Greek Garlic Butter Chicken Sheet Pan Recipe

If you’re anything like me, you crave meals that taste like a warm hug on a plate but don’t take forever to make. Well, this Greek Garlic Butter Chicken Sheet Pan Recipe is exactly that—easy, flavorful, and perfect for busy weeknights or casual dinners with friends. Imagine juicy chicken, golden roasted potatoes, and vibrant Mediterranean herbs all coming together in one pan with luscious garlic butter—trust me, you’ll want to keep this one in your regular rotation.

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Ingredients & Why They Work

This Greek Garlic Butter Chicken Sheet Pan Recipe combines simple ingredients that pack a punch when roasted together. Each component adds texture, flavor, or freshness, so let’s take a quick look at what goes into it—and why they’re a perfect team.

• Baby Potatoes: Halved to roast quickly and absorb the garlicky, buttery goodness.
• Extra Virgin Olive Oil: Enhances the richness and helps get everything beautifully golden.
• Chicken Thighs or Breasts: I prefer thighs for juiciness, but breasts work well too—just mind cooking times.
• Fresh Lemons: Provide a bright, zesty counterpoint that takes the dish to the next level.
• Dried Oregano: That classic Greek herb flavor that makes this dish unmistakably Mediterranean.
• Paprika: Adds subtle warmth and depth.
• Shallot: Adds sweetness and mild onion flavor without overpowering.
• Garlic Cloves: Lightly smashed so they roast perfectly soft and infuse the butter.
• Butter: Salted butter melts over everything and marries all the flavors together.
• Red Wine Vinegar, Pepperoncini & Olives: In the dressing—they add acidity, spice, and briny notes, balancing the richness wonderfully.
• Fresh Herbs (Parsley, Oregano, Dill): Tossed in the dressing for vibrant color and fresh aroma.
• Feta Cheese: Salty, creamy, and crumbly—a must for that true Greek touch.

Tweak to Your Taste

This is one of those recipes I love because it’s forgiving and super easy to adapt to your preferences or what’s in your fridge. You can make it spicier, swap veggies, or even make it dairy-free with a couple of simple changes.

• Make it Spicy: I sometimes add extra red pepper flakes or swap in spicy pepperoncini for a bit of heat.
• Different Proteins: Chicken breasts are leaner but can dry out if not careful—I usually cook them a little less time and finish with a meat thermometer.
• Add Veggies: Throw in some sliced bell peppers or zucchini before roasting for extra color and nutrients.
• Dairy-Free Option: Replace the butter with olive oil and omit the feta—you’ll still get delicious flavors from the lemon and herbs.

Step-by-Step: How I Make Greek Garlic Butter Chicken Sheet Pan Recipe

Step 1: Roast the Potatoes

Start by heating your oven to 425°F (220°C). Toss the halved baby potatoes with 2 tablespoons of olive oil and season them well with kosher salt and freshly cracked black pepper. Don’t skip seasoning here—potatoes soak up flavor like a dream. Add lemon halves to the pan to roast alongside, as they’ll infuse the potatoes with a subtle citrus aroma. Roast these for about 20 minutes until tender and golden. This quick pre-roast ensures the potatoes will finish cooking perfectly with the chicken later on.

Step 2: Marinate the Chicken

While the potatoes roast, mix 2 tablespoons of olive oil, dried oregano, paprika, chopped shallot, salt, pepper, and a pinch of red pepper flakes in a bowl. Toss your chicken thighs or breasts in this marinade—be sure every piece is coated for the best flavor infusion. This mix of herbs and spices is what makes this dish feel authentically Greek. I like to let the chicken sit in this marinade even just 10 minutes while the potatoes roast—it perks up the taste wonderfully.

Step 3: Combine and Roast the Chicken

Once those potatoes are tender, pull the pan out and nestle the chicken pieces evenly around them. Scatter sliced onions, smashed garlic cloves, and lemon slices across the pan—these all roast together and add layers of flavor. Don’t forget to place a slice of salted butter on each chicken piece; it melts down slowly, basting the meat and potatoes, making everything incredibly juicy and flavorful. Roast for another 20-25 minutes until the chicken reaches an internal temperature of 165°F and the skin is beautiful and crispy.

Step 4: Make the Dressing & Finish

While the chicken finishes, mix the remaining olive oil, red wine vinegar, chopped fresh herbs, chopped pepperoncini, and torn olives in a small bowl for the dressing. When the chicken and potatoes come out of the oven, remove the charred lemon slices and garlic from the pan. Chop the lemon slices up finely—rind and all but without seeds—and mix them into your dressing with the roasted garlic mashed into a paste. This step adds brightness and depth. Then break the salty feta cheese over the chicken and drizzle the dressing on top. Scatter fresh herbs for garnish.

How to Serve Greek Garlic Butter Chicken Sheet Pan Recipe

Garnishes

I usually top this dish with extra chopped fresh parsley and a sprinkle of flaky sea salt right before serving. The fresh herbs lift all the rich flavors, and a little salt enhances that feta’s saltiness without overdoing it. Sometimes I like to add a few lemon wedges on the side so guests can squeeze a little extra zest as they like.

Side Dishes

Since this dish is loaded with potatoes and chicken, I keep the sides simple. A crisp green salad with cucumber and tomato tossed in lemon vinaigrette pairs beautifully. Alternatively, steamed green beans or roasted asparagus also work great for a bit of crunch and color.

Creative Ways to Present

For a dinner party, I’ve placed the chicken and potatoes on a long serving tray, drizzled generously with the herby dressing, sprinkled with crumbled feta and fresh herbs, and scattered a handful of Kalamata olives on top—so festive and eye-catching. It looks so inviting and encourages sharing!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge. The chicken stays moist thanks to the garlic butter, so it reheats beautifully the next day—just don’t forget to save some of that dressing separately if you want to drizzle fresh.

Freezing

If I have leftovers I want to keep longer, I freeze the chicken and potatoes without the dressing and cheese, as they don’t freeze well. When ready to eat, I thaw overnight in the fridge and reheat gently in the oven. Then add fresh dressing and feta after reheating for the best flavor.

Reheating

I prefer reheating in the oven at 350°F to keep the chicken skin as crispy as possible. About 15-20 minutes usually does the trick. Microwave works fine but sometimes softens the skin—so it’s really up to your timing and tools.

FAQs

Final Thoughts

This Greek Garlic Butter Chicken Sheet Pan Recipe has become one of my absolute favorites for how effortlessly it brings incredible flavors to the table with so little fuss. The way that garlicky butter ribbons melt over tender chicken and roasted potatoes just hits all the right notes every time. I honestly think it’s a game changer for busy nights or casual get-togethers. Now it’s your turn to try it—it’s a recipe that feels like home and tastes like a celebration all at once.

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