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–+ servings
Greek chicken and vegetables on a sheet pan

Sheet Pan Greek Chicken Recipe

4.42 from 62 votes
This sheet pan chicken recipe is an easy dinner for the whole family! The Greek seasoning is full of olive oil and greek spices and then the chicken and veggies are baked to perfection. This recipe makes great meal prep bowls for lunch.
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Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 4 people
Author: Molly Thompson

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
    greek seasoning and olive oil mixed in a bowl
  • 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
    Greek vegetables coated in seasoning on a sheet pan
  • 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
    Chicken breasts coated in Greek seasoning
  • 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

*Nutrition information does not include olives and feta as toppings. Search 'sheet pan greek chicken -whatmollymade' on My Fitness Pal so view and log this recipe.
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: 402kcal | Carbohydrates: 32g | Protein: 34g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0g | Cholesterol: 99mg | Sodium: 66mg | Fiber: 5g | Sugar: 8g
Did you make this recipe?Mention @What_mollymade or tag #WhatMollyMade so I can see it and feature you!