Greek Chicken Sheet Pan Dinner with Potatoes and Feta

Sheet pan dinners are the definition of low effort, high reward: toss everything on one tray, roast, done. This Greek version uses the classic trio of lemon, garlic and oregano, and finishes with salty feta and olives.

The only trick is giving the potatoes a 10-minute head start so they are golden at the same moment the chicken is juicy.

Why you will love this greek chicken sheet pan dinner

• One tray and very little washing up.
• Big Mediterranean flavor from a 2-minute marinade.
• Balanced plate: protein, carbs and vegetables together.
• Meal prep friendly.

Ingredients and swaps

• Chicken: boneless thighs stay juiciest. Breast works; cut it into slightly larger chunks.
• Potatoes: baby or small waxy potatoes, halved or quartered to about 2.5 cm (1 inch).
• Vegetables: red onion, bell pepper and zucchini. Cherry tomatoes are lovely added for the last 10 minutes.
• Feta and olives: added after roasting so the feta softens without drying out.

How to make greek chicken sheet pan dinner

Whisk olive oil, lemon juice, garlic, oregano, paprika, salt and pepper. Toss the potatoes with half and roast them alone for 10 minutes at 220°C (425°F).

Toss the chicken, onion, pepper and zucchini with the rest of the marinade. Add them to the tray, spread everything into one layer, and roast for 20 minutes more.

Check that the chicken reaches 165°F (74°C) and the potatoes are tender. Scatter with feta, olives and parsley and squeeze over a little extra lemon.

Tips for the best result

• Use the largest tray you have or two trays. Crowded vegetables steam instead of roasting.
• Line the tray with parchment for easy cleanup.
• Cut everything to a similar size so it cooks evenly.
• For extra color, switch to the broiler (grill) for the last 2 minutes.

Easy variations

• Vegetarian: use chickpeas and halloumi instead of chicken.
• Low carb: swap potatoes for cauliflower florets (no head start needed).
• Salmon: add salmon fillets for the last 12 minutes instead of chicken.

What to serve with it

Tzatziki, a cucumber and tomato salad, and warm pita.

Storage and reheating

Refrigerate in containers for up to 4 days. Reheat in the oven or air fryer to keep the potatoes crisp; add fresh feta after reheating.

You might also like: One-Pan Lemon Garlic Chicken Thighs (30 Minutes) · Honey Garlic Air Fryer Salmon Bites (18 Minutes)

recipe card

Greek Chicken Sheet Pan Dinner with Potatoes and Feta

Lemon oregano chicken roasted on one tray with potatoes and vegetables, finished with feta and olives.

Tried & tested

Prep15 min

Cook30 min

Total45 min

Makes4 servings

CuisineGreek

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Ingredients −

4

+ servings

• 700 g (1 1/2 lb) boneless, skinless chicken thighs, cut into large chunks
• 500 g (1 lb) baby potatoes, halved or quartered
• 1 red onion, cut into wedges
• 1 red bell pepper, cut into chunks
• 1 zucchini, cut into half moons
• Marinade
• 3 tbsp olive oil
• 1 lemon, juiced (about 3 tbsp)
• 3 garlic cloves, minced
• 2 tsp dried oregano
• 1/2 tsp paprika
• 1 tsp salt
• 1/2 tsp black pepper
• To finish
• 60 g (2 oz) feta, crumbled
• 1 handful kalamata olives
• Fresh parsley and lemon wedges

Steps

1. Heat the oven to 220°C (425°F). Line a large tray with parchment.
2. Whisk the marinade ingredients together.
3. Toss the potatoes with half the marinade, spread on the tray and roast for 10 minutes.
4. Toss the chicken and vegetables with the remaining marinade.
5. Add them to the tray in a single layer and roast for 20 minutes, until the chicken reaches 165°F (74°C) and the potatoes are tender.
6. Top with feta, olives and parsley. Serve with lemon wedges.

Calories480

Protein39 g

Carbs26 g

Fat23 g

Fiber4 g

Sodium900 mg

Nutrition per serving, estimated from standard ingredient data. It varies with brands and portions.

Cook's notes

• Using chicken breast: cut into 4 cm (1 1/2 inch) chunks and check after 15 minutes.