One Pan Greek Chicken and Potatoes

A close up of a Greek chicken sheet pan dinner.

4.84 — Votes 30 votes

One Pan Greek Chicken and Potatoes

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!

Prep Time5

Cook Time1 5

Total Time1 10

Course: Dinner

Cuisine: American, Greek-Inspired

Diet: Gluten Free

Servings: Servings

Author: Cassy Joy Garcia

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!

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.

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