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!



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.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mediterranean


  • – 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


  • 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!


– 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.

Healthy Family Dinner for Winter

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