Delight your taste buds with our sensational Sheet Pan Greek Chicken recipe! This dish is a harmonious blend of vibrant vegetables, succulent chicken, and aromatic Mediterranean spices, all roasted to perfection on a single sheet pan. With its bold flavors and effortless preparation, this recipe is sure to become a favorite in your kitchen. Whether you’re a busy parent looking for a quick and nutritious meal or a home chef eager to impress your guests, this Sheet Pan Greek Chicken is the perfect choice for any occasion.
In our household, Sheet Pan Greek Chicken holds a special place in our hearts as a beloved family favorite. It all began one busy weeknight when I was scrambling to put together a quick and satisfying meal for my husband and children. With limited time and ingredients on hand, I decided to try my hand at a simple sheet pan dinner inspired by the flavors of Greece. Little did I know, this impromptu creation would soon become a staple in our household. From the moment it emerged from the oven, fragrant and sizzling, my family was hooked. The tender chicken, roasted alongside a colorful medley of peppers, onions, and tomatoes, was infused with the irresistible aroma of garlic, lemon, and Mediterranean herbs. As we gathered around the table to enjoy this hearty feast, we knew we had stumbled upon something truly special. Since that fateful night, Sheet Pan Greek Chicken has been a regular feature on our menu, loved for its ease of preparation, bold flavors, and ability to bring us together around the dinner table.
Why This Sheet Pan Greek Chicken Will Make You Swoon:
- Effortless one-pan preparation for minimal cleanup.
- Vibrant vegetables, succulent chicken, and aromatic Mediterranean spices create a feast for the senses.
- Versatile and customizable—swap in your favorite veggies or adjust the seasonings to suit your taste.
- Perfect for meal prep or batch cooking; leftovers are delicious hot or cold.
Ingredients:
- 1 red pepper, cut into 2-inch pieces (approximately 200g)
- 1 yellow pepper, cut into 2-inch pieces (approximately 200g)
- 1 red onion, cut into eighths
- 2 cups cherry tomatoes (approximately 300g)
- ½ cup artichoke hearts (approximately 120g)
- 1 lemon, cut into wedges
- 2 large chicken breasts, cut in half, or 4 chicken thighs (approximately 600g)
- 2 cloves garlic, crushed
- ¼ cup olive oil (60ml)
- 1 ½ tablespoons balsamic vinegar (22.5ml)
- ½ teaspoon smoked paprika
- 1 teaspoon dried oregano
- ¼ teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons chopped fresh basil
- ⅔ cup Kalamata olives (approximately 100g)
- ¼ cup chopped feta (optional, omit for Paleo/Whole30) (approximately 30g)
Directions:
- Preheat the oven to 400°F (200°C).
- On a large baking sheet or roasting tray, arrange the chopped peppers, red onion slices, cherry tomatoes, artichoke hearts, and lemon wedges.
- In a bowl, whisk together the crushed garlic, olive oil, balsamic vinegar, smoked paprika, and dried oregano to make the marinade.
- Pour ⅓ of the marinade over the vegetables, sprinkle with salt and pepper, and toss until well coated.
- Place the chicken pieces on top of the vegetables and brush them with the remaining marinade.
- Bake in the preheated oven for 25 minutes.
- After 25 minutes, add the Kalamata olives, chopped basil, and chopped feta to the pan.
- Pour the remaining marinade over the tray and return to the oven to bake for another 5-10 minutes, or until the chicken is cooked through and no longer pink.
- Sprinkle with additional fresh basil before serving.
- Serve the Sheet Pan Greek Chicken hot and enjoy the flavors of the Mediterranean!
Notes:
- For a dairy-free option, simply omit the feta cheese.
- Feel free to customize this recipe with your favorite vegetables, such as zucchini, eggplant, or potatoes.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
