Greek Sheet Pan Chicken & Potatoes with Feta and Olives (Easy Recipe)

Name: Greek Sheet Pan Chicken & Potatoes with Feta and Olives (Easy Recipe)
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Ingredients: 4 large potatoes (peeled ); 2 red onions; 1 cup chicken stock; 2 tbsp lemon juice; 1 tsp salt; 1 tsp oregano; 8 chicken thighs; 2 tbsp olive oil; 1 tsp dijon mustard; 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

Jump to Recipe Rate this Recipe

This lemony Greek sheet pan chicken with crispy potatoes, feta and kalamata olives is a one-pan dinner that’s ready in under an hour. Just 10 minutes prep, the oven does the rest!

Easy Greek Sheet Pan Chicken with Potatoes

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.

Ingredients and Substitutions

Chicken thighs. Any bone-in, skin-on chicken pieces (chicken thighs, chicken drumsticks or leg portions) can be used. If you’re using boneless chicken breasts, roast the potatoes for 20-30 minutes until tender and starting to crisp before adding the seasoned chicken and roasting for 10-15 minutes until just cooked through.
Potatoes. Sweet potatoes can also be used.
Red onion.
Extra-virgin Olive oil.
Dijon mustard.
Paprika.
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.

Can I Add Vegetables?

Yes! Add chopped bell peppers, zucchini or cherry tomatoes to roast alongside the potatoes for a veggie-loaded sheet pan dinner.

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, mustard, lemon juice, garlic, paprika, oregano, salt and pepper in a small bowl. Pour over the chicken and rub into the skin, making sure to get under the skin for maximum flavor. (At this stage you can cover the chicken and place in the fridge and allow to marinate for up to 2 days.) Place the chicken into the pan with the potatoes.

Bake. Preheat your oven to 200°C/390°F. Pour the chicken stock and lemon juice into the pan then place in the oven. Bake for 45 minutes or until the chicken reaches an internal temperature of 74°C/165°F and both the chicken and potatoes are golden and caramelized. Remove from the oven and add the olives and feta cheese. Return to the oven and bake for another 10 minutes until the feta is slightly softened.

Serve. Scatter with fresh oregano or parsley and serve with lemon wedges, pouring over the flavorful sauce from the bottom of the pan.

Can I Make This Ahead?

Absolutely! This Greek chicken is fantastic for meal prep. You can marinate the chicken in the olive oil, lemon juice, garlic and spice mixture for up to 24 hours in the refrigerator for even more flavor. When you’re ready to cook, prep the potatoes and arrange everything in the pan. You can also prep the chicken and potatoes and arrange them in the pan up to 2 hours before baking -just cover and refrigerate until you’re ready to cook. For full sheet pan meal prep, bake the entire recipe, let it cool completely, then divide into meal prep containers.

Store in the refrigerator for up to 3 days and reheat in the microwave for 2-3 minutes or in a 180°C/350°F oven for 10-15 minutes. The flavors develop even more overnight, making this Greek chicken meal prep one of my favorite make-ahead dinners.

What to Serve with Greek Chicken

This sheet pan chicken recipe is delicious served on its own for an easy complete meal, but adding a side dish takes it to the next level. The best sides for Greek chicken are light, fresh options that complement the bold Mediterranean flavors.

My go-to is my Marinated Cucumber Salad – it adds incredible crunch and tang that cuts through the richness of the chicken thighs perfectly. Tzatziki sauce is another essential Greek side that’s creamy, cooling and perfect for drizzling over everything. If you want more potatoes, my Greek Lemon Potatoes are a classic pairing with crispy edges and bright lemon flavor.

For vegetables, broccoli, sautéed green beans, or glazed carrots all work beautifully. I also love serving this with a simple Greek salad, warm pita bread or rice pilaf to soak up all that flavorful pan sauce.

My favorite sides for Greek chicken:

FAQ

Can I use chicken breast instead of thighs?

Yes, you can use boneless skinless chicken breasts instead of thighs. However, chicken breasts cook faster and can dry out, so I recommend giving the potatoes a 20-30 minute head start in the oven before adding the chicken. Chicken thighs stay much more moist and flavorful, which is why they’re my preference for this recipe.

What temperature do I bake Greek chicken?

Bake this Greek sheet pan chicken at 200°C/390°F for 45 minutes, then add the olives and feta and bake for another 10 minutes. The total baking time is 55 minutes. Make sure your oven is fully preheated before adding the pan for even cooking and proper caramelization.

How do I know when the chicken is done?

The chicken is done when it reaches an internal temperature of 74°C/165°F when measured with a meat thermometer in the thickest part of the thigh. The juices should run clear and the skin should be golden brown and crispy. If the potatoes are done but the chicken needs more time, cover the potatoes with foil and continue baking until the chicken reaches the proper temperature.

Can I add other vegetables?

Absolutely! This recipe is very flexible. Bell peppers, zucchini and cherry tomatoes all work beautifully. Add heartier vegetables like bell peppers at the beginning with the potatoes. Add quicker-cooking vegetables like zucchini and cherry tomatoes about 20 minutes into baking so they don’t overcook. Just make sure not to overcrowd the pan or the vegetables will steam instead of roast.

Can I use sweet potatoes?

Yes! Sweet potatoes work beautifully in this recipe and add a lovely sweetness that complements the savory chicken and salty feta. Cut them into similar-sized wedges as you would regular potatoes and follow the same method. Sweet potatoes may cook slightly faster, so check them around the 40-minute mark. The combination of sweet potato with the Greek flavors is absolutely delicious.

Is this a Mediterranean diet recipe?

Yes, this Greek sheet pan chicken is a perfect Mediterranean diet recipe. It features key Mediterranean ingredients like olive oil, lemon, garlic, oregano and olives. Chicken thighs provide lean protein, while the potatoes, onions, and optional vegetables add fiber and nutrients. The feta cheese adds calcium and flavor in moderation. It’s a balanced, wholesome meal that fits perfectly within Mediterranean eating patterns: full of fresh ingredients, healthy fats and bold flavor.

Sheet pan dinners

Chicken dinners

4.71 from 17 votes (16 ratings without comment)

4 Comments