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sheet pan greek chicken and potatoes

Sheet Pan Greek Chicken and Potatoes

Juicy Greek marinated chicken baked with crispy potatoes, lemon, garlic, and herbs on one sheet pan for an easy weeknight dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 5 Servings
Course: Dinner
Cuisine: Greek, Mediterranean
Ingredients Method Notes

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

Method
 

Step 1: Preheat the oven
  1. Preheat your oven to 400°F (200°C). Lightly grease a large sheet pan or line it with parchment paper or aluminum foil for easier cleanup.
Step 2: Season and marinate the chicken
  1. In a large bowl, whisk together olive oil, fresh lemon juice, minced garlic, dried oregano, salt, and pepper.
  2. Add the chicken and toss well until fully coated. For deeper flavor, marinate the chicken for up to 30 minutes or overnight in the refrigerator if time allows.
Step 3: Prepare the potatoes
  1. Rinse and dry the potatoes, then cut them lengthwise into wedges or large chunks. Place them on the prepared sheet pan.
  2. Drizzle with olive oil and sprinkle with salt and pepper. Toss until evenly coated and spread the potatoes into a single layer to help them roast properly.
Step 4: Give potatoes a head start
  1. Bake the potatoes for 15 minutes. This step ensures they become tender inside and crispy outside by the time the chicken finishes cooking.
Step 5: Add chicken and onion
  1. Remove the sheet pan from the oven after 15 minutes. Carefully arrange the marinated chicken pieces between the partially cooked potatoes.
  2. Drizzle any remaining marinade over the chicken and potatoes, then sprinkle with thinly sliced red onion.
Step 6: Finish baking
  1. Return the sheet pan to the oven and bake for 20–25 minutes, depending on the size of the chicken pieces.
  2. The chicken is done when the internal temperature reaches 165°F (75°C) at the thickest part. The potatoes should be fork-tender with golden, crispy edges.
Step 7: Optional broil for color
  1. For extra browning, switch the oven to broil for the final 2–3 minutes. Watch carefully to prevent burning.
Step 8: Serve and garnish
  1. Transfer the chicken and potatoes to a serving plate and add your favorite toppings such as feta cheese, olives, or fresh herbs. Serve warm and enjoy.

Notes

  • Boneless chicken breasts or thighs both work well.
  • Marinating enhances flavor.
  • Add vegetables halfway through cooking if desired.
  • Broil briefly at end for extra browning.