• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Fine Foods Blog
  • Home
  • About Me
  • Recipes
  • Travel
  • Work With Me
  • Shop
menu icon
go to homepage
  • Home
  • Recipes
  • Subscribe
  • Work With Me
  • Travel
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipes
    • Subscribe
    • Work With Me
    • Travel
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Chicken Recipes » Greek Chicken and Potatoes

    Greek Chicken and Potatoes

    Published: Sep 16, 2022 · Modified: Nov 29, 2022 · by Debra with 4 Comments · 1161 words. About 6 minutes to read this article. · This post contains affiliate links

    Jump to Recipe Print Recipe

    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!

    Greek chicken and potatoes with feta, yogurt sauce and fresh dill on a sheet pan.

    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:
    • Greek chicken and potatoes is an easy sheet pan dinner that's perfect for a weeknight!
    • Ingredients you'll need
    • How to make Greek chicken and potatoes
    • Tips for the best Greek chicken and potatoes
    • FAQ
    • More sheet pan recipes
    • Recipe

    Greek chicken and potatoes is an easy sheet pan dinner that's perfect for a weeknight!

    • This is a classic Greek dish flavored with lemon and oregano.
    • You only need a few ingredients!
    • Cooks on one sheet pan for easy cleanup.
    • Short marinating time so it's ready in about an hour.
    • I've added a bright yogurt sauce with dill and some crumbled feta for a fun twist to bring all the flavors together.
    Three lemons, three potatoes, fresh dill, a large bowl of chicken thighs, and small bowls containing olive oil, salt, Greek oregano, and yogurt.

    Ingredients you'll need

    • 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

    Step 1: Make the lemony Greek marinade

    Preheat the oven to 425 degrees F.

    A microplane grater next to a bowl of olive with Greek oregano, salt and lemon zest. A cut lemon is on the right.

    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.

    A knife on a wooden cutting board with potatoes that have been cut into wedges.

    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.

    A bowl of chicken thighs and potatoes marinating in olive oil and spices.

    Step 2: Marinate the chicken and potatoes

    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.

    Chicken and potatoes with lemon wedges arranged on a sheet pan ready to go into the oven.

    Spread the chicken thighs and potatoes evenly on a sheet pan along with one lemon cut into quarters.

    Chicken and potatoes that have become browned and crispy on a sheet pan.

    Step 3: Roast the chicken and potatoes

    Bake for 35-40 minutes, turning the potatoes occasionally, until the chicken skin is golden brown and the potatoes are crispy.

    A yellow spatula in a small bowl of yogurt sauce with lemon and dill.

    Step 4: Make the Greek yogurt sauce

    While the chicken and potatoes are cooking, make the sauce. In a small bowl, mix together the Greek yogurt, chopped dill, lemon juice and salt.

    alt=""

    Step 5: Top the chicken and potatoes with the Greek yogurt sauce, feta cheese, and fresh dill and serve!

    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

    Can you substitute fresh oregano for the dried Greek oregano?

    Yes you can swap fresh oregano for dried. If using fresh oregano, you'll need about 4 tablespoons.

    Do you have to marinate the chicken before cooking?

    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.

    More sheet pan 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 with feta, yogurt sauce and fresh dill on a sheet pan.

    Greek Chicken and Potatoes

    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!
    5 from 3 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: greek
    Diet: Gluten Free
    Keyword: greek chicken and potatoes, greek lemon chicken and potatoes
    Prep Time: 5 minutes
    Cook Time: 40 minutes
    Marinating time: 30 minutes
    Servings: 2
    Calories: 1381kcal

    Equipment

    • mixing bowls
    • chef's knife
    • cutting board
    • microplane grater
    • sheet pan

    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
    US Customary - Metric
    Prevent your screen from going dark

    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.

    Nutrition

    Calories: 1381kcal | Carbohydrates: 56g | Protein: 77g | Fat: 96g | Saturated Fat: 24g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 47g | Trans Fat: 0.3g | Cholesterol: 397mg | Sodium: 1709mg | Potassium: 2035mg | Fiber: 10g | Sugar: 6g | Vitamin A: 505IU | Vitamin C: 105mg | Calcium: 296mg | Iron: 7mg

    More Chicken Recipes

    • Hungarian Chicken Paprikash
    • Roast Chicken
    • Skillet Chicken Shawarma with Rice and Tahini Sauce
    • Crispy Chicken and Tomatoes with Goat Cheese

    Reader Interactions

    Comments

    1. Linda Snider

      October 13, 2022 at 6:11 pm

      5 stars
      I loved this recipe! I made it with skinless, boneless, chicken thighs. Loved the Greek flavor, especially the lemon. I needed more dill to add at the end as a topper.

      Reply
      • Debra

        October 20, 2022 at 3:45 pm

        Hi Linda,

        I'm so glad you loved the recipe. I always like more dill myself, too!

        Thanks for reading,

        Debra

        Reply
        • Laura

          November 07, 2022 at 10:05 pm

          5 stars
          Great easy weeknight recipe! I especially loved the sauce. Thanks!

          Reply
          • Debra

            November 08, 2022 at 5:50 pm

            Hi Laura!

            Thank you for the kind words. It touches my heart that you loved the sauce! I do love a good yogurt sauce and recommend it on just about everything, LOL.

            Thank you for reading and trying my recipe,

            Debra

            Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    Hi, I'm Debra! I love to cook and eat and travel, and cook the things I eat when I travel! I'm a detail-oriented Virgo, so it's my jam to simplify recipes and break them down into easy to follow steps. I help you bring the world to your table!

    More about me →

    Subscribe To My Enewsletter

    Get my new, and tried and true, recipes delivered to your inbox! Subscribe now!

    Gluten Free Recipes

    • Ukranian Cabbage Rolls (Holubtsi)
    • Fresh Cranberry Relish
    • Tricolore Salad
    • Pomegranate & Red Wine Braised Short Ribs

    Search more gluten-free recipes

    Trending Recipes

    • Salt Baked Fish
    • Boneless, Skinless Chicken Thighs with Garlic, Capers, and Lemon
    • Campari and Soda
    • One Pan Chicken Thighs with Mushrooms and White Wine

    Chocolate Recipes

    • Gluten Free Triple Chocolate Cookies
    • Gluten Free Chocolate Ganache Tart
    • Chocolate Mousse Recipe
    • Gluten Free Almond Flour Brownies

    French Recipes

    • Romaine Hearts Salad with Blue Cheese, Pears, and Pecans
    • Mussels in White Wine Sauce (Moules Marinières)
    • French Hot Chocolate (Chocolat Chaud)
    • Eggs en Cocotte (Baked Eggs)

    Hi, I'm Debra! I love to cook and eat and travel, and cook the things I eat when I travel! I'm a detail-oriented Virgo, so it's my jam to simplify recipes and break them down into easy to follow steps. I help you bring the world to your table!

    More about me →

    Subscribe To My Enewsletter

    Get my new, and tried and true, recipes delivered to your inbox! Subscribe now!

    Gluten Free Recipes

    • Basler Brunsli
    • Cranberry Pecan Dark Chocolate Bark
    • Dill Pickle Dip
    • Goat Cheese Mashed Potatoes

    Search more gluten-free recipes

    Trending Recipes

    • Salt Baked Fish
    • Boneless, Skinless Chicken Thighs with Garlic, Capers, and Lemon
    • Campari and Soda
    • One Pan Chicken Thighs with Mushrooms and White Wine

    Chocolate Recipes

    • Gluten Free Triple Chocolate Cookies
    • Gluten Free Chocolate Ganache Tart
    • Chocolate Mousse Recipe
    • Gluten Free Almond Flour Brownies

    French Recipes

    • Romaine Hearts Salad with Blue Cheese, Pears, and Pecans
    • Mussels in White Wine Sauce (Moules Marinières)
    • French Hot Chocolate (Chocolat Chaud)
    • Eggs en Cocotte (Baked Eggs)

    Footer

    ^ back to top

    About

    • Privacy Policy
    • Disclosure
    • Terms & Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Work With Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Fine Foods Blog