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!
Table of Contents
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.
- 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.
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.
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.
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.
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!
Frequently Asked Questions
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.
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!
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.
More Favorite Sheet Pan Recipes
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
Ingredients
For the Sheet Pan
- 1¼ pounds chicken tenders
- 1 pound baby Yukon gold potatoes
- 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
- 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.
- 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
So easy and delicious! My husband thought I had spent a lot of time in the kitchen to get these flavors but it was super quick! I am known for ruining chicken but this came out perfectly!
LOL! Totally get that, Sara! We are so happy you both enjoyed it!
This recipe was easy and with all the toppings had amazing flavor! the only thing I would personally do differently next time is to try thighs instead since my tenders came out slightly more tough and dry than I would like, but the sauce and toppings definitely helped. I did this as part of the cooking challenge, it was fun, thank you!
So tasty! Added some green peppers which got nice and charred. My chicken was a little dry but I last minute I got nervous and added 5 more minutes so that’s my fault. Trust the process 🙂 Definitely will try again – thanks!
Yay! We are so happy you enjoyed it, Carla! The green peppers sound delicious!
Easy dinner! Make sure to read the recipe closely unlike me and get baby Yukons. I was surprised when it didn’t have us chop full Yukons into wedges first . I would definitely double the dressing to marinate the chicken – even if just for the 30 min while the potatoes are cooking. I added cherry tomatoes in as well at the 30 min mark with the tenders and love it!
Great points, Courtney! Definitely want to use baby Yukons!…and doubling the dressing to marinate the chicken is a great idea!
We often do greek takeout and with trying to cook more, I was so excited to try this recipe and it did not disappoint! So dang good and the tzatziki was *chef’s kiss*
Yay! That is so exciting, Samantha!
I absolutely loved this recipe! The ingredients list and preparation was so simple and not overwhelming like some can be. This is definitely going to be on repeat. Thank you!
Woohoo! We are so happy you loved it, Michelle!
Loved how easy this recipe was and how well it reheated for lunch the next day!
Yay! We are so glad, Hailee!
Loved this recipe! Such a quick dinner and so customizable to whatever toppings your family wants. Made excellent leftovers too. Will definitely be adding this to the regular rotation!
Yay! We are so so happy you loved it, Rori!
This recipe was incredible! No surprise- Greek is my favorite cuisine of all time. I chopped up some of the leftovers for lunch the next day and stuffed it in a toasted pita. SO GOOD!
Awe yay! That is so kind, Leslie! We are so happy you enjoyed it!
This is going to be a new favorite in our rotation! It was so easy to prepare (great for our busy schedule). It was great as is, but I made extra which my family could use with pitas or in a Greek salad. Easy, versatile, and healthy…as well as satisfying.
On a salad sounds delicious! We are so happy y’all enjoyed it, April!
so good! I marinated the chicken about 30 minutes but it had really good flavor. the tzatziki sauce was so refreshing with the hot potatoes. don’t leave off the toppings. can’t wait to eat the leftovers.
You are so right! The toppings are definitely a must! We are so happy you enjoyed it, Jessica!
Delicious!! Next time, I will follow the tip and marinate the chicken first. When I poured the sauce over the chicken it didn’t flavor the chicken enough. The potatoes were so very good. I served it with a salad. Whole family loved it. Great leftovers, too!
Yay! We are so happy y’all loved it, Victoria!