Description
This Sheet Pan Greek Garlic Butter Chicken and Potatoes recipe offers a flavorful and easy one-pan meal perfect for a weeknight dinner. Tender roasted chicken thighs paired with crispy baby potatoes are infused with bright lemon, fragrant garlic, fresh herbs, and tangy feta, making every bite a Mediterranean delight.
Ingredients
Scale
Vegetables and Protein
- 1 pound baby potatoes, halved
- 6 chicken thighs or breasts (use similar sizes for even cooking)
- 1 medium yellow onion, sliced
- 2 lemons, 1 halved, and 1 sliced
- 6-8 garlic cloves, lightly smashed
Oils, Butter, and Seasonings
- 4 tablespoons plus 1/3 cup extra virgin olive oil
- kosher salt and black pepper
- 2 tablespoons dried oregano
- 1 tablespoon smoked or regular paprika
- 1 shallot, chopped
- red pepper flakes
- 4 tablespoons salted butter, sliced into 6 pieces
Dressing and Garnishes
- 2 tablespoons red wine vinegar
- 1-2 pepperoncini, chopped
- 3/4 cup Greek olive mix, or green olives, torn
- 2 cups mixed fresh parsley, oregano, and dill, chopped
- 6-8 ounces feta cheese, cubed
Instructions
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to prepare for roasting the ingredients.
- Roast Potatoes: On a large baking sheet, toss the halved baby potatoes with 2 tablespoons of olive oil, and season with kosher salt and black pepper. Add the halved lemons to the sheet. Roast in the oven for 20 minutes until potatoes are tender.
- Prepare Chicken Mixture: In a bowl, combine 2 tablespoons olive oil with dried oregano, smoked or regular paprika, chopped shallot, salt, black pepper, and red pepper flakes. Toss the chicken pieces in this mixture until evenly coated.
- Add Chicken and Vegetables: Remove the baking sheet with potatoes from the oven. Nestle the seasoned chicken pieces around the potatoes. Arrange the sliced yellow onions, smashed garlic cloves, and lemon slices around the chicken. Place one slice of salted butter on each chicken piece.
- Roast Chicken: Return the baking sheet to the oven and roast for an additional 25 minutes, or until the chicken is fully cooked through and juices run clear.
- Make Dressing: While the chicken is roasting, prepare the dressing by combining the remaining 1/3 cup olive oil, red wine vinegar, chopped fresh herbs (parsley, oregano, and dill), chopped pepperoncini, and torn olives in a bowl.
- Prepare Lemon and Garlic: Remove the charred lemon slices and garlic cloves from the baking sheet. Finely chop the lemon slices including the rind, discarding any seeds. Add half of this chopped lemon to the dressing. Mash the garlic into a paste and stir it into the dressing. Season the dressing with red pepper flakes and salt to taste, adding more lemon if desired.
- Assemble and Serve: After roasting, break the feta cheese over the chicken and pour the dressing on top. Garnish with additional fresh herbs and serve immediately, enjoying the vibrant Mediterranean flavors.
Notes
- You can use either chicken thighs or breasts; bone-in or boneless. If using bone-in chicken, increase the cooking time by 10 to 15 minutes depending on size to ensure thorough cooking.
- For more flavor depth, consider marinating the chicken in the seasoning mix for 30 minutes before roasting.
- If baby potatoes are large, cut into quarters for faster roasting and even cooking.
- Adjust red pepper flakes to your desired heat level.
- Use salted butter as the recipe specifies; if using unsalted, add a pinch more salt when seasoning.
- Serve with a side of crusty bread to soak up the garlic butter and dressing sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 95 mg
