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Sheet Pan Greek Garlic Butter Chicken and Potatoes Recipe

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This Sheet Pan Greek Garlic Butter Chicken and Potatoes recipe offers a flavorful, easy-to-make meal combining tender roasted chicken thighs with crispy baby potatoes, infused with aromatic herbs, garlic, and tangy lemon. Finished with a vibrant Greek-style dressing of olives, herbs, and feta cheese, this dish is perfect for a satisfying family dinner or entertaining guests with minimal cleanup.

Ingredients

Potatoes and Roasting Ingredients

  • 1 pound baby potatoes, halved
  • 2 tablespoons extra virgin olive oil (for potatoes)
  • Kosher salt and black pepper, to taste
  • 1 lemon, halved

Chicken Marinade and Roasting Ingredients

  • 6 chicken thighs or breasts (similar sizes for even cooking)
  • 2 tablespoons extra virgin olive oil (for chicken marinade)
  • 2 tablespoons dried oregano
  • 1 tablespoon smoked or regular paprika
  • 1 shallot, chopped
  • Red pepper flakes, to taste
  • Kosher salt and black pepper, to taste
  • 1 medium yellow onion, sliced
  • 6-8 garlic cloves, lightly smashed
  • 1 lemon, sliced
  • 4 tablespoons salted butter, sliced into 6 pieces
  • 1 lemon, halved (for roasting with potatoes)

Dressing Ingredients

  • 1/3 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 2 cups mixed fresh parsley, oregano, and dill, chopped
  • 1-2 pepperoncini, chopped
  • 3/4 cup Greek olive mix or green olives, torn
  • ½ lemon (juice and chopped charred slices, rind included, seeds discarded)
  • Salt and red pepper, to taste
  • 6-8 garlic cloves (mashed into a paste and stirred into dressing)

Topping

  • 6-8 ounces feta cheese, cubed or crumbled
  • Fresh herbs for garnish

Instructions

  1. Preheat and Roast Potatoes: Preheat your oven to 425°F (220°C). On a large baking sheet, toss the halved baby potatoes with 2 tablespoons of olive oil, and season with kosher salt and black pepper. Nestle the lemon halves among the potatoes. Roast for 20 minutes or until the potatoes are tender and lightly golden.
  2. Prepare Chicken Marinade: While the potatoes roast, combine 2 tablespoons olive oil, dried oregano, smoked or regular paprika, chopped shallot, red pepper flakes, kosher salt, and black pepper in a bowl. Toss the chicken thighs or breasts in this marinade, ensuring they’re well coated.
  3. Arrange Chicken and Aromatics: Remove the partially roasted potatoes from the oven. Place the marinated chicken pieces around the potatoes on the baking sheet. Distribute sliced yellow onion, lightly smashed garlic cloves, and lemon slices over and around the chicken. Place one piece of sliced salted butter on each chicken piece.
  4. Roast Chicken and Potatoes: Return the baking sheet to the oven and roast for an additional 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the skin is crispy, and the potatoes are fully cooked through.
  5. Make the Dressing: In a bowl, whisk together the remaining 1/3 cup olive oil, red wine vinegar, chopped mixed fresh herbs (parsley, oregano, dill), chopped pepperoncini, and torn olives. Remove charred lemon slices and garlic cloves from the baking sheet. Finely chop the lemon slices (including rind), discarding any seeds, and add half the lemon to the dressing. Mash the roasted garlic cloves into a paste and stir into the dressing. Season with salt and red pepper flakes to taste, adjusting lemon juice if desired.
  6. Assemble the Dish: Break or crumble the feta cheese over the roasted chicken and potatoes. Drizzle the prepared Greek dressing over the top. Garnish with additional fresh herbs.
  7. Serve and Enjoy: Serve the dish warm straight from the sheet pan for a rustic presentation. Enjoy the combination of garlicky chicken, tender potatoes, zesty dressing, and creamy feta.

Notes

  • Use chicken thighs for more juicy and flavorful results; chicken breasts also work but may cook faster.
  • Feel free to substitute mixed fresh herbs with dried oregano and parsley if fresh is unavailable, but fresh herbs add brighter flavor.
  • Adjust the amount of red pepper flakes and pepperoncini to control heat level.
  • Ensure chicken pieces are similar in size for even cooking.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven to restore crispness.
  • For a lower fat option, reduce the butter slices or omit them entirely.
  • Serve with a simple Greek salad or crusty bread to complete the meal.

Find it online: https://cookedbygrace.com/sheet-pan-greek-garlic-butter-chicken-and-potatoes-recipe/