Greek Sheet Pan Chicken and Veggies Recipe
There’s nothing quite like pulling a sheet pan of perfectly roasted chicken and vegetables from the oven, the aroma of oregano and lemon filling the kitchen. This Greek Sheet Pan Chicken is my go-to for a stress-free dinner that delivers bold Mediterranean flavor with minimal cleanup. I’ve tested this method countless times to ensure the chicken stays juicy while the potatoes and zucchini get beautifully caramelized edges.
PrintGreek Sheet Pan Chicken and Veggies
Ingredients
Scale
- 1.5 – 2 lb boneless skinless chicken breasts
- 1 medium zucchini
- 1 medium red onion
- 1 bell pepper
- 24 oz baby potatoes
- 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
- ½ cup crumbled feta cheese
- Tzatziki and fresh herbs for serving
Instructions
- Preheat oven to 400F and line a baking sheet with parchment paper.
- 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.
- Place chicken and veggies in a large mixing bowl and toss in olive oil. Combine all spices in a separate bowl and then toss the chicken and veggies in the spice mixture.
- Pour ingredients onto the sheet pan and bake at 400F for 25-30 minutes.
- 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 with a dollop of tzatziki and fresh herbs
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