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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
I adore your website, recipes, blog, gorgeous pictures…you have you have it all Tieghan, but please help me. I cannot seem to get my “prep time” down to even near 15 min. Do you have all the ingredients pre-cut/measured?
HI! So I don’t use pre cut ingredients, but I am in the kitchen so much that I might just pre things on the fast side. So sorry it’s taking you longer than 15 minutes. Please let me know if you have other questions. Glad you love this recipe! Thanks! 🙂
I’ve made this a couple times and it is so delicious and easy!!
Thank you Sophie!
Your sheet pan recipes ROCK!!! I tried the Cuban citrus one the other week & now this last night. Was amazing! Will make again, Thank you. I served with a Pita bread cut in half and toasted. All kids loved!
P.s. Maybe a Korean inspired sheet pan recipe in the near future? Best of luck to your brother! Go Team U.S.A.!!!
Thank you so much Karen! I am so glad everyone loved this dish! A one pan Korean dish is such a great idea!
Made this tonight and it was a huge hit. My foodie, grown son loved it and there were no leftovers. The house smelled amazing.
I am so glad you enjoyed this recipe Pat! Thank you!
Well, I understand your “artistic” name for this recipe…mixture of meat and vegetable…therefore your SOUVLAKI, but traditional Greek souvlaki should be prepared as skewer…and if referred as Greek souvlaki then it has to be on skewer…
But, recipe is intriguing and I’ll put it on my list for soon lunch or diner…
Hi I am really glad you like this, and hope it turns out amazing for you! Thanks!
I made this for dinner tonight and it rocked my socks. Served this with plum tomatoes and cucumbers and it was delicious! Thank you 🙂
Thank you Caitlin!
Do this dish need some pitas or something? ?
Sure that would be delicious! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
I made this tonight just as written, and it was great. We really enjoyed it. Wish I had made a double batch!
That is so amazing! Thank you!
OMG this was AMAZING! I could eat the whole pan myself! So easy too! So so so good! Thank you!!
Thank you Sarah!
This is so good! I made it twice this week, and it will definitely be going into our regular rotation!
Wow that is so great to hear! Thank you Kim!
We loved this Sheet Pan Chicken Souvlaki! So easy and flavorful! My husband doesn’t like dill so I left it out. I cut my chicken breasts lengthwise so I cooked the potatoes, onions, and peppers for 20 minutes and then put the chicken on for the last 25 minutes. It was perfect, I would definitely make this again. I love all kinds of Mediterranean food! Thanks for the recipe!
I am thrilled this turned out awesome for you Crissy! Thank you!
I made this and it was amazing! Question though- my chicken wasn’t getting as brown as yours. It even seems like yours has a lot of spices on top. Should I try doing a higher temp?
HI Kathryn! You can higher the temp, but as long as the chicken taste delish, I wouldn’t worry about the color so much. You can also try positioning the oven rack in the upper 1/3 of the oven. Let me know if you have questions. So glad you enjoyed this recipe! 🙂
I was wondering, do you cook the chicken slightly before you bake it, with all the other ingredients? Because the picture shows it that way, but I’m not reading that anywhere. I’m making it for dinner tonight!!!
Hi Mary, nope, the chicken is not pre-cooked. Let me know if you have questions. Hope you love this recipe!
Made this last night along with the Peach Shortcake. Both were a hit! My husband loved this dish and we’ll def make it again. I had lemon balsamic so I used that and it ramped up the lemon flavor. I tossed the feta/sundried tomato mixture right onto the finished dish before serving. Amazing!
Loved the shortcake, too, but tried to do it ahead and the honey seized. Redid it later and it was really, really good. I’m so glad I found your blog as I’m loving your recipes!
Yay, so happy you both liked it!! Sounds so yummy!!
Thank you so much for trying the recipes!! SO happy you liked them both!
Can I marinate the chicken for some time before mixing on the sheet pan?
Yes! You can marinate it for up to 1 day. Hope you love the recipe and let me know if you have other questions.