One Sheet Pan Greek Chicken with Vegetables

I’ve really come to love the sheet pan dinner craze of recent years. It’s so efficient to make a whole dinner on just one pan. In my house we all rejoice when there are fewer dishes to clean at the end of a meal! This Sheet Pan Greek Chicken with Vegetables is the perfect sheet pan meal for busy weeknights. Yes, it’s leaves few items to clean. But, more importantly, it’s packed with flavor and the whole family loves it.  

The key to making this dish shine is getting everything completely covered in the marinade and really packing it with flavor. Do not hold back when it comes to adding the herbs and salt and pepper. I know it seems like it might be too much, but you can’t overdo it. Mediterranean cuisine is very flavorful and you want everything to be bursting with flavor. You do this by packing the marinade with goodness and letting everything have a good, long soak. 

Then, pay attention when the meal is roasting because you really want everything to cook evenly. There’s nothing worse than a vegetable that isn’t fully roasted, it will still be raw in the middle and the flavor won’t be as good. I like to serve this on a bed of rice if I need a grain with our meal. Or, we eat it on a piece of freshly grilled pita bread so it’s more like a sandwich. If I’m watching my intake, I just eat the chicken and vegetables as they are. 

This meal is a great alternative to chicken souvlaki when it’s deep winter and you don’t want to grill. It also can easily be doubled or tripled if you’re feeding a crowd. This is definitely going to be one of your go-to weeknight recipes your school year. We hope you love it as much as we do! Enjoy! 

One Sheet Pan Greek Chicken with Vegetables 

This is such a great one pan meal for busy weeknights. It’s just like our favorite grilled Greek chicken, but made in the oven! 

Ingredients: 

• 1 lb (450g) chicken breast, cut into 1-inch cubes 

• 2 bell peppers (red and yellow), sliced 

• 1 zucchini, sliced into half-moons 

• 2 medium potatoes, diced into 1-inch cubes 

• 1 red onion, cut into wedges 

• 3 tablespoons olive oil 

• 3 tablespoons lemon juice 

• 2 cloves garlic, minced 

• 1 teaspoon dried oregano 

• 1 teaspoon dried thyme 

• 1 teaspoon Salt and ½ teaspoon pepper, to taste 

• Lemon wedges and fresh parsley for serving 

• Feta 

Instructions: 

1. Marinate the Chicken: In a bowl, mix olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper. Add chicken cubes and toss to coat. Let marinate for at least 30 minutes (or up to overnight in the fridge). 

2. Prepare the Pan: Preheat your oven to 400°F (200°C).  

3. Add the Vegetables: Spread the diced potatoes, bell peppers, zucchini, and red onion on the baking sheet. Drizzle with olive oil, and season with salt and pepper. Toss to coat. 

4. Add the Chicken: Place the marinated chicken on top of the vegetables in an even layer. 

5. Bake: Bake for 35 minutes, or until the chicken is cooked through and the potatoes are tender and golden, stirring halfway through to ensure even cooking. 

6. Broil: Broil for color 

7. Serve: Garnish with lemon wedges or rounds and fresh parsley and feta. Enjoy! 

Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT.. To discuss further please contact team@nikkiglekascollective.com or call 203.658.8659.