• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

What Molly Made

Eat to Feel Good

  • About
    • FAQ
    • Contact
  • Recipes
    • Christmas
    • Appetizers
    • Breakfast
    • Lunch
    • Dinner
    • Dessert
    • Snacks
    • Side Dishes
    • Drinks
    • Special Diet
    • Holiday
    • Cooking Method
  • Dinner
  • Lifestyle
    • Travel
    • PCOS
      • PCOS Recipes
      • PCOS Tips + Resources
      • Clean Living
      • FREE PCOS Email Course
    • Home and Decor
    • Mom Life
  • Cookbook
menu icon
go to homepage
search icon
Homepage link
  • All Recipes
  • Christmas
  • Breakfast
  • Lunch
  • Dinner
  • Dessert
  • Special Diet
  • PCOS
  • Appetizers
  • Snacks
  • Holiday
  • Cookbook
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes

    One Pan Greek Chicken

    Updated: May 31, 2022 | Published on: April 16, 2019 - Molly Thompson10 Comments

    Dairy Free RecipesDF
    Gluten Free RecipesGF
    Paleo RecipesP
    Jump to Recipe

    This sheet pan greek chicken recipe is an easy dinner for the whole family! The marinade is full of olive oil and greek seasoning and then the chicken and veggies are baked to perfection. This recipe makes great meal prep bowls for lunch.

    greek chicken with mixed veggies on a sheet pan

    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, paleo baked chicken, and sausage and veggies! I've pretty much got a sheet pan recipe for whatever you're in the mood for.

    I love them because they're super simple to make, come together in less than an hour and there's only one pan to clean at the end of it.

    I love easy recipes, but I love them even more when they're easy and healthy! And that's exactly what this recipe and all of my sheet pan recipes are. Easy and healthy!

    roasted red potatoes, tomatoes, peppers and onion with greek chicken marinade on a sheet pan

    Is greek chicken healthy?

    This greek chicken recipe is really healthy! The marinade is made up of herbs, spices, oil and vinegar and the veggies are filling and healthy. It's a balanced meal of protein, healthy fats, and carbs!

    How many calories in greek chicken?

    An entire serving of this recipe, including the chicken and vegetables, is around 450 calories. This will fluctuate depending on how much you eat and if you add or subtract any of the vegetables. One piece of greek chicken without vegetables is around 200 calories with the marinade.

    baked greek chicken recipe with kalamata olives, feta cheese and veggies on a sheet pan

    What goes with greek chicken?

    There are so many things that go with greek chicken, especially veggies! That's why I filled this sheet pan meal with veggies perfect to roast and eat with greek chicken. The veggies I chose were grape tomatoes, peppers, red onion and red potatoes, but if there's a veggies you have that you think sounds good go ahead and add it in.

    In addition to the veggies that go with this greek chicken recipe, there's also a few toppings that make this meal perfect. I love to add kalamata olives, feta cheese and chopped parsley to the top of this meal right before eating it.

    a white plate with the best greek chicken recipe with mixed vegetables

    If you love this recipe as much as I do, don't forget to follow me on Instagram and tag me with @what_mollymade so I can see it and feature you!

    More healthy sheet pan meals:

    • Sheet pan everything bagel chicken and veggies
    • One pan sausage and veggies
    • Sheet pan chicken fajitas
    • Sheet pan paleo baked chicken
    • Sheet pan honey garlic shrimp
    • One pan sausage, butternut squash and apples

    More Greek dinners:

    • Greek chicken meatballs
    • Instant Pot Greek chicken and rice
    • Greek lemon chicken soup

    How to make greek chicken:

    greek chicken with mixed veggies on a sheet pan

    Sheet pan greek chicken

    This sheet pan chicken recipe is an easy dinner for the whole family! The marinade is full of olive oil and greek seasoning and then the chicken and veggies are baked to perfection. This recipe makes great meal prep bowls for lunch.
    4.27 from 42 votes
    Print Pin Rate
    Course: Dinner
    Cuisine: American, greek
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Servings: 4 people
    Calories: 452kcal
    Author: Molly Thompson
    Prevent your screen from going dark

    Ingredients

    Sheet pan greek chicken:

    • 1 pound boneless skinless chicken breasts
    • 1.5 pounds red potatoes cut into 1-2 inch pieces
    • 1 bell peppers any color chopped
    • 1 pint grape tomatoes
    • 1 small red onion chopped
    • To top: kalamata olives feta cheese and fresh parsley

    Greek marinade:

    • ⅓ cup light olive oil
    • 3 tablespoons red wine vinegar
    • 3 garlic cloves minced
    • Juice from one lemon
    • 1 teaspoon dried oregano
    • 1/2 teaspoon dried basil
    • ½ teaspoon dried thyme
    • 1 tablespoon honey
    • ½ teaspoon salt
    • 1/4 teaspoon pepper

    Instructions

    • Preheat oven to 400°F. Line a large baking sheet with a silpat mat or foil and set aside.
    • In a medium bowl, combine all of the greek marinade ingredients and whisk well. In a separate large bowl, add the potatoes, bell pepper, tomatoes and onion. Pour half the marinade over the veggies and mix well to coat. Set the remaining marinade aside.
    • Pour the vegetables with the marinade onto the prepared baking sheet and roast in the oven for 15 minutes.
    • While the veggies are roasting, prep the chicken. Trim any fat from the chicken and either pound the chicken or cut the chicken in half lengthwise so each chicken breast is about ½ inch thick.
    • Add the prepped chicken to the reserved marinade and toss to coat.
    • When the veggies are done roasting, remove from the oven and stir well then push the veggies to one side of the baking sheet, making sure the veggies aren’t overlapping. Add the chicken to the other side of the baking sheet then bake for another 15-18 minutes or until the center of the chicken reaches an internal temperature of 165°F.
    • Broil for 3-5 mins until potatoes are slightly browned and tomatoes shrivel.
    • Top with kalamata olives, feta cheese and chopped parsley if desired.

    Notes

    You can swap any of the vegetables out for your favorite veggies including zucchini etc.
    Store in an air tight container for up to 5 days in the fridge.

    Nutrition

    Serving: 1serving | Calories: 452kcal | Carbohydrates: 21.5g | Protein: 27.8g | Fat: 29.6g | Saturated Fat: 5.2g | Cholesterol: 66mg | Sodium: 51mg | Fiber: 3g | Sugar: 9.6g
    Did you make this recipe?Mention @What_MollyMade or tag #whatmollymade!

    More Recipes

    • Gluten Free Scones 4 Ways
    • Honey Glazed Salmon
    • Sweet Potato Hash with Sausage and Peppers
    • Iced Matcha Latte

    Reader Interactions

    Comments

    1. Barb says

      March 02, 2021 at 5:29 pm

      5 stars
      ?????This is definitely a keeper! I made it as stated above with the only exception being I marinated both the chicken & veggies several hours before cooking. I could hardly wait for the next day to have the leftovers for lunch.

      Reply
    2. romaine says

      March 03, 2021 at 12:23 pm

      5 stars
      Found your recipe through a sheet cooking video by Julia P on YT. Really tasty recipe. Next time I might add the tomatoes much later so they don't cook down so much. Thank you!

      Reply
    3. MWCook says

      April 03, 2021 at 4:08 pm

      5 stars
      Found you from the Julia Pacheco youtube video credits - so great to have a fully-flavorful sheet pan meal. Thnnks.

      Reply
      • Molly Thompson says

        April 05, 2021 at 11:01 am

        You're welcome!

        Reply
    4. Brittany says

      July 12, 2021 at 6:08 pm

      5 stars
      I found this recipe via JP on YouTube. I've made this twice over the last couple of weeks. This is amazing! Thanks for sharing.

      Reply
      • Molly Thompson says

        July 14, 2021 at 10:28 am

        Thanks Brittany! I'm glad you found me!

        Reply
    5. Donna says

      October 19, 2021 at 1:16 pm

      5 stars
      Thee Best Recipe !!

      Delicious Molly. So easy! I do not have the gift of cooking, so this is not only healthy and easy, but great for meal prep.

      Thank you,

      Donna
      Gainesville, FL

      Reply
      • Molly Thompson says

        October 19, 2021 at 1:34 pm

        Love to hear that, Donna! Thank you!!

        Reply
    6. Jennifer says

      June 01, 2022 at 11:27 am

      5 stars
      I have made it easy 3 times in this last month 🍽its soo good👍🏽 skipped the black olives and feta but accompanied by brown rice its perfect 😄

      Reply
    7. Mary says

      November 21, 2022 at 4:46 pm

      Trait easy and tasty too. Cooked for longer than it says in the recipe.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    molly thompson from what molly made

    I'm Molly! I'm so grateful you're here. My hope is that my recipes bless your home and your bodies. I want my website to be a tool to help you feel your best and nourish you with recipes you (and your family) look forward to making!

    More about me →

    Recipe Key:

    Dairy FreeDF
    Gluten-FreeGF
    Low CarbLC
    PaleoP
    Refined Sugar FreeSF
    VeganVg
    VegetarianV
    Whole30W

    One Pan Meals

    • One Pot Hawaiian Chicken with Coconut Rice
    • Creamy One Pot Buffalo Chicken Pasta [Dairy Free]
    • One Pot Taco Pasta
    • Sweet and Spicy Pork Lettuce Wraps

    Order My Cookbook!

    the cover of the anti inflammatory diet made simple cookbook

    Amazon | Barnes&Noble

    Learn more about the book here →

    Footer

    Stay Connected

    • Bloglovin
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    Copyright © 2023 · Privacy Policy