Description
This Sheet Pan Greek Garlic Butter Chicken and Potatoes recipe offers a delicious one-pan meal featuring tender chicken thighs or breasts roasted with baby potatoes, garlic, lemon, and a flavorful mix of herbs and spices. Topped with tangy feta cheese and a zesty Greek olive dressing, it’s a perfect easy and satisfying dinner with vibrant 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 (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
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 Oven: Preheat your oven to 425° F to prepare for roasting the ingredients evenly and thoroughly.
- Roast Potatoes: On a large baking sheet, toss the halved baby potatoes with 2 tablespoons of olive oil and season generously with kosher salt and black pepper. Add the halved lemons to the baking sheet. Roast in the preheated oven for 20 minutes or until the potatoes become tender.
- Prepare Chicken Mixture: In a bowl, combine 2 tablespoons of olive oil, the chicken pieces, dried oregano, smoked or regular paprika, chopped shallot, salt, black pepper, and red pepper flakes. Toss to coat the chicken evenly with the spices and oil.
- Add Chicken to Baking Sheet: Remove the baking sheet from the oven and nestle the seasoned chicken pieces around the roasted potatoes. Arrange the sliced yellow onions, smashed garlic cloves, and lemon slices around the chicken. Place one slice of salted butter on each piece of chicken. Return the baking sheet to the oven and roast for an additional 25 minutes or until the chicken is cooked through.
- Make Dressing: While the chicken roasts, prepare the dressing by combining the remaining 1/3 cup of olive oil, red wine vinegar, chopped fresh herbs (parsley, oregano, and dill), chopped pepperoncini, and torn olives in a bowl.
- Prepare Lemon and Garlic for Dressing: 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 the chopped lemon to the dressing. Mash the garlic cloves into a paste and stir this garlic paste into the dressing. Season the dressing with additional red pepper flakes and salt to taste. Adjust the amount of lemon in the dressing as desired.
- Finish and Serve: Break the cubed feta cheese over the roasted chicken, then drizzle the dressing evenly on top. Garnish with extra fresh herbs if desired and serve immediately to enjoy the vibrant Greek flavors.
Notes
- You can use either chicken thighs or breasts, bone-in or boneless. Bone-in chicken will require an additional 10-15 minutes of cooking depending on size.
- If you prefer less spicy food, reduce or omit the red pepper flakes.
- Using similar sized chicken pieces ensures even cooking throughout.
- Fresh herbs can be adjusted to your taste or substituted with dried herbs if fresh are not available, but use less dried herbs as they are more concentrated.
- The red wine vinegar in the dressing can be swapped with lemon juice for a different acidic note.
- Allow the chicken to rest a few minutes after roasting for juicier meat.
- Try using fingerling potatoes or small Yukon golds as alternatives for baby potatoes.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 8 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg
