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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
Hi,
As I print out ANOTHER delicious recipe from your website, I’m remembering that sometimes I come across those printed treasures much later. Nowhere on the printed copy, does it say that it’s your recipe. If I were you, I’d add “Half Baked Harvest” to the top of every printed page! And again at the bottom of the recipe, plus the web address for your site.
Thanks for continuing to provide culinary inspiration!
Hey Bev,
Thanks so much for your kind message, we are working on adding that feature!! xTieghan
Hi there!,
I have bone in chicken breasts and thighs, how would you adjust the cooking time if you wanted to use this? I have made so many of your recipes and all of them are delicious! Your Greek chicken meatballs and one pan chicken with orzo are top of the list!
Thanks,
Marybeth
Hey Marybeth,
Depending on the size of your chicken, I would add an extra 5-10 minutes or until your chicken reaches an internal temp of 160 degrees. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This looks and sounds so delicious. A must try ? x
Thanks so much Kelly Jane! xTieghan
this looks so good. What is a good sub for Greek yogurt for a dairy free option?
Hey Leslie,
I would use a dairy free yogurt. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi! Brilliant recipe!
Do I see pine nuts in the photos but not in the list of ingredients?
Thanks
Hey Alicia,
Sorry for the confusion, I added them to the recipe:) I hope you love it! xTieghan
I absolutely loved this dish, as did my husband. I substituted the potatoes for large cubed pieces of zucchini and eggplant. I recommended this to my friends and will definitely be making it again!!
Hey Miranda,
I am so thrilled that you have enjoyed this recipe! Thanks so much for making it:) xTieghan
Made this tonight – so tasty! The feta at the end is perfect!
Hey Erin,
I am so glad the recipe worked out for you! Thanks for making it:) Happy Friday! xTieghan
Made this .Delicious. I only have dried herbs, so I followed your suggestion to another commenter to use 1 teasspoon to tablespoon fresh herb. i miss the city and Greektown(Chicago) so much since I moved to a rural area. This brings back good memeories/ Thank you so much.
Thank you Chris! I am really glad this recipe turned out so well for you! xTieghan
Hi Tieghan! I have made many of your recipes and we have LOVED each and every one of them! Thank you so much for sharing your talents with us to be able to enjoy. I made this particular dish last night and OMG! SUPER YUUMMMMM!!! I also made your homemade tzatziki to go with it and my 8 year old couldn’t get enough of it all. I served with some naan as well. My husband quickly ran to the kitchen after dinner to put away the leftovers for his lunch the next day…he wanted to ensure he would get some and I wouldn’t keep it all for myself 🙂 I can’t wait to make this again soon! The hard part is that I have so much fun trying your different recipes that I forget to come back and remake some :). Merry Christmas!
Hi Tina! I am so happy this recipe turned out so amazing for you! Thank you so much for trying this one! Merry Christmas! xTieghan
I made this tonight, so many layers of wonderful flavors, loved it.
Thank you Suzanne! xTieghan
absolutely delicious and easy to make. Thank you!
Thank you Nelly! xTieghan
This would have been amazing if I didn’t screw it up! I hate smoked paprika, which is all I had, so I switched it out for hot Hungarian paprika and used 2/3 tablespoon thinking the spicy level would be okay. I was very wrong. Our mouths and stomachs were on fire! I did have to take the chicken out at 45 min and let the potatoes cook 5-10 min longer. I will be using this recipe again, without the ridiculously spicy paprika. But very flavorful overall with the lemon, oregano, and dill. I also loved the sun-dried tomato/feta/ olive tapenade for the chicken + tzatziki.
Oh no!! I am sorry this was so spicy!! I hope this turns out better for you if you are able to try it with regular paprika! Please let me know if there is anything I can do to help! xTieghan
Excellent and easy.
Thank you Rebecca! xTieghan
So yummy! I didn’t have sundried tomatoes and substituted harissa which worked. Will make this again.
Thank you so much Mina!! xTieghan
Easy and so yum – will definitely make again. My husband loved it! Like some others I parboiled the potatoes and my chicken must have been a bit smaller as they were done halfway through so I took them out and put them back right at the end. Thanks for the recipe!
Thank you so much Janie! I am so glad this recipe turned out so well for you and I hope you continue to enjoy other recipes! xTieghan