Go Back
–+ servings
Rimmed sheet pan with Greek chicken and potatoes, feta, and kalamata olives.
Print Recipe
4.65 from 17 votes

Sheet Pan Greek Chicken and Potatoes

Sheet Pan Greek Chicken and Potatoes is a one pan meal with lemon and herb marinated chicken and crispy, tender potatoes.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Chicken + Poultry
Cuisine: Greek
Keyword: chicken, chicken breast, dinner, gluten free, greek, healthy, potatoes, sheet pan
Servings: 4 servings
Author: Danae Halliday

Ingredients

Greek Chicken

  • 1 1/2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon red wine vinegar
  • 2 cloves 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: 488kcal | Carbohydrates: 28g | Protein: 50g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 12g | Cholesterol: 137mg | Sodium: 377mg | Fiber: 4g | Sugar: 2g