This Greek Chicken Recipe is one of my favorite family weeknight dishes that tastes good enough to share with friends. Tender, juicy chicken and crispy garlic potatoes roast together on one pan for huge flavors and minimal cleanup.
In This Article
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Key Recipe Ingredients
- Chicken: Bone-in, skin-on cut chicken pieces have a juicy interior and crispy skin.
- Garlic: Mincing 12 full cloves builds that flavorful base layer.
- Fresh Herbs: Fresh oregano, thyme, and rosemary deliver more aroma than dried options.
- Lemons: Freshly squeezed juice and zest bring acidity to balance the olive oil.
Substitutions and Variations
- Boneless Thighs: Use boneless, skinless chicken thighs, but reduce the total roast time to 35–40 minutes so they don’t dry out.
- Veggie Additions: Toss in whole cherry tomatoes or kalamata olives during the last 15 minutes of roasting.
- Herbs: Feel free to substitute or add herbs like chives or basil.
- Pork Swap: Love this flavor profile? Check out our Sheet Pan Roast Pork Tenderloin with Potatoes.
Step-by-Step Recipe Instructions
- Mix all the seasoning ingredients together in a bowl.
- Pour half the mixture over the chicken. Toss.
- Mix the remaining seasoning mixture with the potatoes.
- Add the coated chicken and potatoes to a baking sheet to roast in the oven.
– For full list of ingredients and instructions, see recipe card below.
How to Prep Ahead
- Marinate in Advance: You can trim and dry the chicken, mix the seasoning, and combine them in a sealed container in the fridge up to 24 hours ahead.
- Chop Potatoes Early: Quarter your red potatoes the morning of; store them completely submerged in cold water in the fridge so they don’t brown, then dry thoroughly before tossing with oil.
- Make Seasoning Mixture in Advance: The seasoning ingredients can be mixed together and chilled airtight for up to 3 days in advance.
Watch Us Make This Recipe
Greek Chicken Recipe
This easy Greek Chicken Recipe is full of flavor and so easy to make. Perfect for a quick weeknight meal with minimal cleanup.
- 2 ½ to 3 pounds whole chicken, cut into 8 pieces
- 1 ½ pounds small red potatoes, cut into quarters
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Preheat oven to 350F with rack on middle position. Generously grease a large rimmed sheet pan; set aside.
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Use paper towels to thoroughly dry chicken pieces to remove all excess moisture (this ensures that seasoning will adhere to chicken and also allow for much better roasting results.) Set aside.
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Make the Seasoning Mixture: In a bowl, combine all seasoning mixture ingredients and mix well to combine. Divide mixture in half.
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Rub half of the seasoning mixture onto chicken pieces; ensure that much of the mixture is spread evenly under the skin. Place chicken pieces skin-side-up onto greased sheet pan.
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Mix remaining half of the seasoning mixture with potatoes, ensuring even coating. Place potatoes evenly around chicken on the sheet pan. Use rubber spatula to transfer any leftover seasoning mixture evenly over the chicken and potatoes.
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Roast chicken and potatoes for 60-75 minutes, or just until chicken and potatoes are nicely browned and crispy on top. Serve with sauce drippings and lemon wedges, if desired.
- Marinate in Advance: You can trim and dry the chicken, mix the seasoning, and combine them in a sealed container in the fridge up to 24 hours ahead.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Reheat in a 350°F oven to get the skin crisp again.
- This dish is delicious with Chopped Greek Salad.
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Calories: 550kcal | Carbohydrates: 26.6g | Protein: 45.4g | Fat: 30.3g | Saturated Fat: 4.7g | Cholesterol: 137.9mg | Sodium: 1270.4mg | Fiber: 2.9g | Sugar: 3.6g
What to Serve With Greek Chicken
Vegetables
Rice & Grains
- Serve the chicken drippings over warm Jasmine rice or lemon-herb rice to soak up every drop of garlic oil.
Frequently Asked Questions
You sure can! Bone-in breasts work best. If using boneless, skinless breasts, keep an eye on your oven. They cook much faster and can dry out if left in for the full hour.
Two secrets here: don’t crowd the pan, and make sure your potatoes are totally dry before tossing them in oil. Moisture creates steam, which soft-cooks them instead of crisping them.
Absolutely. Store cooled chicken and potatoes in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat in a 350°F oven to crisp back up.
Fresh herbs deliver that bright Mediterranean pop, but dried works in a pinch! Use 1 teaspoon of dried herbs for every 1 tablespoon of fresh herbs.
Small red potatoes or baby Yukon Golds are my absolute favorites here. Their skins are thin enough that you don’t even need to peel them, and they hold their shape in the oven while getting crisp on the outside and fluffy on the inside.
You can. Just keep in mind that boneless, skinless chicken thighs cook faster than bone-in pieces. Check on them around the 35–40 minute mark so they stay tender and don’t overcook. If your potatoes need a bit more time to crisp up, just transfer the chicken to a plate to rest while the potatoes finish roasting.
