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Ultra close-up macro of roasted Greek lemon herb chicken breast and golden crispy potatoes with oregano and crumbled feta

Sheet Pan Greek Chicken and Potatoes (Easy Cleanup)

Juicy lemon herb chicken breasts and crispy golden potatoes roasted on one sheet pan with oregano, garlic, red onions, kalamata olives, and crumbled feta in 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 440
Ingredients Method Nutrition Notes

Ingredients
  

Chicken & Potatoes Base
  • 1 1/2 lbs boneless skinless chicken breasts (approx. 3-4 breasts), pounded to uniform 3/4-inch thickness
  • 1 1/2 lbs Yukon Gold baby potatoes, washed and halved lengthwise
  • 1 medium red onion, cut into 1/2-inch wedges
  • 1 large bell pepper (red or yellow), sliced into strips
Greek Lemon Herb Marinade
  • 1/3 cup extra virgin olive oil
  • 1/4 cup fresh lemon juice (about 2 lemons) plus zest of 1 lemon
  • 4 cloves fresh garlic, finely minced
  • 1 1/2 tbsp dried Greek oregano
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 1/2 tsp onion powder
Mediterranean Garnishes
  • 1/2 cup authentic Greek feta cheese, crumbled
  • 1/3 cup kalamata olives, pitted and drained
  • 2 tbsp fresh flat-leaf parsley, finely chopped
  • 1 fresh lemon, cut into thin wheels for roasting

Method
 

Preparation & Marinating
  1. Preheat oven to 400°F (205°C). Lightly grease a large rimmed stainless steel baking sheet with olive oil spray.
  2. In a medium bowl or measuring cup, whisk together extra virgin olive oil, lemon juice, lemon zest, minced garlic, oregano, kosher salt, black pepper, and onion powder.
  3. Place halved potatoes, red onion wedges, and sliced bell peppers on the sheet pan. Drizzle with half the vinaigrette and toss to coat.
Assembly & Roasting
  1. Arrange chicken breasts in the center of the sheet pan and pour remaining marinade over the chicken. Arrange potato halves cut-side down for maximum browning.
  2. Tuck lemon wheels between chicken and vegetables. Roast at 400°F (205°C) for 25-28 minutes until chicken internal temperature reaches 165°F (74°C) and potatoes are tender and crisp.
  3. Remove from oven. Immediately scatter kalamata olives and crumbled feta cheese over the hot sheet pan. Let rest 5 minutes, garnish with fresh parsley, and serve warm.

Nutrition

Serving: 1gCalories: 440kcalCarbohydrates: 32gProtein: 42gFat: 16gSaturated Fat: 4gCholesterol: 105mgSodium: 680mgPotassium: 890mgFiber: 4gSugar: 4gVitamin A: 820IUVitamin C: 48mgCalcium: 160mgIron: 2.8mg

Notes

Keywords: sheet pan greek chicken and potatoes, easy greek chicken sheet pan dinner, greek lemon chicken and potatoes, one pan greek chicken dinner, healthy 30 minute sheet pan dinner

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