Our One Pan Chicken Dinner has sweet cherry tomatoes, feta cheese, and crispy yet tender potatoes. This is one of my easy chicken recipes for dinner with few ingredients. It is an effortless, delicious meal for any weeknight.

This post is an updated version previously published in April 2021. New photos and clearer recipe instructions now accompany the post.

If you love this One Pan Chicken Dinner, you will also love these Greek Chicken Chops, Classic Greek Lemon Chicken And Potatoes or Dutch Oven Roast Chicken!

A pan with a roasted chicken, potatoes, cherry tomatoes and pieces of feta cheese and garlic.

Why this recipe sings

Who doesn’t love easy chicken recipes for dinner with few ingredients? This one is pretty simple and comes out delicious.
This one-pan chicken dinner is budget-friendly and can easily be doubled to cater to more people.
It is a complete dinner for four. Add a salad and some bread with a dipping olive oil and you have a spectacular meal.

Here is what you need

Greek chicken and potatoes ingredients. Cherry tomatoes, bottle of olive oil, a bowl with potatoes, two seasoned chicken breasts on a plater, and a bowl of feta.

Chicken. Skinless and boneless. You can use thighs (my preference) or breasts.
Potatoes. Yukon gold or russet potatoes, cut in quarters.
Garlic cloves. I tend to leave the garlic cloves unpeeled, with their thin skin on. I learned this trick from the beloved Nigella Lawson. The garlic flesh becomes an awesome paste full of sweet-savory flavor this way. I squeeze the paste out and enjoy it with the chicken and potatoes. If that is not your thing, by all means, add the garlic cloves, peeled and chopped, any way you like. It’s all good!
Cherry tomatoes. Or grape tomatoes. You can also use Campari tomatoes cut in half.
Greek feta cheese. Crumbled. Always get a block of feta in brine. Greek feta is the best choice. Check out Mt Vikos and Dodoni feta brands.
Seasonings. Extra virgin olive oil, dry oregano, chili pepper flakes, sea salt and freshly ground pepper

Detailed measurements and instructions can be found on the recipe card at the bottom of the page.

Step by step

Preheat oven to 400 ° F
Place the chicken in a bowl and season with sea salt, freshly ground pepper, some red pepper flakes (optional), and dried oregano.

Place an oven-proof skillet on medium-high heat. Add half of the olive oil. When the oil starts sizzling, add the chicken. Brown all over, about 4 minutes per side.
Cut the potatoes into quarters. Add them in the same bowl you seasoned the chicken, and season with sea salt, freshly ground pepper, the rest of the olive oil, and the juice from one lemon. Toss potatoes with seasonings.

Potatoes, peeled and quartered in a container seasoned with oregano, sea salt and pepper.

Tuck the potatoes between the chicken. Add the cherry tomatoes, garlic cloves, and the crumbled feta. Pour the olive oil and the lemon juice from the bowl all over. Add more lemon if you like.

Cover and bake for 30 minutes.
Uncover the pan and bake uncovered for 30 to 45 minutes, until the chicken is cooked through and all juices run clear. Measure a thick part of the chicken thigh to check the internal temperature is 165°F. If the potatoes need more, remove the chicken to a platter, cover it with aluminum foil, and continue baking the potatoes until they have nice crispy edges but are soft inside.

What to serve with our one-pan chicken dinner

Since this is a complete chicken dinner you can add a leafy green salad like a Greek maroulosalata, and you are all set. Cut up grilled homemade pita bread to dip in the pan sauce. Add tzatziki sauce on the side for some extra flavor.