Name: Sheet Pan 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 (use 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· 4.4 from 3 reviews

If you’ve been on the hunt for that perfect, fuss-free dinner that tastes like you slaved over it for hours, I’ve got you covered. This Sheet Pan Greek Garlic Butter Chicken and Potatoes Recipe is seriously fan-freaking-tastic. It’s juicy, flavorful, and all comes together on just one sheet pan—meaning minimal cleanup and maximum deliciousness. Whether you’re feeding the family or meal prepping for the week, this dish hits all the right notes with tender chicken, golden potatoes, bright herbs, and that dreamy garlic butter finish. Stick with me, and I’ll walk you through every step to make it absolutely foolproof.

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Why This Recipe Works

One-Pan Wonder: Everything cooks together, saving time and leaving you with fewer dishes to deal with.
Bold Greek Flavors: The garlic butter, herbs, and citrus create layers of flavor that make each bite exciting.
Versatile & Adaptable: You can swap chicken thighs for breasts and adjust herbs and spices to match your pantry.
Juicy, Crispy Perfection: Butter and olive oil keep the chicken moist while helping the potatoes get that irresistible golden crust.

Sheet Pan Greek Garlic Butter Chicken and Potatoes, Greek chicken sheet pan recipe, garlic butter chicken and potatoes, easy Greek dinner ideas, one-pan chicken and potatoes - 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 recipe’s magic comes from combining simple, fresh Greek ingredients that balance each other perfectly. The potatoes soak up all the garlicky butter juices, and the fresh herbs with a tang of lemon brighten everything up. Here are some key things I always look for when shopping for this dish.

Baby Potatoes: Small potatoes roast quickly and evenly, plus their skin crisps up nicely. Choose firm potatoes without any sprouts.
Extra Virgin Olive Oil: Essential for authentic flavor and helps everything cook beautifully without drying out.
Chicken Thighs or Breasts: I prefer thighs for juiciness, but breasts are leaner and cook a bit quicker—just keep sizes consistent.
Dried Oregano & Paprika: Classic Greek seasoning that adds earthiness and a mild smoky warmth.
Garlic Cloves (lightly smashed): Smashed garlic roasts into sweet, buttery gems that blend into the dressing later.
Fresh Herbs (parsley, oregano, dill): These fresh herbs add brightness and that unmistakable garden-fresh Greek vibe.
Feta Cheese: Cubed or crumbled, feta adds creamy saltiness that ties the whole dish together.
Salted Butter: Adds richness and helps create a luscious garlic butter sauce over the chicken and potatoes.
Red Wine Vinegar & Pepperoncini: Gives the dressing tartness and a subtle spicy kick, cutting through the richness.
Mixed Greek Olives: Briny touches scattered throughout add depth and a satisfying bite.

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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.

Tweak to Your Taste

One of the things I love about this Sheet Pan Greek Garlic Butter Chicken and Potatoes Recipe is how easy it is to tweak to your liking. Whether you like it spicier or prefer fewer herbs, this recipe welcomes adaptations without losing its charm.

Make it Spicy: I sometimes add more red pepper flakes or a few dashes of cayenne if I want to kick up the heat.
Swap the Chicken: Tried it with bone-in thighs for rich flavor—just add extra time in the oven so the meat stays juicy.
Herb Mix: Feel free to experiment with mint or thyme for a different, but still fresh, flavor profile.
Greener Twist: Add some baby spinach or kale in the last 5 minutes of roasting to sneak in some greens.

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

Step 1: Roast the Potatoes to Tender Perfection

Start by halving your baby potatoes and tossing them with 2 tablespoons of olive oil, salt, and pepper. Don’t skimp on seasoning here—it’s the base flavor! Nestle the halved lemon halves right in with the potatoes; they’ll soften and give a gentle citrus aroma while roasting. Pop them into the oven at 425°F for about 20 minutes. You’re aiming for tender, fork-ready potatoes before adding the chicken in.

Step 2: Marinate the Chicken with Herbs and Spices

While the potatoes roast, mix 2 tablespoons olive oil with dried oregano, smoked paprika, finely chopped shallot, salt, pepper, and red pepper flakes. Toss your chicken thighs or breasts in this mixture—this simple marinade really infuses Greek flavor without much fuss. If you have time, let it sit for 10-15 minutes for extra depth, but since they cook shortly after, even a quick toss works beautifully.

Step 3: Bake Everything Together with Garlic, Onions & Butter

Pull the potatoes out and arrange your marinated chicken around them. Scatter sliced yellow onions, smashed garlic cloves, and thin lemon slices around the chicken. Dot each chicken piece with a buttery slice—it melts into the meat and veggies for that irresistible garlic butter flavor. Bake everything for another 20-25 minutes until the chicken reaches 165°F and the edges start to caramelize.

Step 4: Make the Bright, Zesty Dressing

While the chicken finishes baking, whisk together the remaining ⅓ cup olive oil, red wine vinegar, chopped fresh parsley, oregano, dill, diced pepperoncini, and torn Greek olives. Once the chicken is done, remove the charred lemon slices and garlic cloves—chop the lemons finely and mash the garlic to paste before stirring them into the dressing. The dressing is your secret weapon here—tangy, herbaceous, and garlicky, it elevates this sheet pan dinner to new heights.

Step 5: Finish with Feta and Fresh Herbs

Scatter cubed feta generously over the hot chicken, then drizzle the lemony dressing on top. Add a final flourish of chopped fresh herbs, and you’re ready to dive into that amazing combination of juicy chicken, golden potatoes, melted butter, and unapologetic Greek goodness.

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Pro Tips for Making Sheet Pan Greek Garlic Butter Chicken and Potatoes Recipe

Even Sized Chicken Pieces: I always pick similarly sized thighs or breasts so everything cooks uniformly—no dry bits or undercooked portions!
Use a Thermometer: To avoid guessing, I use an instant-read thermometer to check chicken reaches 165°F perfectly every time.
Smashed Garlic Magic: Roasted smashed garlic is less harsh than raw, and mashing it into the dressing spreads that mellow garlic flavor throughout the dish.
Don’t Skip the Lemon: Roasting lemon halves and slices adds subtle brightness you can’t fake with mere juice—it’s my secret step for authentic Greek tang.

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

Garnishes

I love topping this dish with a sprinkle of extra chopped parsley or oregano for freshness, plus a few more crumbles of feta if I’m feeling indulgent. A generous crack of fresh black pepper right before serving amps up the flavors even more. Sometimes, I throw a handful of toasted pine nuts on top for a crunchy contrast that surprises everyone.

Side Dishes

This recipe stands strong on its own, but I often serve it alongside a crisp Greek salad with cucumber, tomato, and red onion tossed in lemon and oregano. A side of warm pita bread works great too, perfect for mopping up the garlic butter sauce. If I want something green, steamed or roasted broccoli with a squeeze of lemon pairs beautifully.

Creative Ways to Present

Have guests? I like to plate the chicken thighs over a bed of the roasted potatoes and drizzle over the dressing right at the table, garnishing with fresh herbs for a pretty, rustic look. For kids’ dinners, I sometimes serve the components separately with the dressing on the side so everyone can customize their bites.

Make Ahead and Storage

Storing Leftovers

Leftovers keep well in an airtight container in the fridge for up to 3 days. I usually store the chicken and potatoes together, but the dressing and feta stay fresher stored separately and added right before serving.

Freezing

I’ve frozen cooked chicken and potatoes for busy weeknights, though I recommend freezing before adding the dressing and feta for best texture. Freeze in a sealed container for up to 2 months, and thaw overnight in the fridge before reheating.

Reheating

To reheat, I prefer the oven or toaster oven at 350°F to preserve crispness (about 15 minutes), but the microwave works in a pinch. Add fresh dressing and feta after warming to keep things fresh and vibrant.

FAQs

Can I use bone-in chicken for this Sheet Pan Greek Garlic Butter Chicken and Potatoes Recipe?

Absolutely! Bone-in chicken thighs or breasts work well and usually offer more flavor. Just remember to increase the cooking time by 10-15 minutes to ensure the meat is cooked through and tender.
What can I substitute if I don’t have red wine vinegar?

If you don’t have red wine vinegar on hand, lemon juice is a great substitution that keeps with the bright Greek flavors. Apple cider vinegar or white wine vinegar can also work, but use sparingly to avoid overpowering the dish.
Is it possible to make this gluten-free?

Yes! The recipe is naturally gluten-free, as long as your ingredients like the chicken, olives, and seasoning are free from gluten additives. Always double-check labels, especially with packaged olives and spices.
Can I use frozen potatoes instead of fresh baby potatoes?

While fresh baby potatoes are best for roasting, you can use frozen small potatoes if that’s what you have—just adjust the roasting time slightly and make sure they’re thawed and patted dry first so they crisp up properly.
How do I store leftovers to keep flavors fresh?

Store the chicken and potatoes in one container and the dressing with feta in another to prevent sogginess. Add the dressing and cheese right before serving leftovers for the best texture and taste.

Final Thoughts

This Sheet Pan Greek Garlic Butter Chicken and Potatoes Recipe has become one of my go-to easy dinners, especially after a long day when I want comfort without the hassle. It’s reliably tender, packed with vibrant flavors, and so simple to put together—yet it never feels like “just another chicken and potatoes” dish. Trust me, once you try it, you’ll want it on repeat for weeknight meals and casual weekend suppers alike. So grab your sheet pan, gather your ingredients, and let’s get roasting—you won’t regret it!