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Easy Greek Sheet Pan Chicken Souvlaki and Potatoes Recipe

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This Easy Greek Sheet Pan Chicken Souvlaki and Potatoes recipe offers a flavorful and effortless way to enjoy classic Greek flavors all in one pan. Tender chicken marinated with lemon, oregano, and smoked paprika pairs perfectly with roasted potatoes, bell peppers, and onions. Finished with a tangy sun-dried tomato and feta topping alongside creamy Greek yogurt, this dish delivers vibrant Mediterranean tastes with minimal cleanup.

Ingredients

Chicken Marinade

  • 4 tablespoons extra virgin olive oil, divided
  • 1 1/2 pounds boneless chicken breasts or small thighs
  • 2 lemons (1 zested and juiced, 1 halved)
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon chopped fresh oregano (or 2 teaspoons dried)
  • 1 tablespoon smoked paprika
  • 1 shallot, finely chopped
  • 5 cloves garlic, finely chopped or grated (4 cloves for marinade, 1 clove for yogurt sauce)
  • 1 large pinch kosher salt
  • 1 large pinch black pepper
  • 1 large pinch red pepper flakes

Vegetables

  • 1 pound russet or baby potatoes, cut into 1 inch chunks
  • 2 red bell peppers, sliced
  • 1 medium yellow onion, sliced
  • 1 lemon, halved (used in roasting pan)

Toppings & Sauces

  • 1/2 cup oil packed sun-dried tomatoes
  • 1/3 cup kalamata olives, pitted
  • 3 tablespoons toasted pine nuts (optional)
  • 8 ounces cubed feta cheese
  • 1/2 cup plain Greek yogurt
  • Mixed fresh herbs, for serving

Instructions

  1. Marinate the Chicken: In a medium bowl, combine 2 tablespoons of olive oil with chicken, lemon zest, lemon juice, balsamic vinegar, oregano, smoked paprika, finely chopped shallot, 4 cloves garlic, and large pinches of kosher salt, black pepper, and red pepper flakes. Toss everything well to coat the chicken thoroughly. Allow to marinate for 15 to 20 minutes to develop flavor.
  2. Prepare the Potatoes and Roast: Preheat the oven to 425°F (220°C). On a rimmed baking sheet, toss the cut potatoes with the remaining 2 tablespoons olive oil. Season with salt and black pepper. Add the halved lemon to the baking sheet for a subtle citrus aroma during roasting. Roast the potatoes for about 20 minutes until tender but not fully cooked.
  3. Add Chicken and Vegetables to the Pan: Remove the baking sheet from the oven and arrange the marinated chicken pieces around the roasted potatoes. Distribute the sliced red bell peppers and yellow onion evenly around the chicken and potatoes. Drizzle 1 tablespoon olive oil over everything and season again with salt and black pepper. This layering ensures even roasting and mingling of flavors.
  4. Roast Until Cooked Through: Return the sheet pan to the oven for an additional 20 to 25 minutes. The chicken should be cooked through, and the vegetables should be nicely roasted and slightly caramelized by the end of this time.
  5. Prepare the Feta and Yogurt Toppings: While the chicken and vegetables finish roasting, combine the sun-dried tomatoes with their oil, kalamata olives, toasted pine nuts (if using), and cubed feta cheese in a serving bowl. In a separate small bowl, mix the plain Greek yogurt with 1 minced garlic clove and a pinch of salt to create a creamy, tangy sauce.
  6. Serve the Dish: Once the roasting is complete, divide the chicken, potatoes, peppers, and onions onto plates. Spoon the feta and sun-dried tomato mixture over the chicken, then drizzle or dollop the garlic yogurt sauce on top. Garnish with a handful of fresh mixed herbs for a bright finish. Serve immediately and enjoy the vibrant Greek-inspired flavors!

Notes

  • Use boneless chicken thighs for more tender and juicy results, or chicken breasts for a leaner option.
  • If you don’t have fresh oregano, dried oregano is a good substitute.
  • To toast pine nuts, place them in a dry skillet over medium heat for a few minutes until golden and fragrant, stirring frequently to prevent burning.
  • For spicier heat, add more red pepper flakes to the marinade or sprinkle some on the finished dish.
  • This recipe is perfect for meal prepping and reheats well in the oven or microwave.
  • Leftover chicken souvlaki can be used in wraps, salads, or paired with pita and tzatziki for another meal.

Find it online: https://cookedbysarah.com/easy-greek-sheet-pan-chicken-souvlaki-and-potatoes-recipe/