Name: Greek Garlic Butter Chicken and Potatoes Recipe
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: Greek
Ingredients: 1 pound baby potatoes, halved; 4 tablespoons plus 1/3 cup extra virgin olive oil, divided; Kosher salt and black pepper, to taste; 2 lemons, 1 halved and 1 sliced; 6 chicken thighs or breasts, similar sizes for even cooking; 2 tablespoons dried oregano; 1 tablespoon smoked or regular paprika; 1 shallot, chopped; Red pepper flakes, to taste; 6-8 garlic cloves, lightly smashed; 1 medium yellow onion, sliced; 4 tablespoons salted butter, sliced into 6 pieces; 2 cups mixed fresh parsley, oregano, and dill, chopped; 2 tablespoons red wine vinegar; 1-2 pepperoncini, chopped; 3/4 cup Greek olive mix, or green olives torn; 6-8 ounces feta cheese, cubed

Jump to Recipe· 4.7 from 7 reviews

If you’re looking for a dinner that feels like a warm hug on a plate, you’ve got to try this Greek Garlic Butter Chicken and Potatoes Recipe. It’s one of those meals that looks impressive but comes together with minimum fuss. Tender chicken, crispy roasted potatoes, bright lemony flavors, and that irresistible garlic butter finish—trust me, your taste buds will thank you. Plus, it all roasts on one sheet pan, which means easy cleanup (always a win in my book!). Stick around, and I’ll walk you through all the tips to get this right the first time.

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Why This Recipe Works

One-pan convenience: Everything cooks together, locking in flavors and saving you mess.
Garlic butter magic: The combination of garlic and butter infuses every bite with rich, comforting depth.
Fresh herbs & lemon brightness: The oregano, dill, and lemon create that classic Greek freshness that balances the richness.
Adaptable for any chicken cut: Whether you grab thighs or breasts, this recipe adjusts easily without losing its soul.

Greek Garlic Butter Chicken and Potatoes, Greek chicken sheet pan meal, garlic butter chicken and potatoes, easy Greek chicken dinner, Mediterranean roasted chicken - The image shows a close-up of a cooked dish with several layers. The bottom layer is pieces of brown roasted meat, and around it are yellow potato wedges with black pepper. On top of the meat and potatoes are thin white onion slices spread evenly. There are slices of bright yellow lemon placed in different spots, along with some whole garlic bulbs. Over the top are several square slices of pale yellow cheese, resting on the lemon slices and meat. The dish sits on a white marbled surface, and the lighting makes the food look warm and tasty. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Greek Garlic Butter Chicken and Potatoes Recipe uses simple, fresh ingredients that complement each other beautifully — no complicated shortcuts, just pure honest flavor. When picking your ingredients, aim for quality since they really shine here.

Baby potatoes: Their small size means they roast quickly and get perfectly crispy without drying out.
Extra virgin olive oil: Use good quality for flavor; it’s the base for both roasting and the dressing.
Lemons: They brighten the whole dish and add that iconic Greek zing — use fresh lemons, not bottled juice.
Chicken thighs or breasts: Choose similar-sized pieces for more even cooking; thighs are juicier, breasts leaner.
Dried oregano & paprika: Classic Greek spices that add savory notes with a hint of smoky warmth from the paprika.
Shallot: Adds a mild sweetness and textural contrast without overpowering.
Garlic cloves: Lightly smashed to release flavor but keep their shape for roasting.
Fresh herbs (parsley, oregano, dill): Freshness is key here, especially dill — it’s what makes this truly Greek.
Yellow onion: Slices soften and add mellow sweetness roasting alongside the chicken.
Feta cheese: Cubed and crumbled on top, it melts slightly, adding salty creaminess.
Salted butter: Adds richness and helps baste the chicken as it cooks.
Red wine vinegar & pepperoncini: Adds a tangy, slightly spicy kick to the finishing dressing.
Greek olive mix (or green olives): For that salty, briny punch that contrasts beautifully with all the richness.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love making this Greek Garlic Butter Chicken and Potatoes Recipe my own by switching up a few things based on what’s in my fridge or what mood I’m in. Honestly, it’s hard to go wrong — just keep the balance between savory, tangy, and fresh in mind.

Variation: Once, I swapped chicken thighs for bone-in chicken breasts and had to bake about 10 minutes longer — they stayed juicy, and I might prefer the extra crispy skin texture!
Diet modification: For a lighter option, I sometimes skip the butter and use more olive oil instead — it still tastes incredible with herbs and garlic.
Seasonal changes: If you can’t find fresh dill, freshly chopped mint also works beautifully — a refreshing twist.

Step-by-Step: How I Make Greek Garlic Butter Chicken and Potatoes Recipe

Step 1: Roast Those Potatoes and Lemons

Start by preheating your oven to 425°F — you want it nice and hot for crispiness. Toss the baby potatoes with 2 tablespoons of olive oil, then season generously with kosher salt and black pepper. Plop in halved lemons right on the pan; roasting them adds a subtle caramelized citrus flavor that’s next-level. Roast everything for about 20 minutes until the potatoes are tender and starting to brown. This step gets flavors building right away, so don’t rush it!

Step 2: Prep the Chicken Mix

While the potatoes are roasting, grab a big bowl and toss the chicken with the remaining olive oil, dried oregano, smoked paprika (or regular if you prefer), chopped shallot, salt, pepper, and red pepper flakes. The shallot’s sweetness pairs so well with the earthy oregano here. Make sure everything is evenly coated so every bite sings.

Step 3: Build the Sheet Pan Meal

Once the potatoes are ready, pull the pan from the oven and nestle your seasoned chicken pieces right around them. Scatter onions, garlic cloves, and lemon slices across the pan — these all roast up with the chicken and potatoes, flavoring everything as they cook. Add a slice of butter to each chicken piece for that garlic butter finish that makes this dish so memorable.

Step 4: Roasting to Perfection

Pop the pan back in the oven and roast for 20-25 more minutes. Keep an eye out — you want the chicken fully cooked, juicy, and the potatoes golden and crisp. Bone-in chicken will need extra time, so adjust accordingly and use a thermometer if you have one (165°F internal temperature is the safe bet!).

Step 5: Make the Bright Herb Dressing

While the chicken finishes roasting, whisk together the dressing by combining the reserved 1/3 cup olive oil, red wine vinegar, fresh chopped herbs (parsley, oregano, dill), chopped pepperoncini, and torn olives. Take the roasted lemon slices and garlic from the pan, chop them finely (removing seeds), then mash the garlic into a paste and stir both into the dressing. Adjust salt, pepper, and lemon juice to your taste — this mix adds a vibrant, tangy punch that cuts through the richness.

Step 6: Finish and Serve

Right when the chicken and potatoes come out, crumble feta cheese over everything, drizzle with the herb dressing, and give the whole pan a sprinkle of fresh herbs. Serve it family-style straight from the pan to keep things cozy and casual. Grab a fork and dive in — you deserve this.

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Tips from My Kitchen

Pat the chicken dry: Before seasoning, drying the chicken well helps the skin crisp up beautifully.
Use a rimmed baking sheet: It keeps juices from spilling and helps everything roast evenly.
Don’t toss the roasted lemon halves: They add a subtle depth to potatoes, so keep them close during the first roast.
Adjust final seasoning last: Taste your dressing before drizzling so it’s perfectly balanced between tangy and savory.

How to Serve Greek Garlic Butter Chicken and Potatoes Recipe

Garnishes

I always top mine with extra fresh parsley and a handful of crumbled feta because it amps up that fresh, salty Greek vibe. Sometimes a sprinkle of coarse sea salt right before serving just takes it over the edge. If you want a little heat, a pinch of red pepper flakes is a nice touch too.

Side Dishes

Since this recipe is so hearty on its own, I often keep sides simple. A crisp cucumber and tomato salad dressed with lemon and olive oil pairs perfectly, or some warm pita bread to soak up all the garlicky juices is always a crowd-pleaser.

Creative Ways to Present

For special gatherings, I like serving this on a rustic wooden board with sprigs of herbs scattered around. It looks inviting and feels like a Mediterranean feast. Also, arranging the chicken and potatoes in neat rows and drizzling the dressing from a squeeze bottle lets you control portions while keeping things pretty.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge — the flavors actually deepen overnight, making the next day’s meal just as good. Just be sure to keep the dressing separate if you want to prevent the potatoes from becoming soggy.

Freezing

This recipe freezes well if you skip adding fresh herbs and feta before freezing. Portion out the chicken and potatoes into freezer-safe containers, then thaw overnight in the fridge before reheating.

Reheating

I recommend reheating leftovers in a 350°F oven for about 15 minutes to get that lovely crisp back on the potatoes and chicken skin. Avoid microwaving if you can; it tends to make the chicken a bit rubbery.

FAQs

Can I use chicken breasts instead of thighs for this Greek Garlic Butter Chicken and Potatoes Recipe?

Absolutely! You can use boneless or bone-in chicken breasts. Just keep in mind that breasts tend to cook faster and can dry out if overcooked, so reduce the roasting time slightly or use a meat thermometer to check for doneness (165°F internal temperature).
What’s the best way to get crispy potatoes in this recipe?

Using baby potatoes and halving them helps them roast evenly and crisp up nicely. Tossing them in olive oil and roasting at a high temperature (425°F) is key, as is making sure they have space on the pan to avoid steaming.
Can I make this Greek Garlic Butter Chicken and Potatoes Recipe dairy-free?

Yes, simply swap out the butter for additional olive oil and skip the feta cheese or use a dairy-free alternative. The rest of the flavors remain just as vibrant and tasty.
How do I store leftovers and keep them fresh?

Store leftovers in an airtight container in the fridge, and if possible, keep the dressing separate to preserve the texture of the potatoes. Reheat in the oven for best results.

Final Thoughts

This Greek Garlic Butter Chicken and Potatoes Recipe is one of those gems I turn to whenever I want a comforting, flavorful dinner without a million pots and pans. It brings together all the flavors I love from Greece in a way that’s approachable and endlessly satisfying. If you haven’t tried roasting garlic, lemon, and butter with chicken before, get ready for a new favorite — I promise it’ll become your go-to weeknight meal too. So go ahead, grab those ingredients, preheat your oven, and enjoy this delicious, all-in-one dinner with friends or family!