This easy Greek chicken and potatoes is made with lemon and topped with feta and a dill yogurt sauce. Cook it all on one sheet pan for easy clean up!
This post contains affiliate links. If you purchase through my links I may make a small commission. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.
Greek chicken and potatoes is an easy weeknight meal, and I've made it even easier by cooking it on a sheet pan! I like this method because both the chicken skin and the potatoes get super crispy, and the lemon wedges give up all their juices, flavoring everything as it roasts in the oven. Yum!
And because I can never resist an opportunity to consume more dill, I've added a lemon-dill yogurt sauce for you to drizzle over the chicken thighs and those crispy taters for an added flavor bomb. You'll feel like you're at a café in the Plaka in Athens, gazing up at the Acropolis in the distance.
Jump to:
Ingredients for Greek chicken and potatoes
- Bone-in, skin-on chicken thighs: Why thighs? Because they are so easy to cook, and so affordable. Try to get 4 that are relatively the same size for even roasting.
- Yukon Gold potatoes: I prefer these over russets because they get so creamy and melty inside!
- Dried oregano: Preferably Greek oregano, but any will do.
- Lemon: We are using lemon in multiple ways! It will be in the marinade for the chicken, lemon wedges will cook with everything on the sheet pan, and we'll use some in that yogurt sauce!
- Olive oil
- Feta cheese
- Greek yogurt: Preferably full-fat.
- Fresh Dill
- Kosher salt and freshly ground black pepper
How to make Greek chicken and potatoes
Preheat the oven to 425 degrees F.
In a large mixing bowl, combine olive oil, Greek oregano, lemon juice, lemon zest, and 1 teaspoon kosher salt. If you have time, let it sit for a bit. See tips below.
Use a good chef's knife to slice the potatoes into wedges. Season the chicken thighs on both sides with kosher salt and freshly ground black pepper.
Add the chicken and potatoes to the bowl with the Greek oregano/lemon marinade and toss to coat. Let the ingredients marinate for at least 10 minutes but no more than 30.
Spread the chicken thighs and potatoes evenly on a sheet pan along with one lemon cut into quarters.
Bake for 35-40 minutes, turning the potatoes occasionally, until the chicken skin is golden brown and the potatoes are crispy.
While everything is cooking, make the sauce. In a small bowl, mix together the Greek yogurt, chopped dill, lemon juice and salt.
To serve, top with crumbled feta, yogurt sauce and fresh dill. Add a lemon wedge on the side if you like.
Tips for the best Greek chicken and potatoes
- If you have time, let the dried Greek oregano bloom in the olive oil for 10-15 minutes before you add the chicken and potatoes. This allows the dried herb's flavor to really seep into the olive oil for best results.
- Don't let the chicken marinate for longer than 30 minutes. I find that lemon juice can start to "cook" the chicken and change the texture if it marinates too long. Don't worry, PLENTY of lemon flavor will get into everything as it roasts.
- When it's time to turn the potatoes, give them a second out of the oven before you try to move them around so you don't lose the crispiness! If you wait 30 seconds or so, the potatoes will cool slightly and release from the pan, making it easier to turn them. Using a very thin spatula helps, too.
- If you don't want to go to the trouble of making the sauce, just drizzle with the Greek yogurt by itself. (But the sauce is so easy and so worth it, so you really should!)
FAQ
Yes you can swap fresh oregano for dried. If using fresh oregano, you'll need about 4 tablespoons.
You don't have to marinate at all if you don't have time. Or you can cut the time shorter and just do 10 minutes or so.
Related Recipes
More one pan, sheet pan easiness!
- Sheet Pan Harissa Chicken Thighs and Potatoes with Herbs is another quick and easy one pan plan for a weeknight.
- Sheet Pan Sausage and Veggies can be made with root vegetables, potatoes, or even broccoli and cauliflower. Endlessly versatile!
Recipe
Greek Chicken and Potatoes
Ingredients
Greek Chicken and Potatoes
- 2 pounds bone in, skin on chicken thighs 4 total
- 1 pound yukon gold potatoes
- 2 lemons
- 1½ tablespoon dried oregano preferably Greek
- ¼ cup olive oil
- ½ teaspoon kosher salt plus more for the chicken
- ¼ cup crumbled feta cheese
- fresh dill for serving
Lemon Dill Yogurt Sauce
- ½ cup Greek yogurt preferably full fat
- 1 tablespoon lemon juice
- 2 tablespoon finely chopped dill
- ½ teaspoon kosher salt
Instructions
Greek Chicken and Potatoes
- Preheat the oven to 425 degrees F.
- In a large mixing bowl, combine olive oil, Greek oregano, lemon juice, lemon zest, and 1 teaspoon kosher salt. If you have time, let it sit for a bit. See tips below.
- Use a good chef's knife to slice the potatoes into wedges. Season the chicken thighs on both sides with kosher salt and freshly ground black pepper.
- Add the chicken and potatoes to the bowl with the Greek oregano/lemon marinade and toss to coat. Let the ingredients marinate for at least 10 minutes but no more than 30.
- Spread the chicken thighs and potatoes evenly on a sheet pan along with one lemon cut into quarters.
- Bake for 35-40 minutes, turning the potatoes occasionally, until the chicken skin is golden brown and the potatoes are crispy. To serve, top with crumbled feta, yogurt sauce and fresh dill. Add a lemon wedge on the side if you like.
Lemon-Dill Yogurt Sauce
- While everything is cooking, make the sauce. In a small bowl, mix together the Greek yogurt, chopped dill, lemon juice and salt.
Leave a Reply