Sheet Pan Greek Chicken and Potatoes
This Sheet Pan Greek Chicken and Potatoes is an easy Mediterranean chicken dinner made with tender chicken drumsticks, golden potatoes, red onion, tomatoes, olive oil, lemon juice, garlic, and simple Greek-inspired seasonings. It’s an easy dinner to prepare, especially on busy weeknights.
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It’s a baked dinner recipe for family dinners, Sunday meals, or casual gatherings when you need a simple dish that everyone can enjoy. You can also make it for meal prep since the leftovers are easy to store and reheat for another day.
If you love chicken and potatoes, try this Sheet Pan Mississippi Chicken and Potatoes and Slow Cooker Garlic Parmesan Chicken and Potatoes.
How to Make Sheet Pan Greek Chicken and Potatoes
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Preheat the oven. Preheat your oven to 425°F (220°C). Prepare a large sheet pan.
2. Prepare the vegetables. Cut the potatoes into quarters, slice the red onion, and halve the grape tomatoes. Set the tomatoes aside for later.
3. Make the seasoning mixture. In a large bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, paprika, garlic powder, onion powder, salt, and black pepper.
4. Coat the potatoes and onions. Add the potatoes and sliced onions to the bowl. Toss until everything is coated with the olive oil mixture. Transfer the vegetables to the sheet pan using a large spoon, leaving the remaining mixture in the bowl.
5. Coat the chicken. Add the chicken drumsticks to the same bowl and toss them in the remaining seasoning mixture until well coated.
6. Arrange and bake. Place the chicken drumsticks on the sheet pan with the potatoes and onions. Bake for 40–45 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.
7. Add the toppings. Remove the pan from the oven and top with the halved grape tomatoes and crumbled feta cheese before serving.
Serve & Enjoy!
Important Recipe Notes
- Cut the potatoes into similar-sized pieces so they cook evenly and become tender at the same time as the chicken.
- Don’t overcrowd the sheet pan: Spread the chicken, potatoes, and onions in a single layer. If needed, use two sheet pans to help everything roast properly.
- Save the seasoning mixture: Coat the potatoes and onions first, then use the remaining mixture to season the chicken.
- Check the chicken temperature: Use a meat thermometer to make sure the chicken reaches an internal temperature of 165°F.
- Add tomatoes at the end: Add the grape tomatoes after baking to keep them fresh and prevent them from becoming too soft.
- Add feta before serving: Sprinkle the crumbled feta cheese over the warm chicken and potatoes just before serving.
- For extra crispy potatoes: Turn the potatoes halfway through cooking and make sure they have enough space on the pan.
- Store leftovers properly: Keep leftover chicken and potatoes in an airtight container in the refrigerator for up to 3–4 days. Reheat in the oven or air fryer to help keep the potatoes from getting too soft.
Sheet Pan Greek Chicken and Potatoes
Ingredients
- 4 chicken drumsticks
- 1 ½ lb Yukon Gold potatoes quartered
- 1 red onion sliced
- ⅓ cup olive oil
- 1 tablespoon lemon juice
- 1 tablespoon minced garlic
- 1 teaspoon oregano
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ pint grape tomatoes halved
- ¼ cup crumbled feta cheese
Instructions
- Preheat the oven. Preheat your oven to 425°F (220°C). Prepare a large sheet pan.
- Prepare the vegetables. Cut the potatoes into quarters, slice the red onion, and halve the grape tomatoes. Set the tomatoes aside for later.
- Make the seasoning mixture. In a large bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, paprika, garlic powder, onion powder, salt, and black pepper.
- Coat the potatoes and onions. Add the potatoes and sliced onions to the bowl. Toss until everything is coated with the olive oil mixture. Transfer the vegetables to the sheet pan using a large spoon, leaving the remaining mixture in the bowl.
- Coat the chicken. Add the chicken drumsticks to the same bowl and toss them in the remaining seasoning mixture until well coated.
- Arrange and bake. Place the chicken drumsticks on the sheet pan with the potatoes and onions. Bake for 40–45 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.
- Add the toppings. Remove the pan from the oven and top with the halved grape tomatoes and crumbled feta cheese before serving.
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