Sheet Pan Greek Chicken and Veggies
Today I am bringing you the easiest and the best Sheet Pan Greek Chicken and Veggie situation that you are going to absolutely love! Grab some veggies and meet me right back here.
The details…
You’ll start with the potatoes and just halve them and toss them into a bowl. They are beautifully seasoned with some classic Greek flavours and then are popped into the oven. While they get a little pre-baking in, you quickly marinate the chicken and vegetables in a little bit of olive oil, red wine vinegar, lemon juice, garlic and more of those delicious Greek flavours. Everything gets tossed onto the same sheet pan and put back into the oven for only 20 more minutes. When it comes out of the oven, you add some crumbled feta all over the top, dot it with a few Kalamata olives (if that’s your jam) and serve it with lots of fresh tzatziki on the side for dipping.
The result?
Sheet Pan dinners automatically mean no mess, no fuss, but the real reason you need to make this sheet pan dinner is the TASTE! You just dump it all on that sheet pan, bake it up and… look out! This recipe is quick, colourful and easy. We made enough for leftovers the next day! Huzzah!
Looking for more sheet pan dinners to try? How about these:
Easy Vegetarian Sheet Pan Caprese Gnocchi
Sheet Pan Greek Chicken and Veggies
Ingredients:
2 cups baby potatoes, halved
2 tbsp olive oil
1 tsp paprika
1tsp garlic powder
1 tsp S&P
1 tsp oregano
1 lb boneless, skinless chicken breasts
2 zucchinis, halved lengthwise and then into 1/2 moons
1 onion, sliced into 1/2 moons
1 pint cherry tomatoes
1 bell pepper, any colour, chopped into 1-2” chunks
2 tbsp olive oil
2 tbsp Apple Cider Vinegar
1 tbsp honey
1/2 lemon, juiced
1 tsp dried oregano
1 tsp garlic powder
1 tsp paprika
1 tsp S&P
1/2 cup Crumbled feta cheese
Kalamata olives (optional)
Tzatziki to serve
Directions:
Preheat your oven to 400F.
Start by halving your potatoes (quarter them if they are quite big. They will cook faster if they are smaller). Place them in a bowl and season them with 2 tbsp olive oil, 1 tsp paprika, 1 tsp garlic powder, 1 tsp oregano and S&P.
Lay your potatoes out on the sheet pan and bake for 15 minutes.
Meanwhile, chop up your veggies and chicken and place into the same bowl that the potatoes were in. Season the veggies and chicken with 2 tbsp apple cider vinegar, red wine vinegar, 1 tbsp honey, 1/2 lemon juice, 1 tsp dried oregano, 1 tsp paprika, 1 tsp garlic powder, and S&P.
When the potatoes come out of the oven, add the veggies and chicken, spread everything out into one layer and put the sheet pan back into the oven for another 20 minutes.
Top some crumbled feta cheese and Kalamata olives. Serve it with Tzatziki on the side for dipping.
Dig in and enjoy!
I LOVE creating easy weeknight dinners that the whole family enjoys. This one is absolutely delicious and I can’t wait to hear how it goes for you. If you tried this one, please leave a comment to let others know how it went! It helps people decide what the %^&* to make for dinner!