Welcome to my blog!

Sheet Pan Greek Chicken and Potatoes

10 Minutes + 35 minutes baking



Bringing you all this easy weeknight dinner idea with this Sheet Pan Greek Chicken and Potatoes. This recipe is an all-in-one meal that whole family loves. Juicy chicken marinated in delicious greek sauce surrounded by vibrant caramelized vegetables and potatoes. And the best part, this dish is not only flavorful but also a nutritious choice for your family.

Are you a lover of baby potatoes? Then you’re in for a treat. Roasted to a crisp perfection, these spuds capture the earthy charm of this rustic recipe. Paired with the sweet, softened red onions and zucchini, it’s like a summer garden on your plate.

And if you loved this Sheet Pan Greek Chicken and Potatoes recipe, be sure to check out my Sheet Pan Chicken Caprese Bake recipe or Sheet Pan Salmon with Crispy Potatoes for more simple, delicious, and easy cleanup meals!



Adjust Servings
500 grams baby potatoes
2 red onions
1 large zucchini
1 tablespoon olive oil
6 garlic cloves
1 lemon
1 teaspoon salt
1/2 teaspoon ground black pepper
100 grams feta cheese for serving
fresh chopped parsley
For the Chicken
500 grams chicken breasts
2 tablespoons olive oil
2 tablespoons dried oregano
1 tablespoon smoked paprika
1 teaspoon salt
1/2 teaspoon ground black pepper
zest of 1/2 lemon
Nutritional Information
402 Calories
20 g Fat
25 g Protein
31 g Carbs
4 g Sugars


Marinate the Chicken
Begin by preparing your chicken marinade. In a bowl, combine the chicken breasts, olive oil, dried oregano, smoked paprika, salt, black pepper, and the zest of half a lemon. Thoroughly mix everything together, ensuring that each chicken breast is well-coated in the flavorful marinade and set aside.
Preheat your oven to 200°C. Take your baby potatoes and place them on a large sheet pan. Drizzle them with olive oil, sprinkle with salt and pepper, and toss until they are evenly coated. Slide the sheet pan into a preheated oven and bake the potatoes for about 15 minutes. This step allows the potatoes to begin softening and browning while the chicken is still marinating.
Mark as complete
Bake it!
While the potatoes are baking, slice the red onions and zucchini. Once the initial 15 minutes of baking have passed, add the sliced onions, zucchini, halved lemon and marinated chicken breasts to the sheet pan. Make sure everything is spread out evenly across the pan to ensure uniform cooking.
Return the sheet pan to the oven and continue baking until the chicken is cooked through, and the vegetables are tender and lightly caramelized. It takes about 20 minutes. Finally top with feta cheese (you can then put it in the oven for 2-3 minutes to melt the feta a little) and fresh parsley. Enjoy!
Mark as complete
Allow your chicken to marinate for at least 20 minutes. If you have more time, leaving it for a few hours or overnight will enhance the flavors even further.
Check the doneness of your chicken with a thermometer; it should read 74°C. The vegetables should be tender and slightly caramelized.
If you're not a fan of chicken, you could substitute it with pork or tofu for a vegetarian option.
You can experiment with other vegetables like bell peppers, eggplants, or cherry tomatoes based on your preference or what's in season.
If feta cheese isn't available or not to your liking, goat cheese or ricotta can also work well.
This Sheet Pan Greek Chicken and Potatoes stores well in the fridge. Cool the leftovers completely before transferring them into an airtight container. They should stay fresh for up to 3 days.

1 Comment

  • Joshua

    This meal was wonderful! Not only was it simple to cook, the flavors were lovely.

    I did notice though in the recipe it calls for garlic cloves, I imagine it just gets tossed in with the rest of the veggies but I noticed it didn’t specify that in the recipe.

Leave a Reply

Your email address will not be published. Required fields are marked *