The easy, flavor-packed Greek sheet pan chicken my family could eat every night!
This easy sheet-pan dinner brings together tender chicken, crispy roasted potatoes, and briny olives, all seasoned with lemon, oregano, and garlic. It’s packed with bold Mediterranean flavor, ready in under an hour, and perfect for busy weeknights. All you need is a simple salad or warm pita on the side for a complete meal.
You can’t have enough chicken sheet pan meals in your meal plan arsenal, and this one should be at the top of the list. Drumsticks are an inexpensive and flavorful cut of chicken that stays super juicy, and potatoes are cheap and versatile, too. Put them together, and you’ve made a quick and easy, affordable dinner with crispy, succulent chicken, soft, flavorful roasted potatoes, sweet peppers, charred onions, briny olives, and creamy feta. You’ll definitely add this to your weekly meal plan!
Why will I add this to my weekly meal plan?
Crispy, juicy, tender
Earthy, herby, garlicky,
Lemony chicken,
Pillowy soft potatoes,
Mild, charred red onions,
Sweet, juicy bell peppers,
Mellowed, briny,
Steamy olives,
Warm, creamy, tangy feta
What goes in the marinade?
Olive oil -you can use light olive oil or full-flavored extra virgin olive oil, whichever you prefer.
Lemon juice and zest -you can use double the amount if you like it more lemony, but be sure to zest before you juice. It doesn’t work the other way around.
Garlic cloves -minced or grated and always measured with your heart, no matter what the recipe says.
Red wine vinegar – I like to blend the lemon and red wine vinegar for a more complex marinade, but you can double the amount of either and leave the other out. Try my recipe first, because I think it works best. Then, play around with the ratio if you like.
Dried oregano -my favorite herb for marinade, but you can substitute it for basil, rosemary, or even thyme. Use what you like.
Ground cumin – this is optional, but it adds so much deep, warm earthiness.
Kosher salt -to taste, since everyone has a different taste level for salt.
Freshly ground black pepper -I like a lot, but you can use what you want. I recommend starting with less, then adding more, because you can’t take it out once it’s in there.
Which cut of chicken and vegetables do I use?
Bone-in, skin-on chicken thighs or drumsticks -you can’t go wrong with these because they’re beautiful and don’t dry out like white meat. No matter what, the best cut to use is on the bone to keep the chicken nice and juicy, but use what you have to keep it simple.
Baby potatoes -halved to keep them chunky but small enough to cook in the same amount of time as the chicken.
Pitted Kalamata olives -we love roasted olives because the sharpness softens and they release some of their juices, adding a bit of brininess to the chicken and vegetables. You can use green olives or even a combination of your favorite ones.
Red onion -cut into wedges and sprinkled around the pan to roast and sweeten.
Bell peppers -red or yellow, sliced or chunked to soften and get juicy.
Lemon wedges -for anyone who would like to squeeze extra lemon on their dinner after serving.
Fresh parsley -adding this as a garnish not only looks pretty, but freshens everything up with herb.
Feta cheese – I like to crumble the feta from a block and sprinkle it over the pan at the end of cooking so it melts and becomes nice and creamy.
Do I need to cover the pan?
Heat oven to 425 °F (220 °C). Line a large, rimmed sheet pan with parchment paper or foil for easy cleanup.
Is the marinade easy to prepare?
In a large bowl, whisk together olive oil, lemon juice and zest, garlic, vinegar, oregano, cumin, salt, and pepper.
How do I season the chicken and potatoes?
Add chicken pieces and halved potatoes to the bowl. Toss to coat well in the marinade.
What’s the best way to assemble the sheet pan?
Spread chicken and potatoes in a single layer on the sheet pan. Nestle onion wedges and bell pepper slices around them. Drizzle over any remaining marinade.
How long should I roast the sheet-pan Greek chicken with potatoes?
For even browning, place the sheet pan on the lower oven rack for the first 20 minutes, then move to the middle rack. Bake for 35–40 minutes, flipping the potatoes halfway through, until the chicken is cooked through (165 °F / 74 °C) and the potatoes are tender.
When do I add the olives?
During the last 10 minutes of roasting, scatter olives across the pan so they warm and release their briny flavor.
What’s the best way to serve sheet pan Greek Chicken with potatoes?
Garnish with fresh parsley, and for extra flavor, sprinkle crumbled feta over the hot sheet pan before serving with lemon wedges. Enjoy hot with a Greek village salad, roasted vegetables, Mediterranean rice or orzo tossed with lemon and herbs, tzatziki, and warm pita bread. Let me know how you served it in the comments below!
Can I put this in my meal prep rotation?
Marinate chicken and potatoes in the morning (or overnight) so dinner comes together fast.
What’s the best way to store leftovers?
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a 350 °F (175 °C) oven until warmed through.
Can I freeze this sheet pan Greek Chicken?
Cooked sheet pan Greek chicken with potatoes can be frozen for up to 2 months. Thaw overnight in the fridge and reheat in the oven until hot.
Do you have more sheet pan chicken meals?
Greek Chicken Drumsticks & Potatoes Sheet Pan Dinner
Honey Harissa Sheet Pan Chicken with Sweet Potatoes, Feta, and Olives
Easy Greek Sheet Pan Chicken with Halloumi, Veggies & Feta
Greek Sheet Pan Chicken Dinner
Greek Roasted Chicken with Onions & Peppers: Sheet-pan Meal Ready in 60 Minutes!
Balsamic Chicken & Asparagus Sheet Pan Meal
Greek Sheet Pan Spatchcocked Chicken with Potatoes & Peppers
Watch the Video:
Sheet Pan Greek Chicken with Potatoes and Olives
Ingredients
For the Marinade
- 1/3 cup olive oil
- Juice and zest of 1 lemon
- 4 garlic cloves, minced
- 1 tbsp red wine vinegar
- 1 tbsp dried oregano
- 1 tsp ground cumin (optional, for depth)
- 1 tsp kosher salt, or to taste
- 1/2 tsp freshly ground black pepper
For the Sheet Pan
- 2 lb bone-in, skin-on chicken thighs or drumsticks
- 1 1/2 lb baby potatoes, halved
- 1 cup pitted Kalamata olives
- 1 red onion, cut into wedges
- 2 bell peppers (red or yellow), sliced
- Lemon wedges, for serving
- Fresh parsley, for garnish
- feta cheese
Instructions
- Preheat Oven: Heat oven to 425 °F (220 °C). Line a large rimmed sheet pan with parchment paper or foil for easy cleanup.
- Make the Marinade: In a large bowl, whisk together olive oil, lemon juice and zest, garlic, vinegar, oregano, cumin, salt, and pepper.
- Season Chicken and Potatoes: Add chicken pieces and halved potatoes to the bowl. Toss to coat well in the marinade.
- Assemble Sheet Pan: Spread chicken and potatoes in a single layer on the sheet pan. Nestle onion wedges and bell pepper slices around them. Drizzle over any remaining marinade.
- Roast: Bake for 35–40 minutes, flipping potatoes halfway through, until chicken is cooked through (165 °F / 74 °C) and potatoes are tender.
- Add Olives: During the last 10 minutes of roasting, scatter olives across the pan so they warm and release their briny flavor.
- Finish and Serve: Garnish with fresh parsley and crumle feta on top and serve with lemon wedges. Enjoy hot with a Greek salad, tzatziki, or warm pita bread.
Notes
Storage
Refrigerate leftovers in an airtight container up to 3 days. Reheat in a 350 °F (175 °C) oven until warmed through.
Freezer option: Cooked chicken and potatoes can be frozen up to 2 months. Thaw overnight in the fridge and reheat in the oven until hot.
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love this recipe. family loves it too
Going to make this. It’s fantastic. 8nm