For a family of 5, I love making meals like this Greek sheet pan chicken and potatoes recipe. The lemony flavor of the chicken, combined with the creamy potatoes and bright tomatoes is to die for.
But what I really love?
The whole thing cooks on one cookie sheet! That’s so rare in a filling, large meal!
The genius of this Greek sheet pan chicken meal is that the chicken is marinating while the potatoes start cooking, and the entire meal is made on one cookie sheet. In 40 minutes, you have an entire well-balanced meal with creamy baby potatoes, delicious lemony Mediterranean-inspired chicken, and blistered bright roasted tomatoes.
Do you have other Greek or Mediterranean chicken recipes?
I use the same easy Greek chicken marinade and cooking method to make this Greek chicken kebabs that are great for a party or fun, family dinner.
Greek chicken kebabs:
Skip to the step by step instructions for Greek sheet pan chicken and potatoes recipe.
And you know me, I can’t make a recipe without finding another good use for it, so I also show you how this meal is a perfect recipe to make a meal prep. You can get four meals out of this recipe if you are making lunch boxes for work.
Greek Chicken and Potatoes Meal Prep:
I also have another recipe I’ve written that I will be posting soon where you use the same Greek chicken to make a beautiful Mediterranean chicken kabob that is perfect for a party or summer eating.
If you want more dinner recipes, click here. And if you like meal preps, check out this turkey meatballs, zoodles, and spinach recipe.
More Meal Prep Recipes:
Why are sheet pan meals great for families?
Sheet pan meals are perfect for busy families because while the food is roasting, you can do the dishes, clean up, and then once the meal is made, you only have one pan left to clean. So when you’re all full and happy from eating, you don’t have a ton of work left to do.
How difficult is this Greek chicken recipe?
This recipe also uses simple ingredients. Nothing is difficult to find in your grocery store, and the simplicity of the recipe is part of what makes it so delicious and easy to make.
Greek Chicken Sheet Pan Meal
Ingredients
Equipment
Method
- Preheat oven to 400 degrees.
- Place chicken thighs in a glass bowl or Ziploc bag.
- Add the remaining ingredients for the Greek chicken in a bowl, and whisk.
- Pour marinade over the chicken thighs, cover, and place in fridge.
- Place potatoes in a bowl, coat with oil and stir. Sprinkle seasonings on the potatoes, and stir again.
- Add the potatoes to a sheet pan, ensuring there is air between the potatoes. Roast for 15 minutes while the chicken marinates.
- In the meantime, place the tomatoes in the same bowl you used for the potatoes. Coat in oil and a sprinkle of salt. Taste a tomato to check saltiness. Set to the side.
- When the potatoes have baked for 15 minutes, pull out the pan, and push the potatoes to the side. Pour the tomatoes on top of the potatoes, and nestle them in between so the veggies are in one layer.
- Uncover thighs. Gently blot the thigh on a paper towel, then place on the hot sheet pan. Make sure there is at least a little air between the chicken thighs. They will shrink as they cook, so just make sure they are in one layer.
- Bake for 20-25 minutes or until the internal temperature of the chicken reaches at least 165 degrees. Let the chicken rest for 5 minutes before cutting.
Notes
*Please consult your health professional for health and nutritional advice.
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Step by Step Instructions for Greek Sheet Pan Chicken Meal Recipe
Preheat your oven to 400 degrees.
In this recipe, we start by marinating the chicken. Use a bowl to add all of the marinade ingredients.
Then, we nestle 2 lbs of boneless skinless chicken thighs into the marinade. If you prefer marinating in a ziplock bag, you can certainly do that. Then you put the chicken thighs in the fridge while you start the roasted baby potatoes.
Once you’re ready to put the chicken in, the potatoes have already halfway cooked. This is the genius of this recipe.
So once your chicken thighs are marinating in the fridge, in another bowl put one and a half pounds of baby potatoes. You can use any color.
You’re going to add oil, salt, pepper, paprika, and onion powder and stir to coat. Put those baby potatoes on a sheet pan. You can spread them out at this point, and then we will move them over later. You do want plenty of air between the potatoes for roasting. Put the baby potatoes in the oven and set a timer for 15 minutes.
In the same bowl you used for the baby potatoes, place the grape tomatoes. Add oil and salt to taste; you can taste the tomato raw to see if there’s enough salt on it.
Once the potatoes have roasted for 15 minutes, pull out the sheet pan and push the baby potatoes to one half of the sheet pan. Pour the marinated tomatoes on top of the potatoes, and you can just nestle them right in between all the potatoes so the veggies are in one layer.
Uncover your marinated chicken thighs and gently blot each thigh, top and bottom, on a paper towel to get some of the excess marinade off. Place each chicken thigh on the hot sheet pan. You want a little bit of air between the chicken thighs, but they will shrink as they cook, so they just need to be in one layer.
If you use a meat thermometer, like this one, put that in the thickest part of the largest thigh. (That’s my affiliate link.)
Place that sheet pan back in the oven for 20 to 25 minutes or until the internal temperature of the chicken thigh reaches at least 165 degrees. My chicken took 20 minutes. See the meat thermometer plus the done meal here:
Once you pull the sheet pan out, you can let it rest for 5 minutes before cutting the chicken open. At this point, you have a wonderful dinner or a whole meal you can use for four lunch boxes. Don’t forget that some of that juice on the pan from the chickens has that lemony, herby flavor, so you want to spoon some of that on top of the chicken.
Look how delicious this is if you save it for lunch (if you can possibly hold off!).
