Looking for a super flavorful Greek chicken and lemon potatoes recipe? This easy sheet pan Greek lemon chicken thighs and potatoes bakes in the oven with minimal work. Fresh flavors of dill, lemon and feta cheese bring this all together for a delicious and simple weeknight dinner option.
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If you love delicious Greek flavors of lemon and dill, then this sheet pan Greek chicken and potatoes is definitely for you. Made with boneless, skinless chicken thighs, this easy sheet pan dinner recipe is great as a weeknight dinner.
In this post I’ll show you how to assemble this simple dinner, what ingredients you’ll need as well as substitutions that you can make on the fly.
What you need to make Greek chicken and lemon potatoes:
- Yukon gold potatoes – you can use baby potatoes or regular sized. These are slightly sweet and great for roasting with the chicken.
- Olive oil – this is needed for coating both the potatoes and the chicken.
- Lemon Pepper seasoning – this versatile seasoning mix is located in your spice section at the grocery store. You will use it to season both the chicken and the potatoes.
- Boneless skinless chicken thighs – these are great for roasting and are ideal for this recipe. You can also substitute bone-in thighs, as well as boneless, skinless chicken breasts.
- Lemon juice and zest – grab two fresh lemons. You’ll need the zest of one lemon and the juice from both.
- Garlic – for convenience sake, I regularly buy jarred, minced garlic. This is great for seasoning and adding extra flavor to the chicken.
- Fresh dill – you can typically find fresh dill in your local produce section with the rest of the fresh herbs. If your store doensn’t have fresh available, feel free to substitute dried dill.
- Feta cheese – optional, but a great addition to add to your chicken and potatoes just before serving.
For exact ingredient amounts and full recipe instructions be sure to scroll down to the bottom of the post for the recipe. Thanks!
How do I make Greek chicken and potatoes?
Start by prepping your potatoes. To a mixing bowl, add the cleaned and quartered potatoes. Drizzle with the olive oil and add the lemon pepper seasoning.
Transfer over to a large rimmed sheet pan and bake at 400 degrees. Because the potatoes need longer to cook, you’ll cook the potatoes first in the oven for 20 minutes before adding the chicken to the pan.
What seasoning is best for Greek chicken?
For the Greek chicken thighs, you’ll keep the seasoning rather simple. To the chicken thighs, add in the olive oil, lemon pepper seasoning, fresh dill, lemon juice and zest, and garlic.
Stir these ingredients together to coat the chicken well.
Once the potatoes have baked for the initial 20 minutes, add the seasoned chicken thighs to the sheet pan with the potatoes and bake for another 20 minutes.
Ingredient Substitutions and Recommendations:
- Swap the chicken – instead of using chicken thighs, swap for thin-cut boneless skinless chicken breast.
- Potatoes – if Yukon gold potatoes are unavailable, swap red potatoes, fingerling potatoes or another petite potato.
- On the Side – this would be great served with Tzatsiki sauce and Naan bread.
For exact ingredient amounts and full recipe instructions be sure to scroll down to the recipe at the bottom of the post. Thanks!
Serving the Greek chicken and lemon potatoes:
Once the chicken and potatoes are done baking, top with extra lemon slices, a sprinkle of fresh minced dill and feta cheese crumbles. The flavors come together perfectly.
For extra flavor, you could serve this with tzatziki sauce and naan bread.
Frequently asked questions about baking chicken thighs:
At 400 degrees, boneless skinless chicken thighs will need to bake for 20-25 minutes. The internal temperature needs to be at 165 degrees. Be sure to test with a digital meat thermometer.
Oven roasting, slow cooking and grilling are all great options for cooking chicken thighs.
No, there is no need to cover chicken thighs while baking or roasting. If you are baking thighs with skin, it is beneficial to bake uncovered to get skin crispy.
The best way to prevent chicken thighs from drying out while cooking is to NOT overcook them. Cook at a moderate 375 degree temperature. Cook until the internal temperature of the chicken reaches 165 degrees, then promptly remove from heat.
What can I serve with Greek chicken and potatoes?
We would recommend a simple vegetable or side salad to go with the chicken and potatoes. Here are some of our favorite options:
- Sauteed Broccoli with Garlic
- Sauteed Carrots
- Garlic Green Beans by Randa Nutrition
- Greek Chickpea Salad by Kylee Cooks
- Side Salad with Yogurt Dill Dressing
- Greek Salad with Lemon Olive Oil Dressing
Do you love Greek inspired dishes and flavors? Check out my Greek Tortellini Salad which includes fresh dill, olives and tomatoes.
If you loved this sheet pan chicken recipe, check out some of these other similar posts:
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Savory Greek Chicken and Lemon Potatoes with Feta
Equipment
Ingredients
For the Potatoes:
- 1 lb. baby Yukon gold potatoes rinsed and quartered
- 3 Tablespoons olive oil
- 1 Tablespoon lemon pepper seasoning
For the Chicken:
- 1 ½ lbs. boneless skinless chicken thighs
- ¼ cup olive oil
- ⅓ cup lemon juice about 2 lemons
- 3 Tablespoons fresh dill minced
- 2 Tablespoons lemon zest zest of 1 lemon
- 1 Tablespoon minced garlic about 3 cloves
- 2 teaspoons lemon pepper seasoning
For serving/topping:
- ¼ cup feta cheese crumbles for serving
Instructions
- Preheat oven to 400 degrees. Generously spray a large rimmed sheet pan with non-stick spray. Set prepared pan aside.
- Prepare potatoes – rinse and quarter the potatoes and add to a large mixing bowl. Drizzle the potatoes with the olive oil and add in the lemon pepper seasoning. Stir together well to coat the potatoes. Add the potatoes to one side of the sprayed sheet pan. Bake at 400 degrees for 20 minutes.
- While the potatoes bake, prepare the chicken. To the same mixing bowl, add the chicken thighs, trimming off any excess fat. To the chicken add in the olive oil, lemon juice, lemon zest, garlic, fresh dill and lemon pepper seasoning. Stir the ingredients well to coat the chicken completely.
- Once the potatoes are done baking for their initial 20 minutes, take the pan out of the oven and add the chicken to the other side of the pan. Return the pan back to the oven and cook the chicken and potatoes for another 20-25 minutes. Chicken will be done when internal temperature reaches 165 degrees. (Test with a digital meat thermometer.) Potatoes will be golden brown.
- Top the chicken and potatoes with additional fresh dill and a generous sprinkle of feta cheese, if desired. Serve and enjoy.
Notes
Nutrition
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