Sheet Pan Greek Chicken with Roasted Potatoes

This easy sheet pan recipe is packed with flavor and certainly a recipe keeper.  If you like greek food and simple recipes, you will definitely like this meal.


Modified recipe from Southern Living, 8/15/22

Author: Michelle Hanson

Michelle Hanson, MA, RD, LD is Fresh & Natural Food’s Registered Dietitian. She received a Bachelor of Science degree in Nutrition and Clinical Dietetics with a minor in Community Health from the University of Minnesota – Twin Cities. She is a registered dietitian and current member of the Academy of Nutrition and Dietetics. Michelle has been a nutrition consultant for numerous years as well as a nutrition research director at the University of Minnesota – Twin Cities.

Michelle is passionate about food and nutrition and believes in helping people find simple, realistic ways to make healthy eating a part of their everyday lifestyle.
If you are interested in meeting Michelle or have questions for her, you can email her at: She will look forward to meeting you!



Step 1

Preheat oven to 400ºF with rack about 8 inches from heat. Combine onion powder, salt, thyme, pepper, cinnamon, nutmeg, 2 T parsley, and 2 tsp of oregano and blend well. Add oil; and blend again. You may choose to use a mini food processor to blend  but it’s not mandatory.

Step 2

Place chicken and lemons on a rimmed baking sheet; rub chicken evenly with 1/4 cup of the herb mixture. Toss potatoes with remaining 3T herb mixture. Arrange potatoes around chicken and lemon slices. Roast in preheated oven until a thermometer inserted in the thickest portion of the chicken registers 155ºF and potatoes are tender, about 30 minutes.

Step 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 T parsley and 1 tsp oregano.

Enjoy every bite!

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