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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 made this for dinner tonight. I loved it. Even better, there is some left for lunch tomorrow. Mine didn’t look quite as beautiful as yours, but I’m working on it! Presentation is important. These inspiring recipes of yours give me a focus and help me prepare beautiful, nutritious meals. I never really had a pantry before the pandemic. I just ran out for something that sounded appealing … or snacked. So thank you!
Hey Denise,
I am delighted you enjoyed the recipe, thanks so much for giving it a try! xTieghan
Tastes wonderful and if you prep ahead of time, it’d be very quick. I think the feta mix could be cut in half; we’ll be using it in wraps with falafel tomorrow, so I’m very happy with leftovers. I cut my olives into slices and used scissors to cut my sun-dried tomatoes into strips. I used store-bought tzatziki I had on hand, so I did not make the yogurt sauce. I used sweet potatoes as that’s what I had on hand. I cubed mine for faster cooking. Highly recommend this recipe.
Hey there,
I am delighted you enjoyed the recipe, thanks so much for giving it a try! xTieghan
I was looking for a Greek inspired chicken recipe so the timing of this post was PERFECT! The chicken was juicy and flavorful, the potatoes were crispy on the outside and soft inside…will keep this bookmarked!
Hey Sara,
I am delighted you enjoyed the recipe, thanks so much for giving it a try! xTieghan
I wish I could give this 100 stars!!! I loved this recipe for the complexity of flavors and textures. By far my favorite sheet pan recipe. Thank you for outdoing yourself.
Hey Mistie,
I am delighted you enjoyed the recipe, thanks so much for giving it a try! xTieghan
I’m all about sheet-pan dinners lately and this one is stellar. So much flavour and so easy. The toppings really put it over the top. This is my first time making one of your recipes and I’m sold!
Hey Jill,
I am delighted you enjoyed the recipe, thanks so much for giving it a try! xTieghan
Such a good one. The flavors come together so well and I love the one pan recipes for evenings I get home later. Thanks for all the amazing recipes. I make them almost daily.
Hey Claire,
I am delighted you enjoyed the recipe, thanks so much for giving it a try! xTieghan
Just made this for dinner and it did not disappoint! For the marinade, I skipped shallots, since I sadly did not have them on hand, and opted for fresh marjoram over oregano, since that’s what’s growing in my indoor herb garden. I didn’t have any sun-dried tomatoes in oil, so I just chopped up some that I had in the pantry and tossed in feta with a sun-dried tomato pesto I recently found at Costco! Delicious. I also didn’t have yogurt, but I did have sour cream. I opted to do a tahini-sour cream sauce for this dish! Needless to say, I can’t wait for the leftovers tomorrow. Will they make it to dinner, or be our lunch? We’ll have to wait and see ? Love the simplicity of a sheet pan recipe and the fresh, but savory mediterranean flavors. Would love to see more of both of those things together!
Hey Emily,
I am delighted you enjoyed the recipe, thanks so much for giving it a try! xTieghan
I’m making this for dinner right now but where do the olives enter into the recipe?
Hey Teri,
The olives are used in step 4. I hope you love the recipe, please let me know if you have any other questions! xTieghan
this was hands down one of the most delicious dinners i’ve ever made!!! thank you for this recipe!
Hey Heidi,
I am delighted you enjoyed the recipe, thanks so much for giving it a try! xTieghan
Hi Tieghan! Love the sound of this recipe and I can’t wait to try it. I think I have most of these ingredients on hand, too. I wanted to ask if it would be ok to sub the fresh herbs to dried, and if I don’t have Greek yogurt but have sour cream if I could try that?
Hey Kimberly,
Yes, dried herbs would work just fine and same with the sour cream. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Could I substitute salmon for the chicken?
Hey Lisa,
Yes, salmon would work well here. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hey this recipe looks amazing! And love all your recipes that i can make, but i dont mix milk and meat would you still recomend it with out the cheese? Coz looks like good flavour combos aw
Hey Hanah,
This would be totally fine to make without the cheese. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This was a delicious chicken dish. Easy to prepare, this meal has interesting new flavors. I will definitely make this again. I didn’t have red peppers and I used mushrooms instead. The marinade for the chicken was so flavorful I scooped it on top of the chicken before cooking the chicken. I served this dish with a side of spinach cooked in a little olive oil, garlic and Costco bacon bits.
Hey Marcelle,
I am delighted you enjoyed the recipe, thanks so much for giving it a try! xTieghan
As always…AMAZING! Only thing I would do is leave out the sun dried tomatoes. The flavors were so strong the tomatoes competed a little too much. But otherwise – DELICIOUS!!
Hey Beth,
I am delighted you enjoyed the recipe, thanks so much for giving it a try! xTieghan
I originally slid into your DM’s on Instagram, but I realized that you probably have them turned off because of crazies like me.. so, I’ve copied and pasted my message here…
K. Not sure if you actually read your DM’s but, gurl….. where have you been all my life??!?!
I have made 3 of your recipes so far and my family thinks I’m a rock god superstar.
I had to humble myself and say that I got them from you, but regardless, you are the best! Just had to message you – and now I realize, you’ll probably never see this. I’m going to try and find an email address so I can harass you that way. ❤️
Hey Eva,
Thanks so much for your kind message and reading along! I am so glad you have been enjoying the recipes, thanks for making them!! xTieghan