Greek Chicken Sheet Pan Dinner – Chicken and Fresh Veggies all tossed together in an easy and big flavored marinade. Spread on a sheet pan and you have a healthy dinner in 30 minutes or less!
Chicken, peppers, onions and little baby potatoes all roasted up in a yummy quick marinade! Topped with feta and kalmatas. Such big flavor for a healthy and quick meal!
This last 6 months has been a blur of Seattle rain and clouds. So what’s a girl, with a happy disposition, to do with all this gloom? Watch 7 seasons of Gilmore Girls, thats what! Yup, just finishing up the last few episodes. That’s 154 episodes of Lorelai and Rory with a dash of Luke, for a total of 115.5 hours of binge watching bliss! Do you ever just get trapped in a show? This one was so sweet. No blood or dead bodies…just a couple girls with the ability to talk faster than a gaggle of girls on a wine buzz. The sun better come out pretty soon or I’m gonna be forced to do something productive…Like make more Greek flavored dishes! (such a smooth segway huh?…brilliant writing skills. Just like Rory).
Following up on last weeks Greek Salad Meal Prep with more Greek flavors. I loved the flavor of that chicken so much, I needed more!
See how easy it is to make Greek Chicken Sheet Pan Dinner!
A simple blend of olive oil, lemon juice, garlic and a few spices you probably already have. Mixed together and tossed with fresh veggies and chicken! Boy, doesn’t get much easier than this guys!
After only 30 minutes, remove your Greek Chicken Sheet Pan Dinner from the oven and sprinkle on the feta and olives!
The next day, I took the leftovers, chopped them all up and made beautiful salads…which honestly, I loved so much that I’d make this again just for the salad opportunities. I served it with store bought Tzatziki dressing. Totally winner lunchbox!
Now that you have this sheet pan dinner thing down…lets hear how many variations you can try!
1.) Add artichoke hearts or other veggies like carrots or even diced potatoes!
2.) Switch out chicken breasts for chicken thighs or even fish! (just add the fish 10 minutes into the baking time so everything gets done at the same time).
3.) Nix the feta and keep it Whole30 and Paleo.
4.) Double the batch for days of meal prep!
Loving this sheet pan idea? You can see all of our Sheet Pan Dinners here.
The most popular is our Chicken Fajita Sheet Pan Dinner. Served over salad, rice or in as a lettuce wrap!
When we get tired of chicken, and that happens, we really love this Sheet Pan Honey Glazed Salmon Recipe!
To Fast and Fresh Sheet pan meals and the Lorelai’s and Rory’s who love them!
Clink!
Kathi
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Pin RecipeAn easy one pan dinner that his healthy, fast and super yummy!
- 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
- 4 Chicken breasts, boneless
- 2 red peppers, sliced keep slices thick
- 1 red onion, cut into 8 wedges
- 8-10 whole garlic cloves
- 1 pound baby mixed color potatoes quartered red or yellow will work as well
- 1/4 cup crumbled Feta
- 1/4 cup kalamata olives
- 2 whole lemons cut in half
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Preheat oven to 400 degrees
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Combine all marinade ingredients in small bowl.
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Place sliced veggies on large sheet pan.
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Place Chicken in and around the vegetables.
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Pour marinade all over veggies and rub onto the chicken.
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Arrange mixture evenly, and nestle sliced lemons around sheet pan.
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Place in oven and roast for 30-35 minute or until veggies are slightly brown and chicken reaches 165 degrees.
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Squeeze baked lemons over cooked dish. Sprinkle with crumbled feta and kalamata olives.
For my followers on the Whole30 or Paleo diet. You know what is best for you! If you see an ingredient that is not compliant, omit it. In this case, it's the feta :(.
Inspired by Half Baked Harvest
My husband and I made this together last night, we had such a good time playing around with the recipe until it was just to our taste. I can honestly say it turned out to be one of my all-time favorite dinners! We omitted the lemon and whole garlic cloves, but instead minced the garlic and sprinkled it all over ten minutes before the end of cooking time. We also added artichoke hearts and black olives (can’t get enough of those olives!!) We served it with tzatziki sauce for dipping, and wow- I’m having leftovers right now and I can’t say enough about how incredible it is 🙂 Thank you so much for an amazing recipe!!
Way to make it your own! Love the additions you made…it’s even more greek! Thank you for the nice note!
I love sheet pan dinner recipes. They are such a time saver. The flavors here are wonderful.
We loved this dish! The Greek marinade added the best flavors, and it was so quick and easy for a weeknight when I don’t feel like spending too much time in the kitchen. This is definitely worth putting on your rotation!
I love that you used leftovers to make another dish! I always try to use the food im cooking as garnish for my bloody marys so nothing goes to waste! Cheers!
Sheet pan meals are my favorite, and this greek chicken is the best! Thanks so much for sharing!
Looks so delicious! My family would go crazy for this.
Made this a few weeks ago and loved it so much I’m going to make it again tonight! Delicious on its own and just as tasty using as leftovers on top of a salad. Thank you for this recipe, it’s a keeper!!!
Thank you for the nice note Chelsea! I make this a lot in a million different versions. A ‘clean out the fridge’ kinda thing! Glad you love it!
Love this! Robust flavor, easy one-dish meal.
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!
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.
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!
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!
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.
Carol that is just the sweetest comment ever! Thank you, made our day!
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?
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.