Can I use chicken thighs?

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.

How can I make this vegetarian?

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.

I can't find baby potatoes, would other potatoes work?

Any potatoes would work, even sweet potatoes if you wish. Just dice them into 0.5-1" chunks.

Greek Chicken and Potatoes - Healthyish Appetite

Name: Sheet Pan Greek-Inspired Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Greek
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

Sheet Pan Greek-Inspired Chicken

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5 from 1 review

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!

Author: Leanne Ray, MS, RDN
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Mains, Entreés
Method: Oven
Cuisine: Greek
Diet: Gluten Free

Ingredients

Scale

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

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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.

Equipment

chef’s knife

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sheet pan

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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.

Nutrition

Serving Size: 1/4 recipe
Calories: 379 calories
Fat: 18 grams
Carbohydrates: 24 grams
Fiber: 3 grams
Protein: 30 grams

Find it online: https://healthyishappetite.com/greek-chicken-and-potatoes/