Greek Chicken and Potatoes

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Greek Chicken and Potatoes is a classic dish your family will love for the flavor, and you will love for the easy cleanup! Complete with crispy-yet-soft potatoes, fresh green beans, and lemony, Greek-seasoned chicken all ready in under 1 hour, this is a truly delicious dinner perfect for busy weeknights.

Sheet Pan Greek Chicken

When you’re cooking for a household of six including yourself, it can get a little tricky putting together a dinner everyone is going to be excited about. If you have kids, you know what I mean better than anyone!

Not only are you busy, but if you’re like me, you still want to appeal to everyone’s tastes. Family dinner is all about spending time together over a meal, so I like to make sure all of us are looking forward to what’s cooking.

This Greek Chicken and Potatoes recipe is exactly the type of recipe I serve when I know I don’t have the time to make a more complicated dish, but no one can agree on what we should eat. Complete with potatoes, chicken, green beans, olives, feta cheese, and a blend of Greek-inspired seasonings, this dinner covers all the bases with flavor and is truly delicious!

The best part about this easy sheet pan Greek chicken is that it’s ready in under 1 hour. You can customize it however you like by using seasonal vegetables, or whatever you happen to have on hand. Better yet, you can use chicken breasts, tenders, or thighs – whatever you have works!

Greek Lemon Chicken and Potatoes Ingredients

• chicken breasts, tenderloins, or thighs
• red potatoes
• olive oil
• Italian seasoning
• smoked paprika
• kosher salt
• pepper
• fresh green beans
• olive oil
• garlic powder
• kalamata olives
• feta cheese
• lemons

Sheet Pan Chicken and Potatoes Instructions

1. Heat oven to 400°F. Line two baking sheets with aluminum foil or parchment paper.
2. Do your prep work: Dice red potatoes. Cut a lemon into 4 slices, reserving 1 teaspoon of juice and some lemon zest to set aside. Wash and trim green beans and cut them in half.
3. On one of the baking sheets, place chicken at the center. Surround with diced potatoes.
4. Drizzle the chicken and potatoes with olive oil. Toss the potatoes to coat.
5. Season evenly with Italian seasoning, smoked paprika, kosher salt, and pepper. Toss again.
6. Squeeze lemon over the chicken and potatoes. Arrange lemon slices on the baking sheet.
   
7. On the second baking sheet, place the green beans. Drizzle with olive oil and season with garlic powder and a pinch of salt and pepper. Toss to coat completely.
   
8. Add the baking sheet with the chicken and potatoes to the oven and bake for 5 minutes. After 5 minutes, place the green beans in the oven as well.
9. Bake both sheets for another 25 minutes.
10. Cut kalamata olives into pieces and place them in a small bowl. Add the lemon zest and juice and mix to combine. 
11. To serve, begin by plating potatoes, then topping with chicken. Add green beans to the side. Top with kalamata olive mix, then add feta cheese. Garnish with a squeeze of lemon if desired.

Sheet Pan Chicken Recipe Tips

• If you want to use chicken breasts or tenderloins, the baking time is the same. However, if you’re bone-in, skin-on chicken thighs, the baking time will need to be increased by about 10-15 minutes. Delay adding the green beans for an additional 10 minutes and make sure to check the internal temperature of the chicken using a meat thermometer. See our Chicken Temperature Chart for more info.
• You can use red or golden potatoes for this recipe, or even small potatoes, if you prefer.
• Additional veggies may be added, or you can swap out the vegetables used in this recipe for whatever you prefer. Tomatoes, onions, and carrots all make great additions to this dish.
• If you’re not a fan of olives, they can be left out. I recommend still adding the lemon juice and zest for the flavor it adds.
• I find roasted green beans to be the perfect side dish for sheet pan Greek chicken and potatoes, and preparing both at the same time is easy, but if you want to save yourself more cleanup, you can simply leave them out. The chicken and potatoes are delicious on their own, too!

Greek Chicken Bowls

Another way I love to serve Greek Chicken, especially leftovers from this sheet pan recipe, is in rice bowls! Greek Chicken Bowls are truly delicious. Try using leftover white rice and add freshly sliced cucumbers, cherry tomatoes, and feta cheese. Top with the kalamata olive and lemon topping.

Alternatively, simply serve the Greek chicken and potatoes in a bowl with cucumbers, tomatoes, feta, and the olive topping for easy, immediate Greek Chicken Bowls you will love.

Greek Chicken Recipe FAQ

Chicken Dinner Recipes

• Peri Peri Chicken
• Kale Caesar Salad with Grilled Chicken
• How to Grill Chicken Breast
• Chicken Alfredo Recipe
• Pan-fried Chicken Breast

📋 Recipe

Sheet Pan Greek Chicken and Potatoes

Isabel Laessig

A quick, easy, and healthy recipe that’s simple and elegant. These Sheet Pan Greek Chicken and Potatoes are ready in no time and make a great meal for two! Although this recipe serves 4, you will love having the leftovers for lunch!

4.43 from 14 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine American, Greek-inspired

Servings 4

Calories 564 kcal

Equipment

• 2 baking sheets
• aluminum foil or parchment paper
• 1 Small bowl
• 1 Cutting board
• 1 Sharp knife

Ingredients

  

1x2x3x

Greek Chicken and Potatoes

• 1 lb. chicken breasts or chicken breast tenderloins, or chicken thighs (see notes)
• 5 red potatoes
• 2½ Tablespoons olive oil
• 3 teaspoons Italian seasoning
• 1 teaspoon smoked paprika
• ½ teaspoon kosher salt
• ½ teaspoon pepper
• 1 lemon

Roasted Green Beans

• 3 cups green beans
• 1 pinch salt and pepper or to taste
• 1 teaspoon olive oil
• ½ teaspoon garlic powder

Kalamata Olive Topping

• 1 cup kalamata olives
• 1 lemon for zest and juice
• ½ cup feta cheese

Cooking Conversions

See our Cooking Conversions Chart for help converting measurements!

Instructions

 

• Heat oven to 400°F. Line two baking sheets with aluminum foil or parchment paper.
• Do your prep work: Dice 5 red potatoes. Cut 1 lemon into 4 slices. Wash and trim 3 cups green beans and cut them in half.
  5 red potatoes, 1 lemon, 3 cups green beans
• On one of the baking sheets, place 1 lb. chicken breasts at the center. Surround with diced potatoes.
  1 lb. chicken breasts
• Drizzle the chicken and potatoes with 2½ Tablespoons olive oil. Toss the potatoes to coat.
  2½ Tablespoons olive oil
• Season evenly with 3 teaspoons Italian seasoning, 1 teaspoon smoked paprika, ½ teaspoon kosher salt, and ½ teaspoon pepper. Toss again.
  3 teaspoons Italian seasoning, 1 teaspoon smoked paprika, ½ teaspoon kosher salt, ½ teaspoon pepper
• Squeeze lemon over the chicken and potatoes. Arrange lemon slices on the baking sheet.
  
• On the second baking sheet, place the 3 cups green beans. Drizzle with 1 teaspoon olive oil and season with ½ teaspoon garlic powder and 1 pinch salt and pepper. Toss to coat completely.
  3 cups green beans, 1 teaspoon olive oil, ½ teaspoon garlic powder, 1 pinch salt and pepper
  
• Add the baking sheet with the chicken and potatoes to the oven and bake for 5 minutes. After 5 minutes, place the green beans in the oven as well.
• Bake both sheets for another 25 minutes.
• Cut 1 cup kalamata olives into pieces and place them in a small bowl. Add lemon zest and juice from 1 lemon and mix to combine.
  1 cup kalamata olives, 1 lemon
• To serve, begin by plating potatoes, then topping with chicken. Add green beans to the side. Top with kalamata olive mix, then add ½ cup feta cheese. Garnish with a squeeze of lemon if desired.
  ½ cup feta cheese
  

Notes

• If you want to use chicken breasts or tenderloins, the baking time is the same. However, if you’re bone-in, skin-on chicken thighs, the baking time will need to be increased by about 10-15 minutes. Delay adding the green beans for an additional 10 minutes and make sure to check the internal temperature of the chicken using a meat thermometer. See our Chicken Temperature Chart for more info.
• You can use red or golden potatoes for this recipe, or even small potatoes, if you prefer.
• Additional veggies may be added, or you can swap out the vegetables used in this recipe for whatever you prefer. Tomatoes, onions, and carrots all make great additions to this dish.
• If you’re not a fan of olives, they can be left out. I recommend still adding the lemon juice and zest for the flavor it adds.
• I find roasted green beans to be the perfect side dish for sheet pan Greek chicken and potatoes, and preparing both at the same time is easy, but if you want to save yourself more cleanup, you can simply leave them out. The chicken and potatoes are delicious on their own, too!

Nutrition

Serving: 1servingCalories: 564kcalCarbohydrates: 59gProtein: 34gFat: 23gSaturated Fat: 5gCholesterol: 89mgSodium: 1170mgPotassium: 1980mgFiber: 11gSugar: 8gVitamin A: 1505IUVitamin C: 62.9mgCalcium: 251mgIron: 5.6mg

Keyword greek chicken and potatoes, greek lemon chicken and potatoes, sheet pan chicken and potatoes, sheet pan greek chicken

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