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Easy Sheet Pan Greek Chicken

This Greek-inspired sheet pan chicken dinner with potatoes and peppers is perfect for busy weeknights. Just toss ingredients together on a sheet pan, then season, bake, and enjoy!
Print Recipe
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course lunch/dinner
Cuisine Mediterranean
Servings 4 people
Calories 2322.8 kcal

Equipment

  • 1 Large Mixing Bowl
  • 1 Large sheet pan Essential for even roasting; use two if overcrowding occurs.
  • 1 Chef's knife For efficient chopping of vegetables and chicken.
  • 1 Cutting Board For safe and hygienic prep.
  • 1 Instant-Read Thermometer Crucial for ensuring chicken is cooked to 165°F (74°C) without over-drying.

Ingredients
  

Main

  • 4 skinless boneless chicken breast halves
  • 1 ½ pounds yellow potatoes cubed
  • 2 medium red bell peppers seeded and chopped
  • ½ cup coarsely chopped red onion
  • 2 teaspoons minced garlic
  • 2 tablespoons olive oil
  • 2 medium lemons cut into wedges
  • 1 tablespoon dried oregano
  • freshly cracked salt and pepper to taste
  • ½ cup pitted Kalamata olives

Instructions
 

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Toss chicken, potatoes, bell peppers, onion, oil, and garlic together in a large bowl until well combined. Transfer mixture to a large sheet pan and spread into a single layer. Squeeze lemon wedges over top, then place spent wedges onto the sheet pan. Sprinkle oregano over top, then season with salt and pepper. Add Kalamata olives.
  • Bake in the preheated oven until potatoes are fork-tender and chicken breasts are no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center of chicken breasts should read at least 165 degrees F (74 degrees C).

Notes

For optimal roasting, avoid overcrowding the sheet pan; use two if needed to ensure vegetables caramelize rather than steam. To enhance flavor, consider marinating the chicken for at least 30 minutes with the olive oil, garlic, and oregano. For more even cooking, ensure potatoes are cut into uniform, bite-sized cubes, as they take longer than bell peppers. A squeeze of fresh lemon juice and a sprinkle of chopped fresh parsley or dill immediately after baking will brighten and elevate the dish's aroma and presentation. Be mindful of chicken cooking times to prevent dryness; an instant-read thermometer is your best friend here. If potatoes need more time, you can add the chicken slightly later.