Sheet Pan Greek Chicken with Potatoes and Olives – Simple, Bright, and Satisfying

If you love a meal that practically cooks itself and still tastes like something from a sunny taverna, this one’s for you. Juicy chicken, tender potatoes, and briny olives roast together on one pan with lemon, garlic, and herbs. The flavors are big, the prep is easy, and the cleanup is minimal.

It’s the kind of recipe you keep on standby for busy weeknights and easy weekends. Serve it with a quick salad or warm pita and you’re set.

What Makes This Recipe So Good

• One pan, full dinner: Protein, potatoes, and veggies all roast together, so you’re not juggling multiple pots.
• Classic Greek flavors: Lemon, garlic, oregano, and olive oil create a savory, bright, and balanced profile.
• Works with what you have: Use bone-in thighs, drumsticks, or even breasts. Swap potatoes for another sturdy veg if you like.
• Great leftovers: The flavors deepen by the next day, making it perfect for meal prep.
• Fuss-free technique: A hot oven and a good toss in a bold marinade are all you need.

What You’ll Need

• 2 to 2.5 pounds bone-in, skin-on chicken thighs (or a mix of thighs and drumsticks)
• 1.5 pounds small potatoes (Yukon gold or red), halved or quartered if large
• 1 red onion, cut into thick wedges
• 1 cup cherry tomatoes (optional but nice for color and sweetness)
• 3/4 cup pitted Kalamata olives
• 1 large lemon (zest and juice), plus extra lemon wedges for serving
• 4 cloves garlic, finely minced
• 1/4 cup extra-virgin olive oil
• 2 teaspoons dried oregano (or 1 tablespoon fresh, chopped)
• 1 teaspoon dried thyme (or 2 teaspoons fresh, chopped)
• 1 teaspoon smoked paprika (optional for color and warmth)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh parsley or dill, for serving
• Crumbled feta, to finish (optional but highly recommended)

Step-by-Step Instructions

1. Preheat the oven: Set to 425°F (220°C).

   A hot oven helps crisp the chicken skin and caramelize the edges of the potatoes.
2. Make the marinade: In a large bowl, whisk together olive oil, lemon zest, lemon juice, garlic, oregano, thyme, smoked paprika, salt, and pepper.
3. Season the chicken: Pat the chicken dry with paper towels. Add it to the bowl and toss well to coat, making sure the marinade gets under the skin and all around the thighs.
4. Prep the vegetables: On a large sheet pan, add potatoes and red onion. Drizzle with a spoonful of the marinade from the bowl (not all of it), and toss to coat.

   Spread into an even layer.

5. Add the chicken: Nestle the chicken pieces skin-side up among the potatoes and onions. Pour any remaining marinade from the bowl over everything. Keep the chicken skin exposed so it can crisp.
6. Roast the first round: Place the sheet pan on the middle rack.

   Roast for 25 minutes, undisturbed.

7. Add olives and tomatoes: Pull the pan out carefully and scatter the Kalamata olives and cherry tomatoes around the chicken. Spoon pan juices over the potatoes.
8. Finish roasting: Return to the oven for another 15–20 minutes, until the chicken registers 165°F (74°C) at the thickest part and the potatoes are golden and tender.
9. Crisp the top (optional): For extra color, broil on high for 1–2 minutes, watching closely. Don’t walk away.
10. Rest and finish: Let the pan rest for 5 minutes.

    Sprinkle with parsley or dill, add crumbled feta, and serve with extra lemon wedges.

Keeping It Fresh

• Storage: Refrigerate leftovers in an airtight container for up to 4 days.
• Reheat: Warm in a 350°F (175°C) oven for 10–15 minutes to re-crisp the chicken skin and revive the potatoes. Microwave works in a pinch, but the skin won’t be crisp.
• Make-ahead: Marinate the chicken up to 24 hours in advance. Keep the potatoes and onion separate until roasting so they don’t get soggy.
• Freezing: Cooked chicken freezes well for up to 2 months.

  Potatoes can become mealy when frozen, so freeze the chicken separately if you plan ahead.

Why This is Good for You

• Balanced meal: You get protein from the chicken, carbs from the potatoes, and antioxidants from olives, onions, and tomatoes.
• Heart-healthy fats: Extra-virgin olive oil and olives add monounsaturated fats that support heart health.
• Herbs and citrus: Oregano, thyme, and lemon bring phytonutrients and brightness without extra calories or heavy sauces.
• Satisfying without heaviness: A flavorful marinade means you don’t need cream or butter to feel full and happy.

What Not to Do

• Don’t crowd a small pan: Overcrowding traps steam and prevents browning. Use a large rimmed sheet pan or two smaller ones.
• Don’t skip drying the chicken: Patting dry helps the skin crisp instead of turning rubbery.
• Don’t add olives too early: They can shrivel and become overly salty if roasted the entire time.
• Don’t under-season: Potatoes need enough salt to taste good. Taste a potato at the end and adjust if needed.
• Don’t cut potatoes too large: Keep them around 1 to 1.5 inches so they finish cooking when the chicken does.

Recipe Variations

• Swap the protein: Use bone-in chicken breasts (add 5–10 minutes) or boneless thighs (reduce time to about 25–30 minutes total).
• Add more veg: Toss in zucchini or bell peppers during the second roast with the olives so they don’t overcook.
• Make it spicier: Add red pepper flakes or a pinch of cayenne to the marinade.
• Lemony upgrade: Layer thin lemon slices under the chicken for extra citrus aroma.
• Herb switch: Try rosemary instead of thyme for a piney twist, or finish with fresh mint for cool contrast.
• No potatoes? Use cauliflower florets or thick-cut carrots.

  Adjust roasting time as needed until tender and golden.

• Dairy-free finish: Skip the feta and finish with toasted pine nuts for texture.

FAQ

Can I use boneless, skinless chicken?

Yes. Boneless thighs work well and cook faster. Start checking at 25 minutes.

If using breast meat, take care not to overcook—pull it as soon as it reaches 165°F.

Do I need to marinate the chicken ahead of time?

It helps but isn’t required. Even 15–30 minutes while you prep the vegetables makes a difference. For the best flavor, marinate up to 24 hours in the fridge.

What kind of olives are best?

Kalamata olives are classic for their rich, briny flavor, but Castelvetrano olives add a milder, buttery vibe.

Use what you like or mix both.

How do I know the potatoes are done?

They should be fork-tender with golden edges. If the chicken is done but the potatoes need more time, remove the chicken and continue roasting the potatoes for a few minutes.

Can I make this for a crowd?

Absolutely. Use two sheet pans and rotate them halfway through.

Keep space between ingredients so everything browns properly.

What should I serve with it?

A crisp cucumber-tomato salad, tzatziki, warm pita, or a simple green salad with a lemony dressing all pair well. You don’t need much—this is a complete meal.

How do I keep the chicken skin crispy?

Make sure the skin is dry, roast at high heat, and keep the skin exposed. If needed, broil for a minute at the end to finish crisping.

In Conclusion

Sheet Pan Greek Chicken with Potatoes and Olives is weeknight cooking at its best: simple prep, bold flavors, and very little cleanup.

The lemony, herby marinade ties everything together while the oven does the hard work. Keep this one in your rotation, tweak it to your taste, and enjoy the kind of meal that feels special without being fussy. It’s wholesome, colorful, and consistently delicious.