My family loves all thing Greek. From Greek Salad to Chicken Souvlaki with Tzatziki Sauce I never say no to a delicious meal filled with feta, oregano and kalamata olives.
I was given this Sheet Pan Greek Chicken Recipe from a friend’s mom and now it will be a sta
ple in our family.
I wish the photos were more pleasing to the eyes. I know it does not look all that great cooked, but its all about the flavors
What I love about this recipe is that you chop all your veggies and chicken and just place it on a sheet pan and bake and prep is done the day before.
Can I prepare this Sheet Pan Dinner Ahead of time?
This Greek Chicken Sheet Pan Recipe is best if you prepare the marinade and chicken and allow it to sit for 24 hours.
What you need for this awesome Sheet Pan Greek Chicken Recipe
- 1 pound boneless chicken breasts, cut into bite-size
- 1/2 red onion, thickly cubed
- 4 green peppers, cut in large julienne (we used a mix of colors)
- 1 tomato, cubed (1/2 pint of Grape Tomatoes halved)
- 8 oz mushrooms (fresh), sliced
- 1/2 – 3/4 cup sliced Kalamata Olives
- 5 oz feta cheese (more to taste)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/2 teaspoon oregano
- 1/8 teaspoon pepper
- 1/2 lemon, freshly squeezed
- 3 tablespoons oil
How far in advance can I Marinade the Greek Chicken?
The hardest part of this recipe is making sure you remember to make it at least the morning of the night you wish to serve it. The recipes suggest allowing the flavors to marinate for 24 hours.
Now the hard part…. layer the veggies and the chicken on a sheet pan. Get the kids to help with the veggies, you will love all the colors.
Can I double this sheet pan Greek Chicken recipe?
How Another pro tip is you can double the marinade and chicken portion and freeze it. Then when you are ready to make the meal, allow the meat to defrost in the mixture of fresh-cut veggies.
OTHER GREAT GREEK RECIPES YOU NEED TO TRY!
Greek Meatball Lettuce Wraps with Homemade Tzatziki
Pin this for your next Greek Inspired Dinner!
Can I change this sheet pan recipe?
This is basically a chicken kebob on a sheet pan. You can add/ subtract any veggies that suits your family’s tastebuds. We prefer red onion in our Greek recipes so we went with red onion instead of a yellow one. We also added kalamata olives.
OTHER SHEET PAN MEALS YOU MIGHT LIKE:
Sheet pan chicken dinners are not only delicious but also convenient to prepare. Here are three tips to make the most of your sheet pan chicken dinners:
-
Evenly Size and Cut Ingredients:
- To ensure even cooking, try to cut your chicken and vegetables into uniform sizes. This helps in consistent cooking, preventing some pieces from being overcooked while others are undercooked.
- If you’re using a variety of vegetables, consider their cooking times. For example, potatoes take longer to cook than cherry tomatoes. Adjust the size of the cut accordingly or par-cook certain ingredients before adding them to the sheet pan.
-
Season Generously and Use Flavorful Marinades:
- Sheet pan dinners are an excellent canvas for bold flavors. Don’t be shy with your seasoning. Use a flavorful mix of herbs, spices, and a good amount of salt and pepper.
- Consider marinating the chicken beforehand for more depth of flavor. A simple marinade with olive oil, garlic, lemon, herbs, and spices can make a significant difference in taste. Allow the chicken to marinate for at least 30 minutes, or overnight if possible.
-
Mind the Cooking Times:
- Different components on the sheet pan may require different cooking times. Start by placing items that take longer to cook, like potatoes or root vegetables, on the pan first. Add quicker-cooking ingredients later to avoid overcooking them.
- If you’re working with bone-in, skin-on chicken pieces, they will generally take longer to cook than boneless, skinless cuts. Adjust the placement on the sheet pan accordingly, or start the bone-in pieces earlier in the cooking process.
Remember to preheat your sheet pan before placing ingredients on it to ensure even cooking from the start. A
dditionally, consider lining the sheet pan with parchment paper or aluminum foil for easy cleanup. With these tips, you’ll be well on your way to creating flavorful and perfectly cooked sheet pan chicken dinners.
SHEET PAN MEALS
Dinner never got so easy than with one pan cooking. Baked in a single sheet pan all your meat, veggies and often starches all go in at once.
Roast Beef And Vegetables Sheet Pan Dinner
Fill your sheet pan with peppers, onions and potatoes and top it with your round of beef for the perfect sheet pan dinner
Italian Sausage and Pepper Sheet Pan Dinner
A simple one pan dinner, perfect for any busy weeknight dinner. Italian sausage and peppers is a classic dinner, now made in one pan.
This is a great make-ahead dinner for those busy back to school nights. All the prep is done ahead of time, a
nd then it takes only a few minutes under the broiler.
Sheet Pan Greek Chicken Recipe
This is basically a chicken kebob on a sheet pan. You can add/ subtract any veggies that suits your family's tastebuds. We prefer red onion in our Greek recipes so we went with red onion instead of a yellow one. We also added kalamata olives
Ingredients
- 1 pound boneless chicken breasts, cut into bite-size
- 1/2 red onion, thickly cubed
- 4 green peppers, cut in large julienne (
- 1 tomato, cubed (1/2 pint of Grape Tomatoes halved)
- 1/2 - 3/4 cup sliced Kalamata Olives
- 5 oz feta cheese (more to taste)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/2 teaspoon dried or 1/2 tablespoon fresh oregano
- 1/8 teaspoon pepper
- 1/2 lemon, freshly squeezed
- 3 tablespoons oil
Instructions
- Blend all marinade ingredients (start with garlic powder) and let vegetables and chicken marinade for 24 hours in the refrigerator.
- To Cook, Preheat oven to Broiler.
- Place marinated chicken and veggies on a sheet pan lined with parchment or foil for easy clean up. (Drain out the marinade to avoid it getting to watery. Sprinkle the top with crumbled feta cheese and place under broiler for 10-12 minutes turning twice.
- If you notice that a lot of water is filling the pan, carefully drain some of the liquid.
- Serve on rice pilaf or pita and tzatziki
Notes
This serves 4 people increase amounts as needed.
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Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 463Total Fat 25gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 16gCholesterol 128mgSodium 625mgCarbohydrates 16gFiber 4gSugar 8gProtein 43g
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