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Greek Chicken Sheet Pan Dinner

This Greek-inspired sheet pan dinner is a total lifesaver on busy weeknights! Everything roasts together on one pan, and the flavors are absolutely amazing—like a mini Mediterranean vacation for your taste buds. Plus, cleanup is a breeze, which means more time to actually sit down and enjoy dinner with the family.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1½ lbs boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 lb baby potatoes halved
  • 1 pint cherry tomatoes
  • 1 red bell pepper cut into chunks
  • 1 red onion cut into wedges
  • ¼ cup olive oil
  • 3 cloves garlic minced
  • 2 tbsp lemon juice
  • 2 tsp dried oregano
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ cup crumbled feta cheese
  • Fresh parsley for garnish

Method
 

  1. Preheat your oven to 425°F and line a large sheet pan with parchment paper or spray with cooking spray.
  2. In a small bowl, whisk together the olive oil, minced garlic, lemon juice, oregano, salt, and pepper.
  3. Place the chicken pieces, halved potatoes, cherry tomatoes, bell pepper, and red onion on the prepared sheet pan.
  4. Drizzle the olive oil mixture over everything and toss until well coated. Spread everything out in a single layer.
  5. Roast for 20-25 minutes, or until the chicken is cooked through (internal temp of 165°F) and the vegetables are tender.
  6. Remove from oven and immediately sprinkle with crumbled feta cheese and fresh parsley. Serve hot!