Sheet Pan Greek Garlic Butter Chicken and Potatoes Recipe

If you’re craving an easy, flavorful dinner that practically makes itself, I’m excited to share my Sheet Pan Greek Garlic Butter Chicken and Potatoes Recipe with you. Honestly, this one is a game changer when you want tender, juicy chicken paired with crispy, golden potatoes, all drenched in a glorious garlic butter-herb sauce that tastes like a trip to Greece. It’s the kind of recipe I keep going back to — simple enough for weeknights but impressive enough for company.

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Ingredients & Why They Work

This Sheet Pan Greek Garlic Butter Chicken and Potatoes Recipe balances bold and fresh ingredients — the herbs and spices marry with the richness of butter and feta, all brightened up with citrus. Choosing good quality ingredients really makes a difference here, especially the olive oil and fresh herbs.

• Baby potatoes: Their size allows quick roasting; halving them ensures they crisp nicely without drying out.
• Extra virgin olive oil: Use a fruity, robust variety to layer in that authentic Greek flavor.
• Lemons: Both halved and sliced, lemons give citrus brightness that cuts through richness.
• Chicken thighs or breasts: Thighs stay juicier, but breasts work great if you watch cooking times closely.
• Dried oregano and fresh herbs: A Greek staple; dried oregano adds depth, while fresh parsley, oregano, and dill bring freshness.
• Smoked or regular paprika: Adds subtle sweetness and color; smoked paprika adds smoky warmth.
• Shallot and garlic cloves: These aromatics elevate the flavor base; smashing the garlic lets its essence infuse everything.
• Salted butter: Butter enriches and browns the chicken and potatoes, creating a luscious finish.
• Feta cheese: Briny and creamy, feta adds an authentic punch typical of Greek cooking.
• Red wine vinegar and pepperoncini: These add tang and a slight bite to the finishing dressing.
• Greek olives: Their briny bite complements the rich butter and cheese with a salty contrast.

Make It Your Way

One of the best parts about this Sheet Pan Greek Garlic Butter Chicken and Potatoes Recipe is how easily you can tweak it to suit your preferences. Over time, I’ve found little ways to make it fit whatever mood I’m in or what’s in my pantry.

• Variation: I like trying bone-in chicken thighs for deeper flavor, but if I’m in a hurry, boneless breasts work just fine as long as you watch the cooking time carefully.
• Heat Level: If you like it spicy, add a pinch more red pepper flakes or toss in some sliced chili for a kick.
• Herb Blend: Feel free to mix up the fresh herbs—basil or mint can also add a lovely twist.
• Vegetable Add-Ins: Sometimes I add sliced bell peppers or cherry tomatoes in the last 15 minutes for extra color and sweetness.

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

Step 1: Prep and Roast the Potatoes with Lemon

Start by preheating your oven to 425°F — this high heat is important for crispiness. Toss halved baby potatoes with 2 tablespoons of olive oil, sprinkle generous kosher salt and black pepper, and nestle in the lemon halves right on the sheet pan. Pop that in the oven for about 20 minutes until the potatoes are tender and starting to brown. The lemon halves add a subtle citrus steam that infuses the potatoes during roasting — don’t skip this!

Step 2: Season and Arrange the Chicken

While the potatoes roast, mix olive oil with dried oregano, paprika, finely chopped shallot, chili flakes, salt, and pepper. Coat the chicken pieces in this zesty mix. When the potatoes have about 20 minutes done, pull the pan out and tuck the chicken pieces right around the potatoes. Scatter sliced onion, garlic cloves, and lemon slices around everything, then top each chicken piece with a slice of salted butter. This is where the magic happens — butter melts into the chicken and veggies, basting everything with rich flavor as it roasts.

Step 3: Roast Until Perfectly Cooked

Return the pan to the oven for 20 to 25 minutes, depending on chicken size, until cooked through and golden. If you’re using bone-in chicken, add around 10-15 minutes more. Keep an eye out—chicken is done when juices run clear and internal temperature hits 165°F. The potatoes should be beautifully crispy on the outside and fluffy inside by now.

Step 4: Whip Up the Dressing and Finish It Off

While your chicken rests a moment, combine the remaining olive oil, red wine vinegar, chopped fresh herbs, pepperoncini, and olives in a bowl. Remove the lemon slices and garlic cloves from the pan; finely chop the lemon slices (rind and all, but toss out seeds). Mash the garlic cloves into a paste before stirring into the dressing — this gives it a sweet, mellow garlic punch. Add half the chopped lemon to the dressing, season with salt and red pepper flakes, and adjust lemon to your taste.

Break cubed feta over the chicken and potatoes, spoon the dressing generously on top, sprinkle with extra fresh herbs, and you’re ready to dig in!

How to Serve Sheet Pan Greek Garlic Butter Chicken and Potatoes Recipe

Garnishes

I love topping this dish with a sprinkle of extra chopped fresh parsley and oregano for that vibrant, herbaceous pop. A little flaky sea salt on top really brings all the flavors alive. Sometimes I add a few fresh lemon wedges on the side for anyone who wants an extra citrus burst right before digging in.

Side Dishes

This recipe is a meal all on its own, but for a fuller spread, I often serve it with a crisp Greek salad — think cucumbers, tomatoes, red onion, and olives with a drizzle of olive oil. A simple tzatziki sauce on the side always delights guests, too. If you want something green, steamed or roasted asparagus pairs beautifully.

Creative Ways to Present

For dinner parties, I’ve arranged the chicken and potatoes on a large rustic wooden board, scattered with lemon slices, fresh herbs, and crumbled feta for an inviting, “family-style” vibe. It looks gorgeous and gets people excited to dig in. You can even add warm pita or crusty bread on the side to soak up every bit of that garlic butter goodness.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the refrigerator for up to 3 days. The potatoes get a bit softer but still taste delicious, and the chicken stays moist if you reheat it gently. Be sure to add fresh herbs again when reheating to brighten flavors back up.

Freezing

This dish freezes well if you want to prep in advance. I recommend freezing the chicken and potatoes separately from the feta and fresh dressing components. Defrost overnight in the fridge and then reheat in the oven for best texture.

Reheating

My favorite way to reheat is in a 350°F oven for 10-15 minutes until warmed through and the skin crisps back up. Microwave works in a pinch but can make the potatoes a bit mushy. Adding a fresh squeeze of lemon juice after reheating helps revive the flavors.

FAQs

Final Thoughts

This Sheet Pan Greek Garlic Butter Chicken and Potatoes Recipe holds a warm spot in my weeknight rotation because it delivers so much flavor with minimal effort and mess. I love that it feels a little special, like sharing a meal from a little Greek taverna right in my kitchen. I promise, once you try this, you’ll find yourself reaching for it when you want a fuss-free, comforting, and delicious meal. Give it a go—you won’t regret it!

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