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
Mellie says
Very good… out it over brown rice…will definitely make again
Taylor Stinson says
So glad you enjoyed!
Lisa J Laughery says
Absolutely love this. The flavors are amazing. You could even just do the chicken and serve it with sun-dried tomatoes, sliced cucumbers, onion, feta cheese, and olives on a bed of spinach for a cool spring/summer salad.
Kyrsten Humphrey says
My FAV meal prep I’ve ever done!! I even shared it with Facebook & friends because I loved it so much. Lasted me 3-4 days and was always fresh and yummy. Will def make again 🙂
Taylor Stinson says
I’m so happy you enjoyed, Krysten 🙂 Thank you for sharing it!!
Kbear says
This was very delicious. Made a few modifications: baked bone-in chicken thighs with potatoes and carrots in 350 F degrees oven for 20 minutes. Then baked another sheet pan with a variety of fresh veggies for 20 minutes. The raw protein was marinaded for about 30 to 60 minutes. Made another batch of marinade for veggies. Added a small amount of dried parsley and basil. Thank you.
Suzanne says
This is a wonderful recipe, easy to follow and delicious!
Marissa says
So good!
Taylor Stinson says
So happy you enjoyed Marissa 🙂
Kristy says
I’ll admit, I had some concerns that the oil would make the veggies soggy but this turned out fantastic! A slice of pita bread and some hummus dip on the side… 👌🏻 YUM!!! Thank You for posting! This will definitely be my go-to.
Matt says
We make this once a week. My kids love it!
Taylor Stinson says
I’m so happy you guys love it so much 🙂
Tammy says
This recipe is AMAZING! It will be made on a regular basis in our house, especially since it is kid approved by my three children. YUMMY!
Michelle says
This has become one of my families favorites for dinner. I usually serve it with some couscous and it’s delicious!
Taylor Stinson says
I’m so happy to hear that Michelle!!! 🙂