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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
Absolutely delicious. My Family and Neighbors loved it
Hey Moana,
I really appreciate you giving this recipe a try, I am so glad it was enjoyed.? xTieghan
This is a phenomenal recipe. Easy and delicious with so much flavor! I made it for dinner tonight and my husband and I LOVED it. Thanks, Tieghan!
Hey Stephanie,
I am so glad that you liked this recipe, thanks for giving it a go! Happy Friday? xTieghan
Absolutely delicious!! This was the best thing we’ve made in a while, the flavor is authentic and it makes a heart meal that’s doable on a weekday
Hey Emma,
Thanks for making this recipe! I am so glad it was a hit! xTieghan
Could this be done with pork chops?
Hey Laura,
Sure, I think pork chops would be great here. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Thanks Thiegan for sharing this delicious recipe!!! Loved it so much as all your recipes! They are always a safe bank for our dinners. Happy to have you in our life! Greetings from Munich and stay healthy! Sibylle and Michael
Hey Sibylle,
Thanks a lot for making this recipe, I am so glad it was enjoyed. Happy Sunday! xTieghan
DELICIOUS!!! Have made this twice already – would highly recommend.
Hey Victoria,
I am delighted that this recipe was enjoyed, thanks so much for making it! Happy Friday? xTieghan
I was disappointed with this recipe. It took me nearly twice as long to make as the recipe suggests; prep alone took close to an hour. I had to split the chicken and veggies between two separate trays since there was far too much food for one tray, so the veggies weren’t cooking and the chicken was just steaming from sitting on top of the veggies. The potatoes were strangely dry, and the dish had little flavor without the kalamata olive/feta mixture. Would not recommend or make again.
Hey Emily,
Sorry you did not enjoy this recipe, let me know if I can help in anyway! xTieghan
When I was making this dish, I tried just the chicken to see if it was cooked and honestly I wasn’t a fan (I never liked balsamic vinegar). BUT!!!! When you eat the chicken combined with the other ingredients in this dish, WOW! The flavors were amazing. I really like how all of your dishes are full of flavor.
Hey there,
Awesome, I love to hear that the recipe was enjoyed and thanks so much for giving it a try! xTieghan
Everyone loved this dinner! So much flavor but so easy to make. Brilliant!
Hey Liz,
Awesome, I love to hear that the recipe was enjoyed and thanks so much for giving it a try! xTieghan
Easy to make. Tastes good night 1. Leftovers are ridiculously good. Even better.
Hey Tamara,
Thanks a bunch for making this recipe, I am so glad it was enjoyed! xTieghan
Tieghan – this was so delicious! It will be on repeat on our house. I served it with warm pita bread and I used tzatziki sauce from Costco as a time-saver. Thanks for always having such great recipes that are fun to make and delicious to serve my family! You have a gift and thanks for sharing!
Hey Dana,
I am thrilled to hear this recipe was enjoyed. Thanks so much for giving it a try. Have a great week! xTieghan
I made this a couple of weeks ago and was blown away by the flavors. I followed the instructions for the most part, but I marinated the chicken for about an hour and didn’t have sundried tomatoes which bummed me out. Tonight I’m making it again and will be going HAM with the sundrieds. This meal was a definite hit in my house and wonderful for leftovers. I cut my potatoes pretty large so I made sure to roast them longer, and I cut (in half) and tenderized my chicken breasts before marinating to cut down on cook time. I think I’ll do this again as it came out really nice. Thanks for such a wonderful dinner staple, I’ve already shared the recipe with many friends/family.
Hey Lyndsay,
I am thrilled this recipe was enjoyed, thanks a lot for making it! Happy Sunday! xTieghan
This was a hit! My thinly sliced onions didn’t carmelize and the potatoes didn’t crisp up but the flavors were excellent. We threw some of everything into a Greek pita and it was awesome! Thanks!
Hey Kate,
I am thrilled this recipe was enjoyed, thanks a lot for making it! Happy Sunday! xTieghan
Excited to try this! Can you tell me please what exactly are the “ fresh herbs” you add at the end? And, can I use low fat or fat free feta? Thank you!
Hey Rita,
Any fresh herbs you love will work here, I used dill and parsley, yes fat free feta is great to use. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This is absolutely delicious.! I have made it 3 times now. I found that I didn’t need to roast the potatoes as long as the recipe calls for (maybe mine were smaller pieces). I used well trimmed boneless chicken thighs which came out moist and tender. Some my family does not care for olives so I skipped those. The feta tossed with the sun dried tomatoes and some of the oil from the jar is delicious and a step that shouldn’t be skipped. This will become a regular for us!
Hey Jill,
Thanks so much for making this recipe, it makes me so happy that it was enjoyed. Happy Friday! xTieghan