If you're looking for a hearty and flavorful meal that's easy to make and requires minimal cleanup, you'll love this Sheet Pan Greek Chicken and Potatoes recipe
AN EASY, DELICIOUS ONE PAN MEAL
This Sheet Pan Greek Chicken and Potatoes meal features juicy chicken, crispy roasted potatoes, and a delicious blend of Mediterranean spices. The chicken is marinated in a mixture of lemon juice, garlic, and herbs, which gives it a bright and zesty flavor, while the potatoes are perfectly crispy on the outside and soft on the inside. This dish is perfect for busy weeknights when you want a tasty and satisfying meal without all the fuss. Plus, with only one pan to clean up, you can spend more time enjoying your dinner and less time doing dishes!
FREQUENTLY ASKED QUESTIONS:
Yes, you can use chicken thighs in this recipe, but be mindful of cooking time as chicken thighs tend to need a slightly longer cooking time than chicken breasts (depending on their size.)
Absolutely! You can add any vegetables you like, such as bell peppers, zucchini, onions, or carrots. Just make sure to cut them into even-sized pieces so that they cook evenly and adjust the cooking time accordingly.
I highly recommend it. The marinade really has a chance to soak into the chicken to infuse it with so much flavor. Technically you could skip this step and just season it with the marinade but I think you'd really be missing out.
To ensure crispy potatoes, make sure to spread them out evenly on the sheet pan and not overcrowd them.
No, I think it is delicious with this meal but is not absolutely necessary. Or you can use store-bought sauce as well.
Yes! That is the beauty of this recipe. You can certainly prep everything ahead of time and assemble the sheet pan right before cooking. You can also store any leftovers in an airtight container in the fridge for up to 3 days.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- baby potatoes (red or yellow)
- boneless, skinless chicken breasts
- extra virgin olive oil
- fresh lemon juice
- red wine vinegar
- dried oregano
- dried coriander (cilantro)
- recipe for tzaziki sauce below
HOW TO MAKE SHEET PAN GREEK CHICKEN MEAL:
Slice baby potatoes in half.
Place potatoes into a gallon-size ziploc bag and the chicken breasts in a separate gallon-size ziploc bag.
Prepare the marinade for both bags. In a bowl, mix together the lemon juice, vinegar, olive oil, garlic, oregano, coriander salt and pepper. Whisk together well. Evenly distribute marinade into each bag. Slice half a lemon into slices and place them into the bag with the chicken. Squish the marinade around in the bags to make sure it is evenly distributed on the chicken and potatoes.
Place bags into the refrigerator and allow to marinate for at least 45 minutes.
Cook's Note: I have no problem marinating the chicken and potatoes together. They will all be cooked at a high enough temperature so I don't worry about cross-contamination. However, I know a lot of folks have concerns, so for this post I am showing how to marinate the two separately.
Prepare optional tzaziki sauce: In a medium bowl, combine Greek yogurt, diced cucumber, lemon juice, dill garlic, salt & pepper.
Cover and place into the refrigerator until ready to serve.
When ready to cook the chicken and potatoes, preheat oven to 400f degrees. Place marinated chicken and potatoes onto a baking sheet. Place lemon slices right on top of the chicken breasts.
Bake for about 25-30 minutes (until chicken reaches an internal temperature of 165f degrees.)
Optional: Place baking pan under the broiler for about 2-3 minutes to crisp up the potatoes then garnish with fresh parsley.
Serve with tzaziki sauce.
CRAVING MORE RECIPES?
Sheet Pan Greek Chicken Meal
For the chicken and potatoes:
- 1.5 pounds baby potatoes (red or yellow)
- 4 boneless, skinless chicken breasts
- ¼ cup extra virgin olive oil
- ¼ cup fresh lemon juice
- 2 Tablespoons red wine vinegar
- 2 cloves garlic minced
- 2 teaspoons dried oregano
- ½ teaspoon coriander
- 1 ½ teaspoons kosher salt
- ¼ teaspoon black pepper
For the Tzaziki Sauce:
- 1 ½ cups plain Greek yogurt
- 1 cup peeled and finely diced cucumber
- 1 Tablespoon fresh lemon juice
- 1 Tablespoon chopped fresh dill
- 1 teaspoon grated garlic
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- Slice potatoes in half. Place sliced potatoes into a gallon-size ziploc bag and the chicken breasts in a separate gallon-size ziploc bag.
- Prepare the marinade for both bags. In a bowl, mix together the lemon juice, vinegar, olive oil, garlic, oregano, coriander salt and pepper. Whisk together well. Evenly distribute marinade into each bag. Slice half a lemon and place it into the bag with the chicken.
- Place bags into the refrigerator and allow to marinate for at least 45 minutes.
- Prepare tzaziki sauce: In a medium bowl, combine Greek yogurt, diced cucumber, lemon juice, dill garlic, salt & pepper. Stir well. Cover and place into the refrigerator (I think it gets better the longer it sits.)
- When ready to cook the chicken and potatoes, preheat oven to 400f degrees. Place marinated chicken and potatoes onto a baking sheet.
- Bake for about 25-30 minutes (until chicken reaches an internal temperature of 165f degrees.)
- Optional: Place baking pan under the broiler for about 2-3 minutes to crisp up the potatoes then garnish with fresh parsley.
- Serve with tzaziki sauce.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
I made the recipe today for Valentine's day and loved the meal. I marinated the chicken and potatoes for almost 4 hours. The potatoes were absolutely perfect. The chicken came out with a very subtle greek taste. Next time I 'll add maybe some cayenne pepper.
The tzatziki came out amazingly great, also kind off subtle taste, but I prefer mine just like that. I also sliced an orange bell pepper and baked it with the food, and some lemon slices.
I served the meal with fresh hot pita bread and a greek salad. This recipe definitely will stay in my folder as one of my favourites. Thank you for publishing it.
Can I use yukon gold potatoes, cut up, and bone in skin on chicken thighs instead of breasts? If so, different roasting time? I love greek lemon chicken and potatoes! Thanks for your yummy recipes! Pat
This is a first, and it is amazing, Tart, flavourful, and à meal in a pan.
Favorite, the whole family loved it. Thank you!
mashed with butter and toppings!
These would be perfect for my favorite potato salad.
I like a good creamy garlic mashed potato!!
Roasted potatoes are my favorite. But I love potatoes anyway.