Go Back
–+ servings
overhead view - greek sheet pan chicken in dutch oven garnished with lemon slices and crumbled feta cheese
Print Recipe
No ratings yet

Greek Sheet Pan Chicken

GRILL or BAKE - Greek Sheet Pan Chicken - juicy flavorful chicken and crisp vegetables tossed in a bright, lemon-garlic sauce with fresh herbs. Finish with crumbled feta and a dollop of tzatziki.
Course: Main Course
Cuisine: Greek
Servings: 2 people
Calories:

Equipment

  • BAKING: large oven safe skillet, dutch oven OR baking dish
  • GRILLING: large heavy duty sheet pan

Ingredients

Vegetables:

  • 1/2 pound yukon potatoes quartered
  • 1 half bell pepper any color - sliced to 1/2" strips
  • 1 small zucchini half lengthwise and cut in large chunks
  • 1/4 small red onion sliced thick

Chicken and Marinade:

  • 1/2 pound boneless skinless chicken breasts can swap thighs
  • 1/4 cup olive oil
  • 1/2 lemon juiced
  • 1/2 tablespoon red wine vinegar
  • 1 clove garlic minced
  • 1 teaspoon dried oregano
  • 1 tablespoon fresh rosemary OR 1 teaspoon dry rosemary
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper or to taste

Add after baking:

  • 1 cup cherry tomatoes halved - add after baking
  • 2-3 tablespoons crumbled feta cheese or more to taste
  • tzatziki store bought or homemade

Instructions

  • Note: this recipe serves 1-2 people. If you double it, use a large baking sheet.
    Preheat oven to 425 degrees.
    Prep: Cut chicken into about 2″ chunks. Quarter potatoes, slice red onions and bell peppers into half inch strips, half zucchini lengthwise and dice into large chunks.
  • Transfer chicken and vegetables to skillet or baking dish.
    To a jar with a lid or small bowl, add olive oil, lemon juice, minced garlic cloves, red wine vinegar and herbs. Shake or whisk to combine well.
  • Pour olive oil blend over the chicken and vegetables. Toss to coat evenly then spread in an even layer. Bake 30-35 minutes or until chicken is cooked through and vegetables are tender. Optional: broil for 1-2 minutes - watch closely so it doesn’t burn. Note: cook time will vary with ovens and the size of the chicken and vegetables.
  • Remove from the oven. Add halved tomatoes and crumbled feta. Optional: squeeze a little fresh lemon juice over the top. Serve with tzatziki (dollop on top) and warm pita bread.

Notes

How to GRILL this recipe:

Preheat the grill to 400 to 425 degrees.
Prepare the chicken and vegetables as directed in the recipe. Add to a heavy duty baking sheet in a single layer.
Place the baking sheet onto the grill grates and close the lid. Cook 30-35 minutes or until the chicken reaches an internal temp of 165 degrees.

How to air fry this recipe:

Preheat the air fryer to 400 degrees. Prepare the chicken and vegetables as directed in the instructions and transfer to the air fryer in a mostly single layer (NOTE: work in batches if you have a small air fryer).
Air fry 15-20 minutes or until chicken is cooked through to an internal temp of 165 degrees and vegetables are tender.