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Sheet Pan Greek Chicken and lemon potatoes topped with fresh dill, lemon slices and feta cheese crumbles.

Savory Greek Chicken and Lemon Potatoes with Feta

Erin Indahl-Fink
Looking for an amazing Greek chicken and potatoes recipe? This Greek chicken thighs and potatoes are seasoned with lemon, fresh dill and topped with feta cheese for an amazing weeknight dinner option.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dinner/Main Dish
Cuisine Greek, Greek American
Servings 4
Calories 542 kcal

Equipment

Ingredients
  

For the Potatoes:

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:

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.
    Quartered baby Yukon gold potatoes on a sheet pan ready to go into the oven.
  • 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

Storage: store any leftovers in an airtight container in the refrigerator. Leftovers will keep for up to 5 days refrigerated.
Additional serving options: great served with a tzatziki sauce and or naan bread.

Nutrition

Serving: 1gCalories: 542kcalCarbohydrates: 24gProtein: 37gFat: 33gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 20gTrans Fat: 0.03gCholesterol: 170mgSodium: 267mgPotassium: 969mgFiber: 4gSugar: 2gVitamin A: 122IUVitamin C: 35mgCalcium: 96mgIron: 3mg
Keyword Greek lemon chicken and potatoes, Greek chicken thighs and potatoes, Greek chicken and lemon potatoes
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