Sheet Pan Greek Chicken
Sheet Pan Greek Chicken is an easy weeknight dinner with chicken breasts, buttery Yukon gold potatoes, and juicy tomatoes all marinated in a zesty lemon garlic and balsamic marinade, then roasted on one pan. It’s a meal prep dream and everything cooks together for almost no cleanup. Finish it with crumbled feta and fresh parsley. Made with pantry staples, it comes together in about 30 minutes of cook time and serves 4.
I love an easy meal. What I REALLY love is one with the fewest dishes to wash afterward, and this Greek chicken delivers on both counts. One pan. That’s the entire cleanup situation.
It’s also a meal prep dream. This one serves 4, so that’s a stack of lunches ready to go, and I like to roast two pans at once to make the whole week easier on myself. Work smarter, not harder, especially on a Tuesday.
The magic is a zesty marinade of lemon, garlic, balsamic, and olive oil that makes the chicken tender and juicy while the potatoes soak up all that buttery flavor.
Then tomatoes roast down soft and tangy, and a sprinkle of feta and parsley at the end pulls it all together. Add Kalamata olives and red onion if you want to lean even harder into the Greek thing. If sheet pan dinners are your love language too, I have more!
More Sheet Pan Dinners
- Honey Mustard Pork Chops – tangy glazed pork chops with vegetables
- Sheet Pan Steak Fajitas – colorful steak and pepper sheet pan dinner
- Sausage Peppers and Onions – colorful one pan Italian sausage dinner
- Lemon Honey Chicken – citrus honey glazed chicken sheet pan dinner
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no additional cost to you. Read my disclosure policy.
See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
Chicken – Boneless, skinless chicken breasts are what I use. Bone-in with skin works too, it’ll just change the cooking time a little.
Tomatoes – Roma tomatoes are my pick. They hold up really well when roasting and have a lot of flavor. If you can’t find them, cherry tomatoes or medium vine ripe ones work fine.
Potatoes – Small Yukon gold ones are the best here. You don’t want anything too large, and that buttery flavor is perfect for this dish.
Greek Seasoning – I prefer my homemade Greek Seasoning blend, but use your favorite brand or combination of spices.
Greek Marinade – A simple mix of olive oil, balsamic vinegar, garlic, lemon zest, Greek seasoning, and parsley. It does double duty on the chicken and the potatoes. You can always use your favorite Greek Vinaigrette dressing.
For more insider tips, tricks, and a behind the scenes look, follow me on Pinterest, Facebook, Instagram, & X.
How To Make Sheet Pan Greek Chicken
- Make the marinade. In a bowl, whisk together the olive oil, balsamic vinegar, 1 tablespoon Greek seasoning, parsley, and garlic until combined.
- Add the chicken and half the marinade to a zip top bag, seal, and move it around to coat the breasts. Set aside. Marinate both in the fridge for at least 30 minutes, or overnight for the best flavor.
- Halve the potatoes and add them to a separate bag with the rest of the marinade. Seal and coat. Preheat the oven to 425°F. Line a rimmed baking sheet with foil for easy cleanup, or spray it with nonstick spray.
- Arrange the chicken and potatoes on the baking sheet, leaving the excess marinade behind in the bags. Halve the tomatoes lengthwise and add them to the pan. Drizzle the tomatoes with olive oil and sprinkle with the remaining Greek seasoning. Bake 22 to 30 minutes, until the chicken registers 165°F in the thickest part.
- Move the chicken to a plate and let it rest 10 minutes. If the veggies need more time, keep roasting them while the chicken rests.
- Slice the chicken and serve with the veggies, sprinkled with crumbled feta cheese, black pepper, and parsley.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage & Reheating
Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave until warmed through.
Meal Prep: This is a meal prep star. Portion it into containers for grab and go lunches all week, which is the whole reason I make two pans at once.
Freezer: You can freeze it, but the tomatoes won’t hold up well and turn mushy when thawed, so keep that in mind.
Make Ahead: Get the chicken and potatoes marinating the night before so all you have to do is spread them on the pan and bake.
Variations
Add Color: Toss in green bell peppers or green beans for more color and vegetables.
Dark Meat: Use chicken thighs if you prefer dark meat, adjusting the time as needed.
Extra Greek: Add Kalamata olives and sliced red onion to lean into the Mediterranean flavors.
No Sheet Pan?: Don’t have one big enough? Use your favorite baking dish instead.
Different Seasoning: Swap the Greek blend for my homemade Italian Seasoning for a different but equally herby flavor.
How Do You Make a Sheet Pan Meal?
The whole genius of a sheet pan dinner is that you toss everything in a marinade or seasoning, spread it out on a single pan, and bake it all at once.
Everything finishes at the same time, and you’re left with one pan to wash instead of a sink full.
The key is picking things that cook at a similar rate, or giving the slower items a head start. Here, the potatoes and chicken go on together since they take about the same time, and the tomatoes roast down alongside them.
Once you get the hang of it, you can swap in endless combinations of meats and veggies and never run out of easy dinners.
Frequently Asked Questions
Yes, and overnight is best for the most flavor. If you’re short on time, 30 minutes still works and makes a difference.
Small Yukon gold potatoes. They’re buttery and hold up well on the pan. You don’t want anything too large, since bigger potatoes won’t cook through in time. If you only have other potatoes, be sure to cut them into smaller pieces.
Use a thermometer and pull it at 165°F in the thickest part. Check it around 20 minutes so you don’t overcook it, since chicken breasts dry out fast past that point.
Absolutely. Thighs are great if you prefer dark meat. Just adjust the cooking time, since thighs can handle a little longer.
You can, but the tomatoes turn mushy after thawing since they’re so watery. The chicken and potatoes freeze fine, so you may want to freeze those and add fresh tomatoes later.
Basmati rice, warm pita bread, a fresh Greek Salad, or a drizzle of Tzatziki all round it out into a full Mediterranean spread.
Recipe Tips & Tricks
- Marinate overnight for the best flavor, but at least 30 minutes.
- Check the chicken temperature at 20 minutes so you don’t overcook it.
- Add green bell peppers or green beans for more color and veggies.
- Line your pan with foil or spray it with nonstick spray for easy cleanup.
- Rest the chicken 5-10 minutes before slicing so the juices stay in.
This Sheet Pan Greek Chicken recipe is bright, easy, and made for busy weeknights. Toss it on one pan and serve up a healthy, flavorful dinner in under 30 minutes of cook time!
If you love this recipe as much as I do, please leave us a ⭐️⭐️⭐️⭐️⭐️ five-star review in the comment section below. Thanks!
Sheet Pan Greek Chicken Recipe
Ingredients
Sheet Pan Meal
- 4 medium chicken breasts boneless, skinless
- 6 each 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
Greek Marinade
- 1 cup olive oil
- ⅓ cup balsamic vinegar
- 5 cloves garlic minced
- 1 teaspoon lemon zest
- 1 tablespoon Greek Seasoning
Instructions
- 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 marinade to a bag, seal and move to coat the chicken breasts. Set aside.
- Cut the potatoes in half and add to a separate bag with the remainder of the dressing. Seal and move to coat the potatoes.
- Marinade for 30 minutes or overnight is best.
- 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.
Notes
- Marinate overnight for the best flavor, but at least 30 minutes.
- Check the chicken temperature at 20 minutes so you don’t overcook it.
- Add green bell peppers or green beans for more color and veggies.
- Line your pan with foil or spray it with nonstick spray for easy cleanup.
- Rest the chicken 5-10 minutes before slicing so the juices stay in.
Nutrition
©TakeTwoTapas.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
