One Pan Greek Lemon Chicken and Potatoes is a super flavorful all-in-one meal that is light and easy to prepare. Serve with tzaziki sauce!
AN EASY, DELICIOUS ONE PAN MEAL
I have received no less than ten emails recently asking for more chicken recipes and more one pan meals. We want easy but we want it yummy too, right? I'm all about coming up with recipes like that! And to me, chicken and taters go together like peas and carrots.
TIPS FOR MAKING SHEET PAN GREEK CHICKEN
I think what I love most about this recipe is that you are pretty much preparing everything ahead of time, so when it comes time for cooking, you can just dump it all onto the pan and pop it in the oven! Dinner is served. It's perfect for when you are having folks over and don't want to be spending time in the kitchen the entire time. It is also a really pretty meal! The tzaziki sauce is completely optional in this. I love to dip my potatoes and chicken in it but it is not absolutely necessary to make this dish delicious.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- baby potatoes (red or yellow)
- boneless, skinless chicken breasts
- extra virgin olive oil
- fresh lemon juice
- red wine vinegar
- garlic
- dried oregano
- dried coriander (cilantro)
- recipe for tzaziki sauce below
HOW TO MAKE SHEET PAN GREEK CHICKEN:
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.
Stir well.
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? GIVE THESE A TRY!
Sheet Pan Greek Chicken
Ingredients
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
Instructions
- 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.
Nutrition
Kristina
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.
Patricia Olson
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
Genevieve
This is a first, and it is amazing, Tart, flavourful, and à meal in a pan.
Favorite, the whole family loved it. Thank you!
Jennifer Long
mashed with butter and toppings!
Jo
These would be perfect for my favorite potato salad.
Karina Salinas
I like a good creamy garlic mashed potato!!
Jen Rodrigues
Roasted potatoes are my favorite. But I love potatoes anyway.