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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!
I am planning on making this for a dinner party this weekend. I have to separate the chicken from veg because of a vegetarian. But my question is how can I make this ahead and then reheat before serving? Any suggestions? Thanks
Hi Emmy,
So this doesn’t dry out, I would just have everything prepped and ready to go on the sheet pan and then bake when you are ready to serve. I hope this helps! xT
Do I add the extra marinated to the sheet when adding the chicken
Hey Lorna,
You don’t have to, but you can if you want! I hope you love this recipe, please let me know if you give it a try! xT
This was another delicious recipe! I made a happy mistake and mixed the yogurt with the feta, pine nuts, olives, garlic and sun dried tomatoes and it made a yummy accompaniment to the chicken and makes a delicious spread for crackers and sliced baguette! I’m going to try the leftover chicken, peppers and onions on a pita with the yogurt spread next time—no leftovers the first time!
Hi Shari,
Happy Wednesday! I love to hear that this recipe was tasty for you, thanks so much for making it!
This recipe was PERFECT for a dinner party I hosted. For the yogurt sauce, I added some dill so that it could be more a tzatziki-inspired yogurt dip. So delicious and the leftovers are also amazing! One morning, I revamped the leftover potatoes, feta, and yogurt dip into a breakfast platter by frying up some eggs in pesto and it was also epic.
Hey Dalia,
Thanks so much for your comment! I am thrilled to hear that this recipe was a winner, thanks so much for making it! xTieghan
How do you roast the lemon halves with the potato’s? Do you cut them up and put them on the potatoes? If not what do you do with the roasted lemons? Thank you
Hey Ginger,
Correct, just refer to the photos above, the lemons are cut and then roasted with the potatoes. Please let me know if you give the recipe a try, I hope you love it! xx
Yes, I made it. We loved it. Plan to make it again. Do you have other recipes? Where? Thank you.
Hi Ginger,
You can find all of my other recipes here on the blog, I also have 3 cookbooks:) xT
Sooooo yummy!!! I can’t wait to make this one again! The flavours are beautiful!
Hey Stephanie,
Thanks so much for giving the recipe a try and sharing your feedback! I love to hear that it was a hit! xTieghan
Can you tell me which fresh herbs you used. I made this before and it was amazing but I can’t remember what herbs I used but I know they were a major player in the flavor profile.
Hi Alicia,
Really any herbs you like will work here, basil, dill, cilantro, parsley would all be great options! Let me know if you give this recipe a try! xx
A weeknight staple in our house! It is soooo freaking good. I use the leftover feta mix and peppers/onions for eggs in the morning!
Thoughts on grilling the chicken? Our grill is right next to our kitchen. Thought it could be interesting to switch it up.
Hi Samantha,
Wonderful!! Thanks a bunch for trying this recipe out, I am so glad to hear that it was enjoyed!! I bet grilling would be great to do!! ?xxT
So easy and delicious. I stopped after one bite to thank you you for this wonderful recipe! A good sheet pan meal is the best after a long day and I halved it for just my husband and me. I’m pretty sure there will be no leftovers though ?
Hey Laurie,
Happy Friday!! I am thrilled to hear that this recipe was enjoyed, thanks a bunch for giving it a go! xxT
This dish was delish! So many amazing flavours going on, and really fairly easy. I didn’t have boneless breasts, but the bone-in breasts were just as good. Will make again for sure
Hey Sherri,
That’s great!! I love to hear that this recipe was a hit, thanks so much for making it! xxT
Not sure what you mean by leftovers?? ?
Lol thanks for trying the recipe Karin!!
Delicious but I wouldn’t call it easy. With easy in the name I expected something a little more simple. Bit the few extra steps were worth it as it had amazing flavor. I did chicken legs so it needed much more then 20 minutes.
Hey Stephanie,
Happy Friday!! I love to hear that this recipe was a winner, thanks a lot for trying it out! Sorry this took you longer than expected. ☀️xx
This is a weekly staple in our house, one of my favorite meals!!
Hi Madi,
Happy Sunday!! I am thrilled that this recipe was enjoyed, thanks for trying it out!! ?xx
First time trying a recipe of yours and very pleased. I made a couple changes based on ingredients I had. Loved roasting lemons and scooping roasted flesh into bites. Thank you for this healthy med style!!
Hi Debbi,
Happy Friday!! Thanks a lot for giving this recipe a try, I love to hear that it was enjoyed! xx
It was lovely! The chicken tastes amazing. So much flavor and when using thighs, so juicy! The yoghurt together with the patatoes en peppers is just perfect.
Hi Florentine,
Wonderful!! I love to hear that this recipe was a winner, thanks a bunch for trying it out! Have the best weekend❄️ xTieghan