Sheet Pan Greek Garlic Butter Chicken and Potatoes
Ingredients
- 1 pound baby potatoes
halved
- 4 tablespoons plus 1/3 cup extra virgin olive oil
- kosher salt and black pepper
- 2 lemons
1 halved, and 1 sliced
- 6 chicken thighs or breasts)
(use similar sizes for even cooking
- 2 tablespoons dried oregano
- 1 tablespoon smoked or regular paprika
- 1 shallot
chopped
- red pepper flakes
- 6-8 garlic cloves
lightly smashed
- 2 cups mixed fresh parsley
oregano, and dill, chopped
- kosher salt and black pepper
- 1 medium yellow onion
sliced
- 6-8 ounces feta cheese
cubed
- 4 tablespoons salted butter
sliced into 6 pieces
- 2 tablespoons red wine vinegar
- 1-2 pepperoncini
chopped
- 3/4 cup Greek olive mix
or green olives, torn
Directions
- 1
1. Preheat oven to 425° F. 2. On a large baking sheet, toss the potatoes with 2 tablespoons olive oil. Season with salt and black pepper. Add the lemon halves. Roast for 20 minutes, or until tender. 3. In a bowl, toss together 2 tablespoons olive oil, the chicken, dried oregano, paprika, shallot, salt, pepper, and chili flakes. 4. Remove the potatoes from the oven and nestle the chicken around the potatoes. Arrange the onions, garlic, and lemon slices around the chicken. Add 1 slice of butter to each piece of chicken. Return the pan to the oven for 20-25 minutes more, until the chicken is cooked through.5. To make the dressing. Combine the remaining 1/3 cup olive oil, red wine vinegar, herbs, pepperoncinis, and olives.6. Remove the charred lemon slices and garlic cloves from the baking sheet. Finely chop the lemon slices, rind and all, discarding any seeds. Add half of the lemon to the dressing. Chop/mash the garlic into a paste, stir the garlic into the dressing. Season with red pepper and salt. Taste adding more of the lemon as desired.7. Break the feta over the chicken, then add the dressing. Top with fresh herbs. Eat and enjoy!
Sheet Pan Greek Garlic Butter Chicken and Potatoes
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Ratings & Reviews
Based on 741 ratings
Rating Breakdown
About this Recipe
Imagine a delicious Greek-inspired meal that comes together with minimal fuss and maximum flavor. This Sheet Pan Greek Garlic Butter Chicken and Potatoes delivers on that promise, bringing vibrant Mediterranean tastes right to your table with the convenience of a single pan.
The brilliance of this recipe lies in its simplicity and the robust flavor profile developed from classic Greek ingredients. Combining tender chicken and savory baby potatoes with a bright, aromatic garlic butter, fresh herbs, and tangy lemon ensures every bite is balanced and deeply satisfying, all cooked together for an effortless meal.
You're in for a truly delightful experience with this sheet pan creation. Picture succulent chicken, infused with fragrant garlic butter and zesty lemon, alongside perfectly seasoned baby potatoes that offer a satisfying complement. The dish is brightened by sliced lemons, a medley of fresh parsley, oregano, and dill, and punctuated with the briny notes of Greek olives and the creamy, salty bite of feta cheese. A hint of heat from red pepper flakes and chopped pepperoncini adds a subtle kick, while red wine vinegar contributes a pleasant tang, tying all these wonderful Mediterranean flavors together.
This versatile sheet pan meal is easy to adapt to your preferences. You can readily swap chicken thighs for breasts, or mix and match chicken parts, ensuring similar sizes for even cooking. Experiment with different types of Greek olive mixes, or use green olives if that's what you have on hand. For a milder flavor, simply reduce the red pepper flakes or omit the pepperoncini. If you prefer, omit the feta cheese for a dairy-free option or substitute with a plant-based alternative.
This comforting Sheet Pan Greek Garlic Butter Chicken and Potatoes is perfect for a relaxed weeknight dinner, but impressive enough to serve guests. Enjoy it on its own, or alongside a simple green salad for a complete meal.