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

Course Dinner

Cuisine Greek

Keyword Air fryer chicken thighs, baked Greek chicken, Sheet pan chicken

Prep Time 10

Cook Time 55

Total Time 1 5

Servings

Calories 476kcal

Author Alida Ryder

Ingredients

4 large potatoes (peeled or unpeeled, this is up to your personal preference)
2 red onions
1 cup chicken stock
2 tbsp lemon juice
1 tsp salt
1 tsp oregano

For the chicken

8 chicken thighs bone-in, skin-on
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

Instructions

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, mustard, 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.

Video

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