Some nights you want a homemade dinner.
Some nights you also don’t want to destroy the kitchen making it.

That’s where this One-Pan Greek Chicken and Potatoes comes in. It’s lemony, buttery, packed with flavor, and somehow feels like a real dinner without turning into a whole event. Everything cooks together in one pan—crispy potatoes, juicy chicken, feta, Greek dressing—and the cleanup doesn’t make you question your life choices afterward.

Honestly? That alone makes it worth making.

Turn It Into a Full Greek Dinner Situation

Add warm pita and tzatziki
Throw together our tomato feta salad
Pair it with your Fizzy Passion Fruit Refresher or Poolside Punch

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

Serves: 4
Prep Time: 10 minutes
Cook Time: 60 minutes

Ingredients:

1½ lbs of boneless, skinless chicken thighs
2 cups of baby potatoes; Baby Dutch (halved or quartered ) Yellow Potatoes are used in this recipe.
parsley (handful)
2 Tbsp of butter
½ cup Greek dressing, plus more as needed to coat (store-bought)
Juice of one lemon
2-4 Tbsp of 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: Pat the chicken thighs dry with paper towels and place them on the prepared baking sheet.

Step 3: Arrange the chicken thighs and potatoes in a single layer on the prepared baking sheet. Pour the Greek dressing evenly over the chicken and potatoes, tossing the potatoes lightly to coat. Top each chicken thigh with about ½ tablespoon of butter.

Step 4: 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 5: Bake for 35–50 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender. Cooking time will vary depending on the size of the chicken thighs and potatoes. To ensure the potatoes are cooked, insert a fork into them to check they are tender and have a light, crispy texture on the outside.

Step 6: 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 7: 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.

🍋 Simply Made Suggestions …

Let it get golden. That browning on the chicken adds flavor, so don’t rush it.
Give everything some room. Crowding the pan traps steam instead of letting the chicken and potatoes roast.
Use what potatoes you have. Baby potatoes are easy, but chopped yellow potatoes work just as well. Cut them into similar-sized pieces so they cook evenly.
Finish with fresh lemon. A squeeze right before serving brightens up the chicken, potatoes, and feta.

🍗 Before You Go…More Easy Dinner Recipes

If this is your kind of meal, try our spicy Cajun sheet pan dinner, our rosemary chicken dinner, and our Chipotle chicken Tostadas.

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

1½ lbs boneless, skinless chicken thighs
2 cups Baby potatoes (halved or quartered) (Baby Dutch Yellow Potatoes used in this recipe)
2 Tbsp butter
parsley (handful)
½ cup ½ cup Greek dressing (plus more as needed to coat)
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.
Pat the chicken thighs dry with paper towels and place them on the prepared baking sheet.
Rinse and cut potatoes into halves or quarters.
Arrange the chicken thighs and potatoes in a single layer on the prepared baking sheet. Pour the Greek dressing evenly over the chicken and potatoes, tossing the potatoes lightly to coat. Top each chicken thigh with about ½ tablespoon of butter.
Bake for 35–50 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender. Cooking time will vary depending on the size of the chicken thighs and potatoes. To ensure the potatoes are cooked, insert a fork into them to check they are tender and have a light, crispy texture on the 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. *Caution- The oven will be hot.
Before serving, garnish with a handful of roughly chopped parsley and top with lemon juice, lemon wedges, and additional crumbled feta, if desired.