat it dry with paper towels. Place it on the sheet pan opposite the potatoes. Roast in the oven for another 15 minutes or until the chicken is cooked through and the potatoes are tender.
  • Remove the sheet pan from the oven and scatter on cubes of feta, kalamata olives, fresh dill and parsley.

Nutrition

Calories: 488kcalCarbohydrates: 28gProtein: 50gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 12gCholesterol: 137mgSodium: 377mgFiber: 4gSugar: 2g

Nutrition information is automatically calculated, so should only be used as an approximation.

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4.63 from 16 votes (16 ratings without comment)

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