Go Back Email Link
–+ servings
Easy Greek Lemon Chicken and Potatoes on a sheet pan for an easy Mediterranean dinner.

Easy Greek Lemon Chicken and Potatoes (Sheet Pan Dinner)

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4 people
Author: Nico Pallotta
This Greek Lemon Chicken and Potatoes is an easy sheet pan dinner that gives you crispy chicken, tender potatoes, and big Mediterranean flavor with almost no prep. The Greek yogurt coating keeps the chicken juicy, the oven does all the work, and clean-up is simple — perfect for busy weeknights or a relaxed family meal.
USA - Metric

Ingredients

For the Potatoes

  • 6 medium potatoes cut into wedges (~2 lb or 900 g)
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons paprika + salt and black pepper

For the Chicken

  • 4 chicken thighs bone in, skin on
  • 4 chicken drumsticks bone in, skin on
  • ½ cup Greek yogurt
  • 4 cloves garlic grated/pressed
  • 1 lemon zest and juice
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons dried oregano
  • 1 tablespoon mustard Dijon or yellow
  • 1 teaspoon salt + black pepper
  • ¼ cup chicken broth or vegetable broth
  • 1 handful fresh parsley + optional Kalamata olives

Instructions

  • Prep the potatoes: Preheat the oven to 425°F (220°C). Cut 6 medium potatoes into wedges and place them in a large bowl. Add 2 tablespoons extra virgin olive oil, 2 teaspoons paprika, salt, and black pepper. Toss well, then spread the potatoes out on a rimmed baking sheet.
    Step 1 Potatoes tossed with oil and paprika arranged on a baking sheet before roasting.
  • Make the yogurt lemon coating: In the same bowl, whisk together ½ cup Greek yogurt, 4 cloves garlic (grated), zest and juice of 1 lemon, 2 tablespoons extra virgin olive oil, 2 teaspoons dried oregano, 1 tablespoon mustard, 1 teaspoon salt, and black pepper.
    Add the chicken thighs and drumsticks. Toss until the chicken is fully coated.
    Step 2 Lemon yogurt coating whisked in a bowl for Greek Lemon Chicken.
  • Assemble the sheet pan: Nestle the coated chicken pieces between the potatoes. Spoon any of the remaining yogurt mixture over the chicken. Gently pour ¼ cup chicken broth into the bottom of the pan. Keep the liquid around the potatoes, not over the chicken.
    Step 3 Chicken pieces coated in lemon yogurt mixture placed between potatoes on sheet pan
  • Bake: Bake for about 35-45 minutes depending on the size of the chicken pieces. The internal temperature should reach 165°F (74°C). Sprinkle with 1 handful fresh parsley, a squeeze of lemon, and optional Kalamata olives.
    Step 4 Baked Greek Lemon Chicken and Potatoes golden and ready with fresh parsley and Kalamata olives.

Notes

Substitutions
  • Potatoes → Waxy or all-purpose; or sweet potatoes for color + nutrition
  • Extra Virgin Olive Oil → Avocado oil or light olive oil
  • Paprika → Smoked paprika for deeper, cozier flavor
  • Chicken Thighs → Boneless thighs or chicken breasts (reduce bake time)
  • Chicken Drumsticks → More thighs or whole leg quarters
  • Greek Yogurt → Skyr for extra protein or sour cream
  • Garlic → Garlic powder
  • Lemon → White wine vinegar splash
  • Dried Oregano → Thyme or Italian seasoning
  • Mustard → Whole grain or yellow mustard
  • Salt + Black Pepper → Adjust to taste
  • Chicken Broth → Vegetable broth or water
  • Fresh Parsley → Dill or green onions
 
Tips
  • Cut potatoes evenly so they roast at the same pace and get ultra-crispy edges.
  • Pat chicken dry before coating so the yogurt mixture sticks and browns beautifully.
  • Use a large, low-rimmed metal sheet pan to help potatoes brown instead of steam.
  • Pour broth around the potatoes only to keep chicken skin crisp, never soggy.
  • Rest chicken for 5 minutes to lock in juices before serving.
  • Use a kitchen thermometer and pull chicken at 165°F (74°C) for perfectly juicy results.
 
QR Code linking back to recipe