Name: Greek Chicken and Potatoes with Feta, Olives, and Tzatziki Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Greek
Ingredients: 4 Tablespoons olive oil; 3 Tablespoons lemon juice; 3 garlic cloves, minced; 1 teaspoon dried oregano; 1 teaspoon kosher salt; ½ teaspoon black pepper; 2 lbs bone-in, skin-on chicken thighs (about 5 large); 2 lbs Yukon gold potatoes, cut into ¾-inch pieces; 2 Tablespoons olive oil; 1 teaspoon kosher salt; ½ teaspoon dried oregano; ½ teaspoon black pepper; 2 oz feta cheese, crumbled; 2 Tablespoons fresh dill, chopped; ½ cup Kalamata olives, halved; 1 teaspoon lemon juice (from remaining 1 teaspoon); 1 cup tzatziki, for serving

Jump to Recipe· 4.2 from 53 reviews

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If you’re craving a dish that brings a sun-soaked Mediterranean breeze right to your kitchen table, you’re going to absolutely love this Greek Chicken and Potatoes with Feta, Olives, and Tzatziki Recipe. It’s comfort food elevated with bright lemony notes, fragrant oregano, and that irresistible tang from crumbled feta and briny Kalamata olives. Each bite delivers juicy, well-seasoned chicken and crispy golden potatoes, perfectly complemented by cool, creamy tzatziki that makes every forkful a little celebration. Get ready to make this recipe your new favorite weeknight or weekend feast that’s as easy as it is unforgettable.

Ingredients You’ll Need

The image shows four steps of cooking chicken with potatoes and greens. The first part has raw chicken thighs in a clear glass bowl with a woman's hand pouring a green herb sauce over them. The second part shows small yellow potato cubes spread out on a silver baking tray. The third part displays cooked golden brown chicken thighs placed on top of roasted potatoes, topped with some white cheese crumbles and green herbs, all on the same baking tray. The last part shows one cooked chicken thigh on a white plate with golden potatoes and fresh green leafy arugula on the side, garnished with a few pieces of white cheese and some olives. All the scenes are on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this Greek Chicken and Potatoes with Feta, Olives, and Tzatziki Recipe is in its simplicity. Each ingredient plays an essential role in creating mouthwatering layers of flavor, texture, and color that come together effortlessly on your sheet pan.

Olive oil: Using 6 tablespoons split between marinade and potatoes ensures a luscious, golden crisp without being greasy.
Lemon juice: Adds a fresh, zesty brightness that tenderizes the chicken and lifts the entire dish.
Garlic cloves: Minced for pungent warmth that penetrates the marinade and infuses the chicken perfectly.
Dried oregano: That unmistakable Greek herb, divided to season both chicken and potatoes with earthy notes.
Kosher salt: Divided to season potatoes and chicken for balanced savory depth.
Black pepper: Adds gentle heat highlighting the citrus and herbs.
Bone-in, skin-on chicken thighs: Fabulous for juicy, flavorful meat with crispy skin.
Yukon gold potatoes: Their creamy texture and buttery flavor roast to a perfect golden brown.
Feta cheese: Crumbled on top at the end to provide a tangy, creamy contrast.
Fresh dill: Offers a fresh herbal kick that complements the olives and tzatziki beautifully.
Kalamata olives: Halved for bursts of salty, briny bites that make every mouthful exciting.
Tzatziki: Creamy cucumber yogurt sauce served on the side to cool and balance the rich flavors.

How to Make Greek Chicken and Potatoes with Feta, Olives, and Tzatziki Recipe

Greek Chicken and Potatoes with Feta, Olives, and Tzatziki Recipe - Recipe Image

Step 1: Marinate the Chicken

Start by whisking together 4 tablespoons of olive oil, 3 tablespoons of lemon juice, minced garlic, oregano, salt, and pepper in a bowl. Toss the chicken thighs in this zesty marinade to coat every surface. This step is key because it allows the chicken to soak up those vibrant flavors and ensures juicy, tender meat after roasting. Let it chill in the fridge for at least 30 minutes, or if you’ve got time, up to 8 hours for even deeper flavor. Just remember to pull it out about 30 minutes before cooking so it isn’t too cold going into the oven.

Step 2: Roast the Potatoes

While your chicken marinates, preheat the oven to 425 degrees Fahrenheit. Toss the Yukon gold potatoes with the remaining olive oil, salt, oregano, and pepper. Spread them evenly on a sheet pan to roast for 15 minutes. Roasting them first gives them a head start on crispiness and ensures they’ll be golden and tender by the time the chicken is done.

Step 3: Add the Chicken to the Potatoes

Remove the chicken from the marinade and gently pat the skin dry with paper towels. This step helps the skin crisp beautifully during roasting. Once the potatoes have roasted for 15 minutes, nestle the chicken thighs skin-side up right on top of the potatoes. This layering lets the chicken juices baste the potatoes as they finish cooking together in the oven.

Step 4: Roast Until Perfect

Pop the sheet pan back in the oven and roast for another 20 to 30 minutes. You’re looking for the chicken to reach an internal temperature of 165 degrees Fahrenheit and the potatoes to be fork-tender. The smell at this stage will have your kitchen smelling like a little Greek taverna, and the sight of golden, crispy skin makes it hard to wait to dig in.

Step 5: Broil for Extra Crispiness (Optional but Recommended)

For that extra finishing touch, turn your oven to broil and pop the whole sheet pan under the heat for 3 to 5 minutes. Watch closely as the chicken skin and potatoes become irresistibly crispy and golden brown. This finishing step is what takes the dish from delicious to legendary.

Step 6: Finish and Serve Your Greek Chicken and Potatoes with Feta, Olives, and Tzatziki Recipe

Once out of the oven, squeeze fresh lemon juice over everything for a vibrant, tangy pop. Scatter the halved Kalamata olives, crumbled feta, and chopped fresh dill on top. Serve alongside a generous dollop of cool, creamy tzatziki. If you’re feeling adventurous, a swirl of harissa paste adds a smoky, spicy contrast that’s simply irresistible.

How to Serve Greek Chicken and Potatoes with Feta, Olives, and Tzatziki Recipe

Garnishes

Fresh herbs like dill are essential as a bright garnish that adds freshness and color. Scatter a few more olives and feta crumbles right before serving to keep those bursts of tang and brine lively and inviting.

Side Dishes

This dish is a complete meal on its own, but you can serve it with a simple green salad tossed with red wine vinaigrette or some warm pita bread to scoop up any leftover tzatziki and juices.

Creative Ways to Present

For a beautiful presentation, arrange the chicken and potatoes on a large platter and surround with small bowls of extra tzatziki, olives, and lemon wedges. This encourages sharing and lets everyone customize each bite.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors deepen when chilled, making for an even tastier next-day lunch or dinner.

Freezing

This Greek Chicken and Potatoes with Feta, Olives, and Tzatziki Recipe freezes well if you want to prep ahead. Wrap portions tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat leftovers gently in a 350-degree Fahrenheit oven to crisp the skin back up. You can also microwave, but the skin won’t be as crispy. Add fresh tzatziki after reheating to keep the creamy coolness.

FAQs

Can I use boneless chicken instead of bone-in?

Bone-in, skin-on chicken thighs are best for this recipe because they stay juicy and have crisp skin, but if you prefer boneless, adjust cooking time as they will cook faster and may not be quite as flavorful.

Is there a substitute for Kalamata olives?

If you don’t have Kalamata olives, you can use other briny olives like Castelvetrano or green olives, but Kalamata provide the signature rich, fruity brine that complements this dish perfectly.

Can I make the tzatziki from scratch?

Absolutely! Fresh homemade tzatziki with Greek yogurt, cucumber, garlic, lemon juice, dill, and a touch of olive oil is easy and tastes incredible with this meal.

What if I don’t have fresh dill?

Dill really brightens this recipe, but if you don’t have any, fresh parsley or mint are good alternatives, or simply omit it without sacrificing too much.

Can this recipe be cooked on a grill?

While the roasting method creates juicy chicken and perfectly roasted potatoes together, you could grill chicken separately. Potatoes are best roasted or cooked in foil packets on the grill to get tender.

Final Thoughts

This Greek Chicken and Potatoes with Feta, Olives, and Tzatziki Recipe is one of those meals that feels special yet stays simple enough for any night of the week. With its comforting roasted chicken and potatoes, bright Mediterranean flavors, and that gorgeous creamy tzatziki, it’s sure to become a staple in your home. Give it a try and watch how quickly it turns into a favorite for friends and family alike!

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