One Pan Greek Chicken and Potatoes
This one pan chicken dinner is the ultimate in weeknight cooking: No fancy techniques, no pile of dishes, just honest-to-goodness, tasty food packed with mouthwatering Mediterranean flavor.
What you’ll love about this recipe:
- Speedy and Simple. Go from prep to plate in less than an hour!
- Easy Clean Up. One pan means less cleaning, and we definitely love that!
- 8 Ingredients, Full Flavor. A handful of everyday ingredients magically combine into a mouthwatering dish.
Shake up your dinner routine with One Pan Greek Chicken & Potatoes!
This one pan chicken and potatoes recipe is a quick-to-prepare, easy-to-clean-up, protein-packed meal that takes the stress out of dinner prep.
The beauty of this sheet pan chicken dish lies in its simplicity – a few pantry staples and fresh produce are all you need. It’s the perfect recipe for those hectic days when you need a quick and hearty meal without compromising on health or taste. Plus, one pan means it’s a breeze to clean up!
It’s as effortless as a stroll in the park, yet so flavorful, it’ll have you dreaming about that summer trip to Greece. So, put on that apron, preheat your oven and let’s dive right into this culinary adventure.
Ingredients You’ll Need
Chicken Thighs and Drumsticks (bone-in). The stars of our dish, bringing in the protein and juiciness. Bone-in pieces are more flavorful and less likely to dry out, keeping the chicken moist, but you can use boneless, skinless chicken breasts if you prefer.
Potatoes. I used these adorable jewel colored potatoes and I love that their small size meant I only needed to give each one a quick slice in half. You can also use fingerling potatoes, red potatoes, or yellow potatoes. Stay away from Russets in this recipe, since they tend to be too dry and starchy.
Olive Oil. No Mediterranean-inspired recipe would be complete without it! It not only helps the heat transfer during cooking but also enhances the flavors.
Lemon Juice. This adds a fresh kick to the dish. Always squeeze fresh lemon juice for the best flavor.
Garlic. The ultimate flavor booster! Fresh cloves are the way to go here, but frozen garlic puree also works well. Stay away from garlic power; the flavor just isn’t the same.
Dried Oregano and Onion Powder. Oregano adds an earthy, minty note synonymous with Greek cuisine while onion powder gives the dish a delicious savory note. Dried herbs have a stronger, more concentrated flavor than fresh.
Feta cheese. For a salty, briny finish that’s absolutely delicious.
You’ll also need a roasting pan or sheet pan that’s large enough to hold all of the ingredients in a single layer.
How to make it:
Add the chicken and potatoes to a baking pan or sheet pan and drizzle with olive oil, lemon juice, and spices.
Let the chicken rest for at least 10 minutes to soak up that delicious flavor.
Bake until the chicken is cooked through and the potatoes are tender.
Broil to crisp up the chicken skin and add some beautiful browning. (You can skip this step if you’re using skinless chicken breasts.)
Sprinkle with feta cheese and garnish with lemon wedges.
Pro Tips
- Marinate your chicken beforehand for maximum flavor. I love this greek chicken marinade.
- For even cooking, be sure to cut your potatoes into similar-sized pieces.
- Adding the feta cheese as soon as it comes out the oven lets it slightly melt, adding a beautiful creamy texture.
Commonly asked questions
How Do I store Leftovers?
You can keep leftovers in the fridge for up to 3 days.
Can I use chicken breasts instead of Dark Meat?
Absolutely! If you’re a white meat fan, feel free to swap thighs and drumsticks for chicken breasts. Just remember that the cooking time may vary slightly, as breast meat often cooks faster (especially if it’s boneless.)
Can I prepare this dish ahead of time?
Sure thing! You can prepare the marinade and add the chicken in it, let it soak up all the good stuff for about 24 hours in the fridge. Then it’s just a matter of popping it in the oven when you’re ready.
Can I add other veggies to this dish?
Why not? The sky’s the limit when it comes to adding veggies. Bell peppers, cherry tomatoes, or zucchini slices all make flavorful additions.
What should I serve With It?
This dish is pretty awesome on its own, but if you want more vegetables, a fresh salad with Greek yogurt Caesar dressing or a Simple Cucumber Salad go perfectly. Or, keep it simple and pair it with a hunk of crusty bread and glass of white wine!
More sheet pan recipes and one pot recipes you’ll love:
- Sheet Pan Mediterranean Chicken Thighs (Low Carb, Whole 30, Gluten-Free)
- Sheet Pan Chicken Thighs with Root Vegetables
- Sheet Pan Chicken Fajitas
- One Pan Cajun Chicken Pasta with Artichokes and Lemon
- Sheet Pan BBQ Chicken with Mango Salad from Healthy Eating One-Pot Cookbook
- Sheet Pan Spanish Style Potatoes with Chorizo (Whole 30)
One Pan Greek Chicken and Potatoes
Ingredients
- 1 pound chicken thighs and drumsticks bone-in, skin-on
- 2 pounds small potatoes cut into 1-inch pieces
- ¼ cup olive oil
- 2 lemons juiced
- 7 garlic cloves minced
- 1 tablespoon dried oregano
- 1 tablespoon onion powder
- ½ teaspoon flaky salt
- ¼ teaspoon cracked black pepper
- ¼ cup feta cheese crumbled
- lemon wedges for serving
Instructions
- Preheat the oven to 400°.
- Place the chicken in a baking pan. Add the potatoes and drizzle with olive oil and lemon juice.
- Add the garlic, oregano, onion powder and salt and pepper and toss to coat. Let everything rest for 10 minutes.
- Bake for 40-45 minutes or until the chicken is cooked through and the potatoes are tender. The chicken juices should run clear when pierces with a knife.
- Broil on high for an additional 3-5 minutes to brown and crisp the chicken skin.
- Remove from the oven and sprinkle with feta cheese. Serve with lemon wedges.
