Description
This Sheet Pan Greek Garlic Butter Chicken and Potatoes recipe combines juicy chicken thighs or breasts with roasted baby potatoes, fresh herbs, tangy lemon, and a flavorful garlic butter sauce. Everything cooks together on one pan for an easy, delicious meal inspired by Mediterranean flavors.
Ingredients
Scale
Chicken and Potatoes
- 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
Dressing and Toppings
- 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
Instructions
- Preheat and roast potatoes: Preheat oven to 425° F. On a large baking sheet, toss the halved baby potatoes with 2 tablespoons olive oil, salt, and black pepper. Add the lemon halves and roast for 20 minutes until potatoes are tender.
- Season chicken: In a bowl, mix 2 tablespoons olive oil with dried oregano, paprika, chopped shallot, salt, pepper, and red pepper flakes. Toss the chicken pieces in this mixture to coat well.
- Add chicken and aromatics to pan: Remove potatoes from oven and arrange the chicken pieces around them on the baking sheet. Surround the chicken with sliced onion, smashed garlic cloves, and lemon slices. Place a slice of salted butter on each chicken piece.
- Roast chicken and veggies: Return the baking sheet to the oven and roast for another 25 minutes until the chicken is fully cooked and the skin is golden.
- Prepare dressing: Combine remaining 1/3 cup olive oil, red wine vinegar, chopped fresh herbs, chopped pepperoncini, and olives in a small bowl.
- Finish dressing and serve: Remove roasted lemon slices and garlic cloves from the pan. Finely chop the lemon slices, including rind but discard seeds. Add half of the chopped lemon to the dressing. Mash the roasted garlic cloves into a paste and stir into the dressing. Season with red pepper and salt to taste. Break the cubed feta over the hot chicken and drizzle with the dressing. Garnish with additional fresh herbs and serve immediately.
Notes
- You can use chicken thighs or breasts, bone-in or boneless. Bone-in chicken will require 10-15 minutes longer cooking time depending on size.
- If desired, substitute regular paprika for smoked paprika for different flavor.
- Adjust red pepper flakes to your spice preference or omit for a milder dish.
- The dressing is versatile—feel free to adjust lemon and garlic amounts to taste.
- Make sure chicken pieces are similar in size for even cooking on the sheet pan.
Nutrition
- Serving Size: 1 serving
- Calories: 490 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
