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
Carol says
Made this for lunches last week and it was delicious! Shared with my WW group and there are a few more making it this week!
Taylor Stinson says
I’m so happy you enjoyed Carol 🙂
Colleen says
This is my go-to lunch recipe! I’m so happy I discovered you, Toronto for the win!! Can’t wait to try more of your recipes. 🙂
Taylor Stinson says
Thank you so much Colleen you are so sweet!! So happy you love this recipe 🙂
Anja Michaelis says
This is so good! Next time I will have to make a tzatziki to go with it! Thank you for sharing
Taylor Stinson says
Ooooh yes tzatziki pairs great with these bowls. So happy you enjoyed 🙂
Don says
I’ve been trying to eat healthier lunches at work and this was one of the first recipes I tried. So easy and soooo delicious. First time I brought it to work, a co-worker walked by and said “Oh my God, that smells so good! What is it?” I’ve experimented with other recipes, but I always seem to come back to this one. In fact, I usually share the lunch bowls with my adult daughter, and because we both love it, today I decided to double the recipe. It came out great, as usual, but now I realize we’re going to have way too much. Despite your comment above about freezing the leftovers, I may have to give it a try. Either that, or provide a couple of lunches for some co-workers. 🙂
Thanks for this great lunch!
Taylor Stinson says
I’m so happy you love it Don!!! So glad to know it’s one of your go-tos 🙂 Let me know how it turns out if you try freezing it!
Bethany says
Hi! We loved this recipe. Can I freeze the leftovers?
Taylor Stinson says
Hey Bethany – so happy you enjoyed! I wouldn’t recommend freezing the leftovers for this particular recipe, I’m worried about how the veggies will hold up after being cooked. You can freeze the chicken in the marinade ahead of time though!
Anne says
Recipe is delicious. However the experts recommend any refrigerated cooked chicken should only be kept between 3 to 4 days at most.
Taylor Stinson says
I’ve eaten chicken up to 6 or 7 days afterward..it depends on the level of risk you are willing to take! Personally I tend to go with five days as that is a happy medium and have never had a problem 🙂
Nells says
This Greek chicken has become a favorite in our house. The dressing is great even w/o the garlic. We can’t use garlic or onion but still find this dish sensational and so flavorful . Thanks for making mealtime so simple.. I need to check out your other recipes as well.
Taylor Stinson says
So happy you loved it Nells 🙂
harry moore says
I made this almost as directed and it was fantastic. I had to stretch the serving size from 4 to 6 to have enough for unexpected company. I added 1 green pepper, 1/2 red onion, 1 Tbsp EVOO, 1 Tbsp lemon juice, a couple of shakes of Greek seasoning spice blend (out of oregano), and about 3 handfuls of grape tomatoes (which I wouldn’t do again, makes things wet). I baked it for 30 min. to be sure the chicken was done. By the way there was more than enough chicken for 6 using the listed amount. Everyone raved about it. The next time I make it I may server both feta cheese and Greek tzatziki sauce on the side. Thanks so much for a great recipe.
Sara says
Just made this and it’s so good! I’m trying to so hard to stick to meal prepping but other recipes out there I’ve tried, I get bored of eating it by day 3. Not this one! I will definitely use more of your recipes. They’re simple and flavorful. Thank you!
Michelle says
Holy moly this recipe turned out so so good. So much flavor! Thanks for sharing!
Taylor Stinson says
So happy you liked it Michelle 🙂