Baked Greek Chicken on a single sheet pan is an easy weeknight meal that everyone will love. The bright Greek marinade creates tender and juicy chicken to serve alongside the buttery potatoes and flavorful tomatoes.
Greek Sheet Pan Chicken
Sounds like something you want to try, am I right?
I love an easy meal. I REALLY love one with the fewest amount of dishes to wash!
That’s exactly what this Greek chicken recipe is. One Pan!
It’s also the perfect dish for meal prep. This recipe serves 4, so think of all the lunches you can have ready to go at one time.
I like to knock two of them out at one time to make my week even easier.
How do you make a Sheet Pan Dinner?
The genius part of a sheet pan dinner is that you toss everything together in a marinade, spread it on a single pan, and bake it. Everything is done at the same time.
Think of all the different combinations of meats and veggies you can try.
This super easy greek chicken breast recipe uses a zesty marinade of lemon, garlic, balsamic vinegar, and olive oil.
Served with juicy tomatoes, buttery potatoes, and fluffy rice, you can add even more flavor with Kalamata olives and red onions.
Chicken – I use boneless, skinless chicken breasts. You can use bone-in with skin if you prefer but it will change the calorie content, and the cooking times.
Tomatoes – I like to use Roma tomatoes. They are hearty and the perfect size for baking. If you can’t find these, try cherry tomatoes or medium sized vine ripe ones.
Potatoes – The small Yukon Gold variety work the best. You won’t want something too large and the buttery flavor is perfect for this dish.
Greek Lemon Marinade – A simple combination of olive oil, balsamic vinegar, garlic, lemon zest, Greek seasoning, and parsley.
Seasonings – I prefer this homemade Greek seasoning blend, but feel free to use your favorite brand or combination of spices.
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How to make Greek Chicken
FIRST: Combine the marinade ingredients. Add the chicken breasts to a zip top bag and add half the marinade. Seal and move to coat the chicken.
Add the halved potatoes to a separate zip top bag and add the remainder of the marinade. Seal and move to coat the potatoes.
Marinate the chicken and potatoes in the fridge for 30 minutes or overnight.
SECOND: Preheat oven to 425F. Line a rimmed baking sheet with foil (for easy cleanup) or you can spray with non-stick spray.
Arrange the chicken and potatoes on the baking sheet. Do not add excess marinade from the bags.
Halve the tomatoes lengthwise and place on baking sheet. Drizzle the tomatoes with olive oil and sprinkle with remaining Greek seasoning.
THIRD: Bake until chicken is cooked through and registers 165°F in the thickest part, about 22–30 minutes.
Remove chicken to a plate and rest for 10 minutes. If veggies aren’t cooked to your liking, you can bake them more while the chicken rests.
Slice chicken and serve with veggies. Sprinkle with feta cheese, fresh ground black pepper, and parsley for garnish.
For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.
Does marinating chicken in lemon juice make it tough?
If you use straight lemon juice it can make the chicken meat tough after 2 hours. My marinade uses lemon zest for the bight flavor!
Can I cook potatoes and chicken at the same time in the oven?
By keeping the potatoes small, they will cook evenly. I would start checking at the 20 minute time mark.
If any of the ingredients are fully cooked at that time, remove them and continue cooking the remaining items.
What do you put on the pan when cooking?
I use a light coating of coconut oil cooking spray. You can also use non-stick aluminum foil.
What can you season chicken with?
A simple Greek seasoning works best, but feel free to use salt and pepper. You can also use a Greek salad dressing.
Store – In the refrigerator, in an air tight container, for up to 3 days.
Freeze – In the freezer, in a freezer safe container, for up to 3 months.
Reheat – You can reheat this delicious dish in the oven (350F) until warmed through, in the microwave, or in a skillet on the stove top.
If reheating from frozen, let it thaw completely before heating. The tomatoes may be mushy after thawing.
Tips for No Leftovers
- marinade overnight for the best flavor, but at least 30 minutes.
- check the chicken temperature at 20 minutes to be sure you don’t over cook it.
- add some green bell peppers or green beans for more color.
- use chicken thighs if you prefer dark meat.
- cover your pan in foil or spray with non-stick cooking spray for an easy clean up.
- freezing this dish is great but the tomatoes won’t really hold up when thawed. They will be quite mushy so be careful.
- don’t have a big enough sheet pan? Use you favorite baking dish.
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
This easy, prep ahead, Greek Chicken Sheet Pan Dinner is perfect for a busy weeknight. Toss everything on a single sheet pan and in less than 30 minutes, serve a delicious and healthy meal.
- 4 chicken breasts (boneless, skinless)
- 6 Roma tomatoes (halved lengthwise)
- 1 pound small Yukon gold potatoes (halved)
- 4 ounces feta cheese (crumbled)
- 1 tablespoon olive oil
- 1 tablespoon Greek seasoning
- 2 tablespoons fresh parsley (chopped) for garnish
- 1 cup olive oil
- 1/3 cup balsamic vinegar
- 5 cloves garlic (minced)
- 1 teaspoon lemon zest
- 1 tablespoon Greek Seasoning
Make the marinade
- In a bowl, mix the olive oil, balsamic vinegar, 1 tablespoon greek seasoning, parsley, and garlic. Whisk to combine.
- Add the chicken and half the dressing to a bag, seal and move to coat the chicken breasts. Set aside.
- Cut the potatoes in half and add to a bag with the remainder of the dressing. Seal and move to coat the potatoes.
- Marinade for 30 minutes or overnight is best.
Arrange the sheet pan dinner
- Preheat oven to 425F. Line a rimmed baking sheet with foil (for easy cleanup) or you can spray with non-stick spray.
- Arrange the chicken and potatoes on the baking sheet leaving out the excess marinade from the bags.
- Halve the tomatoes lengthwise and place on baking sheet. Drizzle the tomatoes with olive oil and sprinkle with remaining Greek seasoning.
- Bake until chicken is cooked through and registers 165°F in the thickest part, about 22–30 minutes.
- Remove chicken to a plate and rest for 10 minutes. If veggies aren't cooked to your liking, you can bake them more while the chicken rests.
- Slice chicken and serve with veggies. Sprinkle with feta cheese.
- Serve this with basmati rice or warm pita bread.
Nutrition Information:Yield: 4 Serving Size: 1 serving
Amount Per Serving: Calories: 930Total Fat: 68gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 52gCholesterol: 127mgSodium: 2651mgCarbohydrates: 34gFiber: 4gSugar: 8gProtein: 45g
This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.
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