This Sheet Pan Greek Chicken is an easy dinner that doubles as meal prep! You'll love this tasty combo of chicken, potatoes and veggies.
The vibrant colours and robust flavours make this dish a delightful and convenient option for any occasion.
Why you'll love this recipe
- One pan wonder: Everything comes together on one pan, for less prep and less clean-up.
- Yummy flavours: Enjoy a taste of the Mediterranean at your kitchen table!
- Healthy and Balanced: Combines protein, vegetables and carbohydrates.
- Family-Friendly: A crowd-pleasing dish that everyone will enjoy.
Ingredients and substitutions
- Yukon gold potatoes – substitute with sweet potatoes instead.
- Chicken breasts – use chicken thighs or drumsticks instead.
- Vegetables – I like bell pepper, red onion and zucchini, but you can use any veggies here.
- Olive oil – use another neutral cooking oil like avocado oil.
- Lemon juice – lime juice can be used in a pinch.
- Garlic – use freshly minced or jarred minced garlic.
- Oregano – basil, thyme or parsley will work, but will have a different flavour.
- Feta cheese – goat cheese or mozzarella would also be good.
How to make Greek chicken
Step 1: Roast the potatoes.
Season the potatoes then roast in the oven.
Step 2: Make the marinade.
Mix the olive oil, lemon juice and garlic together.
Step 3: Toss everything in the marinade.
Add everything to the sheet pan and pour the marinade on top.
Step 4: Bake in the oven.
Top with feta cheese and serve.
Recipe tips & variations
Here are some of my top tips for making this Greek chicken great every time:
- Add different veggies: Eggplant, mushrooms, beets and olives would all be good.
- Use chicken thighs: You'll need to cook the thighs for longer.
- Try different seasonings: Use my homemade Greek seasoning for even more flavour!
- Re-purpose the leftovers: Make loaded Greek fries with the leftovers.
Frequently asked questions
Is it better to bake the chicken at 350° or 400°?
I recommend baking chicken at 400°F for juicier chicken with a nice golden-brown exterior. It helps lock in moisture while creating a slight crisp on the outside. Baking at 350°F takes longer and can sometimes dry out the chicken.
How do I keep chicken breast moist when baking?
You can try marinating the chicken in a mixture with Greek yogurt, olive oil, and lemon juice. Baking at 400°F also helps seal in juices while preventing overcooking.
Can I make this recipe dairy-free?
Yes definitely, just leave out the feta cheese or swap it out for a dairy-free alternative or even some vegan tzatziki.
What to serve with Greek chicken
This Greek chicken is an entire meal on its own! If you want a little something extra, serve with one of these sides:
- Fresh pita bread
- Mediterranean-inspired cauliflower rice
- Hummus or tzatziki
- Beet salad
How to store and reheat
Store: Refrigerate cooked chicken and vegetables in airtight containers for up to 3-4 days.
Reheat: Reheat in oven or skillet until warmed through. You can also microwave this!
Freeze and reheat from frozen: Freeze cooked chicken and vegetables separately. Thaw overnight in refrigerator, then reheat in oven or skillet.
More easy sheet pan recipes
Meal prep tools
- Get your glass meal prep bowls here.
- And of course I get all my free-range chicken breasts from Butcher Box.
Sheet Pan Greek Chicken {Meal Prep}
Ingredients
- 3 small Yukon gold potatoes chopped into 1-inch pieces
- 1 lb chicken breasts, diced
- 1 red pepper, diced
- 1 yellow pepper, diced
- 1 zucchini, thickly sliced
- 1 red onion, thickly sliced
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 4 cloves garlic minced
- 1 tbsp oregano
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 cup feta cheese, crumbled (leave out for Whole 30)
Instructions
- Preheat oven to 400 F. Add potatoes and a bit of olive oil and salt and pepper to a parchment-lined sheet pan. Bake for 15 minutes.
- Add remaining ingredients except for feta and toss well to combine. Bake another 15 minutes until chicken is fully cooked.
- Remove from oven and divide mixture into 4 portions. Top with feta cheese (optional) and serve. Keeps in fridge up to 5 days.
Video
Comments & Reviews
Effie says
Just made this for the first time and it was delicious!! I switched out zucchini for broccoli because it’s what I had on hand and left out the potatoes and instead ate it over rice. So good!
Taylor Stinson says
I’m so happy you enjoyed!
Shawna says
Thank you for this recipe, it was delicious! I added mushrooms which was everyone’s favorite! This is now on rotation.
Taylor Stinson says
Ooooh adding mushrooms is such a great idea! I’m so glad you enjoyed!
Katie S says
Thank you for sharing this recipe. For me I will use foil next time instead of parchment paper, it became soggy very quickly.
Taylor Stinson says
I wouldn’t recommend using foil as it will stick. You could try increasing the temperature by 25 F to avoid the sogginess for next time.
Sheila says
Can this be frozen for later
Taylor Stinson says
Unfortunately, this sheet pan Greek chicken recipe doesn’t freeze well. The chicken would freeze fine, but the veggies would not.
Sarah says
I’ve made this recipe so many times so I feel that U should leave a review. This is one of the easiest, most delicious recipes I’ve tried and it’s super healthy. I made it tonight with a slice of naan bread cut into four pieces and some tzatziki sauce. Soooo good!!! 5 stars for sure
Taylor Stinson says
Thank you so much Sarah, I’m so happy to hear that! 🙂 Love the idea of serving it with naan as well!
Tara says
Meal Prep Monday: This morning I prepped the peppers, red onion & zucchini. Chicken was chopped and put in the fridge. In a tiny Mason jar: Olive oil, lemon juice, 6 cloves of garlic, & oregano w/ S&P was prepared and set aside into the fridge for tonight. (Sheet Pan Greek Chicken) ***Edit to add- Holy Moly this recipe is delicious!!! I know it’s technically a meal prep bowl for lunches- but I absolutely love this for a low carb dinner too! 🥰👍👍 The chicken is so succulent! Topped mine with Feta & Tzatziki too! 8 yr old loves it too!💚
It’s The Taste of the Danforth on a pan!😊
Taylor Stinson says
I’m so happy you enjoyed!!! This one is a fan favourite for sure, I need to make it again soon 🙂
jasmin Riceman says
is the 309cal per tray or serving ?
Taylor Stinson says
It’s per serving – that’s very low in calories for a meal!
Emily says
I’m going to meal prep this today 😁 silly question…do you eat this chilled during the next few days or warm it up? I just do not know how feta does when reheating.
Taylor Stinson says
You can do both 🙂 I typically reheat in the microwave though.