Go Back
–+ servings
Greek Sheet Pan Chicken

Greek Sheet Pan Chicken and Potatoes

Catalina T
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
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Marinating time 2 hours
Total Time 3 hours 15 minutes
Course Main Course
Cuisine Greek, Western
Servings 6 Servings
Calories 531 kcal

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.
    marinating the chicken
  • 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.
    steaming potatoes
  • 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.
    Greek pan sheet chicken
  • 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.
    Greek Sheet Pan Chicken

Notes

(NOTE 1) Chicken - I used budget-friendly chicken drumsticks. Bone-in chicken thighs or mixed pieces of chicken would also work.
(NOTE 2) 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.
(NOTE 3) 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.
(NOTE 4) 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.
(NOTE 5) 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.
(NOTE 6) Crumbled feta or fetta - If you're unable to find crumbled 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.
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

Nutrition

Serving: 1 ServingCalories: 531kcalCarbohydrates: 48gProtein: 29gFat: 26gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 0.05gCholesterol: 112mgSodium: 2179mgPotassium: 1272mgFiber: 7gSugar: 10gVitamin A: 1777IUVitamin C: 174mgCalcium: 155mgIron: 3mg