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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.

overhead photo of Easy Greek Sheet Pan Chicken Souvlaki and Potatoes

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.

potatoes before cooking

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.

chicken before cooking

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.

feta cheese and sun-dried tomatoes

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.

overhead close up photo of Easy Greek Sheet Pan Chicken Souvlaki and Potatoes

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.

overhead photo of Easy Greek Sheet Pan Chicken Souvlaki and Potatoes

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

Author: Tieghan Gerard
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
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.

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Ingredients

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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!
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Comments

    1. Hey Aaron,
      Thanks a bunch for giving this recipe a try, I am so glad to hear that it was a hit!! xTieghan

      Reply

  2. 5 stars
    Made this last night (but without potatoes)….DELICIOUS!!!!
    Thank you for the recipe and all your wonderful recipes!

    Reply

    1. Hi Janet,
      Fantastic!! I am thrilled to hear that this recipe was enjoyed, thanks for making it! Have the best weekend:) xT

      Reply

  3. 5 stars
    This was a 10/10 in our house! I didn’t make the feta sauce and instead just topped it with feta- still delicious. I baked everything together for 25 minutes, and the potatoes and chicken were cooked perfectly. Already looking forward to leftovers!

    Reply

    1. Hi Hilary,
      Happy Friday!! I am so glad to hear this recipe was a winner, thanks for giving it a go:) xTieghan

      Reply

  4. 5 stars
    Very tasty, thanks for the recipe. My son loved it. I unfortunately didn’t have chicken thighs with skin so had to use boneless, skinless, but it was still very delicious. My feta was crumbled and not cubed and I didn’t add any red pepper flakes. Other than that, I didn’t change much at all! I will definitely make this again, maybe increasing the amount of garlic yoghurt to double, because we like it so much!

    Reply

    1. Hey Mary,
      To be honest, I don’t think this would be the best option to use a freezer meal. I hope you love the recipe! xTieghan

      Reply

  9. This is one of our favorite meals which I have been making since you first published it! We had bought some pita bread at the Greek festival at the church in a nearby town, so I made it on Saturday to eat with the pita. I was tickled to see that you featured it in this week’s menu on Sunday’s “Nine Favorite Things.”
    I highly recommend it. I added some peeled, chunked eggplant to the vegetable mix, & because raw garlic doesn’t like me, I roasted some wrapped in foil sprinkled with a little EVOO to add to the yogurt rather than using raw, but otherwise followed your recipe. Love it! ?

    Reply

    1. Hi Kate,
      Red wine vinegar would work well here! I hope you love this recipe, please let me know if you give it a try! xTieghan

      Reply

  12. 5 stars
    Second that this got me out of my weeknight rut. The flavors were fresh and yummy. I made some soft flatbreads and did big taco style with the onions and potatoes as a side. The feta mix was so addictive❤️

    Reply

  13. 5 stars
    This tastes WONDERFUL. Broke the rut we were in. Best new thing I’ve made in a while. Doable for a weeknight and adaptable for picky kids (chicken and potatoes!). Don’t skip the feta and yogurt – they are so easy and really make the dish. Thank you!!

    Reply

    1. Hey Lauren,
      Happy Friday!! I am thrilled to hear this recipe was enjoyed, thanks a bunch for giving it a go! xxT

      Reply

  14. 5 stars
    Mine didn’t look nearly as pretty as this photo BUT it tasted really good. It was very easy but it took me over an hour, but I think I’m a slow cook. Everyone liked it, chicken was flavorful and juicy! A very colorful dish!

    Reply

        1. Hey Sydney,
          Awesome!! Love hearing that this recipe was a winner, thanks a lot for giving it a go! Have the best weekend:) xTieghan

          Reply