We like simple “fix it and forget it” types of recipes, because it truly makes eating healthy that much easier! This Greek Sheet Pan Chicken is a go-to for that very reason. It’s a simple, easy-to-make recipe, and best of all the clean up is a BREEZE!
This recipe is a great dish to rely on for easy weeknight dinners or for entertaining guests. Greek Sheet Pan Chicken is great for entertaining because the colors give the presentation an extra oomph, and your guests will think you’ve spent hours toiling in the kitchen, when in reality, you’ve prepped and cooked your meal in less than an hour! Leftovers can easily be portioned out for weekday lunches, or if you’re feeling extra pro-active, you can make this recipe ahead of time on the weekends and portion out your lunch for the work week!
Who would have thought that a simple chicken and veggie dish would not only be so chock full of flavor, but unbelievably easy to clean up? Spread your veggies and chicken out on the pan, pour the simple Greek marinade over top, pop it in the oven, and sprinkle feta on top, and you’re good to go. We have a feeling this will be a new favorite in your household!
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Greek Sheet Pan Chicken
Ingredients
- 1 lb boneless skinless chicken thighs or breasts
- ½ cup olive oil
- 2 tsp garlic powder (divided)
- 2 tsp oregano (divided)
- 1 tsp pepper (divided)
- 2 sweet potatoes cubed
- 1 medium zucchini sliced
- ½ red pepper cut in strips
- ½ yellow pepper cut in strips
- ½ head cauliflower cut into florets
- 2 tsp onion powder
- 1 lemon juiced
- ½ cup crumbled feta cheese
Instructions
- Preheat oven to 350 degrees.
- In a plastic ziplock bag, add chicken along with ¼ cup olive oil, 1 tsp garlic powder, 1 tsp oregano, ½ tsp pepper and 1 tsp onion powder. Allow to marinate while you wash and prepare the vegetables.
- Combine all cut vegetables in a large bowl.
- Add the rest of the olive oil and spices to the vegetables and stir to incorporate.
- Spray a large baking sheet with a non-stick cooking spray. Transfer vegetables to one side of the sheet pan.
- Place chicken pieces on the opposite side of the vegetables.
- Squeeze the fresh lemon juice (and halves) on top of the vegetables and chicken and bake for 30-40 minutes or until chicken is fully cooked and vegetables are tender. Remove from oven, top with feta cheese and serve.
