Description
A vibrant and flavorful sheet pan recipe featuring juicy Greek garlic butter chicken and tender roasted baby potatoes, elevated with fresh herbs, tangy lemon, olives, and creamy feta for an easy, all-in-one meal.
Ingredients
Scale
Main Ingredients
- 1 pound baby potatoes, halved
- 4 tablespoons plus 1/3 cup extra virgin olive oil
- Kosher salt and black pepper to taste
- 2 lemons, 1 halved, 1 sliced
- 6 chicken thighs or breasts (similar sizes for even cooking)
- 2 tablespoons dried oregano
- 1 tablespoon smoked or regular paprika
- 1 shallot, chopped
- Red pepper flakes to taste
- 6-8 garlic cloves, lightly smashed
- 2 cups mixed fresh parsley, oregano, and dill, chopped
- 1 medium yellow onion, sliced
- 6-8 ounces feta cheese, cubed
- 4 tablespoons salted butter, sliced into 6 pieces
- 2 tablespoons red wine vinegar
- 1-2 pepperoncini, chopped
- 3/4 cup Greek olive mix or torn green olives
Instructions
- Preheat Oven: Preheat your oven to 425° F to prepare for roasting the potatoes and chicken.
- Roast Potatoes: On a large baking sheet, toss the halved baby potatoes with 2 tablespoons of olive oil, season with kosher salt and black pepper, and add the halved lemons. Roast in the oven for 20 minutes until the potatoes are tender.
- Prepare Chicken Marinade: In a bowl, combine 2 tablespoons olive oil, dried oregano, smoked or regular paprika, chopped shallot, salt, pepper, and red pepper flakes. Toss the chicken pieces in this mixture until evenly coated.
- Add Chicken and Remaining Ingredients: Remove potatoes from the oven and nestle the seasoned chicken around them. Arrange sliced onions, garlic cloves, and lemon slices around the chicken. Add one slice of salted butter onto each piece of chicken for richness.
- Roast Chicken and Vegetables: Return the sheet pan to the oven and roast for 25 minutes or until the chicken is completely cooked through with a golden crust.
- Make Dressing: In a separate bowl, combine the remaining 1/3 cup olive oil, red wine vinegar, chopped fresh herbs, chopped pepperoncini, and olives to create a bright, tangy dressing.
- Prepare Lemon Garlic Mixture: Remove the charred lemon slices and garlic cloves from the baking sheet. Finely chop the lemon slices with rind, discarding seeds, and add half of it to the dressing. Mash the garlic into a paste and stir it into the dressing. Season with salt and red pepper flakes to taste. Adjust lemon quantity as preferred for acidity.
- Finish and Serve: Break the feta cheese over the cooked chicken and drizzle with the prepared dressing. Top with additional fresh herbs. Serve immediately and enjoy this flavorful Greek-inspired meal!
Notes
- You can use chicken thighs or breasts; bone-in or boneless. Adjust cooking time if using bone-in: expect 10-15 minutes longer depending on size.
- If you prefer a spicier dish, increase the amount of red pepper flakes or add more pepperoncini.
- Make sure potato halves are roughly the same size for even roasting.
- Use fresh herbs to enhance flavor and aroma; dried herbs can be substituted but reduce quantity by half.
- Butter adds richness; salted butter is recommended, but unsalted can be used with a pinch of salt added.
- Let the dish rest for a few minutes after baking to allow flavors to meld together before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 750 mg
- Fat: 35 g
- Saturated Fat: 12 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 110 mg
