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Bringing you all an easy weeknight dinner with this Easy Greek Sheet Pan Chicken Souvlaki and Potatoes. Lemon, balsamic, garlic, and herb marinated chicken roasted alongside potatoes, peppers, and onions. Topped with more fresh herbs, creamy garlicky yogurt, and feta cheese. This is quick, easy, extra colorful, super flavorful, and so delicious. The perfect dinner to serve any night of the week. Promise this is not your average sheet pan dinner. So DELICIOUS and the leftovers make for an awesome lunch the following day.
Hey, hi, and happiest Monday!
Hope you all had a great weekend! Did you watch the Super Bowl last night? Did you hopefully make plenty of food and enjoy a low key Sunday? That is my hope! Over here we’ve been having some bitter cold weather, with snowy, blustery days. Perfect for staying inside, roasting up a chicken dinner, and doing plenty of weekend baking.
Which leads me to today’s recipe. I actually made this over the weekend. I found myself needing something easy to make on Saturday night. It was FREEZING, with blowing snow, so I wanted something comforting. I almost turned to pasta. But then for some reason, I was really feeling a dinner with more of a Greek twist to it.
It’s been a while since we’ve talked about a good Greek dinner, so I pulled out this recipe. It’s such a favorite, so easy, and I wanted something different.
The Idea.
I’ve been cooking up so much Thai and Italian recipes lately that I felt like I needed to break out of that pattern a bit.
I thought about what I hadn’t created in a while and Greek was at the top.
Since I wanted to keep things easy, I decided sheet pan chicken and potatoes, but all done up with my favorite spices, herbs, and sauces.
The quick and easy details.
The beauty of a sheet pan dinner is that typically, they’re pretty darn easy to throw together. It’s why we love them so much! But what is truly special about this specific sheet pan dinner? Well, cooking everything together on one pan actually allows for more flavor to really penetrate everything from the chicken, to the potatoes.
The first thing I like to do is do a quick marinade on the chicken. I toss it with a little balsamic vinegar, oregano, paprika, shallots, and garlic. I then add lots of olive oil and chili flakes and let everything sit for a bit at room temp.
While the chicken sits. I start roasting the potatoes since they take longer to cook than the chicken.
Once the chicken mix has rested for 15-20 minutes or so, add it to the sheet pan with the potatoes. Then add a couple of red bell peppers and onions. It’s important to slice the peppers on the thicker side so that they can cook for the same amount of time as the chicken and potatoes. For the onions, it’s the opposite, I like to cut those pretty thinly so they can caramelize while cooking.
Throw everything back into the oven to finish roasting.
And while that’s all cooking away…and making your kitchen smell incredible…mix up two things. First, I like to toss cubed feta cheese with sun-dried tomatoes and olives. The oil from the sun-dried tomatoes “marinates” the feta. It’s so delicious, you can’t skip this step!
I also do a little garlic yogurt. I love smearing this on the chicken for some creaminess, which is always nice on a sheet pan chicken.
When everything is done, layer it all together and top it with a good handful of fresh herbs.
The funny thing is that when I was working on this recipe, I wasn’t even trying to make it a one pan and done kind of dinner. It just made sense to roast the chicken and potatoes together so that the potatoes could cook-up in the oils from the chicken…making them just that much more delicious.
Simple, easy, healthy, and really just pretty darn delicious
Love the idea of this sheet pan dinner as a Monday night dinner. But honestly, it’s great any night of the week.
Looking for more sheet pan dinners? Here are a few to try:
Roasted Lemon Garlic Butter Salmon with Feta and Olives
Sheet Pan Sticky Ginger Sesame Chicken and Crispy Brussels Sprouts
Sheet Pan Buffalo Chicken Pizza
Lastly, if you make these Easy Greek Sheet Pan Chicken Souvlaki and Potatoes be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Easy Greek Sheet Pan Chicken Souvlaki and Potatoes
Servings: 6
Calories Per Serving: 573 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 4 tablespoons extra virgin olive oil
- 1 1/2 pounds boneless chicken breasts or small thighs
- 2 lemons, 1 zested and juiced, 1 halved
- 2 tablespoons balsamic vinegar
- 1 tablespoon chopped fresh oregano (or 2 teaspoons dried)
- 1 tablespoon smoked paprika
- 1 shallot, finely chopped
- 5 cloves garlic, finely chopped or grated
- 1 large pinch each kosher salt and black pepper
- 1 large pinch red pepper flakes
- 1 pound russet or baby potatoes, cut into 1 inch chunks
- 2 red bell peppers, sliced
- 1 medium yellow onion, sliced
- 1/2 cup oil packed sun-dried tomatoes
- 1/3 cup kalamata olives, pitted
- 3 tablespoons toasted pine nuts (optional)
- 8 ounces cubed feta cheese
- 1/2 cup plain Greek yogurt
- mixed fresh herbs, for serving
Instructions
- 1. Preheat oven to 425° F. In a medium bowl, combine 2 tablespoons olive oil, the chicken, lemon zest, lemon juice, balsamic vinegar, oregano, paprika, shallot, 4 cloves garlic, and a large pinch of each salt, pepper, and red pepper flakes. Toss well to combine. Let sit 15-20 minutes.2. On a rimmed baking sheet, toss the potatoes with 2 tablespoons olive oil. Season with salt and black pepper. Add the lemon halves. Roast for 20 minutes, or until tender. 3. Remove the potatoes from the oven and nestle the chicken around the potatoes. Arrange the bell peppers and onions around the chicken, arranging everything in an even layer. Drizzle over 1 tablespoon olive oil, season with salt and pepper. Return the pan to the oven and roast for 20-25 minutes more, until the chicken is cooked through.4. Meanwhile, combine the sun-dried tomatoes and their oil, the olives, pine nuts, and feta in a bowl. In a separate bowl, combine the yogurt, 1 clove garlic, and a pinch of salt. 5. To serve, divide the chicken, potatoes, peppers, and onions between plates. Spoon the feta mix and yogurt over the chicken. Top with a handful of fresh herbs. Eat and enjoy!
Probably the most flavorful chicken I’ve ever had and I’ve been around a long time . Clever idea for a sheet pan dinner. The only thing I did differently was bake everything together. In my experience the baby potatoes are ready after 30 minutes , so I did all at the same time.
Hi there! I’m so happy you enjoyed this recipe, thanks so much for giving it a try! 🙂 xTieghan
This is a great versatile meal. To save time, I ended up using tzatziki sauce instead of the homemade sauce and it was delicious. Love the lemony poatatoes and definitely did not skimp on those fresh herbs (dill and oregano). One pan meals are my favorite, thanks for the great recipe!
Happy Thursday! So glad this recipe was enjoyed and thanks for making it! xTieghan
Hey I’ve done this meal so many times
I’m not a fan of olives so I used artichoke hearts
I simply love everything you do
Huge fan!!!
Hi there! Thanks so much for giving this recipe a try, I’m so glad you enjoyed it! xTieghan
Really delish! I always seem to have all the ingredients for the meals I find here. Thanks HBH!
Thanks so much for giving this recipe a try, so happy to hear you enjoyed it! xTieghan
I made this for dinner tonight and it was excellent! Even my picky eater enjoyed every last bite 🙂
Hey there,
Happy Sunday!! I am delighted to hear that this recipe was enjoyed, I truly appreciate you giving it a try! xTieghan
Just made this and the chicken was delicious. However, my potatoes didn’t have much flavor. Perhaps it feels that way after eating the chicken with the sauce that is bursting with flavor.
My sheet pan also was filled with water/juices from the chicken and i don’t think i should have that much juice?
Hey Mira,
Thanks for giving the recipe a try, sorry to hear you didn’t enjoy the potatoes. You could always season them extra next time. There should not be a ton of juices, if so you can always drain them. I hope this helps for next time! xTieghan
Hello
I love all your recipes! Im going to try this one for a small dinner party with friends.. I want to prep as much as possible… How long can I marinate the chicken before cooking?
Thanks!
Hey Marie,
You could marinate the chicken overnight. I hope you love this recipe, please let me know if you give it a try! xTieghan
I absolutely love this recipe! It’s a staple in our house. We usually up the veggies and it’s always so delicious!
Hey Brittnie,
Happy Wednesday! I love to hear that this recipe was enjoyed, thanks a bunch for making it! xTieghan
Hi! Can you marinate the chicken ahead of time? Thanks 🙂
Hey Jenna,
Sure, that will be just fine to do! I hope the recipe turns out amazing for you! Please let me know if you give it a try! xTieghan
Fantastic recipe, Tieghan! I have just recently joined weight watchers and broke this recipe down using their calculator. 4 points!!! Thanks for a flavourful, healthy, and delicious dinner the whole family could enjoy!! (I didn’t do the sauce, fyi)
Hey Kim,
Happy Sunday! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan
Wowza!!!!!! Another smash hit!!! We served this to our company last night!! I loved that it was so easy and everything roasted together. I even threw some french green beans in the oven towards the end of the roasting on the rack underneath!! Great company meal!! They commented that it was too pretty to eat!!! Thanks again!! I love also that I have no fear with your meals to serve it the first time I make it!! ALWAYS fabulous!!!!
Hey Nicole,
Fantastic! Thanks so much for making this recipe, I am so glad it was enjoyed! Have a great weekend☀️ xTieghan
Great rainy Sunday night dinner ! Fantastic flavor in every bite – Loved by all.
Hey Laurie,
Thanks so much for making this recipe, I love to hear that it was enjoyed! Have a great week:) xTieghan
Delicious, i added the olive, feta and sundried tomato mix 5 mins before the end of cooking and warmed them through….will defo make again
And forgot to mention i used sweet potato instead of potato as that was in stock…also very tasty
Hey Mel,
Thanks so much for giving this recipe a try, I am so glad it was enjoyed! Have a wonderful weekend:) xTieghan
Made this tonight and it was so good! So flavourful and easy. I was using up things in the fridge so mixed some aioli dip and yogurt rather than just yogurt and garlic (also, I’m lazy!!). This is definitely one I’ll make again.
Hey Fionn,
Thanks so much for giving this recipe a try, I am so glad it was enjoyed! Have a wonderful weekend:) xTieghan
I loved this recipe! Wanted the chicken to cook a little faster so I cut it into bite size pieces. Roasted a whole bunch of veggies separately using some of the marinade. We will definitely have this again soon! Thanks, Tieghan!
Hey Jenny,
Happy Friday! Thanks a bunch for making this recipe, I am thrilled that it was enjoyed:) xTieghan