Sheet Pan Greek Chicken and Potatoes
Sheet Pan Greek Chicken and Potatoes features all the Greek flavours you crave— tender chicken bites, lemon, red onion, herbs, feta, and baby potatoes with the most flavourful honey lemon tahini sauce — all cooked on a sheet pan for an efficient meal with minimal work!
Everything is cooked together on the sheet pan, making it an easy meal for a busy weeknight. While the chicken and potatoes cook, it’s easy to mix up a honey lemon tahini sauce to drizzle on top. You’ll even have time to make a homemade Greek Salad for a complete dinner.
I like to serve this with some warmed pita bread and a side salad. This recipe makes 6 servings and can be easily halved, or doubled. If you double it, you’ll definitely need a second sheet pan!
How long does Sheet Pan Greek Chicken and Potatoes take to make?
It takes a few minutes to chop the potatoes and onion, cut up the chicken, and mix it all with the lemon, garlic, and seasonings. Then, the chicken cooks in the oven for about 30 minutes before adding some feta and rosemary for a further 15 minutes. Total time: 1 hour from start to plate.
Let’s talk about the ingredients for Sheet Pan Greek Chicken and Potatoes
Chicken – I used boneless, skinless chicken breasts cut into strips. It stays juicy in the seasonings!
Baby potatoes – they cut up into pieces quickly and the skins are tender and tasty.
Red onion – The red onion adds a bit of zestiness and beautiful colour
Herbs – Dried oregano and rosemary add so much flavour, are easy to find, and affordable.
Lemon – The star, in my opinion! Bright lemon balances out the richness of the chicken, potatoes, and feta.
Feta cheese – Adds tanginess and richness; a classic Greek flavour!
Honey lemon tahini sauce – This delicious sauce adds a sweet nuttiness and creaminess and you’ll want to add extra because it’s so dang good!
Can I Make Substitutions?
Chicken breasts – Chicken thighs would be a delicious substitution. Keep in mind, if you are using a different meat than the recipe below, you should keep an eye on the temperature of the meat to make sure it’s cooked thoroughly, or not overcooked.
Baby potatoes – You can use any potato you have, just make sure you cut the pieces into small, 1” pieces.
Red onion – You can use any onion. Red onion is the best, but you could substitute shallot, sweet onion, or yellow onion.
Honey lemon tahini sauce – If you don’t like tahini or want to try something different, you could try tsatziki, or even hummus, watered down bit some lemon juice and water until you can drizzle it over the chicken!
Can Sheet Pan Greek Chicken and Potatoes be Gluten-Free or Dairy-Free?
As the recipe is written, this recipe is gluten-free. To make it dairy-free, you can omit the feta cheese, and use a non-dairy yogurt in the tahini sauce.
Sheet Pan Greek Chicken & Potatoes
Equipment
- 1 Sheet pan
- Aluminum foil
- 2 mixing bowls
- Knife
Ingredients
- 900 g boneless skinless chicken breasts 2 lbs, cut into strips
- 900 g baby potatoes 2 lbs, cut into 1” pieces
- ½ red onion cut into chunks
- 3 cloves garlic thinly sliced
- 1 lemon cut into wedges
- 60 ml extra virgin olive oil ¼ cup
- 2 tablespoons oregano see note
- 2 teaspoons kosher salt
- ½ teaspoon freshly cracked black pepper
Add in the last 15 minutes:
- 113 g crumbled feta cheese 4 oz
- 2 teaspoons dried rosemary crushed or ground (see note)
- Handful fresh parsley chopped, for garnish (optional)
Honey Lemon Tahini Sauce
- ½ cup tahini
- ½ cup greek yogurt
- 2 teaspoons honey
- Juice from one lemon
- 1 clove garlic crushed or grated
- 100 ml water almost 1/2 cup
Instructions
- Preheat oven to 218°C (425°F). Line a large sheet pan with aluminum foil and set aside.
- Cut potatoes into bite-size (about an inch) pieces, and add to a big mixing bowl.
- Cut red onion into chunks, and add to the bowl with the potatoes.
- Peel garlic cloves, slice thinly, and add to bowl with potatoes and red onion.
- Cut lemon into wedges and set aside.
- Cut chicken breasts into strips and add to bowl with potatoes, red onion, and garlic.
- Squeeze the lemon wedges into the bowl, and then add the squeezed wedges to the bowl with the chicken, potatoes, onion, and garlic.
- Add the oregano, salt, pepper, and olive oil to the bowl. Stir it all together until everything is coated in the seasonings, and then add to a sheet pan lined with aluminum foil.
- Place sheet pan in the oven and cook for 30 minutes.
- While the chicken and potatoes are cooking, make the Honey Lemon Tahini Sauce.
- In a mixing bowl, combine tahini, yogurt, garlic, the juice from one lemon, and honey; stir until completely mixed.
- Add water, 1 spoon at a time, mixing after each addition. You’re adding water until the consistency of the tahini sauce becomes pourable, like thick salad dressing. You may not need all of the water listed in the ingredients, and sometimes you’ll need more, so by adding a bit at a time, you won’t make it too runny.
- At 30 minutes, remove the chicken from the oven and add the crumbled feta and crushed rosemary. Put back in the oven and cook for a further 15 minutes.
- Remove from oven and let sit for about 5 minutes before serving. Sprinkle with chopped parsley if using.
- Serve Sheet Pan Greek Chicken and Potatoes with a generous drizzle of the Honey Lemon Tahini Sauce, and a nice Greek Salad on the side.