1. Introduction
There is a specific kind of magic that happens when lemon juice, oregano, and olive oil meet high heat in a roasting pan. In Greek cuisine, this trifecta is known as the “Ladolemono” base—a foundational flavor profile that has graced Mediterranean tables for centuries.
This Sheet-Pan Greek Chicken & Potatoes with Feta is more than just a convenient weeknight dinner; it is a tribute to the rustic, sun-drenched flavors of the Peloponnese. Traditionally, “Kotopoulo me Patates” (Chicken with Potatoes) is slow-roasted in a deep dish, but this modern adaptation utilizes the sheet-pan method to achieve something the traditional version often misses: crispy, golden-brown skin and caramelized potato edges.
The beauty of this dish lies in its simplicity. By roasting everything together, the potatoes act as a sponge, soaking up the savory drippings from the chicken and the bright, acidic notes of the lemon. It’s a harmonious marriage of textures—the crunch of the potato, the tenderness of the poultry, and the creamy, sharp finish of crumbled feta cheese added at the very end.
2. Recipe Overview
- Cuisine Type: Mediterranean / Greek
- Difficulty Level: Easy
- Prep Time: 20 minutes
- Cook Time: 45–50 minutes
- Total Time: 1 hour 10 minutes
- Dietary Classifications: Gluten-Free, High-Protein, Egg-Free, Nut-Free.
3. Equipment and Tools
To achieve the perfect roast without overcrowding—which leads to steaming rather than browning—you need the right tools.
- Large Rimmed Baking Sheet: Ideally a 13×18 inch (half-sheet pan). Heavy-gauge aluminum is preferred for even heat distribution.
- Large Mixing Bowl: For tossing the ingredients in the marinade.
- Chef’s Knife & Cutting Board: For prepping the aromatics and dicing potatoes.
- Whisk or Small Jar: To emulsify the lemon-herb marinade.
- Meat Thermometer: Essential for ensuring the chicken reaches an internal temperature of 165°F (74°C).
- Microplane or Zester: To capture the essential oils from the lemon peel.
4. Serving Suggestions
This dish is a complete meal on its own, but you can elevate the experience with these pairings:
- Plating: Serve family-style directly from the pan for a rustic feel, or plate the chicken atop a bed of the roasted potatoes, drizzling the pan juices over the top.
- Garnish: Generous amounts of fresh parsley and a final squeeze of fresh lemon.
- Sides: A crisp Horiatiki (traditional Greek salad) with cucumbers, tomatoes, and olives, or a side of cold Tzatziki for dipping.
- Beverage Pairing: A crisp, acidic white wine like a Greek Assyrtiko or a Sauvignon Blanc cuts through the richness of the feta beautifully.
5. Nutritional Information
(Per serving, based on 4 servings)
| Nutrient | Amount |
| Calories | 520 kcal |
| Protein | 38g |
| Total Fat | 28g |
| Carbohydrates | 32g |
| Fiber | 4g |
| Sodium | 850mg |
Health Benefits: This recipe is rich in monounsaturated fats from olive oil and high-quality lean protein. The use of lemon and oregano provides a potent dose of antioxidants.
6. Storage and Reheating
- Refrigeration: Store leftovers in an airtight container for up to 3–4 days.
- Freezing: While the chicken freezes well, roasted potatoes can become grainy when thawed. It is best enjoyed fresh.
- Reheating: To maintain the crispy texture, reheat in a 400°F (200°C) oven or air fryer for 8–10 minutes. Avoid the microwave if possible, as it will make the potato skins soggy.
7. Expert Tips and Variations
- The Potato Secret: Cut your potatoes into uniform 1-inch wedges. If they are too large, the chicken will dry out before the potatoes are tender.
- Avoid the Crowd: If the pan is too crowded, the vegetables will boil in their own juice. Use two pans if necessary.
- Variation (Spicy): Add a teaspoon of red pepper flakes to the marinade for a “Zesty Greek” kick.
- Variation (Vegetarian): Replace chicken with thick slices of halloumi cheese or chickpeas, reducing the roasting time to 25 minutes.
8. Ingredients Section
The Chicken and Potatoes
- Chicken: 2 lbs (900g) bone-in, skin-on chicken thighs (approx. 4–6 thighs).
- Potatoes: 1.5 lbs (680g) Yukon Gold or red potatoes, cut into 1-inch wedges.
- Red Onion: 1 large, cut into thick wedges.
- Bell Pepper: 1 large (red or orange), sliced into thick strips.
The Marinade
- Extra Virgin Olive Oil: 1/2 cup (120ml).
- Lemon Juice: 1/4 cup (60ml) fresh squeezed.
- Garlic: 4 cloves, minced.
- Dried Oregano: 2 tablespoons (Greek oregano is preferred for its pungency).
- Salt & Black Pepper: To taste (approx. 1.5 tsp salt).
The Finishing Touches
- Feta Cheese: 4 oz (115g) high-quality block feta, crumbled.
- Kalamata Olives: 1/2 cup, pitted.
- Fresh Parsley: 1/4 cup, chopped.
9. Step-by-Step Instructions
- Preheat and Prep: Preheat your oven to 425°F (220°C). High heat is the secret to the “roast” rather than a “bake.”
- Whisk the Marinade: In a small bowl, whisk together the olive oil, lemon juice, garlic, oregano, salt, and pepper until emulsified.
- Toss the Components: In a large mixing bowl, combine the chicken, potatoes, onions, and peppers. Pour 3/4 of the marinade over the mixture and toss thoroughly with your hands to ensure every crevice is coated.
- Arrange the Pan: Spread the mixture onto the baking sheet. Ensure the chicken pieces are skin-side up and the potatoes are in a single layer.
- Roast: Place in the center of the oven. Roast for 40–45 minutes. At the 25-minute mark, use a spatula to gently toss the potatoes (avoiding the chicken) to ensure even browning.
- Check Doneness: The chicken is done when the skin is golden-brown and the internal temperature reaches 165°F (74°C). The potatoes should be fork-tender with charred edges.
- Add Feta and Olives: Remove the pan from the oven. Immediately sprinkle the crumbled feta and Kalamata olives over the hot ingredients. The residual heat will soften the feta without melting it completely.
- Rest and Serve: Let the dish rest for 5 minutes. Drizzle the remaining marinade over the top and garnish with fresh parsley.
10. Frequently Asked Questions (FAQ)
Q: Can I use chicken breast instead of thighs?
A: Yes, but be careful. Chicken breasts cook faster and dry out easily. I recommend cutting them into large chunks and reducing the total cook time to 25–30 minutes.
Q: Why are my potatoes still hard?
A: This usually happens if the potatoes were cut too large or if the oven temperature was too low. Ensure they are 1-inch pieces and your oven is fully preheated.
Q: Can I use dried herbs other than oregano?
A: Thyme and rosemary work well, but oregano is the signature flavor of Greek roasting.
Q: Should I peel the potatoes?
A: For Yukon Gold or Red potatoes, the skin is thin and provides a great texture. I recommend leaving it on!
Q: Is it okay to use bottled lemon juice?
A: In a pinch, yes, but the fresh zest and juice provide a brightness that bottled versions simply lack.
