Greek Sheet Pan Chicken With Lemon And Potatoes


This Greek Sheet Pan Chicken With Lemon And Potatoes couldn’t be any easier! All of the flavor and none of the fuss. This is a delicious, easy and quick weeknight meal that you’ll make over and over again.

Greek chicken on a sheet pan is so EASY, versatile and perfectly delicious. You can prep the chicken and vegetables in advance and then just toss everything on the sheet pan. Ready to serve in less than an hour, this hearty Greek chicken meal is a winner weeknight dinner option!


Sheet pan dinners are perfect for busy weeknights since they require little preparation and cleanup. For the evening rush, this recipe for garlicky chicken and zesty potatoes has already become a Test Kitchen favorite.

  • Total time45 minutes
  • Portion size4 servings


  •  bone-in skin-on chicken thighs (about 1.1 kg)
  •  yellow-fleshed potatoes , scrubbed and cut in 1-inch thick rounds
  •  cloves garlic , smashed
  •  3 tablespoons olive oil
  •  1/4 cup Greek seasoning
  •  1/2 teaspoon each salt and pepper
  •  lemon , halved
  •  4 cups watercress or arugula


  • Fibre7 g
  • Sodium999 mg
  • Sugars2 g
  • Protein56 g
  • Calories524
  • Total fat18 g
  • Potassium1557 mg
  • Cholesterol203 mg
  • Saturated fat4 g
  • Total carbohydrate42 g


  • Iron29
  • Folate30
  • Calcium11
  • Vitamin A5
  • Vitamin C178


set the oven to 450 degrees. Use parchment paper to line the baking sheet. Chicken, potatoes, garlic, and oil are combined in a skillet; they are then sprinkled with salt, pepper, and Greek seasoning. Chicken should be arranged skin-side up in a single layer. lemon, sliced side up, to the mix. Roast for 35 to 40 minutes, turning the pan halfway through, or until the potatoes are soft and the juices flow clear when the chicken is pierced.

Add the watercress and mix. Return to oven and cook for 1 to 2 minutes, or until watercress has wilted. Squeeze lemon juice over the top; throw away lemon halves. Distribute the potatoes, chicken, and watercress among the dishes.

Test Kitchen Hint: You don’t need to put the pan back in the oven if you’re using arugula instead of watercress. Simply throw and serve!

Greek Sheet Pan Chicken with Lemon and Potatoes

One of my favorite Greek dishes has always been roasted chicken with lemon and potatoes. You’re missing out if you’ve never eaten roasted Greek lemon potatoes. They become slightly crispy on the outside and tender on the inside as they absorb golden extra virgin olive oil. This sheet pan chicken has a distinctive flavor that is so typical of Greek cooking thanks to the lemon and oregano. I might just eat the entire sheet pan when I dip them in some chilled, tangy tzatziki sauce.

Yukon gold potatoes are my preferred choice for this recipe because of how wonderful and golden they turn out to be. I don’t even bother peeling them because their skin is so thin. Peel the potatoes if you’re using one with a thicker brown skin. For this recipe, chicken thighs work well because the fat that melts into the meat beneath the skin keeps the meat moist and tasty. Even if you don’t use chicken thighs, try to pick a cut of chicken that has some fat or skin on it because chicken breast can dry very rapidly when cooked in the oven in this way.

Many Greek chefs add a tiny dab of mustard to their lemon potatoes to add acidity and taste. While some chefs prefer to use plain yellow mustard in this dish, I prefer dijon. There isn’t much mustard flavor in this recipe, so if you don’t like it, don’t worry.

Roasting the lemons in the same pan as the chicken and potatoes is my favorite variation on the original dish. The cooked lemon can be squeezed on top if you want a really nice tart lemony flavor.

The typical Greek salad goes perfectly with this entrée.

The traditional dipping sauce for these potatoes is tzatziki, a tangy cucumber yogurt sauce flavored with dill and garlic.

traditional accompaniments to serve with:

  • Crusty Bread
  • Wine
  • Authentic Greek Salad (Horiatiki Salata)
  • Loaded Tzatziki Yogurt Sauce with Fresh Dill, Garlic, and Cucumber
  • Zucchini Fritters with Cheddar, Feta, Mint, and Parsley

Greek Sheet Pan Chicken with Lemon and Potatoes

PREP TIME10 mins

COOK TIME1 hr 20 mins

TOTAL TIME1 hr 30 mins



  • 4 chicken thighs, skin on
  • extra virgin olive oil, for drizzling
  • salt
  • pepper
  • 3 pounds potatoes, washed and cut into 1 inch pieces
  • 1 1/2 tsp salt
  • 3/4 tsp pepper
  • 3 lemons (2 for sheet pan, 1 for juice)
  • 2 tbsp dried oregano
  • 1 1/2 tsp dried thyme
  • 3 cloves garlic, chopped
  • 1/2 cup water
  • 1 tbsp dijon mustard
  • 1/3 cup extra virgin olive oil 


  • Set the oven at 400 F.
  • Olive oil should be drizzled over the chicken thighs before adding salt and pepper. Place aside.
  • Potatoes, salt, pepper, lemon juice, oregano, thyme, garlic, water, dijon mustard, and extra virgin olive oil should all be combined in a mixing bowl. Mix well.
  • Place potatoes on a baking sheet. Potatoes should be placed between lemon halves, face up. Plop chicken thighs over potatoes.
  • For one hour and twenty minutes, bake at 400°F. Take out and allow to cool for five minutes.
  • Enjoy!

Easy Greek Sheet Pan Chicken Souvlaki and Potatoes.

Bringing you all this Easy Greek Sheet Pan Chicken Souvlaki with Potatoes for a quick weeknight dinner. Potatoes, peppers, and onions are roasted with chicken that has been marinated in lemon, balsamic, garlic, and herbs. added feta cheese, creamy yogurt with garlic, and additional fresh herbs over top. This is incredibly quick, simple, colorful, savory, and wonderful. The ideal meal for every night of the week. This is not your typical sheet pan supper, I assure you. It is SO DELICIOUS, and the leftovers are great for lunch the next day.

Good morning and happy Monday!

I hope everyone had a wonderful weekend! Did you see last night’s Super Bowl? Hopefully, you prepared a lot of food and had a relaxing Sunday. I certainly hope so! Here, the weather has been extremely chilly, with snowy, windy days. Perfect for spending the weekend baking and relaxing indoors while roasting a chicken.

Which brings me to the recipe for today. In reality, I created this over the weekend. On Saturday night, I realized that I needed to create something quick. I needed something warm because it was FREEZING outside and snow was blowing. I nearly ate some pasta. But then, for some reason, I was really in the mood for a supper with a Greek flair.

We haven’t discussed a great Greek meal in a while, so I got out this recipe. It’s so popular and simple, but I wanted something new.

the idea.

I felt like I wanted to break out of my recent cooking pattern a little bit because I had been making so many Thai and Italian dishes.

Greek sprang to mind as something I hadn’t written in a long.

I chose to make sheet pan chicken and potatoes using my favorite seasonings, herbs, and sauces since I wanted to keep things simple.

the quick and easy details.

The benefit of a sheet pan meal is that it’s usually quite simple to put one together. We adore them for this reason. But what about this particular sheet pan supper is so unique? Actually, cooking everything in one skillet at the same time allows more flavor to fully permeate the chicken and potatoes.

My preferred method is to quickly marinate the chicken beforehand. I mix it with some oregano, paprika, shallots, garlic, and balsamic vinegar. Then, after letting everything settle at room temperature for a while, I add a lot of olive oil and chile flakes.

as the bird is sitting. Since potatoes take longer to cook than chicken does, I begin by roasting them.

Add the chicken mixture to the sheet pan with the potatoes after it has rested for about 15-20 minutes. Add a few red bell peppers and onions after that. To ensure that the peppers simmer for the same amount of time as the chicken and potatoes, it is crucial to slice them thickly. Onions, on the other hand, should be chopped very thinly so they may caramelize during cooking.

To complete the roasting, place everything back in the oven.

And while all of everything is cooking and filling your house with an amazing aroma,

Combine two concepts. First, I prefer to combine sun-dried tomatoes, olives, and cubed feta cheese. The feta is “marinated” in the oil from the sun-dried tomatoes. You must do this stage since it is very yummy!

I also make a little yogurt with garlic. For some creaminess, which is usually wonderful on chicken cooked on a sheet pan, I love spreading this on the chicken.

When everything is finished, combine it all and add a generous amount of fresh herbs on top.

Funny thing is, when I was developing this recipe, I wasn’t even aiming to create a dish that could be prepared in one pan. It only made sense to roast the chicken and potatoes simultaneously so that the potatoes could cook in the poultry’s oils, enhancing their flavor.

Simple, easy, good for you, and pretty darn tasty

I adore the concept of serving this sheet pan meal on a Monday night. However, it’s fantastic every night of the week.

Last but not least, please don’t forget to rate and/or comment on this recipe if you cook these Easy Greek Sheet Pan Chicken Souvlaki with Potatoes! Above all, I value your feedback and do my best to answer each and every comment. Don’t forget to tag me on Instagram if you try this recipe, of course! My favorite pastime is browsing the pictures of the recipes you all have prepared!

Easy Greek Sheet Pan Chicken Souvlaki and Potatoes

Prep Time20 MINUTES

Cook Time40 MINUTES

Total Time1 HOUR

Servings: 6

Calories Per Serving: 499 kcal


  • ▢4 tablespoons extra virgin olive oil
  • ▢1 1/2 pounds boneless chicken breasts or small thighs
  • ▢2 lemons, 1 zested and juiced, 1 halved
  • ▢2 tablespoons balsamic vinegar
  • ▢1 tablespoon chopped fresh oregano (or 2 teaspoons dried)
  • ▢1 tablespoon smoked paprika
  • ▢1 shallot, finely chopped
  • ▢5 cloves garlic, finely chopped or grated
  • ▢1 large pinch each kosher salt and black pepper
  • ▢1 large pinch red pepper flakes
  • ▢1 pound russet or baby potatoes, cut into 1 inch chunks
  • ▢2 red bell peppers, sliced
  • ▢1 medium yellow onion, sliced
  • ▢1/2 cup oil packed sun-dried tomatoes
  • ▢1/3 cup kalamata olives, pitted
  • ▢3 tablespoons toasted pine nuts (optional)
  • ▢8 ounces cubed feta cheese
  • ▢1/2 cup plain Greek yogurt
  • ▢mixed fresh herbs, for serving


  • Turn the oven on to 425 F. 2 tablespoons of olive oil, the chicken, lemon zest, lemon juice, balsamic vinegar, oregano, paprika, shallot, 4 cloves of garlic, and a generous sprinkle of salt, pepper, and red pepper flakes should all be combined in a medium bowl. Mix thoroughly by tossing. Allow for 15 to 20 minutes.
  • Toss the potatoes with 2 tablespoons of olive oil on a baking sheet with a rim. Add salt and black pepper to taste. The lemon halves are added. 20 minutes of roasting should result in tenderness. 3. Take the potatoes out of the oven, then arrange the chicken around them. Place the bell peppers, onions, and chicken in an equal layer around each other. Add a tablespoon of olive oil and some salt and pepper. Put the pan back in the oven and roast for an additional 20 to 25 minutes, or until the chicken is done.
  • In the meantime, put the feta, olives, pine nuts, and oil-dried tomatoes in a bowl. Yogurt, a single garlic clove, and a dash of salt should all be combined in a different bowl.
  • Assemble the dishes by dividing the chicken, potatoes, peppers, and onions among them. Over the chicken, spoon the yogurt and feta mixture. Add a few fresh herbs on top. Eat and have fun!

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