Sheet Pan Greek Chicken & Lemony Potatoes Sheet Pan Greek Chicken & Lemony Potatoes

Image: Maya Visnyei | Food styling: Claire Stubbs | Prop styling: Renée Drexler

Sheet pan dinners are light on prep and cleanup, making them ideal for busy weeknights. This recipe for garlicky chicken and zesty potatoes has already become a Test Kitchen-favourite for the evening hustle.

  • Total time 45 minutes
  • Portion size 4 servings



Preheat oven to 450°F. Line baking sheet with parchment paper. On pan, toss together chicken, potatoes, garlic and oil to coat; sprinkle with Greek seasoning, salt and pepper. Arrange in single layer with chicken skin side up. Add lemon, cut side up. Roast, rotating pan halfway through, until juices run clear when chicken is pierced and potatoes are tender, 35 to 40 minutes.

Add watercress; toss to combine. Return to oven; roast just until watercress is wilted, 1 to 2 minutes. Squeeze lemon over top; discard lemon halves. Divide chicken, potatoes and watercress among plates.

Test Kitchen Tip: If substituting arugula for the watercress, there’s no need to return the pan to the oven. Just toss and serve!

Nutritional facts PER SERVING: about

  • Fibre 7 g
  • Sodium 999 mg
  • Sugars 2 g
  • Protein 56 g
  • Calories 524
  • Total fat 18 g
  • Potassium 1557 mg
  • Cholesterol 203 mg
  • Saturated fat 4 g
  • Total carbohydrate 42 g


  • Iron 29
  • Folate 30
  • Calcium 11
  • Vitamin A 5
  • Vitamin C 178
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Lunch & Dinner

Sheet Pan Greek Chicken & Lemony Potatoes