One of our favorite family dinners, this easy Greek sheet pan chicken with potatoes, olives and feta cheese is a must-make!
Sheet pan meals, how I love thee. Minimal prep, easy clean-up and effortlessly feeding a crowd? Yes please! I also love how versatile they are and you can easily throw in any vegetables you have in the fridge and use any seasonings to add flavor to the protein you are using. This Greek sheet pan chicken dinner with potato wedges is finished with juicy Kalamata olive and chunks of feta cheese, making it the most delicious family meal.
Table of Contents
- Chicken thighs. Any bone-in, skin-on chicken pieces can be used. If you’re using chicken breasts, roast the potatoes for 20-30 minutes until tender and starting to crisp before adding the seasoned chicken.
- Potatoes. Sweet potatoes can also be used. Other veggies like bell peppers can also be added.
- Red onion.
- Extra-virgin Olive oil.
- Oregano. Thyme or rosemary can be substituted.
- Lemon juice.
- Fresh garlic cloves.
- Chicken stock.
- Feta cheese. I always use feta cheese in brine.
- Kalamata olives.
- Salt and pepper.
How to make Greek Sheet Pan Chicken
- Prepare the potatoes: Peel the potatoes and slice into wedges. Top and tail the red onions and slice into wedges. Place on a baking sheet then drizzle with olive oil. Season with oregano, salt and pepper.
- Season the chicken: Pat the chicken thighs dry with paper towels. Mix the olive oil, lemon juice, garlic, paprika, oregano, salt and pepper in a small bowl. Pour over the chicken and rub into the skin. Place into the pan with the potatoes.
- Bake: Pour the chicken stock and lemon juice into the pan then place in the oven. Roast for 45 minutes or until the chicken and potatoes are cooked and caramelized then remove from the oven and add the olives and feta cheese. Bake for another 10 minutes.
- Serve: Scatter with oregano or parsley and serve with lemon wedges, pouring over the sauce in the bottom of the pan.
Can I make this ahead?
The chicken and potatoes can be prepped and placed in the pan up to 2 hours before roasting, place in the fridge until you’re ready to bake. Any leftovers can be stored in the refrigerator in an airtight container for up to 2 days and reheated in the microwave or in a hot oven until hot throughout.
What to serve with sheet pan chicken
This sheet pan chicken recipe is perfect served on its own for an easy meal but you can add a side of vegetables or salad to make a complete meal. Steamed broccoli, sautéed green beans and glazed carrots would all be delicious. Our favorite side dish recipe is marinated cucumber salad which adds a ton of crunch and tang to cut through the richness of the chicken thighs.
Sheet pan dinners
Easy Greek Sheet Pan Chicken with Potatoes
- 4 large potatoes peeled
- 2 red onions
- 1 cup chicken stock
- 2 tbsp lemon juice
- 1 tsp salt
- 1 tsp oregano
For the chicken
- 8 chicken thighs
- 2 tbsp olive oil
- 1 tsp paprika
- 2 tsp oregano
- 3 cloves garlic crushed
- 1½ tsp salt
- 1 tsp pepper
- 2 tsp lemon juice
- 1 cup feta cheese cubed
- ½ cup olives
- Preheat the oven to 200°C/390°F.
- Peel the potatoes and slice into wedges. Top and tail the red onions and slice into wedges.
- Place in a sheet pan then drizzle with olive oil. Season with oregano, salt and pepper.
- Pat the chicken thighs dry with paper towels. Mix the olive oil, lemon juice, garlic, paprika, oregano, salt and pepper.
- Pour over the chicken and rub into the skin. Place into the pan with the potatoes.
- Pour the chicken stock and lemon juice into the pan then place in the oven. Bake for 45 minutes or until the chicken and potatoes are cooked and caramelized then remove from the oven and add the olives and feta cheese. Bake for another 10 minutes.
- Scatter with oregano and serve with lemon wedges.