Sheet Pan Greek Chicken

Greek Sheet Pan Chicken is an easy weeknight meal that everyone will love. Bright marinade, healthy vegetables, and less than 30 minutes!

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Course: Main Dishes

Cuisine: Greek

Prep Time: 10

Cook Time: 30

Additional Time: 30

Total Time: 1 10

Servings: servings

Author: Jennifer Stewart

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.

marinate 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.