Greek Sheet Pan Chicken Dinner

An easy one pan dinner that his healthy, fast and super yummy!  

Course lunch, Main Course, Salad
Cuisine Greek
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
492 kcal



  • 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 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


  1. Preheat oven to 400 degrees

  2. Combine all marinade ingredients in small bowl.

  3. Place sliced veggies on large sheet pan.

  4. Place Chicken in and around the vegetables.

  5. Pour marinade all over veggies and rub onto the chicken.

  6. Arrange mixture evenly, and nestle sliced lemons around sheet pan.

  7. Place in oven and roast for 30-35  minute or until veggies are slightly brown and chicken reaches 165 degrees.    

  8. Sprinkle with crumbled feta and kalamata olives.

Recipe Notes

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

Nutrition Facts
Greek Sheet Pan Chicken Dinner
Amount Per Serving (4 g)
Calories 492 Calories from Fat 266
% Daily Value*
Fat 29.6g46%
Saturated Fat 7.6g38%
Cholesterol 119mg40%
Sodium 554mg23%
Carbohydrates 31.9g11%
Fiber 5.4g22%
Sugar 5.5g6%
Protein 41.8g84%
* Percent Daily Values are based on a 2000 calorie diet.