Sheet Pan Greek Chicken Meal

Name: Sheet Pan Greek Chicken Meal
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1.5 pounds baby potatoes ((red or yellow)); 4 boneless, skinless chicken breasts; 1/4 cup extra virgin olive oil; 1/4 cup fresh lemon juice; 2 Tablespoons red wine vinegar; 2 cloves garlic (minced); 2 teaspoons dried oregano; 1/2 teaspoon coriander; 1 1/2 teaspoons kosher salt; 1/4 teaspoon black pepper; 1 1/2 cups plain Greek yogurt; 1 cup peeled and finely diced cucumber; 1 Tablespoon fresh lemon juice; 1 Tablespoon chopped fresh dill; 1 teaspoon grated garlic; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper

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If you're looking for a hearty and flavorful meal that's easy to make and requires minimal cleanup, you'll love this Sheet Pan Greek Chicken and Potatoes recipe

AN EASY, DELICIOUS ONE PAN MEAL

This Sheet Pan Greek Chicken and Potatoes meal features juicy chicken, crispy roasted potatoes, and a delicious blend of Mediterranean spices. The chicken is marinated in a mixture of lemon juice, garlic, and herbs, which gives it a bright and zesty flavor, while the potatoes are perfectly crispy on the outside and soft on the inside. This dish is perfect for busy weeknights when you want a tasty and satisfying meal without all the fuss. Plus, with only one pan to clean up, you can spend more time enjoying your dinner and less time doing dishes!

One Pan Greek Lemon Chicken and Potatoes shown fully cooked and on a baking sheet.

FREQUENTLY ASKED QUESTIONS:

Can I use chicken thighs instead of chicken breast?

Yes, you can use chicken thighs in this recipe, but be mindful of cooking time as chicken thighs tend to need a slightly longer cooking time than chicken breasts (depending on their size.)

Can I add other vegetables?

Absolutely! You can add any vegetables you like, such as bell peppers, zucchini, onions, or carrots. Just make sure to cut them into even-sized pieces so that they cook evenly and adjust the cooking time accordingly.

Do I have to marinate the chicken and potatoes?

I highly recommend it. The marinade really has a chance to soak into the chicken to infuse it with so much flavor. Technically you could skip this step and just season it with the marinade but I think you'd really be missing out.

How do I ensure the potatoes are crispy?

To ensure crispy potatoes, make sure to spread them out evenly on the sheet pan and not overcrowd them.

Do I have to make the tzatziki sauce?

No, I think it is delicious with this meal but is not absolutely necessary. Or you can use store-bought sauce as well.

Can I prep this ahead of time?

Yes! That is the beauty of this recipe. You can certainly prep everything ahead of time and assemble the sheet pan right before cooking. You can also store any leftovers in an airtight container in the fridge for up to 3 days.

a sheet pan with cooked Greek chicken topped with lemon slices and cooked slice potatoes.

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

baby potatoes (red or yellow)
boneless, skinless chicken breasts
extra virgin olive oil
fresh lemon juice
red wine vinegar
garlic
dried oregano
dried coriander (cilantro)
recipe for tzaziki sauce below

ingredients needed: baby potatoes, chicken breasts, olive oil, lemon juice, red wine vinegar, garlic, oregano, cilantro

HOW TO MAKE SHEET PAN GREEK CHICKEN MEAL:

Slice baby potatoes in half.

sliced red baby potatoes on a cutting board.

Place potatoes into a gallon-size ziploc bag and the chicken breasts in a separate gallon-size ziploc bag.

chicken breasts shown in a zip top bag and sliced red potatoes shown in another zip top bag

Prepare the marinade for both bags. In a bowl, mix together the lemon juice, vinegar, olive oil, garlic, oregano, coriander salt and pepper. Whisk together well. Evenly distribute marinade into each bag. Slice half a lemon into slices and place them into the bag with the chicken. Squish the marinade around in the bags to make sure it is evenly distributed on the chicken and potatoes.
Place bags into the refrigerator and allow to marinate for at least 45 minutes.

marinade added to both bags holding chicken breasts and sliced red potatoes.

Cook's Note: I have no problem marinating the chicken and potatoes together. They will all be cooked at a high enough temperature so I don't worry about cross-contamination. However, I know a lot of folks have concerns, so for this post I am showing how to marinate the two separately.

marinade shown fully saturating chicken breasts and potatoes in zip top bags.

Prepare optional tzaziki sauce: In a medium bowl, combine Greek yogurt, diced cucumber, lemon juice, dill garlic, salt & pepper.

greek yogurt, dill, cucumber and lemon juice in a white bowl.

Stir well.

tzaziki sauce stirred in a white bowl with a small wooden spoon.

Cover and place into the refrigerator until ready to serve.

Tzaziki Sauce shown in a small white serving bowl with fresh dill laid on top.

When ready to cook the chicken and potatoes, preheat oven to 400f degrees. Place marinated chicken and potatoes onto a baking sheet. Place lemon slices right on top of the chicken breasts.