This Greek sheet pan chicken is an all-in-one meal. Drumsticks marinated in garlic, lemon and yogurt baked with loads of potatoes and veggies
All-in-one meal
There’s just something so appealing about Greek-style chicken. The marinade is wonderfully simple, yet satisfyingly delicious. Best of all, most ingredients are likely within arm’s reach in your kitchen. Pair the chicken with a generous amount of baby potatoes, capsicums, red onions, olives and feta, and you’re guaranteed a crowd-pleasing dish.
It’s also family-approved, so those who have picky eaters will most likely enjoy this dish too. I know, because I have a 5-year-old, and he happily polished off the entire plate! A truly wholesome, healthy meal, leaving everyone feeling satisfied and one I’d be proud to feed my family repeatedly.
My favourite thing about the recipe is that it’s a complete meal prepared on one tray! You have your mains and sides all here! Stress factor, ALMOST zero! My husband thinks I’m a ‘stress head’, so I can’t say it’s completely stress-free as I always find little things to worry about 😉
My mum would’ve wanted me to highlight how affordable it is to feed a family with this recipe. Yes, I feel like I’m morphing into my parents. Nowadays, I’m usually complaining about high prices and telling my family to switch off the lights when leaving a room! 😩😂
While drumsticks aren’t my top pick, they work well here and are a budget-friendly option. The garlic, lemon and yogurt marinade does a brilliant job in making the drumsticks flavourful and tender. In saying that, any bone-in chicken will work wonderfully here.
Greek Sheet Pan Chicken and Potatoes
What’s Greek chicken?
Greek chicken refers to marinating the chicken in a mixture of olive oil, lemon juice, garlic, herbs and spices, before grilling, roasting, or baking it. This recipe uses plain Greek yogurt to marinate the chicken instead of olive oil, which helps make the chicken more tender and flavourful.
Why parboil the potatoes before baking?
Parboiling potatoes before baking ensures they cook evenly with the chicken and vegetables. The brief boiling pre-cooks the insides, so the outer layer doesn’t burn before the centre is tender during baking. After the water and potatoes come to a boil, parboil the potatoes for only 5 minutes because more time could cause mushy potatoes once baked.
Why so much salt when boiling potatoes?
We need a generous amount of salt since it’ll be diluted in lots of water. Adding salt when boiling potatoes enhances their flavour and seasons them from the inside out as they cook. The salt also helps potatoes keep their shape during baking and makes them creamier.
Besides drumsticks, what else can I use?
Bone-in, skin-on pieces like thighs or drumsticks are ideal because they keep moisture and flavour during baking, which helps prevent the chicken from drying out.
More mouthwatering chicken recipes:
Ingredients for Greek Sheet Pan Chicken
For the chicken and marinade
Chicken – I used budget-friendly chicken drumsticks. Bone-in chicken thighs or mixed pieces of chicken would also work.
Plain Greek yogurt is a thicker, tangier, and higher-protein product compared to regular yogurt. We want plain Greek yogurt, with no added sugars or flavourings.
Honey reduces the tartness of the lemon and Greek yogurt and adds a pleasant touch of sweetness. You could swap honey for an equal amount of maple syrup or sugar.
For the tray
Capsicum (bell peppers) – I used a mix of yellow and red capsicum to brighten up the chicken bake, but you could just use one variety.
Kalamata olives are large, dark purple olives with a smooth, meaty texture, originating from Kalamata, Greece. They come brined in jars and have a salty, fruity and slightly tangy flavour. Drain them well before using them.
Crumbled feta or fetta – If you’re unable to find crumbed feta, you can make your own. To make crumbled feta, cut feta cheese into small pieces, then gently crumble the pieces with your fingers or a fork until you achieve the desired texture.
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How to make Greek Sheet Pan Chicken
Step-by-step guide with photos
In a bowl, mix all the marinade ingredients together until well combined. Place the drumsticks and marinade into a large dish, coat the chicken thoroughly with the marinade, then cover. Marinate the chicken in the fridge for at least 2 hours, but preferably overnight. Turn the chicken halfway during the marinating time.
Remove the chicken from the fridge and leave at room temperature for 30 minutes before baking. With 15 minutes remaining, preheat the oven to 200°C (390°F).
In the meantime, add potatoes and salt to a saucepan, then cover with 2 inches of water. Bring to a boil over high heat, then parboil the potatoes for 5 minutes. After draining the potatoes, let them steam until dry in the colander for 5 minutes, then chop them in half.
Place potatoes, capsicums, and onions in a large baking tray, then coat with olive oil and salt. Toss everything to combine, then create space for drumsticks by shifting the vegetables. Brush some of the marinade over the chicken and bake for 30 minutes.
Slowly and carefully tilt the tray to discard the liquid at the bottom. Turn the chicken, then brush it with some marinade. Add olives to the chicken and vegetables, then continue baking for 15 minutes. The chicken won’t brown all over after baking because of the yogurt marinade, but you can grill / broil it on high for 5 minutes to add some colour. Before serving, sprinkle over with crumbled feta and parsley.
How to store Greek Sheet Pan Chicken
Leftovers – Allow the chicken to cool completely at room temperature, then transfer into an airtight container. Store in the fridge for up to 3 to 4 days.
I’ve used a third-party application to calculate the calories and nutritional information, so please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements. For specific details and conversions, visit our Australian Cooking Measurements page.
I would love your feedback and support if you made this recipe. To do this, please rate this recipe and provide a comment by scrolling down this page or by clicking that green circle on the bottom left. An email address is required (for spam), but it won’t be published. I would also love to see your dish, so don’t forget to tag me on my Instagram account ‘3catsfoodie’
Cheers – Cat T
Greek Sheet Pan Chicken and Potatoes
Video
Ingredients
- 1kg / 2.2lb chicken drumsticks (NOTE 1)
FOR THE MARINADE
- 8 (40g / 1.4oz) garlic cloves (minced)
- ⅓ cup (80ml / 2.7floz) fresh lemon juice
- ½ cup (150g / 5.3oz) plain Greek yogurt (NOTE 2)
- 1 tbsp (25g / 0.89oz) honey or white sugar (NOTE 3)
- 2 tsp dried oregano
- 1 tsp smoked paprika (sweet or regular paprika ok too)
- 1 tsp salt
- ½ tsp freshly ground black pepper
FOR THE POTATOES
- 1kg / 2.2lb baby potatoes
- 1 tbsp salt
FOR THE VEGETABLES
- 1 (250g / 8.8oz) large red capsicum or bell pepper, sliced roughly (NOTE 4)
- 1 (250g / 8.8oz) large yellow capsicum or bell pepper, sliced roughly
- 2 (285g / 10oz) medium red or Spanish onions, thin wedges
- 3 tbsp (60ml / 2floz) olive oil
- ½ tsp salt
- ½ cup (75g 2.6oz) pitted Kalamata olives (NOTE 5)
TOPPING AND GARNISH
- 3 tbsp crumbled feta (NOTE 6)
- 2 tbsp finely chopped parsley (optional)
Instructions
- In a bowl, mix all the marinade ingredients together until well combined. Place the drumsticks and marinade into a large dish, coat the chicken thoroughly with the marinade, then cover. Marinate the chicken in the fridge for at least 2 hours, but preferably overnight. Turn the chicken halfway during the marinating time.
- Remove the chicken from the fridge and leave at room temperature for 30 minutes before baking. With 15 minutes remaining, preheat the oven to 200°C (390°F).In the meantime, add potatoes and salt to a saucepan, then cover with 2 inches of water. Bring to a boil over high heat, then parboil the potatoes for 5 minutes. After draining the potatoes, let them steam until dry in the colander for 5 minutes, then chop them in half.
- Place potatoes, capsicums, and onions in a large baking tray, then coat with olive oil and salt. Toss everything to combine, then create space for drumsticks by shifting the vegetables. Brush some of the marinade over the chicken and bake for 30 minutes.
- Slowly and carefully tilt the tray to discard the liquid at the bottom. Turn the chicken, then brush it with some marinade. Add olives to the chicken and vegetables, then continue baking for 15 minutes. The chicken won't brown all over after baking because of the yogurt marinade, but you can grill / broil it on high for 5 minutes to add some colour. Before serving, sprinkle over with crumbled feta and parsley.
