Greek Chicken and Potatoes

This baked Greek Chicken and Potatoes is an easy dinner recipe with just 10 minutes of prep!

Total Time: 1 hour

Baked Greek Chicken and Potatoes is an easy dinner recipe with just 10 minutes of prep! Both the juicy chicken and the crispy potatoes are flavored with herbs, lemon and garlic for a healthy meal that’s full of fresh Mediterranean flavor.

Use one giant sheet pan or two smaller pans to prepare a Greek chicken dinner in minutes! Whether you prefer chicken breasts, chicken thighs, or other chicken parts, the simple seasoning and marinade delivers perfectly tender and juicy baked chicken with golden roasted potatoes every time.

What is Greek Chicken?

Greek chicken is any chicken that has been flavored with a classic Greek seasoning or marinade — usually including olive oil, garlic, red wine vinegar, lemon and oregano. For a creamy touch, some recipes also use Greek yogurt.

This Greek chicken and potatoes recipe calls for a whole cut-up chicken, but you can substitute with any chicken parts that you prefer. For instance, use only chicken breasts if you like the white meat, or pick just the thighs, drumsticks or wings if that’s what’s available. You’ll definitely want to leave the skin on the chicken for roasting (which adds flavor to the meat and helps to keep the meat moist and juicy), but you can remove the skin before serving.

Overhead shot of a baking sheet full of roasted greek chicken with lemons and potatoes

How to make Greek Chicken and Potatoes:

You can’t beat the ease of a sheet pan supper, and this Mediterranean roasted chicken and potatoes will not disappoint! It’s crisp, juicy and full of fresh flavor. In addition to the chicken and potatoes, you’ll also need the following…

Ingredients for Greek Chicken Marinade:

Onion
Lemons
Red wine vinegar
Honey
Olive oil
Garlic
Oregano
Kosher salt and pepper

Step 1: Arrange Lemons and Onions on the Baking Sheet

First, place the sliced onion and lemons on a foil-lined baking sheet.

Step 2: Add Chicken on Top

Next, place the chicken on top. The onions and lemons will flavor the chicken as it roasts in the oven.

Chicken parts on a rimmed baking sheet before going in the oven

Step 3: Whisk together the Greek Chicken Marinade

In a small bowl, combine the lemon juice, red wine vinegar, honey, olive oil, garlic and oregano.

Bowl of greek chicken marinade and seasoning with a whisk

Step 4: Brush Marinade onto Chicken

Set aside half of the marinade to use on the potatoes later, and use the remaining marinade to brush over the chicken. Then season the chicken with plenty of salt and pepper. It’s a lot of meat, so don’t be shy!

Step 5: Roast Chicken

Bake the chicken in a 425 degree F oven for a total of about 45 minutes. The meat is done when it reaches an internal temperature of 165 degrees F. Smaller chicken pieces may be done sooner, so a thermometer is always the best way to know when it’s ready.

Step 6: Season Potatoes

Once you get the chicken in the oven, you can turn your attention to the potatoes. Toss the potatoes with the reserved marinade, and then season with salt and pepper.

Bowl of potatoes tossed with greek seasoning

Step 7: Add Potatoes to the Oven

The potatoes don’t need as long to bake as the chicken does, so you’ll add them to the oven during the final 25-30 minutes. You can place them on a separate foil-lined baking sheet, or you can add them to the same pan as your chicken (if it’s large enough). Don’t forget to give the potatoes a stir every 10 minutes or so to ensure even browning.

Red potatoes diced and seasoned on a baking sheet before roasting

What to serve with Greek Chicken and Potatoes:

Since the meat and starch bake together in the oven, you can round out the meal with an added green vegetable. Here are a few sides that go well with the Greek chicken and potatoes:

Amish Green Beans with Brown Butter or Green Bean Salad
Greek Pasta Salad
A simple green salad dressed in Italian Balsamic Vinaigrette or Lemon Vinaigrette
Garlic Roasted Broccoli or steamed broccoli
Marinated Vegetable Salad
Cucumber Salad
Sauteed Spinach with Garlic
Couscous Salad

If you’re just serving the chicken on its own (without the potatoes), it’s delicious over rice, on a Greek salad, or tucked inside pita bread with fresh vegetables or marinated cucumbers, feta cheese and homemade Tzatziki sauce.

Overhead shot of a plate of Greek chicken and potatoes with green beans and lemons

Is Greek Chicken healthy?

This recipe offers a relatively low-calorie lean source of protein. You can remove the skin if you’re looking to reduce the fat and calories.

This recipe is not Keto-friendly or low-carb, thanks to the potatoes. One fourth of the recipe has 497 calories, 23 grams of fat, 24 grams of carbohydrates, and 47 grams of protein. This is just an estimate, and assumes that you consume all of the marinade. Inevitably, there will be some marinade left in the pan or in the bowl if you don’t need it all, so the nutrition stats will vary greatly.

Preparation and Storage Tips:

Prep ahead: You can make the marinade up to 1 week in advance. You can even marinate the chicken for up to 12 hours before adding it to the baking sheet, if you like.
Store leftover baked chicken and potatoes in an airtight container in the refrigerator for 3-4 days.
To freeze Greek Chicken: I recommend pulling off the skin and freezing the cooked chicken meat without the skin. The skin will not have the same crispy texture when it’s thawed, so you will probably want to discard it. Wrapped tightly, the cooked chicken will keep in the freezer for up to 3 months. I don’t recommend freezing the potatoes, since they will have a mushy texture when thawed.
To reheat Greek Chicken: Place on a baking sheet and warm in a 350 degree F oven just until heated through, being careful not to overcook the chicken or it will become dry. You can also microwave individual pieces of chicken on high for 1-2 minutes, or until heated through.

Front shot baked greek chicken and potatoes on a tray

Cook’s Tips and Recipe Variations:

I used a whole cut-up chicken here, but you can substitute with 3-4 pounds of your favorite chicken parts. For instance, use only chicken breasts, only thighs, or only drumsticks if that’s what you like best.
Even if you don’t want to eat the skin, I highly recommend using bone-in, skin-on chicken for this recipe. The skin and bones add so much flavor to the meat (even if you pull the skin off after cooking), and the skin keeps the meat exceptionally moist and juicy! If you must, you can substitute with boneless, skinless chicken breasts or thighs — it just won’t taste quite as good. You’ll also need to decrease the baking time for boneless chicken pieces by about 15 minutes (give or take, depending on the size of your chicken).
Total cooking time will vary depending on the size and thickness of your chicken. I recommend using a meat thermometer to know when your chicken is perfectly done. The meat is cooked through when it reaches an internal temperature of 165 degrees F.
Omit the potatoes and just roast the chicken on its own. You’ll only need half as much marinade, so you can cut those ingredients in half.
The potatoes don’t need as long in the oven, so I put them on a separate baking sheet here. If you’re using an extra-large (“half sheet”), you should have plenty of room to add the potatoes to the same pan as the chicken. One less dish to wash at the end!
Oregano is a classic Greek herb, but parsley, rosemary and thyme would also be delicious in this marinade. Use whatever is available!
The honey in the marinade helps the chicken skin brown in the oven. You can control how dark the meat gets by loosely shielding the chicken with foil when it reaches the desired color. That way it doesn’t burn or get too dark before the inside is finished cooking.

Overhead image of Greek Chicken on a blue surface

More Mediterranean-inspired chicken recipes that you might enjoy:

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