Baked Greek Chicken and Potatoes (One-Pan Recipe!)

Jump to Recipe Print Recipe

This Baked Greek Chicken is the perfect one-pan, weeknight dinner for when you're short on time but need big flavors! Packed with crispy potatoes, grilled chicken, a tender yogurt marinade and a quick and easy homemade tzatziki, you'll be adding this dinner recipe to your weekly rotation after just one bite. The chicken, potatoes and vegetables are all baked on a sheet pan for easy hands-off cooking, which makes for a quick clean up when you're done.

Why You'll Love This Recipe

The whole meal bakes on one pan. Think super low effort dinner and easy cleanup after you're done! Plus, the easy yogurt marinade gives you tender, juicy chicken every single time. Chicken leftovers are perfect on top of my Easy Greek bowls with tzatziki sauce! This is the perfect one-pan recipe to meal prep for healthy baked greek chicken lunches throughout the week.

You can even use leftover chicken on top of my gluten free pasta salad.
The potatoes and vegetables cook alongside the chicken making it a fully balanced meal.
Naturally gluten-free
Easy to adapt to be dairy free by using dairy free yogurt and dairy free feta.

What Makes This Greek Chicken Different

We’re not just topping this chicken with greek seasoning and calling it a day. This baked greek chicken has fresh lemon juice, and a flavorful yogurt marinade with traditional Greek flavors like garlic, oregano, olive oil.

It’s baked alongside vegetables and potatoes, ensuring you don't have to think about what to serve it with. I already figured all that out for you! This recipe is a flavorful Mediterranean-inspired meal that comes together easily in just one pan.

Ingredients You’ll Need

Potatoes: This baked Greek chicken recipe calls for fingerling potatoes. You can also substitute red potatoes or any small potato like yukon gold.
Oregano, salt, pepper, garlic, paprika: these seasonings reflect the ingredients that grow naturally in the Mediterranean, which is why they are used so often in Greek and Mediterranean recipes. You can also use a Greek seasoning already mixed together in one jar or packet as a time saving hack.
bell peppers: any color works here! If you're in a pinch and only have roasted red peppers in a jar, you can use that as well. They won't bake with the chicken. You'll just use them as a topping after the fact.
Chicken: use chicken breasts or chicken thighs. Chicken breasts are leaner and will get more tender with this short and easy marinade. Chicken thighs, on the other hand, are more forgiving and a fattier cut.
Plain yogurt: tenderizes the chicken. Yogurt contains lactic acid, which gently breaks down the proteins without making the meat tough. If you have leftover yogurt you can also use it in my yogurt marinated chicken recipe.
red onion: grown naturally in the Mediterranean and used in many traditional Greek dishes for flavor and crunch
Cucumber: grown naturally in the Mediterranean and used in many traditional Greek dishes for flavor and crunch
Lemon juice: the acid from the lemon juice adds brightness and helps tenderize the chicken. Fresh lemon juice has more flavor and nutritional value, but bottled lemon juice is more convenient, and is more consistent. Bottled lemon juice is also easier to store if there is any left over.

Recipe Variations

Chicken thighs are more forgiving and a fattier cut. They can be used here instead of chicken breasts. They will need to be cut up into 1 ½" pieces before using. Use boneless chicken thighs. Extra chicken can be used on top of my Easy Greek bowls with tzatziki sauce
To make this baked greek chicken recipe dairy free, use dairy free yogurt and dairy free feta. Any plain dairy free yogurt is fine to use. Skip any that have sweeteners. I like the violife vegan feta the best.
Instead of bell peppers, you can swap in zucchini, squash, eggplant or tomatoes. These vegetables compliment greek flavors really well.

The Greek Chicken Marinade

This quick and easy marinade is made with yogurt, lemon juice, smoked paprika, garlic, and a pinch of salt and pepper. It takes less than 2 minutes to throw together. The chicken marinades in this for approx 20-30 minutes while the potatoes bake.

This marinade uses simple ingredients, no hidden gluten, nothing overly processed. The yogurt helps to lock in moisture and make sure the chicken is flavorful and juicy. The lemon juice helps to gently tenderize the chicken without making it tough. You can marinate the chicken up to 4 hours in advance.

How to Make Baked Greek Chicken

Step 1: Preheat oven to 400°F. Toss the fingerling potatoes with olive oil, oregano, salt, and pepper. Spread them on a baking sheet and bake for 25 minutes. The potatoes will not be fully roasted, this is only the halfway point.

Step 2: While the potatoes bake, prepare the marinade for the chicken. In a bowl, combine yogurt, half the lemon juice, smoked paprika, garlic, and a pinch of salt and pepper. Add the chicken breasts and toss to coat them evenly.

Step 3: After 25 minutes, remove the potatoes from the oven and add the bell peppers to the baking sheet. Arrange the marinated chicken breasts and sliced red onion around the potatoes.

Step 4: Return the baking sheet to the oven and bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.

Step 5: While the chicken bakes, prepare the homemade simple tzatziki. In a small bowl, combine the grated cucumber with the yogurt, remaining lemon juice, and a pinch of salt and pepper. Stir well and set aside.

Step 6: Once the baked greek chicken is cooked through, remove the baking sheet from the oven.

Step 7: Top with a generous dollop of homemade tzatziki. Drizzle with any leftover pan juices, if desired. Serve and enjoy.

Recipe Tips

Letting chicken sit in the yogurt marinade overnight is not recommended. Because there is lemon juice in the marinade, overnight is too long to let the chicken sit with the lemon acid. The chicken will break down too much and be mushy on the outside and tough on the inside.
This greek chicken marinade will work great in a quick situation, when you only have a little time to make this recipe. It will tenderize and infuse flavor throughout the chicken to ensure it is juicy and moist. But, if you do have more time on your hands, you can marinate the chicken for up to 4 hours.
Always use a meat thermometer to make sure you are not overcooking or undercooking the chicken. It must always reach 165 degrees to safely eat.
Is your chicken too dry? Dry chicken is almost always overcooked. Always use a meat thermometer to make sure you are not overcooking or undercooking the chicken.
Is your chicken too bland? Bland tasting chicken means it needs more seasoning or more time in the marinade.
Make sure you don't skip step 1. Pre-baking the potatoes is the key here to make sure the potatoes, chicken and vegetables all finish at the same time.
Adding too much to the pan or using too small of a pan can result in overcrowding. Overcrowding the pan can lead to soggy vegetables. Cooking the sheet pan chicken recipe on high heat with space between the protein, vegetables and potatoes helps to achieve the ideal texture.
Don't have yogurt for this baked greek chicken marinade? Try an asian inspired baked chicken with this gluten free chicken marinade instead!

How to Serve

You can pair this recipe with a simple side salad, rice or even cauliflower rice. Leftover tzatziki can be used over grilled vegetables, in wraps, on sandwiches or over salads, like my Mediterranean chopped salad recipe.

This is a flexible, build-your-own style meal that is easy to customize based on your favorite flavors!

Make Ahead & Storage Tips

Store any leftovers of the baked greek chicken in the fridge for up to 3 days. I recommend storing the tzatziki separately and adding it when you are ready to eat.

Recipe FAQs

Can I make Greek chicken using chicken thighs instead of chicken breasts?

Yes! Chicken thighs are a great substitute here. They are a fattier cut but juicy and flavorful. They will need to be cut up into 1 ½" pieces before using. Make sure to use boneless chicken thighs.

What's the secret to juicy Greek Chicken?

Using yogurt in the marinade for this sheet pan chicken helps to keep the chicken from dying out. It tenderizes the meat and keeps it moist while baking. I also recommend using a meat thermometer to ensure your chicken isn't overcooked or undercooked. Chicken must always reach 165 degrees to be safe to eat.

Related Recipes

Made this recipe and loved it? Please leave a comment and a 5-star rating below! Follow me on Instagram, Facebook, and Pinterest for more recipes and inspiration!