Greek Chicken Sheet Pan Dinner

5 from 2 votes

Greek Chicken Sheet Pan Dinner

Getting the most delicious dinner on the table is so quick and easy with this Greek Chicken Sheet Pan Dinner. A simple marinade bursting with Mediterranean flavors, baked in under 20 minutes and then topped with a tangy yogurt feta sauce. This is a dinner on repeat in our house and will surely be a favorite of yours!

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: American

Servings:

Author: Lorie Yarro

Ingredients

Sheet Pan Chicken

1 ¾ lb chicken breast cut into bite sized pieces
3 bell peppers cut into bite-sized pieces (I use red and yellow)
2 medium zucchini cut into rounds or half moons
1 red onion chopped
optional: kalamata olives and feta to top the chicken out of the oven

Marinade

½ c olive oil
4-5 garlic cloves minced
¼ c lemon juice*
1 Tbsp lemon zest
1 tsp dijon mustard
½ Tbsp honey
1 - 1½ Tbsp oregano dried
1 tsp basil dried
½ tsp paprika
½ tsp onion powder
½-1 tsp each: sea salt and pepper

Feta Yogurt Sauce

½ cup plain Greek yogurt
⅓ cup mayonnaise
½ cup crumbled feta
1-2 garlic cloves minced
1-2 Tbsp lemon juice
1-2 Tbsp fresh parsley
1-2 Tbsp fresh dill
2 tsp olive oil
sea salt and pepper to taste
water to thin optional

Instructions

Prep and chop the chicken and vegetables. Add the chicken to a large bowl. Add the marinade ingredients and toss to combine allowing the marinade to evenly coat. Add the chopped vegetables and toss.
Allow to marinate for about 30 minutes or up to 2 hours. (If marinating longer than 2 hours, see notes)
Preheat oven to 425°F.
Once marinated, spread the chicken and vegetable mixture evenly on a large parchment lined sheet pan allowing for as little overlap as possible.
Bake for about 15-18 minutes or until chicken is 165°F internal temperature. You can broil on high for the last 2-3 minutes for more golden browned chicken and vegetables. When chicken is cooked, remove from oven, sprinkle with freshly chopped parsley, kalamata olives and feta cheese (as desired). Allow to rest for 5 minutes.
While the chicken and vegetables cook, add all of the yogurt feta sauce into a food processor, except any water. Process until smooth, or so that there are no more large chunks of feta. Add 1-2 tablespoons water if desired for a more thin, pourable mixture.
Serve over rice or orzo, in pitas, and more with a nice drizzle of creamy feta sauce!

Notes

*If marinating the chicken and vegetables over 2-3 hours, omit the lemon juice until about within 30 minutes or so of cooking. The acid in lemon juice can cause the chicken proteins to break down if it marinates too long and you risk having tough chicken.

Use an instant-read meat thermometer for best results. To avoid over or under cooking your chicken, use a thermometer to check the internal temperature is at 165°F.

Storage: Store leftovers in an airtight container for about 3-4 days. You can reheat in the microwave, air fryer, or your preferred method. You can also freeze the chicken and vegetables for up to 3 months.

Nutrition