Herbed Greek Chicken Foil Packets

If you ask me, foil packet dinners are one of the smartest ways to get dinner on the table.

These Greek-inspired chicken packets are loaded with Mediterranean flavors that come together with almost no cleanup. Tender chicken thighs roast alongside crispy potatoes, briny olives, and tangy feta cheese.

Everything gets seasoned with oregano and thyme, then wrapped up in foil and baked until the chicken is juicy and the potatoes are golden. Cherry tomatoes, artichoke hearts, and a splash of white wine vinegar round out the flavors.

It’s an easy weeknight meal that feels special, perfect for busy families who still want something tasty.

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What Kind of Chicken Should I Use?

Chicken thighs are the star of this recipe, and you have a few options when shopping. Bone-in, skin-on thighs will give you the most flavor and stay super juicy during cooking, but boneless, skinless thighs work great too and are easier to eat. If you go with bone-in thighs, just add about 5-10 extra minutes to your cooking time to make sure they’re cooked through. The dark meat of chicken thighs is more forgiving than chicken breasts, so they won’t dry out as easily in the foil packets, making them perfect for this Mediterranean-style dish.

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Options for Substitutions

This Greek-inspired dish is pretty forgiving when it comes to swaps:

• Chicken thighs: You can use chicken breasts instead, but keep in mind they’ll cook faster and can dry out more easily. Check them a few minutes earlier than the recipe calls for.
• Potatoes: Any potato variety works here – red potatoes, Yukon golds, or even sweet potatoes for a different twist. Just cut them into similar-sized pieces so they cook evenly.
• Feta cheese: If you’re not a feta fan, try crumbled goat cheese or even shredded mozzarella. The flavor will be milder, but still tasty.
• Kalamata olives: Green olives or black olives from a can work fine if you don’t have Kalamatas. You can also skip them entirely if olives aren’t your thing.
• Artichoke hearts: Canned or jarred artichokes both work. If you can’t find them, try adding extra cherry tomatoes or some sliced bell peppers instead.
• White wine vinegar: Red wine vinegar or lemon juice makes a good substitute and keeps that tangy Mediterranean flavor.
• Fresh herbs: Don’t have fresh parsley? Dried parsley works, or you can use fresh basil or cilantro for garnish. For the oregano and thyme, dried is actually what’s called for here, but fresh works too – just use three times the amount.

Watch Out for These Mistakes While Grilling

The biggest mistake with foil packets is not sealing them tightly enough during the first cooking phase, which lets steam escape and can leave your potatoes undercooked and your chicken dry.

Make sure to cut your potatoes into small, even pieces (about 1-inch cubes) so they cook through in the allotted time – larger chunks will still be hard when the chicken is done.

Another common error is opening the packet too early to check on things, but resist the urge and trust the process for those first 40 minutes to let everything steam properly.

When you add the toppings in step 8, don’t pile them all on one spot – spread the feta, olives, and tomatoes evenly over the chicken so everything gets that nice grilled flavor, and always use an instant-read thermometer to check that the thickest part of the thigh reaches 165°F before serving.

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What to Serve With Greek Chicken Foil Packets?

These foil packets are pretty much a complete meal on their own since they’ve got chicken, potatoes, and veggies all in one, but I love serving them with warm pita bread or flatbread on the side for scooping up all those good juices. A simple cucumber and tomato salad with a little red onion and lemon juice makes a nice, refreshing addition that keeps with the Greek theme. If you want something a bit heartier, try serving the packets over a bed of fluffy rice or couscous to soak up the flavorful sauce. For a lighter option, a crisp Greek salad with romaine, cucumbers, and a tangy vinaigrette pairs perfectly without making the meal feel too heavy.

Storage Instructions

Store: Keep your leftover Greek chicken in an airtight container in the fridge for up to 4 days. The flavors actually get even better the next day as everything marinates together. I like to eat the leftovers cold on top of a salad or warmed up for an easy weeknight dinner.

Freeze: You can freeze the cooked chicken and veggies in a freezer-safe container for up to 3 months. Just know that the potatoes and tomatoes might get a bit softer after freezing, but the chicken and other ingredients hold up great.

Reheat: Warm up your leftovers in the oven at 350°F for about 15 minutes, or microwave on medium power until heated through. You can also toss everything in a skillet over medium heat with a splash of olive oil to crisp things up a bit.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1400-1600
• Protein: 80-95 g
• Fat: 90-105 g
• Carbohydrates: 70-85 g

Ingredients

For the chicken and potatoes:

• 6 chicken thighs (boneless and skinless work best for even cooking)
• 8 oz potatoes (cut into 1/2-inch cubes for quick roasting)
• 3 tbsp olive oil (I prefer Bertolli Extra Virgin for roasting)
• 2.5 tsp oregano
• 2.5 tsp thyme
• 1/2 tsp salt
• 1/2 tsp black pepper

For the Mediterranean mix:

• 5 oz feta (I like President Feta Crumbles for easy melting)
• 2/3 cup kalamata olives (pitted and halved for easier eating)
• 6 oz cherry tomatoes
• 4 sundried tomatoes (finely diced to distribute flavor)
• 8 oz artichoke hearts
• 1.5 tbsp white wine vinegar
• 1/4 cup red onion, thinly sliced

For the garnish:

• 2 lemon wedges
• 1/4 cup fresh parsley

Step 1: Prepare Mise en Place and Season Components

• 8 oz potatoes
• 2/3 cup kalamata olives
• 4 sundried tomatoes
• 1/4 cup red onion
• 5 oz feta
• 2.5 tsp oregano
• 2.5 tsp thyme
• 1/2 tsp salt
• 1/2 tsp black pepper

Cut potatoes into 1/2-inch cubes and set aside.

Pit and halve the kalamata olives, finely dice the sundried tomatoes, thinly slice the red onion, and crumble or cut the feta into bite-sized pieces.

Combine oregano, thyme, salt, and black pepper in a small bowl to create your seasoning blend.

This prep work takes just 10 minutes and ensures everything is ready when you need it, which is crucial for foil packet cooking since you won’t want to open packets mid-cook.

Step 2: Heat Grill and Assemble Foil Packets with Potatoes and Chicken

• 6 chicken thighs
• potatoes from Step 1
• 3 tbsp olive oil
• seasoning blend from Step 1

Preheat your grill to 375–400°F.

Tear off two large sheets of heavy-duty aluminum foil for each packet (you’ll need 12 sheets total for 6 packets).

Toss the cubed potatoes with 1 tablespoon of olive oil and a pinch of salt, then divide evenly among the 6 bottom foil sheets, spreading them in a single layer.

Pat the chicken thighs dry and rub each one with the remaining 1 tablespoon olive oil, then coat generously with the seasoning blend from Step 1.

Place one seasoned chicken thigh on top of each potato bed.

Step 3: Seal Packets and Grill Base Layer

Place the second foil sheet on top of each chicken-and-potato packet and fold the edges together tightly, creating a sealed envelope with some air space inside (this allows steam to circulate).

Place all 6 sealed packets on the preheated grill and cook for 40 minutes.

The potatoes will become tender and the chicken will begin cooking through via steam, creating a moist cooking environment.

Step 4: Open Packets and Add Mediterranean Toppings

• prepared kalamata olives from Step 1
• prepared sundried tomatoes from Step 1
• 6 oz cherry tomatoes
• 8 oz artichoke hearts
• prepared red onion from Step 1
• 1.5 tbsp white wine vinegar
• prepared feta from Step 1

Carefully open the foil packets (watch for hot steam) by unfolding the top layer.

I like to leave the bottom foil in place to contain any juices.

Distribute the olives, sundried tomatoes, fresh cherry tomatoes, artichoke hearts, and red onion evenly among the 6 packets.

Drizzle each packet with white wine vinegar (about 1/4 teaspoon per packet) to brighten the flavors, and top with the crumbled feta.

Step 5: Finish Grilling and Check Temperature

Return the open packets to the grill and continue cooking for 30–40 minutes until the chicken registers 165°F at the thickest part when tested with an instant-read thermometer.

The potatoes should be completely tender and golden, and the feta will have started to soften from the residual heat.

The open packets allow the vegetables to caramelize slightly while finishing the chicken through.

Step 6: Finish with Fresh Herbs and Serve

• 1/4 cup fresh parsley
• 2 lemon wedges

Remove packets from the grill and distribute the fresh parsley evenly among them, reserving a small handful for garnish.

Squeeze a lemon wedge over each packet to add brightness and acidity to the finished dish.

Serve each packet in its foil, allowing guests to enjoy the aromatic experience of opening their own warm packet at the table.

Herbed Greek Chicken Foil Packets

Delicious Herbed Greek Chicken Foil Packets recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings 6 servings

Calories 1500 kcal

Ingredients

  

For the chicken and potatoes::

• 6 chicken thighs (boneless and skinless work best for even cooking)
• 8 oz potatoes (cut into 1/2-inch cubes for quick roasting)
• 3 tbsp olive oil (I prefer Bertolli Extra Virgin for roasting)
• 2.5 tsp oregano
• 2.5 tsp thyme
• 1/2 tsp salt
• 1/2 tsp black pepper

For the Mediterranean mix::

• 5 oz feta (I like President Feta Crumbles for easy melting)
• 2/3 cup kalamata olives (pitted and halved for easier eating)
• 6 oz cherry tomatoes
• 4 sundried tomatoes (finely diced to distribute flavor)
• 8 oz artichoke hearts
• 1.5 tbsp white wine vinegar
• 1/4 cup red onion, thinly sliced

For the garnish::

• 2 lemon wedges
• 1/4 cup fresh parsley

Instructions

 

• Cut potatoes into 1/2-inch cubes and set aside. Pit and halve the kalamata olives, finely dice the sundried tomatoes, thinly slice the red onion, and crumble or cut the feta into bite-sized pieces. Combine oregano, thyme, salt, and black pepper in a small bowl to create your seasoning blend. This prep work takes just 10 minutes and ensures everything is ready when you need it, which is crucial for foil packet cooking since you won't want to open packets mid-cook.
• Preheat your grill to 375–400°F. Tear off two large sheets of heavy-duty aluminum foil for each packet (you'll need 12 sheets total for 6 packets). Toss the cubed potatoes with 1 tablespoon of olive oil and a pinch of salt, then divide evenly among the 6 bottom foil sheets, spreading them in a single layer. Pat the chicken thighs dry and rub each one with the remaining 1 tablespoon olive oil, then coat generously with the seasoning blend from Step 1. Place one seasoned chicken thigh on top of each potato bed.
• Place the second foil sheet on top of each chicken-and-potato packet and fold the edges together tightly, creating a sealed envelope with some air space inside (this allows steam to circulate). Place all 6 sealed packets on the preheated grill and cook for 40 minutes. The potatoes will become tender and the chicken will begin cooking through via steam, creating a moist cooking environment.
• Carefully open the foil packets (watch for hot steam) by unfolding the top layer. I like to leave the bottom foil in place to contain any juices. Distribute the olives, sundried tomatoes, fresh cherry tomatoes, artichoke hearts, and red onion evenly among the 6 packets. Drizzle each packet with white wine vinegar (about 1/4 teaspoon per packet) to brighten the flavors, and top with the crumbled feta.
• Return the open packets to the grill and continue cooking for 30–40 minutes until the chicken registers 165°F at the thickest part when tested with an instant-read thermometer. The potatoes should be completely tender and golden, and the feta will have started to soften from the residual heat. The open packets allow the vegetables to caramelize slightly while finishing the chicken through.
• Remove packets from the grill and distribute the fresh parsley evenly among them, reserving a small handful for garnish. Squeeze a lemon wedge over each packet to add brightness and acidity to the finished dish. Serve each packet in its foil, allowing guests to enjoy the aromatic experience of opening their own warm packet at the table.