Greek Sheet Pan Chicken Recipe
If you're looking for an easy, one-pan dinner that has protein, vegetables, and plenty of vibrant color, look no further than this Greek sheet pan chicken. Recipe developer Jaime Shelbert has crafted this wonderful recipe that adds a Greek twist to a classic chicken dish. Peppers, red onion, cherry tomatoes, artichokes, olives, and feta cheese all add to the flavor (and color!) of this dish, making it just as visually appealing as it is delicious — and trust us, it definitely is delicious!
"I love that this dish is a one pan meal! [It] makes weeknight dinners a snap," Shelbert says. "This dish is packed with Mediterranean flavors with the combination of herbs, garlic, and veggies. I would describe the flavor of the dish as both bright (from the lemon and basil) and savory (from the garlic). Finishing the dish off with feta adds a nice tang."
Not only is this a nice and easy one-pan meal option, but it also comes together in less than an hour, and most of that time the oven is doing all the work. If you love easy meals that are loaded with nutrition and flavor, dive right into this Greek sheet pan chicken recipe.
Gather the ingredients for Greek sheet pan chicken
To make this Greek-inspired chicken dish, you'll want to make sure you have some staple ingredients on hand. For this recipe, you'll need extra virgin olive oil, balsamic vinegar, minced garlic, oregano, salt, any color of bell peppers, a red onion, cherry tomatoes, a can of whole artichokes, chicken breasts, a lemon, kalamata olives, feta cheese, and basil. There are quite a few ingredients that go into this recipe, but all of them are easy to source, and they all contribute wonderful flavors to the dish!
Start assembling the vegetables on the pan
Before you do anything, go ahead and get your oven preheating to 400 F. Next, grab a small bowl and add in the olive oil, balsamic vinegar, garlic, oregano, and salt. Whisk these ingredients together, then briefly put the bowl aside.
It's time to start building this one-pan dish! Place the peppers, onion, tomatoes, and artichokes on a rimmed baking sheet. Keep in mind that the peppers and onion should be sliced into 1-inch strips, but the tomatoes and artichokes can remain whole. Drizzle half the olive oil mixture onto the vegetables and toss them to coat.
Add the chicken to the pan and bake
Now, it's time to add the chicken to the pan. Nestle all four chicken breasts between the vegetables, then coat them with the remaining olive oil mixture. Place the lemon slices or rounds around the chicken — not only will these add some wonderful acidity, but they'll also add even more color to an already colorful dish. Your oven should be preheated by now, so go ahead and pop the baking sheet into the oven, setting the timer to bake for 25 minutes.
Add the olives and Feta cheese, then serve
Once the dish has baked for 25 minutes, remove it from the oven. Add the kalamata olives and feta cheese, then bake the dish for an additional 10 minutes. After that, garnish the dish with fresh basil, and you're ready to dive right in. "I usually steam some rice or throw in some diced potatoes on a separate sheet to roast for a side," Shelbert says of pairing options, adding that she "also serve[s] with hummus or a tzatziki sauce," which helps amplify the Greek flavors. This dish is perfect for serving a family of four, and nearly any palette will appreciate the fresh flavors in this dish!
- ¼ cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 4 cloves garlic, minced
- 1 teaspoon oregano
- 1 teaspoon salt
- 2 bell peppers (red, orange, or yellow), sliced into 1-inch strips
- 1 red onion, sliced into 1-inch wedges
- 1 ½ cups cherry tomatoes
- 1 14-ounce can whole artichokes, drained
- 4 boneless, skinless chicken breasts
- 1 lemon, sliced into wedges or rounds
- ½ cup pitted kalamata olives
- ½ cup feta cheese
- ¼ cup fresh basil, chopped
- Preheat oven to 400 F.
- Add the olive oil, balsamic vinegar, garlic, oregano, and salt to a small bowl. Whisk them together and set aside.
- Place the peppers, onion, tomatoes, and artichokes on a rimmed baking sheet. Drizzle with ½ the olive oil mixture and toss to coat.
- Nestle the chicken breasts between the vegetables on the baking sheet. Coat the chicken breasts with the remaining olive oil mixture. Place the lemon slices surrounding the chicken.
- Place the pan in the oven and bake for 25 minutes.
- Remove the baking sheet and add the olives and feta cheese. Bake an additional 10 minutes.
- Remove the baking sheet from the oven and garnish with basil. Serve.
| Calories per Serving | 621 |
| Total Fat | 27.0 g |
| Saturated Fat | 6.5 g |
| Trans Fat | 0.0 g |
| Cholesterol | 215.2 mg |
| Total Carbohydrates | 25.2 g |
| Dietary Fiber | 9.1 g |
| Total Sugars | 8.9 g |
| Sodium | 1,102.4 mg |
| Protein | 69.2 g |
