Sheet Pan Greek Chicken with Roasted Potatoes


This easy sheet pan recipe is packed with flavor.

Active Time:
15 mins
Total Time:
1 hrs
4 serves

Two spice rack staples—cinnamon and nutmeg—give this chicken a wonderful depth of flavor, and fresh tomatoes, lemons, and herbs add zest. Buy bone-in chicken breasts that are about the same size so that they cook evenly.

 Sheet Pan Greek Chicken with Roasted Potatoes

Antonis Achilleos; Prop Styling: Mindi Shapiro Levine; Food Styling: Tina Stamos


  • 2 teaspoons onion powder

  • 2 teaspoons kosher salt

  • 2 teaspoons dried thyme

  • 1 teaspoon black pepper

  • ¼ teaspoon ground cinnamon

  • ¼ teaspoon ground nutmeg

  • ¼ cup chopped fresh flat-leaf parsley, divided

  • 3 teaspoons chopped fresh oregano leaves, divided

  • ¼ cup extra-virgin olive oil

  • 4 (12-oz.) bone-in, skin-on chicken breasts, trimmed

  • 8 thin lemon slices (from 2 lemons)

  • 1 ½ pounds Yukon Gold potatoes (about 1 1⁄2 inch diameter), halved lengthwise

  • ½ cup chopped tomato (from 1 tomato)

  • ½ cup Kalamata olives, coarsely chopped

  • 2 ounces feta cheese, crumbled (about 1⁄4 cup)


  1. Preheat oven to 400°F with rack about 8 inches from heat. Combine onion powder, salt, thyme, pepper, cinnamon, nutmeg, 2 tablespoons of the parsley, and 2 teaspoons of the oregano in a mini food processor; pulse several times until well blended. Add oil; pulse until combined.

  2. Place chicken and lemons on a rimmed baking sheet; rub chicken evenly with ¼ cup of the herb mixture. Toss potatoes with remaining 3 tablespoons herb mixture. Arrange potatoes around chicken and lemon slices. Roast in preheated oven until a thermometer inserted in thickest portion of chicken registers 155°F and potatoes are tender, about 30 minutes

  3. Increase oven temperature to broil. Broil until skin is browned and crisp, about 5 minutes. Remove from oven, and let stand 5 to 10 minutes. Sprinkle with tomato, olives, feta, and remaining 2 tablespoons parsley and 1 teaspoon oregano.

Related Articles