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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
Another winner though my husband didn’t like it as much as the first. My granddaughter is half Bulgarian and spends every other summer there and she said that it tasted like Bulgarian food (close neighbor to Greece) so the flavor is very authentic. I try and use what I have in my fridge/freezer for these meals. Luckily I had everything. I used drumsticks for the chicken though and cooked it about 10 minutes longer because the potatoes were still firm. Chicken was nice and moist. The tzatziki really set off the other flavors. Definitely a winner.
How cool she thought it tasted like something from Bulgaria! As long as it was good than i’m happy (:
Love when you just so happen to have everything you need for a recipe, nothing better than that!
Thank you Mary Jane!
This turned out horribly overcooked. The chicken cooked for way too long while the potatos were barely done.
Hi Albert, I am sorry for the trouble. With sheet pan dinners it is important that everything is cut into similar sizes so that they have similar cooking times. Was your chicken on the smaller side? Next time try cooking the potatoes longer before adding the chicken to the pan. Let me know if you have questions. Thanks! 🙂
We really enjoyed this, although I had the same problem with the chicken being done long before the potatoes. I pulled the chicken out of the pan and kept it warm while the potatoes cooked longer. Next time I think I’ll parboil the potatoes for a bit before adding them to the pan. I did think there was a bit too much paprika, but that’s my own personal taste. We served it with tzatziki and warm pita, and everyone loved it. Can’t wait to eat the leftovers tonight!
I am so glad you still enjoyed this Alison! Thank you!
I made this for the first time last night- very tasty!.
But, I would make a few adjustments for next time.
1. I used a yellow and orange pepper- for the sake of colour, I would use a red instead of one of those.
2. I would cook the chicken breast for less time- very dry. Or I would try with boneless skinless chicken thighs.
3. Definitely use a sheet of parchment on my rimmed baking sheet!
Thanks~
I am glad you liked it Melissa! I hope the adjustments make it even better next time around! Thank you ?
This looks amazing! My boyfriend and I don’t eat meat though– would fish work? I’d love to make this for dinner tonight if possible. Thanks!!
Hmm, I think fish could work great, but be sure to adjust the cooking time depending on the fish. Fish should require less time in the oven. Let me know if you have questions. Thanks! 🙂
Just made this- Yumola!!! Skipped the potatoes for my low carb hubby- added more red peppers- we even ate the roasted lemon pieces. The whole dish is to die for and easy. Going to teach this one to my University son. Thanks again for another killer dish !
Yes!! Sounds soo good! Thanks so much Sue!
Added this to my meal plan, and it was so good! I added some sweet potato chunks as well just because i had them, but this was super easy and perfect for a healthy dinner & meal prep for lunches. This one will be a repeat recipe for sure. Thanks for sharing your passion with us, i LOVE your blog and can’t wait for the cookbook, which i pre-ordered as soon as i heard it was coming.. 🙂
SO happy you made it and liked it Monica! Thank you thank you!!
LOVED this. Soooo delish and great with a chardonnay and warm naan.
Sounds so perfect!! Thank you Annie!
I made this for dinner a few days ago and it was soooo good. I left out the dill (my husband doesn’t like it) and used duck fat instead of olive oil. This is definitely a keeper!
SO happy you liked it! Using duck fat was probably delish! Thanks Jamie!
This is delicious! I love sheet pan dinners and I’m making it for the second time tonight:) Thanks for the delicious recipes ?
So happy you like them Laurie! Thank you!
Made this today and it was absolutely delicious!
The chicken came out a touch dry do you have a recommendation to keep it from drying out next time?
Was it a little overcooked? Sounds like maybe just cooking it 5 minutes less would help, or try covering the pan with foil if the chicken is not yet fully cooked. Let me know if you have other questions. so glad you enjoyed this! 🙂
Love the flavors in this sheet pan dinner Tieghan! My husband’s going to love it too. Can’t wait to try!
Hope you guys get to enjoy it for dinner soon (: Thanks Mary Ann!
Your recipes are always so bright and fresh. I am enjoying making your recipes and reading your blog. Keep up the great work.
For this recipe are the chicken breasts with skin? I know you said boneless. I will be making this recipe for friends. It looks delicious
Thank you so much, Robin! 🙂
I use skinless breast, but my thighs did have skin. Let me know if you have questions. Hope this recipe is a hit! 🙂
This Weekend going to be really Deliciouse 🙂 You gave me perfect Recipy. Thank you
So happy your going to make these! Hope you love them!
Welp, I just had dinner and I’m hungry again after seeing this! The feta, potatoes, garlic sounds uh-mazing! My favorite thing about this recipe is that it’s all on ONE pan. Can you say easy peasy for cleanup?!
Right!? I LOVE one pan recipes! So happy you liked them Mica, thank you!
I made this last night for dinner and it was fantastic and so easy. Thank you for sharing, this is a really excellent recipe!
So happy you like it, thanks Alexa!