I always receive such good feedback about my sheet pan suppers. They’re just so easy and tasty, and clean up is a breeze. I’ve been testing new ones to share with you because I know we could all use a little help with dinner. Today’s Sheet Pan Greek Chicken is super flavorful, and you can add whatever veggies your family likes for the ultimate protein + veggie meal.
There’s a dish I’ve been making for several years that’s basically grilled Greek chicken. It uses similar flavors–olive oil, oregano, and lemon–and everyone in my house loves it. I set out to recreate that dish in sheet pan form because what’s not to love about sheet pan suppers?
The grilled version uses Greek yogurt in the marinade which makes the chicken super tender. On the grill, the yogurt basically cooks off and is unnoticeable. On a sheet pan? It basically turns into curdled yogurt. Ick. And while the chicken tastes delicious and remains tender, it looks completely unappetizing. My kids even commented, “This is really good, but you cannot put it on the blog. People wouldn’t want to eat that!”
I ditched the yogurt and added more olive oil and lemon juice to the marinade. The result is incredible flavor, and a much prettier presentation. If you want to serve these with a sauce, just mix up a little plain Greek yogurt and lemon juice. Or, if you’re like my children, ketchup works, too 🙂
Start by prepping the marinade for the chicken and letting that set for at least 30 minutes. I’ve done it for 15 minutes when I was really pressed for time. It was still delicious, but the flavor intensifies if you let it marinate longer.
For the veggies, I chose Yukon gold potatoes, red onion, and artichoke hearts. I buy the canned artichoke hearts, but you could also use the frozen ones. Just make sure they’re completely thawed first. I added about a cup of kalamata olives to half the pan because my mister and I love them, but our kids don’t.
Give the vegetables a generous douse of olive oil, and a sprinkle of dried oregano, salt, and pepper. Then mix everything together until the veggies are well-coated. Pop them in the oven for 10 minutes.
Next, move the vegetables to the sides of the pan, and arrange your chicken in the center. Cook for another 12-15 minutes or until your chicken is fully cooked through to 165 degrees. I always use my trusty meat thermometer to make sure.
If you want a little more color on the chicken, set the sheet pan under the broiler on high for 2-3 minutes. Serve as is or with a side of Greek yogurt + lemon juice. I’m telling you, the chicken is so good, and the roasted vegetables (especially the artichokes and olives) are the stuff dreams are made of. And the potatoes soak up all the olive oil/oregano mix–AMAZING.
Hope you and your crew like this Sheet Pan Greek Chicken as much as we do!
Here are more sheet pan suppers you might like:
- Sheet Pan Sausage & Veggies
- Sheet Pan Rosemary Lemon Chicken & Potatoes
- 20 Healthy Sheet Pan Suppers
- Sheet Pan Paella
Do you have any favorite sheet pan meals? Let me know–I’m always looking for new ones to add to our family’s meal plans (and to share with my readers)!
SHOP KITCHEN ESSENTIALS