Greek Sheet Pan Chicken and Veggies

The aroma of seasoned chicken mingling with roasted vegetables fills the kitchen, creating an inviting atmosphere. This dish is Greek Sheet Pan Chicken and Veggies, a colorful medley that takes just 30 minutes to prepare, thanks to the ease of baking everything on a single sheet pan. This recipe is not only a time-saver but also a delight for your taste buds with its fresh flavors and simple ingredients.

This recipe is perfect for busy weeknights or casual gatherings with family and friends. It’s a great choice when you want a healthy, filling meal without spending hours in the kitchen. You can prep the veggies and marinate the chicken a day in advance for even easier cooking.

Why You’ll Love This Recipe

• Juicy chicken coated in bold Greek spices creates an irresistible flavor.
• All ingredients roast on one sheet pan for easy cleanup.
• Colorful veggies add a satisfying crunch and vibrant presentation.
• Quick cooking time makes it a perfect weeknight meal solution.

What You’ll Need

Gather these fresh ingredients for a delicious meal:

For the Chicken

• 1.5 – 2 lb boneless skinless chicken breasts, cut into bite-sized strips

For the Veggies

• 1 medium zucchini, cut into bite-sized pieces
• 1 medium red onion, cut into bite-sized pieces
• 1 bell pepper, cut into bite-sized pieces
• 24 oz baby potatoes, halved

For the Seasoning

• 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

For Serving

• 1 lemon, juiced
• ½ cup crumbled feta cheese
• Tzatziki and fresh herbs for serving

Swap red onion for yellow onion if preferred.

Substitutions & Swaps

• Chicken breasts can be replaced with thighs.
• Zucchini can be substituted with yellow squash.
• Feta cheese can be swapped with goat cheese.
• Use lemon juice instead of vinegar in tzatziki.

How to Make It

Get ready for a simple yet flavorful dish.

1. Preheat the oven
   Preheat your oven to 400°F and line a baking sheet with parchment paper to prevent sticking.

2. Prepare the chicken and veggies
   Cut the chicken breast into bite-sized strips and all the veggies into even, bite-sized pieces for uniform cooking.

3. Toss ingredients
   In a large mixing bowl, combine the chicken and chopped veggies. Drizzle with olive oil and toss to coat.

4. Mix spices
   In a separate bowl, combine salt, oregano, garlic powder, onion powder, cumin, and paprika. Then toss this spice mixture with the chicken and veggies until well coated.

5. Arrange and bake
   Spread the seasoned chicken and veggies evenly on the prepared sheet pan. Bake at 400°F for 25-30 minutes, until the chicken is fully cooked and veggies are tender.

6. Finish and serve
   Remove from the oven and squeeze the fresh juice of the lemon over the dish. Top immediately with crumbled feta cheese, allowing it to melt slightly. Serve with a dollop of tzatziki and sprinkle with fresh herbs.

How to Store It

Fridge: Store in an airtight container for up to 4 days.
Freezer: No, vegetables lose texture when frozen.
Reheat: Microwave for 2-3 minutes or until heated through.

Tips for Best Results

• Cut chicken and veggies into similar sizes to ensure even cooking.
• Don’t overcrowd the sheet pan; use two if necessary.
• Allow the dish to cool before storing to avoid moisture buildup.
• Experiment with different veggies according to season.

Serving Suggestions

• Pair with warm pita bread for a complete meal.
• Serve at a family gathering for a colorful platter.
• Enjoy as meal prep for the week ahead.