Description
A flavorful and easy Sheet Pan Greek Garlic Butter Chicken and Potatoes recipe featuring tender roasted chicken, baby potatoes, fresh herbs, garlic, lemon, and tangy feta cheese all cooked together on one pan for a delicious Mediterranean-inspired meal.
Ingredients
Scale
Vegetables and Meat
- 1 pound baby potatoes, halved
- 6 chicken thighs or breasts (use similar sizes for even cooking)
- 1 shallot, chopped
- 1 medium yellow onion, sliced
- 6-8 garlic cloves, lightly smashed
- 2 lemons, 1 halved, and 1 sliced
Seasonings and Oils
- 4 tablespoons plus 1/3 cup extra virgin olive oil
- 2 tablespoons dried oregano
- 1 tablespoon smoked or regular paprika
- kosher salt and black pepper
- red pepper flakes
- 2 tablespoons red wine vinegar
- 1-2 pepperoncini, chopped
Dairy and Garnishes
- 6-8 ounces feta cheese, cubed
- 4 tablespoons salted butter, sliced into 6 pieces
- 2 cups mixed fresh parsley, oregano, and dill, chopped
- 3/4 cup Greek olive mix, or green olives, torn
Instructions
- Preheat the oven: Preheat your oven to 425° F to ensure it’s hot enough for roasting the chicken and potatoes evenly.
- Prepare the potatoes: On a large baking sheet, toss the halved baby potatoes with 2 tablespoons of olive oil, then season with kosher salt and black pepper. Add the halved lemon pieces to the pan. Roast in the oven for 20 minutes or until the potatoes start to become tender.
- Season the chicken: In a bowl, combine 2 tablespoons olive oil with chicken, dried oregano, smoked or regular paprika, chopped shallot, salt, black pepper, and red pepper flakes. Toss to coat the chicken evenly with the seasoning mixture.
- Add chicken and aromatics to pan: Remove the partially roasted potatoes from the oven. Nestle the seasoned chicken pieces around the potatoes on the sheet. Arrange the sliced onion, garlic cloves, and lemon slices around the chicken. Place one slice of salted butter on each chicken piece. Return the pan to the oven and roast for an additional 25 minutes or until the chicken is fully cooked through.
- Prepare the dressing: While the chicken cooks, mix together the remaining 1/3 cup olive oil, red wine vinegar, chopped fresh herbs (parsley, oregano, and dill), chopped pepperoncinis, and torn Greek or green olives in a bowl.
- Finish the dressing with roasted lemon and garlic: Remove the charred lemon slices and garlic cloves from the baking sheet. Finely chop the lemon slices including the rind, discarding any seeds. Add half of this lemon mixture to the dressing. Mash the roasted garlic cloves into a paste and stir it into the dressing. Season the dressing with additional red pepper flakes and kosher salt to taste, adding more of the lemon mixture if desired.
- Assemble and serve: Break the cubed feta over the hot chicken and potatoes, drizzle the dressing evenly on top, and garnish with extra fresh herbs if desired. Serve immediately and enjoy the vibrant Greek flavors.
Notes
- Chicken: You can use either thighs or breasts, bone-in or boneless. Bone-in chicken will require an additional 10-15 minutes of cooking time depending on piece size, so adjust accordingly.
- Potatoes: Baby potatoes work best for even roasting; if using a larger potato variety, cut them into similar-sized pieces to ensure they cook evenly.
- Herbs: Use fresh parsley, oregano, and dill for the dressing to maximize flavor, but dried herbs can be substituted in a pinch at half the quantity.
- Feta: Crumbled feta can replace cubed if preferred for easier distribution on the dish.
- Butter: Using salted butter adds flavor, but unsalted butter can be used if you adjust the salt seasoning elsewhere.
- The roasted lemon and garlic add brightness and depth to the dressing that perfectly complements the savory chicken and potatoes.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 35 g
- Saturated Fat: 12 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 110 mg
