Juicy, golden chicken roasted with potatoes and tomatoes — this Greek Sheet Pan Chicken is a bright, citrusy one-pan dinner bursting with Mediterranean flavor. The chicken is marinated in a zesty lemon-orange blend with fresh basil, Dijon mustard, and oregano. Everything roasts together in a single pan for a meal that’s both comforting and vibrant.
Perfect for busy weeknights, this recipe needs minimal prep and rewards you with an aromatic, deeply flavorful dish in just about an hour.
If you love our Greek Sheet Pan Chicken, you will also love our Lemon Pepper Chicken Wings, Classic Lemon Chicken and potatoes, and Dutch Oven Roast Chicken!
Serve this Greek Sheet-Pan Chicken with your favorite Greek side salads, such as Greek Pasta salad, Cherry Tomato Salad, and Black Lentils Salad!
Why you will love this Greek sheet pan chicken
Ingredients You’ll Need
- Chicken: Use a whole chicken cut into 8 pieces, or opt for bone-in, skin-on thighs and drumsticks for the juiciest results.
- Citrus (Oranges & Lemons): Citrus pairs beautifully with chicken, adding freshness and quick flavor. You’ll use both zest and juice for intensity.
- Mustard: Dijon adds a tangy depth to the marinade. You can substitute with whole grain or dry ground mustard.
- Potatoes: Thin-skinned yellow potatoes are perfect. They’re flavorful, nutritious, and don’t need peeling (which saves time!).
- Cherry Tomatoes: They add sweetness and moisture to the sheet pan. Substitute with a large ripe tomato, halved or quartered.
- Fresh Basil: This is your flavor signature! The basil blends with citrus to create a fragrant, herbaceous marinade that’s unexpected and wonderful.
- Olive Oil, Oregano, Salt & Pepper: Greek essentials that tie everything together.
See the recipe card for complete information on ingredients and quantities.
How to make this recipe
Step 1 — Make the Marinade
Zest one orange and one lemon. Juice all your citrus.
In a food processor, combine basil leaves, citrus juice and zest, Dijon mustard, dried oregano, half the olive oil, salt, and plenty of freshly ground pepper. Blend for 10–15 seconds until smooth and fragrant.
Step 2 — Marinate the Chicken
Place chicken pieces in a large bowl. Pour over half the marinade and season lightly with salt and pepper. Mix with your hands, massaging to coat evenly. Set aside to marinate while you prepare the potatoes.
Step 3 — Roast the Potatoes
Preheat the oven to 190°C / 375°F.
On a large sheet pan, toss the potatoes with the remaining olive oil, sea salt, oregano, and black pepper. Roast for 30 minutes while the chicken marinates.
Step 4 — Add the Chicken & Tomatoes
After 30 minutes, remove the pan from the oven. Tuck the chicken pieces among the potatoes and scatter the cherry tomatoes on top. Pour the remaining marinade over everything.
Roast for 45 minutes, or until the chicken is golden and cooked through (internal temperature should reach 74°C / 165°F).
The potatoes should be crisp at the edges, and the pan juices thick and aromatic.
Pro Tips for Success
- For extra crisp skin: Pat the chicken dry before marinating, and finish under the broiler for 2–3 minutes.
- Avoid soggy veggies: Don’t overcrowd the pan; use a large baking sheet so everything roasts instead of steams.
- Marinate longer: If you have time, marinate the chicken for 2–4 hours (or overnight) for deeper flavor.
- Add feta or olives at the end: Sprinkle crumbled feta or Kalamata olives over the pan in the last 10 minutes for a Greek taverna touch.
Variations & Substitutions
- Chicken breasts: Use bone-in or boneless breasts, reducing cook time by 10–15 minutes.
- Vegetables: Swap potatoes for cauliflower, zucchini, or bell peppers — just keep an eye on moisture levels.
- Herbs: Replace basil with fresh oregano or parsley for a more traditional Greek taste.
- Spicy twist: Add a pinch of chili flakes or smoked paprika to the marinade for gentle heat.
What to Serve with Sheet Pan Chicken
- Feta cheese: Serve crumbled on top or alongside a warm baked feta bouyourdi dip.
- Bread: You must dip! The citrus-basil sauce is divine with crusty bread like Peasant Bread Loaf or Olive Oregano Bread.
- Salads: A crisp salad balances the meal — try Broccoli Cauliflower Salad, Black-Eyed Pea Salad, or Roasted Corn Tomato Salad.
- Wine pairing: A crisp Greek white like Assyrtiko or Moschofilero pairs beautifully.
Storage and reheating
- Refrigerate: Store leftover chicken in the fridge for 3–4 days; potatoes for up to 5–6 days.
- Reheat: Place on a baking tray and reheat in a 180°C / 350°F oven for 15–20 minutes until warmed through.
- Freeze: Freeze cooked chicken and potatoes in airtight containers for up to 6 months. Thaw overnight in the fridge or at room temperature, then reheat in the oven.
FAQs
Yes! Marinate the chicken overnight in the fridge, then roast the next day for even deeper flavor.
Absolutely. Just reduce the roasting time to about 30 minutes or until the internal temperature reaches 165°F.
The citrus and tomatoes release natural juices. If you prefer a thicker sauce, transfer the pan juices to a saucepan and reduce them briefly on the stove before serving.
Yes! Grill the chicken and par-cooked potatoes, brushing with the marinade as they cook. You’ll get beautiful charred flavor.
More Greek chicken dishes
Greek Sheet Pan Chicken
Equipment
- 1 Rimmed baking sheet
Ingredients
- 4 chicken thighs
- 4 drumsticks
- 3 oranges
- 2 lemons
- 2 tablespoons Dijon mustard
- 4 large potatoes
- 1 cup cherry tomatoes or one large ripe tomato halved and quartered
- 1 fresh basil bunch only the leaves
- ½ cup extra virgin olive oil
- sea salt
- freshly ground pepper
Instructions
- Zest one orange and one lemon, and extract the juice from all five fruits.
- In a food processor, blend the basil leaves, juices, zest, mustard, a tablespoon of dried oregano, half the olive oil, a teaspoon of sea salt, and plenty of freshly ground pepper for ten to fifteen seconds until the basil leaves are roughly chopped and the liquid is smooth and blended.
- Place the chicken pieces in a large bowl. Pour over half of the marinade of the sauce, season with salt and pepper, and mix with your hands, massaging lightly.
- Preheat the oven to 190°C / 375°F.Place the potatoes on the sheet pan, pour over the rest of the olive oil, season with sea salt, dried oregano, and freshly ground pepper, and mix.Roast the potatoes for 30 minutes.Allow the chicken to marinate while the potatoes cook.
- Take the potatoes out of the oven. Tuck the pieces of chicken between the potatoes. Scatter the cherry tomatoes on top. Pour over the rest of the marinade.Roast the chicken for 45 minutes or until it is fully cooked and the internal temperature is 74°c / 165°F.
Notes
Nutrition
