Sheet pan Greek chickpeas and potatoes
Crispy lemon-oregano potatoes, chickpeas and blistered cherry tomatoes roasted on one pan and finished with feta and dill, like a Greek taverna plate with almost no dishes.
- 55 min total
- 15 min hands-on
- Anyone can make this
- Serves 4
- About $2.84 a serving
- 500 calories
- Good the next day
- Vegetarian
- Gluten-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1½ lb baby potatoes, halved
- 1 red onion, cut into wedges
- 2 cans chickpeas, drained, rinsed and patted dry
- 1 package cherry tomatoes
- 1 lemon, zested and juiced
- ½ cup feta cheese, crumbled (optional)
- 2 tbsp fresh dill, chopped (optional)
From your pantry
- ¼ cup olive oil, divided
- 2 tsp dried oregano, divided
- 1¼ tsp salt, divided
- 1 tsp garlic powder
- ¼ tsp black pepper
Each serving has about 500 calories, 17 g protein, 70 g carbs and 18 g fat, and costs about $2.84 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No baby potatoes? Red potatoes or Yukon Gold potatoes work.
- No red onions? White onions or yellow onions work.
- No lemons? Limes work.
- No feta cheese? Goat cheese works.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
the potatoes and onion on a with 2 tablespoons of the oil, 1 teaspoon oregano and ¾ teaspoon salt. Turn the potatoes cut side down.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Dolly’s tip: Cut side down against the hot pan is how the potatoes get golden and crisp.20 minutes.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Timer: 20 min
the chickpeas and tomatoes in a bowl with the rest of the oil, oregano and salt, the garlic powder and the pepper.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Scatter them over the potatoes and 20 minutes more, until the potatoes are and the tomatoes have blistered.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Timer: 20 min
the lemon zest over the hot pan and squeeze on the juice.
Grate. Grating means rubbing food across the holes of a grater to make fine shreds or flakes. It spreads cheese, garlic or ginger evenly through a dish so it melts right in.
How you’ll know: Even shreds fall off the back of the grater, and you stop while the piece is still big enough to hold.
Top with feta and dill and serve straight from the pan.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
More dinners like this
Sheet pan Greek tofu and potatoes
60 min
Sheet pan zucchini and squash with chickpeas and feta
45 min
Chickpea and potato curry
50 min
Greek briam (roasted vegetables with feta)
65 min
One-pan dinners ›Vegetarian dinners ›What to make with tomatoes and feta cheese ›What to make with chickpeas and tomatoes ›What to make with chickpeas and feta cheese ›