Get ready to elevate your weeknight dinner game with this mouthwatering Greek chicken and potatoes sheet pan meal! It’s like a Mediterranean vacation for your taste buds, and the best part? Minimal cleanup, maximum flavor – dinner win!

A Greek chicken sheet pan dinner with potatoes, chicken tenders, tomatoes, red onion, olives, and feta cheese.

This recipe is…

Alright folks, listen up! We’re about to dive into a flavor-packed adventure with this Greek chicken and potatoes sheet pan dinner. Imagine chicken tenders nestled alongside crispy, golden smashed potatoes, all drizzled with zesty Mediterranean spices.

This one-pan wonder is not only insanely delicious, but it’s also super easy to whip up – perfect for busy weeknights or lazy weekends when you just want to enjoy a tasty meal without the fuss.

For more sheet pan meals that keep your time in the kitchen minimal, check out our Sheet Pan Chicken Quesadillas, Balsamic Chicken Sheet Pan Dinner, Sheet Pan Chicken Fajitas, Cajun Shrimp Sheet Pan Dinner, or our simple Sheet Pan Chicken Thighs and Veggies.

Why You’ll Love This Recipe

  • It’s easy – does it get easier than a sheet pan meal? Nope! Everything that needs cooking in this meal cooks on one sheet pan, allowing for fewer dirty dishes and less effort on your part.
  • It’s flavorful – I love Greek flavors and this meal is no exception! The zesty homemade dressing drizzled on the potatoes and chicken ahead of baking adds a ton of flavor, as does the homemade tzatziki!

Recipe Ingredients

The ingredient list for this recipe is divided into 3 categories: ingredients for the sheet pan (chicken, potatoes, and an oil-based dressing that you’ll make to drizzle over both), ingredients for simple homemade tzatziki, and a list of extras that we served with (or on top of) the chicken and potatoes. Find ingredient notes (including substitutions and swaps) below.

All of the ingredients for a Greek chicken and potato sheet pan dinner on a marble surface.
  • Chicken tenders – if you can’t find chicken tenders at your store (or they’re the priciest cut of chicken available), feel free to grab chicken breasts instead and then cut them into either strips or 1-inch cubes for this recipe.
  • Baby Yukon gold potatoes – these are the creamiest potatoes and almost always our go-to. That said, any small potato will work great here.
  • Lemon juice – fresh lemon juice is always best! You can buy lemons here and squeeze the juice out yourself, or buy a bottle of freshly squeezed lemon juice from your local grocery store if they sell it that way.
  • Greek yogurt – we prefer whole milk yogurt here, but feel free to use any plain Greek yogurt that you love.

A full ingredient list with exact amounts can be found in the recipe card below.

Recipe Variations and Modifications

  • Make it dairy-free – this recipe is super easy to make dairy-free! Simply double the oil-based dressing and use half of it in place of the tzatziki, and skip the feta cheese.
  • Skip some of the toppings – feel free to skip any of the toppings that you don’t love, and add any that you do! Cucumbers would make for a delicious addition.

How to Make Greek Chicken and Potatoes

This recipe is incredibly easy to make! Follow along below.

A person pouring olive oil into a bowl of baby potatoes.
Baby potatoes spread out on a sheet pan.

Step 1: Preheat the oven to 400°F. Toss the potatoes with 1 tablespoon of extra virgin olive oil and 1/4 teaspoon fine sea salt.

Step 2: Add the potatoes to a rimmed baking sheet and bake for 30 minutes, until easily pierced with a fork. While the potatoes are baking, combine 3 tablespoons of extra virgin olive oil, lemon juice, oregano, garlic, and the remaining 1/2 teaspoon fine sea salt in a small bowl.

Smashed potatoes and raw chicken tenders on a sheet pan.
A person pouring Greek dressing over a sheet pan of raw chicken tenders and smashed potatoes.

Step 3: Using the bottom of a spatula or cup, smash the potatoes to about 1-inch thick. Add the chicken tenders to the sheet pan.

Step 4: Drizzle the dressing over the chicken and potatoes.

Cooked chicken tenders and smashed potatoes on a sheet pan.
A person using a rubber spatula to stir together a homemade tzatziki sauce in a small glass bowl.

Step 5: Bake the chicken and potatoes for 30 minutes, or until the potatoes start to look crispy.

Step 6: While the chicken and potatoes are baking, make the tzatziki. In a small bowl, whisk together the yogurt, cucumber, garlic, and salt until smooth and well combined. Cover and refrigerate until ready to serve.

A Greek chicken sheet pan dinner topped with olives, tomatoes, red onion, and feta cheese sitting on a tiled surface.

Step 7: Top with olives, cucumber, tomato, onion, and feta. Serve warm with the tzatziki on the side and enjoy!

Recipe Tips

  • This recipe was written with ease in mind and to be a recipe that can be made start-to-finish on any given busy weeknight. That said, IF you’re looking to impart some extra flavor to the chicken, consider doubling the dressing recipe and marinating the chicken tenders in the dressing for at least 30 minutes (or up to 24 hours) ahead of time.
  • Spread the chicken tenders out on the sheet pan so that they cook evenly and have a really great texture.
  • Add an extra veggie or two to the sheet pan if you’d like! This guide on how to make a sheet pan dinner has tons of ideas + cooking times for a bunch of veggies.

How to Serve

Serve your Greek chicken and potatoes topped with all of the good stuff (olives, tomatoes, red onion, feta, and fresh parsley) and drizzled (or drenched, if you’re me) with the homemade tzatziki sauce. Warm pita or naan bread would accompany this dish beautifully!

How to Store and Reheat

Store any leftover chicken tenders and smashed potatoes in an airtight container in the refrigerator for up to 5 days. Store the toppings (tomatoes, onion, olives, etc.) in their own individual containers in the fridge.

To reheat, simply microwave the chicken and potatoes for 1-2 minutes, or heat them in a skillet over medium heat on the stovetop for 8-10 minutes. Then, top with all of the goodies and dig in!

A Greek chicken sheet pan dinner.

Frequently Asked Questions

What type of chicken is best for this dish?

We prefer chicken tenders for this dish. We love that they’re smaller than chicken breasts and really, really tender. If you’re having a hard time finding chicken tenders, though, no worries. Chicken breasts cut either into strips or 1-inch cubes will work perfectly.

What should the internal temperature of the chicken be when cooked?

If you’re using an in-oven meat thermometer for the chicken, you’ll want to make sure the internal temperature of the chicken reaches 165°F. If you’re following the directions below for this sheet pan dinner, your chicken will definitely be cooked through!

Can I substitute fresh herbs for dried herbs?

The only fresh herb that this recipe calls for is the parsley garnish. If you don’t have it, feel free to either sub for dried parsley or skip it altogether.

If you tried this One Pan Greek Chicken and Potatoes or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!

One Pan Greek Chicken and Potatoes

4.80 — Votes 5 votes
Prep: 5 minutes
Cook: 1 hour 5 minutes
Total: 1 hour 10 minutes
Servings: 4 Servings
Get ready to elevate your weeknight dinner game with this mouthwatering Greek chicken and potatoes sheet pan meal! It's like a Mediterranean vacation for your taste buds, and the best part? Minimal cleanup, maximum flavor – dinner win!

Ingredients  

For the Sheet Pan

  • pounds chicken tenders
  • 1 pound baby Yukon gold potatoes, divided
  • 4 tablespoons extra-virgin olive oil
  • ¾ teaspoon sea salt, divided
  • 2 tablespoons fresh lemon juice, the juice of about 1 lemon
  • 1 tablespoon dried oregano
  • 2 cloves garlic, minced or grated

For the Tzatziki

  • 1 cup plain Greek yogurt
  • ¼ cup grated cucumber, water squeezed out (about ½ of a medium sized cucumber)
  • 2 cloves garlic, pressed or grated
  • ¼ teaspoon sea salt

For Serving

  • ½ cup kalamata olives
  • 1 tomato, cut into wedges
  • ½ red onion, thinly sliced
  • ¼ cup crumbled feta cheese
  • 2 tablespoons fresh parsley

Instructions 

  • Preheat the oven to 400°F.
  • Toss the potatoes with 1 tablespoon extra virgin olive oil and ¼ teaspoon fine sea salt. Add them to a rimmed baking sheet and bake for 30 minutes, until easily pierced with a fork.
  • While the potatoes are baking, combine 3 tablespoons extra virgin olive oil, lemon juice, oregano, garlic, and remaining ½ teaspoon fine sea salt in a small bowl.
  • Using the bottom of a spatula or cup, smash the potatoes to about 1-inch thick.
  • Add the chicken tenders to the sheet pan. Drizzle the dressing over the chicken and potatoes.
  • Bake for 30 minutes, or until the potatoes start to look crispy.
  • While the chicken and potatoes are baking, make the tzatziki. In a small bowl, whisk together the yogurt, cucumber, garlic, and salt until smooth and well combined. Cover and refrigerate until ready to serve.
  • Top with olives, tomato, onion, and feta. Serve warm with the tzatziki on the side and enjoy!

Recipe Notes

Recipe Tips:
  • This recipe was written with ease in mind and to be a recipe that can be made start-to-finish on any given busy weeknight. That said, IF you’re looking to impart some extra flavor to the chicken, consider doubling the dressing recipe and marinating the chicken tenders in the dressing for at least 30 minutes (or up to 24 hours) ahead of time.
  • Spread the chicken tenders out on the sheet pan so that they cook evenly and have a really great texture.
  • Add an extra veggie or two to the sheet pan if you’d like! This guide on how to make a sheet pan dinner has tons of ideas + cooking times for a bunch of veggies.
 
Variations and Modifications:
  • Make it dairy-free – this recipe is super easy to make dairy-free! Simply double the oil-based dressing and use half of it in place of the tzatziki, and skip the feta cheese.
  • Skip some of the toppings – feel free to skip any of the toppings that you don’t love, and add any that you do! Cucumbers would make for a delicious addition.

Nutrition

Calories: 474kcal | Carbohydrates: 28g | Protein: 40g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 0.02g | Cholesterol: 102mg | Sodium: 1145mg | Potassium: 1235mg | Fiber: 4g | Sugar: 4g | Vitamin A: 605IU | Vitamin C: 36mg | Calcium: 165mg | Iron: 2mg

Additional Info

Course: Dinner
Cuisine: American, Greek-Inspired
Servings: 4 Servings
Calories: 474
Keyword: chicken sheet pan dinner

Like this recipe?

Leave a comment


About the Author

Cassy Joy Garcia, NC

Cassy Joy Garcia, a New York Times best-selling author, of Cook Once Dinner Fix, Cook Once Eat All Week, and Fed and Fit as well as the creative force behind the popular food blog Fed & Fit.


More Like This

Leave a comment

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

Recipe Rating




6 Comments

  1. 5 stars
    I’m making this for the second time in two weeks at the request of my husband! The flavors are great, and the potatoes are a favorite!

    1. That is so amazing, Suzanne! We are so happy y’all love it!

  2. 4 stars
    Yum!!! I used chicken thighs and legs because that’s what I had on hand. Will double the sauce next time because we loved it!

    My husband said I’ve could tell it was going to be delicious just by looking at it because it was so colorful.

  3. 5 stars
    Delicious! Highly recommend this recipe. I recommend marinating your chicken. I cooked the red onions with the chicken and potato mixture, which I thought was delicious. I also added cold, chopped cucumbers, to garnish with. Pita goes really well with this dish as well! Thank you so much!

    1. We are so happy you loved it, Abby! The cucumber garnish is a great idea! Thank you for taking the time to share!