Greek sheet pan chicken with potatoes and feta
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4.8 from 5 votes

Greek sheet pan chicken with potatoes and feta

Greek sheet pan chicken with potatoes, capers and feta cheese – ready in 30 minutes and simply packed with flavour! Serve with a crisp green salad and some crusty bread.
Prep Time25 mins
Cook Time30 mins
Total Time55 mins
Course: Main
Cuisine: Greek
Servings: 4 servings
Author: Lucy Parissi | Supergolden Bakes

Ingredients

  • 4-6 chicken thighs skin on, bone in, unless you prefer otherwise
  • 2 tbsp olive oil
  • 3 tbsp dried oregano
  • 2 tsp red wine vinegar
  • 2 tsp dried garlic granules optional
  • juice of half a lemon
  • salt and pepper to season
  • –––
  • 2-3 tbsp olive oil for the pan
  • 6 floury potatoes scrubbed clean and cut into chunky wedges
  • 3 large garlic cloves peeled and sliced
  • 1 lemon halved
  • 85 g | 3oz feta cheese crumbled
  • 1 red onion sliced very thinly
  • 2 tbsp mini capers
  • dried oregano or finely chopped chives to garnish

Instructions

  • Preheat the oven to as hot as it will go.
  • Put the chicken, olive oil, oregano, red wine vinegar, garlc granules and lemon juice in a bowl to marinate for 20 minutes at room temperature while the oven preheats - see notes.
  • Once the oven is hot, reduce the temperature to 200C (400F) and drizzle a heavy sheet pan with olive oil. Place in the oven for 5 minutes.
  • Take the pan out of the oven and use tongs to place the chicken, skin down, on the hot sheet pan to sear. Turn over to the other side.
  • Scatter the potatoes and garlic around the chicken, toss to coat in the oil and season liberally with salt and pepper. Place the lemon halves among the potatoes and cook for 25 minutes.
  • Take the pan out of the oven and scatter with the feta cheese, capers and sliced onion.
  • Return to the oven for 5 minutes until the cheese is a little melted.
  • Sprinkle with a little extra oregano or finely chopped chives before serving.

Notes

If you like you can marinate the chicken, well covered, in the fridge for several hours or overnight. Bring to room temperature before cooking.
You can toss the potatoes with a little olive oil, salt, pepper and oregano in a plastic back before roasting.