Healthy dinner recipes that require minimal dishes and are cooked all in one pan? Yes please! This Greek sheet pan chicken and potatoes were bursting with flavour at every bite!
One thing about me is that I love a quick and easy recipe, especially one that requires minimal dishes and can all be cooked in one pan. Even better when I can pop everything into the oven and let it do the work for me while I get on with everything else! And this Greek sheet pan chicken recipe is exactly that.
With just a handful of simple ingredients, this Greek sheet pan chicken with lemon and potatoes tastes absolutely incredible, so of course I had to share it with you. It’s inspired by the one and only Moribyan, although I’ve put my own spin on it by using whole chicken legs with thighs rather than individual chicken thighs. You can use whichever you prefer, and both work beautifully.
The chicken comes out crispy and golden on the outside while staying juicy and tender on the inside, with so much flavour packed into every bite. The combination of fresh lemon, garlic and herbs gives this lemon Greek sheet pan chicken that delicious Mediterranean flavour, while the salty olives and creamy feta take it to another level.
I also added a simple homemade Greek yoghurt sauce, which ties everything together perfectly.
This Greek Mediterranean sheet pan chicken is the perfect easy Greek sheet pan chicken dinner for busy weeknights when you want something nutritious, filling and packed with flavour without spending hours in the kitchen or having a mountain of dishes to wash afterwards.
Simply prep everything, pop your Greek sheet pan chicken and potatoes into the oven and let it roast until beautifully golden and delicious.
If you make this recipe, I’d love to hear what you think! Leave a rating and a comment below, and if you share your creation on Instagram, don’t forget to tag me @lotsoflovemariam — I’d love to see your recreations!
This post is all about a delicious Greek Sheet Pan Chicken Recipe!
Don’t forget to save this Greek sheet pan chicken recipe pin to come back to later!
Greek Sheet Pan Chicken Recipe
Ingredients Needed
For the chicken and potatoes
- Chicken legs with thighs, skin-on and bone-in
- Potatoes
- Plain Greek-style natural yogurt
- Extra virgin olive oil
- Garlic
- Dijon mustard
- Lemon juice
- Salt
- Dried oregano
- Onion powder/granules
- Dried thyme
- Black pepper
- Lemon slices, optional
For the yogurt sauce
- Plain Greek-style natural yogurt
- Mayonnaise
- Extra virgin olive oil
- Fresh dill
- Fresh parsley
- Lemon juice
- Salt and pepper
For the toppings
- Olives
- Fresh parsley
- Feta cheese
- Yogurt sauce (the homemade one from above)
How To Make This Delicious Greek Sheet Pan Chicken Dinner
- Wash the chicken well with lemon and salt, then leave it to drain before patting it completely dry with kitchen paper.
- Cut the potatoes into chips or wedges, leaving the skin on, then pat them dry with kitchen paper. This helps the marinade stick to the potatoes better.
- Add all the ingredients listed under the chicken and potatoes to a bowl and mix well to make the marinade.
- Grease a large oven tray with a little extra virgin olive oil, then add the chicken and potatoes making sure the potatoes are not on top of each other so everything cooks evenly. Gently poke a few holes into the chicken with a knife to help the marinade soak in.
- Pour the marinade all over the chicken and potatoes, making sure to rub it well over the skin and underneath the skin. Coat the potatoes evenly with the marinade too. Add 4–5 lemon slices between the chicken and potatoes. This is optional, but it adds even more flavour as everything cooks.
- Preheat your oven to 200°C fan and bake for 50–55 minutes, or until the chicken is golden and crispy on the outside and cooked through, and the potatoes are tender.
- While the chicken is cooking, make the yogurt sauce by mixing all the ingredients together in a bowl.
- Once cooked, remove from the oven and top with chopped parsley, olives, crumbled feta, and a drizzle of the yogurt sauce.
- Enjoy!
Why You’ll Love This Recipe
- Easy one-pan dinner: Everything cooks together on one tray, meaning less prep and minimal washing up afterwards.
- Packed with flavour: Lemon, garlic, oregano, Dijon mustard and olive oil create a delicious Greek-inspired marinade that coats the chicken and potatoes.
- Juicy chicken with crispy skin: The chicken thighs stay tender and juicy on the inside while the skin gets beautifully golden and crispy in the oven.
- The potatoes are so good: Roasting them alongside the chicken means they soak up all those delicious flavours from the marinade and chicken juices.
- Simple ingredients: You only need a handful of everyday ingredients to make this flavour-packed Greek sheet pan chicken.
- Perfect for busy weeknights: It’s easy to prepare, requires very little hands-on time and makes a delicious family-friendly dinner.
Tips For Crispy Chicken And Potatoes
For the crispiest chicken and potatoes, make sure you pat both the chicken and potatoes completely dry before adding the marinade. Excess moisture can prevent them from getting that lovely golden, crispy finish.
Don’t overcrowd the sheet pan either. Give the chicken and potatoes enough space so they roast rather than steam, and keep the chicken skin-side up while cooking so it can become beautifully golden and crispy.
If you want the skin even crispier at the end, you can place the tray under the grill for a couple of minutes, keeping a close eye on it so it doesn’t burn. I’d say between 3 and 5 minutes.
Meal Prep Tips
You can do a few things ahead of time to make this Greek sheet pan chicken dinner even easier on a busy evening:
- Marinate the chicken ahead of time: Prepare the marinade and coat the chicken, then cover and store it in the fridge until you’re ready to cook.
- Prepare the potatoes: Chop your potatoes and place them in a large bowl of water to stop them from turning brown. When you’re ready to cook, drain them and pat them completely dry with kitchen paper before adding the marinade.
- Make the yoghurt sauce: Prepare the sauce ahead of time and keep it covered in the fridge until you’re ready to serve.
- Prep your toppings: Chop the parsley and olives and store them in a container in the fridge so they’re ready to go.
- Assemble and roast: When you’re ready for dinner, arrange everything on your sheet pan, add the marinade and roast until the chicken is golden and crispy and the potatoes are tender.
Storage And Reheating
Store any leftover chicken and potatoes in an airtight container in the fridge and eat within 3 days.
Keep the yoghurt sauce stored separately in its own airtight container in the fridge rather than storing it with the chicken and potatoes.
To reheat, use the oven rather than the microwave if possible. This will help the chicken skin and potatoes crisp up again rather than becoming soft. Once heated through, add the yoghurt sauce and fresh toppings before serving.
Other Recipes You’ll Also Love
Greek Sheet Pan Chicken
Equipment
- 1 large oven tray
Ingredients
For the chicken and potatoes
- 4 chicken legs with thighs skin-on and bone-in (or you can just use thighs)
- 4 potatoes with skin on cut into chips/wedges
- 2 heaped tbsp plain Greek-style natural yogurt
- 3 tbsp extra virgin olive oil
- 3 garlic cloves minced
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 2 tsp salt
- 2 tsp dried oregano
- 1 tsp onion powder/granules
- 1 tsp dried thyme
- ½ tsp black pepper
- 4-5 Lemon slices optional
For the yogurt sauce
- 3 heaped tbsp plain Greek-style yogurt
- 1 heaped tbsp mayonnaise
- ½ tbsp extra virgin olive oil
- 1 tbsp fresh dill and parsley finely chopped
- 2 tsp lemon juice
- salt and pepper to taste do not add too much
For toppings
- Olives chopped or left whole
- Fresh parsley finely chopped
- Feta cheese
Instructions
- Wash the chicken well with lemon and salt, then leave it to drain before patting it completely dry with kitchen paper.
- Cut the potatoes into chips or wedges, leaving the skin on, then pat them dry with kitchen paper. This helps the marinade stick to the potatoes better.
- Add all the ingredients listed under the chicken and potatoes to a bowl and mix well to make the marinade.
- Grease a large oven tray with a little extra virgin olive oil, then add the chicken and potatoes making sure the potatoes are not on top of each other so everything cooks evenly. Gently poke a few holes into the chicken with a knife to help the marinade soak in.
- Pour the marinade all over the chicken and potatoes, making sure to rub it well over the skin and underneath the skin. Coat the potatoes evenly with the marinade too. Add 4–5 lemon slices between the chicken and potatoes. This is optional, but it adds even more flavour as everything cooks.
- Preheat your oven to 200°C fan and bake for 50–55 minutes, or until the chicken is golden and crispy on the outside and cooked through, and the potatoes are tender.
- While the chicken is cooking, make the yogurt sauce by mixing all the ingredients together in a bowl.
- Once cooked, remove from the oven and top with chopped parsley, olives, crumbled feta, and a drizzle of the yogurt sauce.
- Enjoy!
This post was all about a delicious Greek sheet pan chicken recipe!
Don’t forget to save this pin on Pinterest to come back to later!
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