Greek Sheet Pan Chicken and Veggies

A tantalizing aroma fills the kitchen as the Greek Sheet Pan Chicken and Veggies roasts in the oven, transforming simple ingredients into a vibrant, wholesome meal. This dish takes just about 40 minutes from prep to table, and it’s a fantastic choice for busy weeknights when you want a nutritious dinner with minimal cleanup. The secret lies in how the spices create a wonderful depth of flavor while the chicken remains juicy and the veggies have a delightful char.

This recipe is perfect for families or anyone looking to enjoy a Mediterranean-inspired meal without extensive prep. It’s ideal for busy weeknights or meal prep for the week ahead. Leftovers can be stored for an easy lunch option.

Why You’ll Love This Recipe

• Cooking everything on a single sheet pan means less cleanup time.
• The spices infuse the chicken and vegetables with rich, Mediterranean flavors.
• Fresh lemon juice and feta elevate the dish with zesty brightness.
• Roasting at high heat ensures tender chicken and perfectly cooked veggies.

What You’ll Need

Gather the following ingredients to make this delicious dish:

For the Chicken and Veggies

• 1.5 – 2 lb boneless skinless chicken breasts, cut into bite-sized strips
• 1 medium zucchini, chopped
• 1 medium red onion, chopped
• 1 bell pepper, chopped
• 24 oz baby potatoes, halved

For the Marinade

• 2 tbsp olive oil
• 2 tsp kosher salt
• 2 tsp dried oregano
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp ground cumin
• 1 tsp paprika
• 1 lemon, juiced

For Serving

• ½ cup crumbled feta cheese
• Tzatziki and fresh herbs for serving

Substitution note: Fresh herbs can vary based on preference.

Substitutions & Swaps

• Chicken thighs for chicken breasts
• Any seasonal veggies for the bell pepper
• Goat cheese instead of feta
• Olive oil can be replaced with avocado oil

How to Make It

Here’s how to prepare this delightful dish:

Preheat the oven

Preheat oven to 400°F and line a baking sheet with parchment paper.

Prepare the chicken and veggies

Cut the chicken breast into small bite-sized strips. Cut all of the veggies into small, bite-sized pieces ensuring that they are even in size so that they cook evenly.

Toss with olive oil

Place chicken and veggies in a large mixing bowl and toss in olive oil.

Add spices

Combine all spices in a separate bowl and then toss the chicken and veggies in the spice mixture until evenly coated.

Bake the sheet pan

Pour ingredients onto the sheet pan and bake at 400°F for 25-30 minutes, or until the chicken is cooked through and the veggies are tender.

Add finishing touches

Remove from oven, squeeze juice from the lemon on top, and immediately top with crumbled feta so it melts slightly from the heat of the meal.

Serve

Serve with a dollop of tzatziki and fresh herbs to garnish.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, the veggies may become mushy.
Reheat: Use the microwave or oven at 350°F for 10-15 minutes.

Tips for Best Results

• Ensure all veggies are cut to similar sizes for even cooking.
• Adjust spices based on your heat preference by adding cayenne or chili powder.
• Let the chicken rest for a few minutes after baking for juicier meat.

Serving Suggestions

• Pair with warm pita bread for a complete meal.
• Enjoy with a side Greek salad for lunch.
• Serve at a gathering for a crowd-pleasing dish.