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
Brittany says
This is so tasty! My husband and I love it and it’s super easy to make! The feta really makes this recipe pop! Thanks so much for sharing this!
Taylor Stinson says
So happy you liked it Brittany!!! 🙂
Lauren says
How do you plug this into Myfitness Pal so it matches the numbers you have above?
Taylor Stinson says
Hey Lauren – I’m not sure what you mean. The nutrition facts listed on the recipe should be very close to accurate for one serving size (aka 1/4 of the whole recipe). If feel the need to do your own calculations, you can plug in all of the ingredients listed in their entirety, then divide the total by 4 to get one serving size.
Chantene De Hart says
I made this one last night and the flavor was great, but there was a lot of liquid in the pan for some reason, making everthing vegetable-wise, soggy.
Taylor Stinson says
Hey Chantene – sometimes this can happen if the veggies get overcooked and unfortunately this sometimes has to do with how hot your oven is (every oven is different so this isn’t always predictable). Sorry your veggies were soggy!
Michelle says
Oh. My. Goodness. This was AMAZING. My husband said it was phenomenal after the first bite. The whole family enjoyed it immensely, even my 15 month old.
Taylor Stinson says
YAY, so happy you liked it Michelle!!! Thanks for sharing with me 🙂
Takyesha says
Good morning! Your recipes are so easy and helpful for someone trying to eat healthier! I have one quick question…I don’t have any glass bowls to store the Greek chicken in but have a plethora of mason jars. Can this meal be stored in the mason jars also?
Taylor Stinson says
Aww thank you so much Takyesha! Yes mason jars would also be great for storage! Just remember to bring a bowl or plate to work if you’d like to make it easier to eat out of!
Allison says
So I made this for my first ever meal prep and it is amazing! I love it. It was so easy to make and just so tasty. Will definitely be using more of your recipes, thank you!!
Taylor Stinson says
So happy you liked them Allison!! 🙂 Thanks so much for the kind words!!!
Kris says
I’m not a fan of cooking, but I’m trying to eat healthier meals at home. I love your sheet pan meals and they are so easy to make! My husband has been my guinea pig… I’ve made a low-carb lasagna, sheet pan Greek chicken meal (twice) and a sheet pan teriyaki chicken with pineapple. My husband said these meals are all keepers, I actually enjoy making them and they burst with flavor. Thank you for making cooking fun and healthy! I’ve forwarded your recipes to several friends and look forward to following you on Instagram for more delicious meal ideas (especially low-carb)!
Taylor Stinson says
Aww thank you SO MUCH Kris!!! This makes me so happy to hear!!! So glad you like the sheet pan meals so much, I do too – they are just so easy!!! Thank you so much for spreading the word about my site I’m glad you’re enjoying everything <3
Deborah says
So I punched everything into MyFitnessPal and got 202 calories. I think I may be using less chicken? How much does 3 chicken breasts weigh?
That aside, holy crap this is the most delicious thing I have ever eaten. I made some wild rice to put on the side. I’ll be making this all the time!
Taylor Stinson says
Hey Deborah – I think it definitely depends on the size of your chicken breasts I think mine were around 1lb but I get club packs of chicken breasts that are often huge so that is where the discrepancy may come in. So happy you liked this recipe!!! It’s definitely what I whip up when I don’t know what to make but need it quick and easy 🙂
Janea says
Oh my, these came out so good! I forgot the feta the first day and was still fine, but with the feta was amazing. Thanks for a great recipe.
I have follow up questions. Do you add the feta to each bowl and then heat it up with the feta in it? Or do you eat these cold? Or would you recommend adding the feta after reheating?
Thank you!
Taylor Stinson says
Hey Janea! So glad you liked this recipe!! Honestly you can eat it however…usually I will microwave with the feta on top (mostly because I’m lazy) but you could also microwave and then top with feta or just eat them cold. Depends on your personal preference. I always reheat because I like a hot lunch! 🙂
Sherry K says
I have been watching these great pan meals that you have on your site. Do I heat them up for lunch or eat them cold? Thanks.