This Greek chicken and potatoes features some of my favorite flavors like tomatoes, olives, feta and dill. The prep time is minimal so it’s a great choice for weeknights. Bonus: only one pan to clean!
If you love a sheet pan meal as much as I do, you will adore this one that checks all of the most important boxes. We’ve got lean protein, colorful vegetables, satisfying potatoes and plenty of flavor from the finishing touches: olives, feta cheese and (lot’s of) dill.
It is just so balanced and beautiful. Making everything on one pan also means fewer dishes to clean so it’s a great weeknight option.
Here’s what you’ll need to make this Greek-inspired chicken sheet pan meal:
Ingredients
- boneless skinless chicken breast (can also use thighs)
- tomatoes & zucchini for the vegetables. Great color contrast and quick cook-time.
- baby yellow potatoes that get slightly crisp on the edges, pillowy inside
- olives, feta, dill for a flavor punch
- staples like: olive oil, seasonings & lemon
Now just because a recipe is “easy” doesn’t mean there isn’t some technique involved here. Anyone can make this perfectly the first time, but you have to follow a few basic rules to get a great end result.
Tips for a Better Sheet Pan Meal
- Cook the potatoes for a bit before adding the other ingredients. This is essential because potatoes have a longer cook time than the zucchini and tomatoes. Be sure to do this in order to avoid anything getting over or under cooked.
- Pound the chicken to 1/2″ thickness. I always recommend pounding chicken breast to get a more even cook time. It’s really hard to get it just right otherwise.
- Season ingredients appropriately. The potatoes are seasoned with salt only. The chicken and vegetables get hit with a generous shower of spice mixture. This ensures some contrast with each bite.
Recipe FAQs and Substitutions
Yes you can! The cook time will most-likely be quite reduced, I would start checking for doneness around the 8-minute mark. Use your trusty thermometer for the best results.
Cubed, extra-firm tofu (with the water pressed out) would work well here. If you want a crispier tofu, I recommend tossing it in a tablespoon or two of corn starch and then following the recipe as-is from there.
Any potatoes would work, even sweet potatoes if you wish. Just dice them into 0.5-1″ chunks.
One of my goals this year is to really streamline weeknight cooking as much as possible. As much as I enjoy cooking, this isn’t the season of life for high-maintenance recipes in our house. Can you relate? If so I think you’ll appreciate this one!
More Weeknight-Friendly Dinners
PrintSheet Pan Greek-Inspired Chicken
This Greek chicken and potatoes features some of my favorite flavors like tomatoes, olives, feta and dill. The prep time is minimal so it’s a great choice for weeknights. Bonus: only one pan to clean!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Mains, Entreés
- Method: Oven
- Cuisine: Greek
- Diet: Gluten Free
Ingredients
- 1 pound baby potatoes, halved or quartered as necessary to make uniform in size
- 3 Tablespoons olive oil, divided
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 pound boneless, skinless chicken breast
- 1 cup grape tomatoes
- 1 medium zucchini, sliced and chopped into half moons
- 1 lemon, juiced
- fresh dill
- 1/4 cup kalamata olives
- 1/4 cup feta cheese crumbles
Instructions
- Preheat oven to 400° F.
- Place potatoes in a large bowl and toss with 1 tablespoon of the olive oil. Season with a big pinch salt and transfer to the sheet pan. Bake for 20 minutes.
- Meanwhile, make a spice mixture by combining garlic, poultry seasoning, salt and pepper in a small dish.
- Place chicken breast in a large zip top bag and pound to half inch thickness. Trim fat, and cut into four equal portions. Rub the chicken with one tablespoon of the olive oil and season tops with half the spice mixture. Set aside. Add the tomatoes and zucchini to the same bowl you used for the potatoes and toss with the remaining tablespoon of olive oil.
- Once potatoes are done cooking, toss and move to one side of the sheet pan. Add vegetables to the other side, then nestle in chicken breasts (spiced side down). Season vegetables and chicken evenly with the remaining spice mixture. Make sure everything is in a single layer.
- Bake for 10-12 more minutes or until chicken reaches an internal temperature of 165° and potatoes are fork tender. Squeeze lemon juice over the top, and finish with feta, olives and fresh dill.
Notes
- The equipment section above provides affiliate links to things I use often in my kitchen and love.
- Potato tips: make sure they’re all similar in size (halve or quarter if needed) and place cut side down on an un-lined sheet pan for the ultimate crispy edge.
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Lisa Smith says
This sheet pan Greek inspired chicken was delicious! It was easy to make as I had most of the ingredients, packed full of flavor, and the leftovers were as flavorful or more so the next day. I love that it all baked in one pan making clean up easy.
Leanne says
Thank you so much Lisa! Glad this one was a winner for you.
Emily Murtaugh says
So good! So fast! So delicious! Sheet pan meals are the week night savior.
Leanne says
Thank you so much Emily! We love a sheet pan meal on week nights too.