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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 have been searching for a new dish to make for my picky family and this was delicious! Everyone loved it, so full of flavor and colorful:)
Thank you so much Dana! So glad you all enjoyed this one! xTieghan
Delicious, and makes a perfect meal for serving at a dinner party. I used skinless, boneless chicken breasts and only needed 25 minutes to cook. Did not add the potatoes but served wild rice on the side with a green salad with chopped pear and avocado and a simple vinaigrette. Thanks so much for this recipe. Definitely going to make it again.
I love to hear that! Thank you for trying this one, Karen! So glad its a keeper! xTieghan
Made this tonight and was terrific!! Hubby and son enjoyed it along with a greek salad. Thanks Sweetie!!
Thank you for trying this Kim! xTieghan
While you say its a great Monday dinner, I just finished eating my Friday prepared dinner…it was AWESOME!! Haha! Seriously, I’m Greek and grew up on good Greek cooking. I also LOVE that lemon is used in my so many Greek dishes, but my husband is NOT a fan of lemon, so I was a bit nervous about this dinner. Well, let me tell you…he LOVED it! We each ate our portion and were full but HE said that he wished he wasn’t so full because he’d love to eat more because it tasted so good!! Now, THAT’s a victory!! Thank you…I may be late to this party and just learned about you, but you have revived my interest in cooking! Thank you for that!
Wow that is so amazing!! I am so glad you both loved this recipe and I hope you love others on my blog as well! xTieghan
This was SO.GOOD. Made it last night along with some homemade soft, pillowy, pitas and it was a dinner bursting with so many dimensions and notes of flavor, I absolutely loved it! Even good cold from the fridge too! Yay for sheet pan recipes- one and done fantastic. So satisfying ? I didn’t even have dessert last night- Who am I?!?Thank you Tieghan- I adore everything you do!!❤️
You are too sweet! I am so glad you loved this recipe, Gia! Thank you! xTieghan
Good recipe. Lots of layers of flavor. I took leftovers into school. I got yelled at by fellow teachers because it smelled so good. No, I did not share!
That is so amazing! I am so glad you loved this Dave! Thank you!
Yum!
Thank you!
After reading other reviews, I decided to cube the chicken while the veggies cooked and toss it with the marinade, to have it cook for less time (following the guidance of the Meal Prep Chicken Shawarma recipe, which is an absolute gem) . I added the chicken in at the 20 minute mark. The result was very moist and delicious, but the potatoes took far longer than 40 minutes, potentially because of my very very juicy lemon slices? Who knows, but it was a little difficult since the other veggies and the chicken were done, but the potatoes needed more time. I couldn’t fit everything onto one sheet pan, which may also have contributed to the longer cooking time. Regardless, the meal was very tasty and well worth experimenting with again 🙂 Thank you, Tieghan!
Hi Allie! I am so glad you still enjoyed this recipe, thank you!
i made this last night and it was delicious…super easy and full of flavor! i don’t tend to follow recipes, but recently i have been making yours and they have proven to be consistently amazing! thank you!
That is so sweet! Thank you so much Lara, I am so glad you loved this recipe!
Made this for dinner. I grilled everything since it is too hot now in CO to use the oven. Was very good, thank you!
Sounds so amazing! I am so glad you liked this!
Delicious! Thank you for another great recipe. Its was way to throw together and perfect for a cold rainy day in Cleveland ?
I am so glad you liked this Kim! Thank you!! Also, I can totally picture that and this sounds amazing for one of those days!
Looks good,haven’t tried it yet,but that is not souvlaki
I hope you love this!
Can I substitute for chicken legs with skin on and same cook time?
I am not sure of the cooking time, but I think skin on chicken legs will be great! I would guess that they need 15-20 minutes longer in the oven, but again I cannot say for sure a I have not cooked chicken legs with this recipe. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Your recipes look so inviting…66 year old male here, getting ready to cook more…simple menus that are fresh and healthy…and trust me, I need healthy. I will keep you posted on how it comes out…thanks for your inspiration…!!!
That is so awesome that you are cooking more! I hope you love this recipe, Henry!
Just made this and it turned out really well! Was a bit worried about how much liquid was present halfway through, but it really cooked off. Will definitely make again. Wish I had made more since there aren’t any leftovers. I really love it when recipes turn out based on the directions with almost no variation. Sometimes, with both online recipes and cookbooks, you follow the steps and it seems like something is missing. Will try more of your recipes for sure!
Thank you John! I am so glad this turned out amazing for you and I hope you enjoy some other recipes on my blog!