Lemon Feta Sheet Pan Chicken Thighs and Potatoes

Sheet Pan Chicken Thighs and Potatoes

These Sheet Pan Chicken Thighs and Potatoes were inspired by a recent Home Chef meal I tried. It included a side of lemon feta potatoes and it was such a fresh and delicious way to serve hearty potatoes that I had to turn it into this amazing sheet pan dinner complete with a delicious cucumber Greek yogurt sauce.

I typically use chicken breasts in most of my recipes like these Greek Chicken Pita Bowls or Sheet Pan BBQ Chicken and Sweet Potatoes because I’ve always loved how lean and easy they are to cook with. I felt like this recipe was calling for something more so I opted for boneless skinless chicken thighs. They cook through on the sheet pan to a beautiful golden juicy piece of meat right along side the crispy baby red potatoes.

If all you have on hand are chicken breasts, you can certainly use them. Just be sure to check for doneness (165° internal temp) before broiling the sheet pan because depending on their thickness, they will cook for more or less time. I always use my trusty Thermapen to check the temperature on meat in seconds.

• Greek Chicken Pita Bowls
• Sheet Pan BBQ Chicken and Sweet Potatoes

How to Make Lemon Feta Sheet Pan Chicken Thighs & Potatoes

If you want to meal prep this sheet pan dinner ahead of time for a quick 30 minute meal, be sure to marinate your chicken thighs the night before for optimal flavor. The chicken is marinated in a bag with a simple mixture of olive oil, lemon juice, oregano, garlic salt and pepper. We use lots of garlic salt in this recipe to get that great garlic flavor without it roasting on the pan to oblivion and leaving you with little black charred bits.

The chicken only needs 15-20 minute to marinade, but obviously the longer it marinates, the more flavor it will have. While the thighs are marinating, chop up your baby red potatoes into 1 inch pieces. It’s important to cut relatively even pieces of potatoes or you may end up with some potatoes that aren’t cooked perfectly.

Toss the potatoes with a drizzle of olive oil, lemon zest and garlic salt until they are all well coated on the sheet pan. Create 6 openings for the thighs to nestle in. When you take the thighs out of the bag of marinade, use your hands to squeeze off as much of the excess liquid as possible. There is no need to spray the sheet pan because the olive oil in the potatoes and marinade will naturally coat the pan.

After all the potatoes and chicken are on the sheet pan, pop it in the oven at 425° for 20 minutes.

After the chicken and potatoes have baked for 20 minutes, turn the oven to broil and cook an additional 3-4 minutes until the chicken is golden and the potatoes are crispy. Whenever you are broiling food, you need to keep a VERY close eye on it. Within 30 seconds you can go from the perfect golden brown to black.

Cucumber Greek Yogurt Sauce

While the sheet pan is baking, prepare your cucumber sauce by grating one large cucumber. Using your hands and paper towels, squeeze out as much liquid from the grated cucumbers as possible. In a small bowl mix together the Greek yogurt or sour cream with garlic salt and a little lemon zest. Stir in the grated cucumbers and refrigerate.

This simple yogurt sauce has some of the same great flavors that you will often find in a Greek Tzatziki recipe. It is simplified with only 4 simple ingredients though for the perfect sauce to compliment the chicken thighs and potatoes.

Flavorful Greek Sheet Pan Dinner

After the sheet pan dinner is done baking remove it from the oven to finish it off with even more great flavors. Squeeze some lemon juice over all of the chicken and potatoes for a nice burst of fresh flavor. Sprinkle the sheet with crumbled feta and dice green onions. That salty pop of feta against the fatty chicken thighs is absolutely divine!

The lemon added throughout all components of this dish adds such a nice brightness against the heavier potatoes and chicken thighs. The Greek yogurt cucumber sauce served on the side to dip the potatoes and chicken in, is an absolute must. This is my favorite part of the entire meal!

If you are looking for an easy sheet pan dinner for your next weeknight meal, I promise you won’t be disappointed in this simple but amazing dish. Give it a try and I am sure it will be in your weekly dinner rotation.

More Greek inspired recipes!

• Greek Meatball & Veggie Skillet
• Creamy Greek Chicken Salad in a Jar
• Greek Chicken Tacos with Whipped Feta
• Shrimp & Feta Orzo Bake

Serving: 1 g | Calories: 545 kcal | Carbohydrates: 50 g | Protein: 39 g | Fat: 22 g | Saturated Fat: 7 g | Polyunsaturated Fat: 15 g | Cholesterol: 153 mg | Sodium: 794 mg | Fiber: 5 g | Sugar: 6 g