Name: One Pan Greek Chicken and Potatoes
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 2lbs skinless chicken thighs ((4 thighs)); 2 cups Baby potatoes (halved or quartered) ((Baby Dutch Yellow Potatoes used in this recipe)); 2 Tbsp butter; parsley ((handful)); ½-¾ cup Greek salad dressing; lemon ((lemon juice optional)); 2-4 Tbsp crumbled feta cheese

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Get ready for a tasty and easy meal with this one-pan Greek chicken and potatoes recipe! This yummy dish is full of flavor and perfect for busy weeknights. Enjoy the delightful blend of spices and the convenient cleanup—what’s not to love?

One pan greek chicken and potatoes on a blue and white platter surrounded by lemon halves and parsley.

Serves: 2
Prep Time: 10 minutes
Cook Time: 60 minutes

Ingredients:

skinless chicken thighs
baby potatoes; Baby Dutch Yellow Potatoes used in this recipe.
parsley
butter
Greek salad dressing
lemon
crumbled feta cheese

Skinless chicken thighs in a white shallow bowl, baby Dutch yellow potatoes in a white and gold strainer, on a dark blue sheet pan is a handful of parsley, Greek salad dressing, crumbled feta cheese in a plastic container, a stick of butter, I have lemon and above that is a blue and white hand towel on the counter.

Get the full printable instructions with measurements at the bottom of the post in the recipe card.

Step-by-Step Directions:

Step 1: Preheat the oven to 400º F and line a baking sheet with aluminum foil.

Step 2: Rinse skinless chicken thighs with water and pat dry. Place them on a baking sheet lined with aluminum foil. Rinse and cut potatoes into halves or quarters. Place the chicken and potatoes on the baking sheet, then pour Greek salad dressing. Before baking, add a tab of butter to each chicken thigh. (Approx. ½ Tbsp).

On a line baking sheet is the four chicken thighs and halved cut mini yellow Dutch potatoes on the counter.

On a line baking sheet is the four chicken thighs and halved-cut mini yellow Dutch potatoes with Greek salad dressing being poured on top on the counter.

Step 4: Add a tab of butter to each chicken thigh before baking. (Approx. ½ Tbsp). Bake the chicken at 400° for 55-60 minutes until it reaches an internal temperature of 165º F. To ensure the potatoes are cooked, insert a fork into them to ensure they are soft and have a light, crispy texture outside. In the last 2 minutes of baking, sprinkle crumbled feta cheese over the chicken and potatoes.

On a line baking sheet are the four chicken thighs and halved-cut mini yellow Dutch potatoes with a tab or half a tablespoon of butter on each of the skinless chicken thighs on the stove top.

Baked Chicken thighs and halved-cut mini yellow Dutch potatoes with crumbled feta cheese on top on the stove top.

Step 5: Carefully remove the sheet pan from the oven using oven mitts. Before serving, garnish with a handful of roughly chopped parsley and top with lemon juice, lemon wedges, and additional crumbled feta, if desired.

*Caution- The oven will be hot.

Tips:

If you use chicken thighs with the skin on, bake at 400° for 35 minutes, then turn and cook the other side for 25 minutes.

One Pan Greek Chicken and Potatoes

Get ready for a tasty and easy meal with this one-pan Greek chicken and potatoes recipe! This yummy dish is full of flavor and perfect for busy weeknights.

Tara

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Equipment

baking sheet pan
aluminum foil or parchment paper

Ingredients

2lbs skinless chicken thighs (4 thighs)
2 cups Baby potatoes (halved or quartered) (Baby Dutch Yellow Potatoes used in this recipe)
2 Tbsp butter
parsley (handful)
½-¾ cup Greek salad dressing
lemon (lemon juice optional)
2-4 Tbsp crumbled feta cheese

Instructions

Preheat the oven to 400º F and line a baking sheet with aluminum foil.
Rinse skinless chicken thighs with water and pat dry. Place them on a baking sheet lined with aluminum foil. Rinse and cut potatoes into halves or quarters. Place the chicken and potatoes on the baking sheet, then pour Greek salad dressing. Before baking, add a tab of butter to each chicken thigh. (Approx. ½ Tbsp).
Bake the chicken at 400° for 55-60 minutes until it reaches an internal temperature of 165º F. To ensure the potatoes are cooked, insert a fork into them to ensure they are soft and have a light, crispy texture outside. In the last 2 minutes of baking, sprinkle crumbled feta cheese over the chicken and potatoes.
Carefully remove the sheet pan from the oven using oven mitts. Before serving, garnish with a handful of roughly chopped parsley and top with lemon juice, lemon wedges, and additional crumbled feta, if desired.
*Caution- The oven will be hot.