Why You’ll Love this Greek Sheet Pan Chicken Recipe
If you’ve been around a while you know I’m a sucker for sheet pan meals. I’ve made sheet pan chicken fajitas, honey garlic shrimp, classic sausage and veggies, and herb crusted salmon! This one is my new favorite!
- Super simple to make
- Cooked in 30 minutes or less
- Leaves a rainbow of colors on your plate
- One pan to clean
- Full of veggies and real ingredients
- Authentic Greek flavors
Love Greek chicken meals? Try Instant Pot Greek chicken and rice, Greek chicken meatballs, or Greek lemon chicken soup next time.
Ingredients You’ll Need
- Olive oil: the basic of the Greek seasoning.
- Garlic: fresh garlic cloves are best.
- Lemon juice: and lemon slices for baking.
- Greek spices: dried oregano, dried basil, dried dill, dried thyme, salt and pepper
- Honey: for a little sweetness
- Boneless skinless chicken breasts: pound to an even thickness for best results.
- Baby red potatoes: cut them evenly for even cooking.
- Bell peppers: I used yellow but any color works.
- Cherry tomatoes: they’re perfect for roasting!
- Red onion: cut into chunks.
- Toppings: kalamata olives, crumbled feta cheese, and fresh parsley
How to Make Greek Sheet Pan Chicken
- Make the seasoning: add the Greek seasonings with the olive oil, honey, and lemon juice to a bowl and mix.
- Roast the veggies: Toss the Greek vegetables with half the seasoning and spread it out on a baking sheet. Roast the veggies in the oven for 15 minutes.
- Season the chicken: toss the chicken breasts with the remaining seasoning in a bowl. Remove the veggies from the oven, push them to the side, and add the seasoned chicken to the pan.
- Bake and serve: Bake the Greek chicken and veggies for another 15-18 minutes, or until the internal temperature of the chicken reaches 165°F. Broil for the last minute or two to crisp the potatoes and tomatoes. Top with kalamata olives, feta cheese and chopped parsley if desired.
Recipe Variations
Chicken thighs: Swap the chicken breasts for boneless skinless chicken thighs. Add about 10 minutes to the cook time and watch the internal temperature carefully.
More veggies: You can use whatever vegetables you have on hand (fridge forage!). Eggplant, broccoli, asparagus, zucchini, or green beans would work well.
How to Serve Greek Chicken
Veggies go especially well with greek chicken. That’s why I filled this sheet pan meal with veggies! I chose grape tomatoes, peppers, red onion and red potatoes, but if there’s a veggies you on hand, you can add it. Zucchini or artichokes are a great option!
In addition to the veggies, you could serve this with different toppings like feta, olives, banana peppers, or parsley.
It would also be really delicious with the whipped feta in these greek chicken meatballs recipe.
Greek Sheet Pan Chicken
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Ingredients
Seasoning
- 1/4 cup olive oil
- Juice from one lemon plus slices for baking
- 1 Tablespoon honey
- 4 garlic cloves minced
- 2 teaspoons dried oregano
- 1 teaspoon EACH: dried basil, dried dill, dried thyme, onion powder, and kosher salt
Chicken and Vegetables
- 1 1/2 pounds red potatoes quartered
- 1 bell pepper any color, chopped
- 1 pint cherry tomatoes
- 1 small red onion chopped
- 1 1/2 pound boneless skinless chicken breasts pounded to even thickness
- To top: kalamata olives, feta cheese and fresh parsley
Instructions
- Preheat oven to 425°F and arrange the oven rack to the top third position.
- Whisk the olive oil, lemon juice and honey in a medium bowl. Add the garlic and seasoning and whisk to combine.1/4 cup olive oil, Juice from one lemon, 1 Tablespoon honey, 4 garlic cloves, 2 teaspoons dried oregano, 1 teaspoon EACH: dried basil, dried dill, dried thyme, onion powder, and kosher salt
- Add the potatoes, bell pepper, tomatoes and onion to a sheet pan. Spoon half mixture of the seasoning on top and toss to coat. Bake in the preheated oven for 15 minutes.1 1/2 pounds red potatoes, 1 bell pepper, 1 pint cherry tomatoes, 1 small red onion
- Pound the chicken in an even layer or cut the chicken in half lengthwise so each chicken breast is about ½ inch thick. Add it to the bowl with the remaining seasoning mixture and turn to cover the chicken.1 1/2 pound boneless skinless chicken breasts
- Stir the vegetables when they're done then push them to one side of the baking sheet. Add the chicken to the other side and arrange lemon slices around the it. Bake for another 15-18 minutes or until the center of the chicken reaches an internal temperature of 165°F. Broil it for the last 2-4 minutes until the potatoes an tomatoes are slightly browned.
- Top with kalamata olives, cubed feta cheese, and chopped parsley to serve.
Notes
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe by: Molly Thompson of What Molly Made | Photography by: Sierra Inn
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I used a little less oil, only 1 tablespoon but this recipe was craaaaaaaaaaaazy good! I am so pumped for leftovers tomorrow!!
I love delicious leftovers too! Thanks Emily!!
Love this! It’s become a regular in the dinner rotation.
Love it when we make it in the rotation. Thanks Ashley!
I made this last night and it is one of the best meals I’ve had in a long time. My husband loved it and we will be making it many many many more times! Thank you!!!!!
Wow Ellie! What a compliment:) Thanks!
I made the Greek Chicken Sheet pan dinner recipe! it was delicious. I pounded my boneless chicken breast and they were done in 15. I started to do the “broil the vegetables so potatoes and tomatoes get browned but i changed my mind so I didn’t dry out the chicken. My husband liked it a lot too
The lemon slices definitely help break up all the flavors and add a twist.
Thank you for the cool Menu with all ingredients for the week.
Thanks!!
This is absolutely delicious!! I made it for the second time tonight, nothing is left!! It’s gone!😃 sooo good!!
Love that! Thank you!
This was SO tasty! I cooked this for my parents and it went down an absolute treat.
I added courgette and carrots and it tasted great 🙂
Thank you so much!!