Description
Easy Sheet Pan Greek Chicken
Ingredients
2 boneless, skinless chicken breasts
1 lb baby potatoes, quartered
1 red bell pepper, chopped
1 red onion, chopped
1/2 cup Kalamata olives, pitted
2 tbsp olive oil
1 tbsp dried oregano
1 tsp garlic powder
1/2 tsp smoked paprika
Salt and pepper to taste
1 lemon, cut into wedges
Fresh parsley, chopped (optional, for garnish)
Directions
Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Season potatoes and veggies: In a large bowl, toss potatoes, bell pepper, onion, and olives with 1 tbsp olive oil, oregano, garlic powder, paprika, salt, and pepper. Spread them evenly on the baking sheet.
Prepare chicken: Rub chicken breasts with the remaining 1 tbsp olive oil and season with salt, pepper, and a pinch of oregano. Nestle the chicken among the veggies on the baking sheet.
Add lemon wedges: Scatter lemon wedges around the pan for a burst of citrusy flavor while baking.
Bake: Roast for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender.
Serve: Garnish with fresh parsley and serve hot with tzatziki or a side salad.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 2
Calories: ~380 kcal per serving
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Step-by-Step Guide
Follow these detailed steps for perfect results every time. First, ensure your oven rack is in the center position and preheat fully to 400°F. While it heats, prep your vegetables: quarter the potatoes uniformly so they cook evenly, and chop the pepper and onion into 1-inch pieces. In your large mixing bowl, combine the veggies and olives with the oil and seasonings, tossing until everything is thoroughly coated. Spread this mixture in a single layer on your prepared sheet pan, leaving space in the center for the chicken. Pat the chicken breasts dry with a paper towel before rubbing with oil and seasoning—this helps the seasoning stick and promotes better browning. Place the chicken on the pan and tuck the lemon wedges around. Halfway through the 25-30 minute bake time, use a spatula to give the vegetables a quick stir for even roasting.
Serving Suggestions
This versatile sheet pan dinner pairs beautifully with several sides. For a classic Greek meal, serve with a dollop of cool tzatziki sauce and warm pita bread. A simple side salad of chopped cucumber, tomato, red onion, and feta cheese with a lemon-oregano vinaigrette complements the flavors perfectly. To make it a heartier meal, spoon the chicken and veggies over a bed of fluffy couscous or orzo pasta to soak up the delicious pan juices. Leftovers are excellent chopped and stuffed into a pita or wrap for lunch the next day.
How-to Summary
In short: Preheat oven to 400°F. Toss chopped potatoes, bell pepper, onion, and olives with oil and spices, then spread on a lined sheet pan. Season chicken breasts and place them among the veggies. Add lemon wedges. Roast for 25-30 minutes until chicken is cooked through and potatoes are tender. Garnish and serve.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Absolutely. Bone-in, skin-on thighs add more flavor and stay juicier. You may need to add 5-10 minutes to the cooking time. Ensure the internal temperature reaches 165°F.
How do I prevent the vegetables from getting soggy?
The key is not to overcrowd the pan. Use a large, rimmed baking sheet and spread everything in a single layer. This allows hot air to circulate and promotes roasting instead of steaming.
Can I prepare this meal ahead of time?
Yes, for meal prep. Chop the vegetables and season the chicken up to a day in advance. Store them separately in airtight containers in the fridge. Combine on the sheet pan and bake when ready.
What can I substitute for smoked paprika?
Regular paprika or sweet paprika will work, though you’ll miss the subtle smoky note. A pinch of cumin or chili powder can add a different depth of flavor.
My potatoes aren’t tender when the chicken is done. What now?
This can happen if the potato pieces are too large. Simply remove the cooked chicken to a plate, tent with foil, and return the vegetables to the oven for another 5-10 minutes until fork-tender.
Common Mistakes to Avoid
- Using a pan that’s too small: Overcrowding causes steaming, leading to limp vegetables and improperly cooked meat.
- Not preheating the oven: A hot oven is crucial for that initial sear and even cooking.
- Cutting vegetables unevenly: Uniform pieces ensure everything finishes at the same time.
- Skipping the parchment paper: This makes cleanup effortless and prevents sticking.
- Not checking internal temperature: Always use a meat thermometer to guarantee chicken is safely cooked to 165°F.
Conclusion
This Easy Sheet Pan Greek Chicken is a testament to how simple ingredients and minimal cleanup can result in a vibrant, satisfying meal. The combination of oregano, lemon, and olives delivers authentic Mediterranean flavor with incredible ease. By following the step-by-step guide and avoiding common pitfalls, you can master this reliable weeknight dinner. It’s a flexible recipe that invites customization and consistently delivers a healthy, delicious plate. Give it a try for a stress-free cooking experience that doesn’t compromise on taste.