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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!
This post was originally published on February 8, 2021
Made this last night! “Still dreaming about how delicious it was!!” The flavors were incredible. You MUST make the feta cheese, sun-dried tomato and kalamata olive “relish” for this recipe–you’ll be dreaming about this recipe too!
So easy and good.
Wow!! So happy you liked them so much!
Thank you Eileen!
Looks wonderful! I’m adding ingredients to my grocery list right now. Is the chicken bone in or boneless? Can’t wait to try it!
I use boneless! Hope you love this!
What am I doing scrolling down the food section of Blogloving while I’m at work, this is making me soo hungry! It looks delicious!!
x Annabelle
travelsandtea.com
Haha, sounds like a bit of self torture! Hope you got to enjoy something delicious when you got home!
This looks so delicious! It reminds me a Greek potato recipe that I grew up on. This would be a good addition!
Awh so fun (: Happy you like it Lindsay!
Oh my goodness this looks delicious and what a great combination of ingredients! Thanks!
Thanks so much Rhian! So happy you love it (:
This looks delicious — I’m just wondering if you used bone in, skin on chicken breasts and thighs, or boneless/skinless? It’s probably obvious, but I’m missing it! Thank you!
I use boneless. Let me know if you have questions. Let me know if you have questions. Hope you love this!
I’m in love with these Greek flavors – this is so happening for dinner tonight!
Hope you loved it Laura (: Thanks girl!
Hey Tieghan! I’ve never commented before but I just wanted to congratulate you on the cookbook. I literally read your blog every morning over breakfast, and seeing whatever new recipe is something I look forward to. Your recipes are amazing and your photography is gorgeous!
Hi, Ashlee! So happy you commented! Thank you so so much! Mean so much (:
looks delicious! do you think it would be possible to use dried herbs in the place of fresh? Aside from using less, would there be any other difficulties?
Hi! Yes, dried herbs will work great! I’d use about 1 teaspoon dried. Let me know if you gave questions. Hope you love this recipe!
The colors in this are gorgeous!
Thank you Sara(:
This is so brilliant! I literally live and breathe souvlaki, and find this so clever – never would have thought of making a souvlaki in the oven like that!
Wow so coo you like it! Thank you so much Corina!
i have been LOVING the mediterranean flavors you’ve been bringing lately! first those shawarma meal prep bowls (we’ve had them an embarrassing amount of times in the last month!), then that artichoke shakshuka (omg so good) & now this bad boy!!! can’t wait to give it a try. thanks for always making my menu planning so easy =) xx
Haha! YES! So happy you have been enjoying them!
Thank you for always making my recipes!!
Yum, I love souvlaki! Stay strong, think positive thoughts, you can do it!
Thanks Alexandra !!
Ok, I’m soooo bookmarking this one, sounds like I should even go and cook it tonight!!
https://bloglairdutemps.blogspot.pt
Yess!! Hopefully you’ll love it (:
This looks amazing, but it’s not souvlaki. Souvlaki is meat on a skewer. This kind of looks like psito, which is the greek name for roast.
Lovely recipe as always! Good luck with your cookbook Tieghan! xx
Okay good to know!
So happy you liked it anyway! Thank you Yianna!
Yianna,
Give us a break with that Not Souvlaki comment. You wont go to a local Greek restaurant and find it on a skewer. Time has taught us that it does not cook evenly. Still the same ingredients, just no health risk…..Lighten up….lol..lol..