Another winning sheet-pan meal: Greek Chicken and Potatoes! I promise you, this will be a regular on your dinner rotation.
There is absolutely nothing wrong with cooking your favorite chicken (like this one I love) and your potatoes separately. I do it all the time!
But there is everything right with combining the best of both worlds–all on one sheet pan–like today’s easy Greek chicken and potato!
We start with chicken pieces that have been seasoned with salt and then seared in extra virgin olive oil for super crispy skin. The chicken gets finished in the oven with potatoes in a flavorful cooking liquid with garlic (lots of it), citrus, and a generous pinch of quality rosemary (have you tried our organic rosemary yet?!)
What was once mundane, turns a succulent, tangy, vibrant sheet-pan dinner. And with little effort. I like to complete this Greek chicken party with Traditional Greek Salad, or this lazy Mediterranean salad, and a side of creamy Tzatziki sauce.
watch how to make this greek chicken recipe
Greek Chicken and Potato Dinner
- Prep Time: 20 mins
- Cook Time: 55 mins
- Total Time: 1 hour 15 minutes
- Yield: 4-8 servings 1x
Print Recipe
Pin RecipeDescription
BEST Greek chicken and potato dinner all in one sheet pan! Seasoned with rosemary and baked in a zesty juice with lots of garlic. Definite Winner!
Ingredients
- 4 to 5 pieces chicken, bone in, skin on (I used 2 breasts and 3 legs)
- Salt
- 4 gold potatoes (about 2 lb), scrubbed clean, cut into thin wedges
- 1 medium yellow onion, halved then sliced
- 1 tsp black pepper
- 2 tbsp quality extra virgin olive oil, plus 1/2 cup more for later
- 1/4 cup lemon juice
- 12 fresh garlic cloves, minced
- 1 1/2 tbsp dried Rosemary
- 1/2 tsp ground nutmeg
- 2 cups chicken broth
- 1 lemon, sliced
- 12 pitted quality kalamata olives, optional
- Fresh parsley, for garnish
Sides (optional)
Instructions
- Pat chicken dry and season generously with salt (lift the skins and apply salt underneath as well). Leave at room temperature for 30 minutes. Pat dry again if needed.
- Preheat oven to 350 degrees F.
- Place the potato wedges and onions on large sheet pan. Season with salt and 1 tsp black pepper.
- In a large skillet, heat 2 tbsp extra virgin olive oil over medium-high heat. Add chicken skin-side down to brown (about 5 t0 7 minutes,) then flip over and sear briefly, another 3 minutes or so. (do this in batches, if you need to). Transfer from skillet to the prepared sheet pan, nestled between the potato wedges, keeping everything in one layer.
- In a small mixing bowl, whisk together 1/2 cup extra virgin olive oil with lemon juice, minced garlic, rosemary, and nutmeg. Pour all over the chicken and potatoes; lift chicken pieces so some of the juice will flow under, and toss potatoes until well-coated.
- Now, pour chicken broth into the pan, but do not pour over the chicken. Add lemon slices on top.
- Bake in heated oven uncovered for 45 minutes to 1 hour, until chicken and potatoes are tender. Occasionally, flip the potatoes over. (Chicken’s internal temperature should register at 165 degrees F)
- Remove from heat and add kalamata olives, if you like. Garnish with a little bit of fresh parsley. Serve with Greek salad, Taztaziki sauce and a side of pita bread. Enjoy!
Notes
Recommended for this recipe: Our Private Reserve Extra Virgin Olive Oil; organic rosemary and all-natural ground nutmeg. Save! Create your own 3-pack or create your own 6-pack of all-natural and organic Mediterranean spices!
- Category: Entree
- Cuisine: Greek
Keywords: Greek chicken, potato
Our favorite dinner dish, we make it at least once a month! We use leftovers and make a soup too!
★★★★★
Awesome! What a great idea!!!!
Great recipe! Best Greek Chicken recipe ever, Suzy.
Unfortunately, I didn’t have any nutmeg. Next time.
★★★★★
I LOVE your recipes!! When I am looking for something to make your website is the first and usually the only place I choose to go! Every recipe is amazing!! The Lebanese rice to the chicken shawarma, to the fish and brussel sprouts!
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Oh thank you so much! Your kind comment made my day. So glad you’re enjoying the recipes.
I love your blog, Suzy! Have also told friends and family to look you up. It is very easy to navigate, and I have spent hours reading your yummy recipes.
★★★★★
Thank you so much! I am so happy to hear it.
My husband and I had it for dinner yesterday. The best chicken dish I’ve ever had. Loved it!
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So glad to hear it, Violet. Thanks for sharing!
My family loved it! Delicious!
★★★★★
So happy to hear it!
HELLO MISS SUZY: FIRST THINGS FIRST: I AM GREEK—I MARRIED A GREEK GIRL: I MET MY WIFE AT CHURCH FUNCTION.AFTER ONE WEEK I KNOW THIS WAS THE GIRL THAT I WANTED TO SHARE MY LIFE WITH.-THE SECOND WEEK I JUST TOLD HER WHAT A BEAUTIFUL LIFE WE COULD SHARE.—THE THIRD WEEK I ASKED HER FATHER IF I COULD IF HE DID”T MIND I WANTED TO MARRY “AGNES”.—10 MONTHS LATER WE MARRIED.AFTER 59 YEARS OF A WONDERFUL LIFE,AGNES DEVELOPED “COPD”. I MISS HER—-HER COOKING AND JUST HAVE SOME ONE TO HOLD AND LOVE. AGNES PASTED AWAY SEPT.2 2018.————-I JUST YOUR SUPER RECEIPES.—————THANK YOU,SINCE I LIVE A LONE, ( NO FAMILY CLOSE) WHEN I COOK I HAVE DINNER FOR TWO OR THREE DAYS .SUZY, THANK YOU FOR SHARING.————THANK YOU,JOHN KARANIKAS.IF YOU WANT TO SHARE MY COMMENTS WITH ANY ONE, I THINK IT WOULD BE A GOOD JESTER ON YOUR BEHALF.
Thank you so much for sharing, John! What a special connection you had. I’m so glad the recipes here have been helpful to you.
the flavors deserve 10 stars!!! but the excess liquid issue, which others have mentioned, IS a problem! next time i am NOT doing the chicken broth–what’s the reasoning anyway? i did 4 bone-in, skin-on thighs and 2 split breasts; i quartered tiny “bliss” potatoes; added cherry tomatoes; capers; and did red onion vs yellow. i also used lemon zest with the juice. temp was 400° F for 1 hour and STILL potatoes AND chicken were not done–and all were sitting in a sea of juice. additional 30 min and the food was cooked, but it was a nightmare maneuvering the pan with that boiling liquid! i had to spoon a lot of it out & down the drain–not happy.
i WILL make again, but skip the broth altogether… the garlic & lemon created the best flavors! i HIGHLY recommend adding capers… i crumbled feta over the vegetable mixture while still warm. AMAZING!
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Thank you for sharing! It’s great to hear you enjoyed the recipe. And I guess easy is relative to different cooks.
Looking at the picture of your finished dish, Suzy; it looks like a large paella pan, while American sheet pans are not as big…we have half-sheet pans and whole sheet pans (in fact, they are pretty much cookie sheets) but are quite shallow. I would opt for a regular baking pan, when I make it, just as you did in your video
Hi there, this is actually just a large round sheet pan. I don’t own a paella pan 🙂
Just use whatever pan you would use for doing 4-6 cornish hens with a lid if you DONT have one simple solution: Williams Sonoma or Sur La Tablaaaaa and get one. Or for heavens sake get a Paella pan because you WILL use it again and again.
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Lol! Sounds like a winner recipe for you 🙂
I have been making ALL of your recipes fo about 3 weeks and every single one is so tasty and fresh! Thank you. We are loving eating the Mediterranean way.
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