Sheet Pan Greek Chicken and Potatoes

Indulge in the flavors of the Mediterranean with this delectable Sheet Pan Greek Chicken and Potatoes recipe. Perfect for a busy weeknight dinner, this all-in-one meal is loved by the whole family. Succulent chicken breasts marinated in a delightful Greek sauce, surrounded by vibrant caramelized vegetables and crispy baby potatoes. Not only is this dish bursting with flavor, but it also offers a nutritious choice for your loved ones. The earthy charm of the roasted baby potatoes, paired with the sweet red onions and zucchini, creates a summer garden on your plate. Get ready to savor the taste of Greece with this Sheet Pan Greek Chicken and Potatoes!

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Sheet Pan Greek Chicken and Potatoes

This Sheet Pan Greek Chicken and Potatoes recipe is an easy and flavorful all-in-one meal that the whole family will love. Tender chicken breasts marinated in a mouthwatering Greek sauce, surrounded by caramelized vegetables and roasted baby potatoes, create a Mediterranean delight.

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine Mediterranean

Ingredients

  

• – 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

Instructions

 

• Marinate the Chicken:
• – In a bowl, combine the chicken breasts, olive oil, dried oregano, smoked paprika, salt, black pepper, and the zest of half a. Mix until the chicken is well-coated in the flavorful marinade.
• Bake it!
• – Preheat your oven to 200°C.
• – Place the baby potatoes on a large sheet pan and drizzle them with olive oil. Sprinkle with salt and pepper, and toss to coat evenly.
• – Bake the potatoes in the preheated oven for about minutes until they begin to soften and brown.
• – Slice the red onions and zucchini.
• – Add the sliced onions, zucchini, halved lemon, and marinated chicken breasts to the sheet pan, ensuring everything is spread out evenly.
• – Return the sheet pan to the oven and continue baking for approximately 20 minutes, or until the chicken is cooked through and vegetables are tender and lightly caramelized.
• – Top with feta cheese, and if desired, place the sheet pan back in the oven for 2-3 minutes to melt the feta slightly.
• – Garnish with fresh chopped parsley, and enjoy this flavorful Greek feast!

Notes

– Allowing the chicken to marinate for at least 20 minutes enhances the flavors, but longer marinating times can intensify the taste further.
– Use a meat thermometer to check the doneness of the chicken, ensuring it reaches an internal temperature of 74°C.
– Feel free to substitute the chicken with pork or tofu for a vegetarian option.
– Customize the recipe by adding other seasonal vegetables such as bell peppers, eggplants, or cherry tomatoes.
– If feta cheese is not available or preferred, goat cheese or ricotta can be used as alternatives.
– Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.