Greek Chicken Sheet Pan Dinner – A colorful healthy meal with minimal prep. Packed with lean chicken breasts and fresh vegetables in a classic Mediterranean recipe. Best of all everything is cooked on one sheet pan which means very little clean up.
Why you will love this Greek Chicken Sheet Pan Dinner –
- Easy Preperation – made with a simple lemon and olive oil based marinade. Simply chop the vegetables and potatoes, place the chicken in around the vegetables and toss in the marinade.
- Healthy Mediterranean Recipe – fresh vegetables, lean chicken and potatoes.
- Perfect for Meal Prep – use the leftovers for lunch or dinner the next day. Chop up and toss with salad.
- Simple Fresh and Healthy Ingredients – swap out any of the vegetables with your favorites such as broccoli, carrots, celery and cauliflower to name a few.
This chicken sheet pan dinner makes a perfect healthy weeknight meal.
Simply mix the easy marinade ingredients. Olive oil, lemon juice, oregano, garlic, salt and pepper.
Slice up your vegetables and cut your potatoes in about 2 inch pieces. This will enable them to be done at the same time the chicken is cooked.
Line a sheet pan with foil or parchment for easy clean up and add the veggies.
Nestle the chicken on top and pour on the marinade giving it a gentle toss.
Bake at 400 degrees for about 30-35 minutes or until the vegetables are roasted and the chicken reaches an internal temperature of 165 degrees.
Tips for customizing your Greek Sheet Pan Dinner –
- Go Vegetarian – swap out the chicken for chickpeas.
- Add asparagus, green beans and artichokes for a boost in Mediterranean flavors.
- Finish with a drizzle of tzatiki or hummus.
- Boost the marinade flavor with crushed red pepper and a variety of herbs like basil or thyme.
Meal Prep Idea :The next day, we took the leftovers, chopped them up and made beautiful salads…which honestly, I loved so much that I’d make this again just for the salad opportunities.
Check out the video below to make Greek Chicken Sheet Pan Dinner!
A few more fast and fresh chicken dinners we think you will love –
- Baked Chicken with Lemon Rice Pilaf
- Salsa Chicken
- Baked Greek Yogurt Chicken
- Pineapple and Chicken Sheet Pan Dinner
What do you think about this recipe? Have questions? Comment below! Don’t forget to like us on Facebook, and connect with us on Instagram and tag your @Laughingspatula recipes with #laughingspatula,while you’re at it…We love to see your pics!
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Lets EAT!
Kathi and Rachel
Greek Sheet Pan Chicken Dinner
Ingredients
Marinade
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 4 garlic cloves, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons paprika
- 2 teaspoons oregano, dried or 1 tablespoon fresh
For Veggies and Chicken
- 4 boneless chicken breasts
- 2 red peppers, sliced
- 1 thick sliced red onion
- 8-10 whole garlic cloves
- 1 pound small potatoes halved
- 1/4 cup crumbled Feta
- 1/4 cup kalamata olives
- 2 whole lemons cut in half
Instructions
- Preheat oven to 400 degrees
- Combine all marinade ingredients in small bowl.
- Place sliced veggies on large sheet pan.
- Place Chicken in and around the vegetables.
- Pour marinade all over veggies and rub onto the chicken.
- Arrange mixture evenly, and nestle sliced lemons around sheet pan.
- Place in oven and roast for 30-35 minute or until veggies are slightly brown and chicken reaches 165 degrees.
- Squeeze baked lemons over cooked dish. Sprinkle with crumbled feta and kalamata olives.
Nutrition
Erin says
Do you think this could be made with bone in chicken breasts? Would the cooking time change? I have some in my fridge that I had anticipated using for something else and would love to try it with this recipe!
Kathi & Rachel says
Yes! Simply increase cooking time by about 10 minutes. Chicken is done when reaches an internal temp of 165 degrees. The veggies are pretty hardy and will withstand the additional cooking time easily.
Arlene says
This recipe is without a doubt a 5 Star! I have made it many times from 2 to 10 people! I have cooked in on the BBQ when I was without a kitchen during renovations. I have marinaded the chicken and vegetables separate overnight in the fridge. I normally double the marinade in two bowls one for veggies and one for chicken. I have added butternut squash! Brussels sprouts carrots baby tomatoes the sky is the limit! Love love love the flavours in the recipe!
Kathi & Rachel says
Thank you Arlene! You made our morning with your nice comment! So glad you love the recipe and wow, way to kick it up a notch with squash and brussels! Thanks again for taking the time to comment!
Carol says
Made this tonight, excellent. I have never been disappointed with any of your recipes, Kathi. My husband tells everyone what a great cook I am. Should I confess it’s because of you? I think not.
Thanks for your great recipes and entertaining posts.
LaughingSpatula.com says
Carol that is just the sweetest comment ever! Thank you, made our day!
Sabina says
Hi, this looks yum. Going to make this evening. I am only scared for chicken not to be dry. Is there any trick to do to prevent it?
LaughingSpatula.com says
Hi Sabina, Your chicken is done perfectly when it reaches 165 degrees. Some of the time will depend on the thickness of the chicken you are using. You can see we used very large pieces. So just pluck them off the sheet pan if they are getting done too quickly for your liking and continue to cook the veggies.
Carolyn says
This was delicious! I served it in warm flat bread with homemade tzatziki. I cut the breasts in thirds (large chunks) before putting them in the pan. While it was cooking, my house smelled like a Greek restaurant 🙂 My 18 yr old son loved it too. Next time I’ll add artichokes. A keeper!
vidal4tacos says
Minus the feta at the end and this was a delicious addition to my collection of Whole 30-compliant meals. I used a few legs along with the breasts since I had them, added cauliflower and tomatoes as well. And I’m so all about one-dish meals! Thanks for sharing.
Kathi @ LaughingSpatula.com says
Thanks so much! Glad you enjoyed!
Jamie says
I’m making this tomorrow but I have a few questions. I have lemon juice in a bottle. Can I use that for the marinade instead of fresh? Also, the whole lemons that go on the pan, do you squeeze them? & lastly, I have 4 thin cut chicken breasts-will that still be ok?
Kathi @ LaughingSpatula.com says
Hi Jamie! Bottled lemon juice will work well enough and you can certainly use it instead of fresh (the lemons are indeed squeezed normally). 4 thin cut chicken breasts will be fine, but just keep an eye on them when they’re in the oven so they don’t end up too dry and overcooked. Hope you enjoy!
haley says
On top of the marinade, do you squeeze two entire lemons over the whole dish before baking as well?
Kathi & Rachel says
Hi Haley – the lemons that you bake with the chicken get squeezed over the cooked dish. I added a little note to make it easier understand. Thanks for writing in!
Joyce DeVanzo says
This was fantastic and very easy to prepare. I’m allergic to bell peppers so I used grape tomatoes as a replacement and I added artichoke hearts to the mix. Delicious!
Kathi @ LaughingSpatula.com says
Hi Joyce! I am so glad you loved it!
Sherry McCormick says
Delicious! Did not have feta so used Parmesan. A new favorite in our house.
Gisele says
How much lemon do you use?
Kathi @ LaughingSpatula.com says
2 tablespoons for the marinade and 2 whole for the sheet pan so you will need a total of 3! I updated the recipe to make it easier to understand. Thanks for the note!
Rachel Ballard says
I have this in the oven now and OH! It smells so so so good and took me 10 minutes to put together. Yet another fabulous sheet pan masterpiece. Love your food Kathi!!
Kathi @ LaughingSpatula.com says
Oh Rachel you are so good to me! Makes me so happy that you, a fabulous cook, like my recipes! Thank you for the note!
Susan says
I think I must be the only person on the planet who makes enough to serve 4 and has the same dish for dinner for two nights in the week. I remember hating leftovers as a kid, but part of that was because they were odds and ends put together to make a dinner, and they didn’t necessarily go well with each other. Part of the reason I like getting two dinners out of one time of cooking is that it greatly reduces the effort I have to put into dinner. Fortunately, my husband is fine with having the same dinner twice in one week.
This Greek chicken sounds wonderful, like a dish I’m going to add to my recipe file. We both love Greek food, so I’m sure we will enjoy it. I’m new to your blog as of today and I am very happy to see the the first recipe I got was something I would want to make.
Charna Wiese says
Once again, my entire family LOVED one of your recipes! You are like my little secret chef whispering in my ear while I cook… and then I take the credit! Haha!
All kidding aside, you really have a gift… and you help make a foodie family in Orlando… very happy!
(FYI.. I was out of lemon juice and lemon, so I used fresh limes instead. It was fantastic!)
Kathi @ LaughingSpatula.com says
Well you just made this bloggers day thats for sure! You are so sweet to send such a nice note Charna and I’ll do my best to continue to be your recipe whisper!
Susan @ Culinary Envy says
I will meet you at Luke’s Diner for a cup of Joe! I just bought the OPA tzatziki dressing that you mentioned was your favorite, so I can hardly wait to make this one pan wonder and use the leftovers with my new dressing flavor! Thanks for the recipe, it looks SO yummy!
Kathi @ LaughingSpatula.com says
Hi Susan! I love that dressing and Luke! LOL! Thank you for the note!
savor the best---Pat says
Hi, Kathy….just checkin in on you and I see this great looking sheet pan chicken dinner. I love all those flavors and the chicken and the veggies, and the, and the, and the…………. Ha Ha. 🙂 I can relate to this gray, yucky weather that we have had way too much of. But, just hang in there, girl, ……”The sun will come out tomorrow, Bet your bottom dollar that tomorrow there’ll be sun tomorrow”
Kathi @ LaughingSpatula.com says
Hi Pat! How are things? Where is the promised sun today! argh! I just realized I am not getting your posts! I changed email. Finally got a grown up one for my blog :). Resubscribing today! Hope everything is great!
Elaine @ Flavour & Savour says
Is it because we live in the same geographic zone that we like the same flavours???? Your recipes always make my mouth water.I love anything Greek and this looks delicious. I’m also a Gilmore Girls fan!
Kathi @ LaughingSpatula.com says
It must be Elaine! Hopefully we will get so some cool summer recipes soon! Love GG…gonna miss it :).