Sheet Pan Greek Chicken and Potatoes

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This Sheet Pan Greek Chicken and Potatoes is a great one-pan meal with protein, starch, and veggies that delivers on convenience and flavor. You’ll want to add this one to your regular menu rotation!

Greek chicken on a baking sheet.

I love the promise of a good sheet pan supper, but true contenders are hard to come by.

To fall into this esteemed category, a sheet pan meal needs to be straight-forward with minimal prep, smacked full of deliciousness, and be made entirely on a sheet pan (no “cooked chicken” or pasta stirred in later; that defeats the purpose).

Luckily, my own recipe meets my very exacting standards. There is a 30-minute marinade involved, but you could skip it if you forget. Beyond that, this Sheet Pan Greek Chicken and Potatoes is an ideal sheet pan dinner that is low on effort and big on flavor. I just LOVE it and I hope you do too!

Recipe ingredients

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

  • Marinade: For the best flavor, marinade the chicken at room temperature for 30 minutes or up to 12 hours in the refrigerator. If you forgot to marinade your chicken, reserve 2-3 tablespoons for drizzling after the chicken has cooked (sort of like a post-roast vinaigrette).
  • Chicken thighs: Substitute bone-in, skin-on chicken breasts if desired (aim for 2 pounds total). You may have to adjust your baking time and the chicken won’t be as juicy.

Step-by-step instructions

  1. To marinate the chicken, in a large bowl or zipper-top plastic bag, add olive oil, lemon juice, garlic, oregano, paprika, 1 teaspoon salt, and ½ teaspoon pepper. Add chicken and toss to coat. Marinate at least 30 minutes at room temperature or up to 12 hours, covered in the refrigerator.
Chicken marinating in a clear glass bowl.
  1. Preheat oven to 425 degrees. In a large bowl, add potatoes, red onion, olive oil, and oregano and toss to coat. Arrange on half of a rimmed baking sheet. Top with pepperoncinis and tomato wedges, then sprinkle with vegetables with salt and pepper to taste (I like ½ teaspoon salt and ¼ teaspoon pepper).
Vegetables on a baking sheet for sheet pan Green chicken.
  1. Remove chicken from marinade and pat dry. Place skin-side down on the other side of the sheet pan.
Sheet pan Greek chicken on a baking sheet before being baked.
  1. Roast for 20 minutes, then remove baking sheet from oven. Stir vegetables and turn chicken. Continue roasting until chicken reaches 180 degrees, about 20 to 25 minutes longer.
Greek chicken on a baking sheet with vegetables.
  1. Transfer the chicken to a plate or rimmed baking sheet and tent with foil. Stir the potatoes and roast until tender and browned, about 10 minutes longer. Season the vegetables to taste with salt and pepper.
Greek chicken vegetables on a baking sheet after being roasted.
  1. Transfer chicken and potatoes to a serving platter or bowl. Sprinkle with parsley and feta cheese and serve with lemon wedges.
Greek chicken on a white serving platter.

Recipe tips and variations

  • Yield: This recipe makes 4 generous servings, enough for 1 large chicken thigh and 2 cups vegetables per person.
  • Storage: Store leftovers covered in the refrigerator for up to 4 days.
  • Make ahead: Marinade the chicken (covered in the refrigerator) up to 12 hours in advance. The potatoes can be cubed and stored, covered in water in the refrigerator, up to 24 hours in advance. The other vegetables can be prepped a day in advance as well; store separately in the refrigerator.
Greek chicken on a three white plates.

Recipe FAQs

What are pepperoncinis?

Pepperoncinis are a mild(ish) chile pepper that is yellow or light green in color. They are sold pickled in jars and are commonly served with Mediterranean food in the United States.

More easy dinner ideas

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Sheet pan Greek chicken being set on a countertop.

Sheet Pan Greek Chicken and Potatoes

This Sheet Pan Greek Chicken and Potatoes is a great one-pan meal with protein, starch, and veggies that delivers on convenience and flavor. You'll want to add this one to your regular menu rotation!
Author: Meggan Hill
5 from 7 votes
Prep Time 10 mins
Cook Time 50 mins
Marinade time: 30 mins
Total Time 1 hr 30 mins
Servings 4 servings
Course Main Course
Cuisine Greek
Calories 622

Ingredients 

For the chicken marinade (see note 1)

  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice (from 1 lemon)
  • 2 cloves garlic thinly sliced
  • 2 teaspoons dried oregano
  • 1/4 teaspoon paprika
  • Kosher salt and black pepper
  • 2 pounds bone-in, skin-on chicken thighs (4 to 6 small thighs, see note 2)

For the vegetables:

  • 2 pounds russet potatoes cut into 1/2-inch pieces
  • 1/2 red onion cut into 1-inch pieces, layers not separated
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 12 whole pepperoncini peppers
  • 1 tomato cut into 8 wedges
  • 2 tablespoons minced fresh parsley for serving
  • 2 ounces feta cheese crumbled (about ½ cup), for serving
  • 1 lemon cut into wedges, for serving

Instructions 

To marinate the chicken:

  • In a large bowl or zipper-top plastic bag, add olive oil, lemon juice, garlic, oregano, paprika, 1 teaspoon salt, and ½ teaspoon pepper. Add chicken and toss to coat. Marinate at least 30 minutes at room temperature or up to 12 hours, covered in the refrigerator.

To roast the chicken and vegetables:

  • Preheat oven to 425 degrees. In a large bowl, add potatoes, red onion, olive oil, and oregano and toss to coat. Arrange on half of a rimmed baking sheet. Top with pepperoncinis and tomato wedges, then sprinkle with vegetables with salt and pepper to taste (I like ½ teaspoon salt and ¼ teaspoon pepper).
  • Remove chicken from marinade and pat dry. Place skin-side down on the other side of the sheet pan. Roast for 20 minutes, then remove baking sheet from oven. Stir vegetables and turn chicken. Continue roasting until chicken reaches 180 degrees, about 20 to 25 minutes longer.
  • Transfer the chicken to a plate or rimmed baking sheet and tent with foil. Stir the potatoes and roast until tender and browned, about 10 minutes longer. Season the vegetables to taste with salt and pepper.
  • Transfer chicken and potatoes to a serving platter or bowl. Sprinkle with parsley and feta cheese and serve with lemon wedges.

Notes

  1. Marinade: For the best flavor, marinade the chicken at room temperature for 30 minutes or up to 12 hours in the refrigerator. If you forgot to marinade your chicken, make the marinade, reserving 2-3 tablespoons. Toss chicken in the remaining marinade and continue as directed. Drizzle reserved marinade on the chicken after it has cooked (sort of like a post-roast vinaigrette). 
  2. Chicken thighs: Substitute bone-in, skin-on chicken breasts if desired (aim for 2 pounds total). You may have to adjust your baking time and the chicken won’t be as juicy.
  3. Yield: This recipe makes 4 generous servings, enough for 1 large chicken thigh and 2 cups of vegetables per person.
  4. Storage: Store leftovers covered in the refrigerator for up to 4 days.
  5. Make ahead: Marinade the chicken (covered in the refrigerator) up to 12 hours in advance. The potatoes can be cubed and stored, covered in water in the refrigerator, up to 24 hours in advance. The other vegetables can be prepped a day in advance as well; store separately in the refrigerator.

Nutrition

Serving: 1thigh+vegetablesCalories: 622kcalCarbohydrates: 51gProtein: 30gFat: 35gSaturated Fat: 9gPolyunsaturated Fat: 6gMonounsaturated Fat: 17gTrans Fat: 0.1gCholesterol: 133mgSodium: 290mgPotassium: 1471mgFiber: 6gSugar: 4gVitamin A: 802IUVitamin C: 64mgCalcium: 159mgIron: 4mg
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Executive Chef and CEO at | Website | + posts

Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.

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