Greek Sheet Pan Chicken (with Potatoes)

Sheet pan with baked chicken, sliced bell peppers, cherry tomatoes, potatoes, zucchini, red onion, lemon slices, herbs, and crumbled cheese.

Greek Sheet Pan Chicken (with Potatoes)

My Greek sheet pan chicken dinner with potatoes gets a complete dinner on the table in one-pan in under 45 minutes! Perfect for weeknight dinner or meal prep since it reheats perfectly. Trust me, it's a winner, winner sheet pan chicken dinner!

Course dinner, Main Course

Cuisine Greek

Diet Gluten Free

Keyword greek chicken, sheet pan Greek chicken

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 315

Author Robyn Conley Downs

Equipment

Baking Sheet

Ingredients

For the Marinade:

3 tablespoons olive oil
2 tablespoons fresh lemon juice
3 cloves garlic, minced
1 teaspoon dried oregano
1 ½ teaspoon kosher salt
¼ teaspoon freshly-ground black pepper

For the Sheet Pan:

1-2 medium Yukon gold potatoes, sliced into thin wedges (about ¾ pounds)
1 medium red onion, sliced
1 large bell pepper (any color), sliced
1 medium zucchini, sliced into half-moons
1½ pounds boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces

At the End

1 cup cherry tomatoes, halved
¼ cup crumbled feta

Instructions

Preheat and Prep: Preheat the oven to 400°F. Line a large sheet pan with parchment for easier cleanup or spray with cooking spray.
Make the Marinade: In a small bowl, whisk together the olive oil, lemon juice, garlic, oregano, salt, and pepper.
Assemble the Sheet Pan: Add the potatoes, onion, bell pepper, and zucchini to the sheet pan. Pour over half the marinade and toss to coat well (use your hands or tongs to make sure everything is evenly coated) and spread evenly over the pan.
Roast: Roast for 10 minutes, or until the potatoes are beginning to soften but are still too firm to eat.
Remove from the oven, toss the veggies, then scoot them to the side.
Add the chicken to the other side of the pan, drizzle with the remaining marinade, tossing to coat the chicken in the marinade. Return the oven and roast for 15-20 additional minutes, stirring halfway through, or until the chicken is cooked through and the potatoes are golden and tender.
Optional: Broil for 2-4 minutes to caramelize the tomatoes and brown the edges.
Serve and Finish: Stir in the cherry tomatoes to warm through, then serve with feta on top.
Optional to serve: chopped parsley, prepared tzatziki.

Notes

Thighs vs. Breasts: I've tried both chicken thighs and breasts, and thighs are less likely to dry out, but if you're using breasts just cut them smaller so they stay juicy. Either way, bite-sized pieces cook faster and get more surface area for that yummy marinade.
Tomatoes: I tested adding the tomatoes at different stages and they add a lot of moisture if you roast them the whole time. Stir them in at the very end just to warm through, or hit them under the broiler for 2 minutes if you want them blistered.
Potatoes: Slice to the correct size or they won't cook in the given time. See my step-by-step photos for reference.
Tzatziki: Optional, but a yummy addition. Or my lemon garlic yogurt sauce in this recipe is great, too.

Nutrition