Lemon Feta Sheet Pan Chicken Thighs & Potatoes are a healthy and easy dinner recipe with Greek inspired flavors with delicious flavors! Boneless chicken thighs and red potatoes are baked and served with fresh lemon, feta and a Greek yogurt cucumber sauce for an amazing meal.
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.
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
Lemon Feta Sheet Pan Chicken Thighs and Potatoes
Ingredients
Chicken
- 6 boneless skinless chicken thighs
- 3 Tbsp. olive oil
- 2 Tbsp. lemon juice
- 1/2 tsp. ground oregano
- 1/2 tsp. garlic salt
- dash of pepper
Lemon Potatoes
- 2 lb or 6 cups baby red potatoes
- 1 Tbsp. lemon zest
- 1 Tbsp. olive oil
- 1/2 tsp. garlic salt
- dash of pepper
Cucumber Sauce
- 1 c. Greek yogurt or sour ceam
- 1/2 tsp. garlic salt
- 1/2 tsp lemon zest
- 1 large cucumber grated
Finishing Touches
- 2 Tbsp. lemon juice
- 2/3 c. crumbled feta
- 3 green onions diced
Instructions
- Preheat oven to 425°.
- To a large resealable bag, add the olive oil, lemon juice, oregano, garlic salt and pepper and squeeze until well combined. Add the chicken thighs and squeeze until all of the chicken is well coated. Refrigerate for alteast 15 minutes and up to 24 hours.
- While the thighs are marinating, chop up your baby red potatoes into 1 inch pieces. Toss the potatoes with a drizzle of olive oil, lemon zest and garlic salt until they are all well coated on the sheet pan.
- Take the thighs out of the bag of marinade, using your hands to squeeze off as much of the excess liquid as possible. Create 6 openings and nestle the chicken thighs into the openings so all of the chicken and potatoes are on a single layer.
- Bake at 425° for 20 minutes.
- 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.
- After the chicken has baked for 20 minutes and reached an internal temperature of at least 160°, turn the oven to broil and cook an additional 3-4 minutes until the chicken is golden and the potatoes are crispy. Be careful to watch closely not to burn the food while broiling.
- Top the chicken and potatoes with a squeeze of lemon juice, feta and green onions. Serve with cucumber yogurt sauce and enjoy!
Martha says
Short on time , putting broccoli,chicken thighs & gnocchi all in the marinade bag!
Will dump on a sheet pan & bake….
I’ll let you know!
My first visit to this blog!
Martha in cold NH
Malinda Linnebur says
This had everything I love! Easy meal prep, easy to clean up, and it tasted great!! Adding this to my meal rotation!
Alison LaFortune says
A perfect sheet pan dish for Sunday dinner! We loved the lemon flavor.
Julie says
This was a delicious and healthy meal for our family! We all loved it, thanks for sharing!
Megan says
I just recently started using chicken thighs for some meals instead of chicken breasts and I can’t believe I haven’t been doing it all along. These were so tender and flavorful! I loved this recipe – we will definitely be making it again!