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!
Disclosure: This post is sponsored by The Little Potato Company. All opinions and text are my own. The original post included a giveaway which has now ended.
One Pan Greek Lemon Chicken and Potatoes
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. And what better tater to use than my favorite Little Potatoes. Yes, potatoes can be part of a healthy meal! Little Potatoes are fully grown potatoes that just so happen to be little. 
Little Potatoes, BIG Nutrition
Not only are Little Potatoes ready to use straight outta the bag (yep, they are already pre-washed and the skin is tender and yummy enough to eat!) but they are basically little balls of healthy eats! They are packed full of potassium, fiber, iron and are naturally gluten free! 
Healthy and tasty
I came up with a marinade that can be used for the chicken AND the Little Potatoes and is Greek inspired. 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:
1.5 lbs Blushing Belle Little Potatoes
4 boneless, skinless chicken breasts
¼ cup extra virgin olive oil
¼ cup fresh lemon juice
2 tbsp. red wine vinegar
2 cloves garlic, minced
2 tsp. dried oregano
½ tsp. coriander
1 ½ tsp. kosher salt
¼ tsp. black pepper
for the (optional) tzaziki sauce:
1 ½ cups plain Greek Yogurt
1 cup, peeled and finely diced cucumber
1 tbsp. fresh lemon juice
1 tbsp. chopped fresh dill
1 tsp. grated garlic
½ tsp. kosher salt
¼ tsp. black pepper
HOW TO MAKE THIS SHEET PAN CHICKEN MEAL:
Slice Little Potatoes in half. 
Place Little Potatoes into a gallon-size ziploc bag and the chicken breasts in a separate gallon-size ziploc bag.
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 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.
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 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.
Enjoy!
Greek Potatoes
Sheet Pan Baked Chicken Parmesan & Italian Roasted Potatoes
ONE PAN GREEK LEMON CHICKEN AND POTATOES
Ingredients
For the chicken and potatoes:
- 1.5 lbs Blushing Belle Little Potatoes
- 4 boneless, skinless chicken breasts
- ¼ cup extra virgin olive oil
- ¼ cup fresh lemon juice
- 2 tbsp red wine vinegar
- 2 cloves garlic minced
- 2 tsp dried oregano
- ½ tsp coriander
- 1 ½ tsp kosher salt
- ¼ tsp black pepper
For the Tzaziki Sauce:
- 1 ½ cups plain Greek Yogurt
- 1 cup peeled and finely diced cucumber
- 1 tbsp fresh lemon juice
- 1 tbsp chopped fresh dill
- 1 tsp grated garlic
- ½ tsp kosher salt
- ¼ tsp black pepper
Instructions
- Slice Little Potatoes in half. Place Little 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
Love potatoes all ways.
I luv little tators baked and smashed or just roasted. Heck, I will eat them any way!
I love my potatoes mashed!
This looks fantastic! I love roasted potatoes!
I will eat potatoes anyway! Fries are my favorite tho!Thank you!
Love potatoes in any form but if I could only pick one way it would definitely be roasted.
Yum! I have started to cook more 1 pan dinners. This looks fabulous.
total potato addict!
I love my potatoes any way. They taste great with or without toppings, fried, mashed,boiled or baked.
I love oven roasted, baked or mashed, in potato salad, or with a breakfast omelette or just about anyway.
My husband makes the best potato salad, even tho he doesn't like potato salad. 🙂
I love roasted potatoes, or as my mother called them "leather jackets".
When you put chicken and potatoes in pan do you add any of the marinade to the pan?
I love these baked and smashed served with steak and salad
This looks great! I could probably get the picky grand kids to eat it!
I like mashed, roasted & baked potatoes the best.
I love them cubed and oven baked with seasoning!
I love potatoes all ways, but my favorite has to be mashed. My daddy used to make the BEST mashed potatoes ever!
Love me some taters
That looks so fresh and yummy! I really need to get on the sheet pan dinner thing, they always look so good and easy!
I love. A good potato salad!!
<3 <3 <3 mashed potatoes all the way <3 <3 <3
Those potatoes look fantastic. I've used them before and they are perfect every time. Always tasty but now I cant wait to marinate them. Thanks for your recipe.
My favorite is old fashioned home fries, but I love potatoes any at they are fixed. Extremely hard to pick a favorite.
Mmmmmm, roasty taters are the best!
I absolutely love roasted potatoes!