The vibrant flavors of the Mediterranean come alive in this Easy Greek Sheet Pan Chicken Souvlaki and Potatoes. dish, making it a standout meal that is both effortless and delicious. With tender marinated chicken, crispy potatoes, and a colorful medley of vegetables, this recipe is sure to become a family favorite. Plus, the convenience of a sheet pan means less mess and more time to enjoy your meal. Let’s dive into why this dish deserves a spot on your weekly menu.
Why Easy Greek Sheet Pan Chicken Souvlaki and Potatoes. is Worth Your Time
This recipe captures the essence of Greek cuisine without requiring hours in the kitchen. It’s a one-pan wonder that not only delivers on flavor but also on ease of preparation. The marinated chicken is bursting with zesty lemon and aromatic herbs, while the potatoes and veggies roast to perfection, soaking in all those delicious juices. Whether you’re hosting a dinner party or just cooking for yourself, this dish is versatile, satisfying, and sure to impress.
Ingredient List
- 4 tablespoons extra virgin olive oil
- 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
- 1 large pinch kosher salt and black pepper
- 1 large pinch red pepper flakes
- 1 pound russet or baby potatoes, cut into 1 inch chunks
- 2 red bell peppers, sliced
- 1 medium yellow onion, sliced
- 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
Hardware & Gadgets
- Sheet Pan: A large, rimmed baking sheet is essential for this recipe.
- Mixing Bowl: Use this for marinating your chicken and mixing the vegetables.
- Knife and Cutting Board: For chopping your vegetables and chicken.
- Measuring Cups and Spoons: Accurate measurements ensure the best flavor.
Mastering Easy Greek Sheet Pan Chicken Souvlaki and Potatoes.: How-To
Step 1: Marinate the Chicken
In a mixing bowl, combine the olive oil, juice and zest of one lemon, balsamic vinegar, chopped oregano, smoked paprika, shallot, garlic, salt, pepper, and red pepper flakes. Add the chicken and toss to coat. Cover and let it marinate in the refrigerator for at least 30 minutes, or up to overnight for maximum flavor.
Step 2: Prepare the Vegetables
While the chicken is marinating, preheat your oven to 400°F (200°C). In another bowl, toss the potatoes, red bell peppers, yellow onion, sun-dried tomatoes, and kalamata olives with a drizzle of olive oil, salt, and pepper.
Step 3: Assemble on the Sheet Pan
Spread the marinated chicken on one side of the sheet pan and the vegetable mixture on the other. Make sure everything is evenly distributed for even cooking.
Step 4: Roast to Perfection
Place the sheet pan in the preheated oven and roast for about 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the potatoes are tender and golden.
Step 5: Add Finishing Touches
Once out of the oven, sprinkle the roasted dish with cubed feta cheese and toasted pine nuts (if using). Drizzle with a little more olive oil and a squeeze of the remaining lemon half before serving.
Step 6: Serve and Enjoy
Garnish with mixed fresh herbs and serve alongside a dollop of plain Greek yogurt for a creamy contrast. Enjoy your Easy Greek Sheet Pan Chicken Souvlaki and Potatoes. with your loved ones!
Better-for-You Options
- Substitute Chicken with Tofu: For a vegetarian option, swap the chicken for extra-firm tofu, marinated in the same spices.
- Whole Grain Option: Serve with quinoa or farro instead of potatoes for added fiber and nutrients.
- Low-Fat Yogurt: Use low-fat Greek yogurt to reduce calories without sacrificing flavor.
- Add More Veggies: Feel free to add zucchini, asparagus, or other seasonal vegetables to boost the nutrition profile.
Avoid These Mistakes
- Skipping the Marinade: Allowing the chicken to marinate is essential for flavor; don’t rush this step.
- Overcrowding the Pan: Make sure not to overcrowd your sheet pan; this ensures even cooking and browning.
- Not Preheating the Oven: Always preheat your oven to ensure the chicken and vegetables roast properly.
- Using Cold Ingredients: Let the chicken and vegetables sit at room temperature for about 15 minutes before roasting for more even cooking.
Freezer-Friendly Notes
This Easy Greek Sheet Pan Chicken Souvlaki and Potatoes. is perfect for meal prep! You can freeze the marinated chicken and vegetables in an airtight container. When you’re ready to cook, simply thaw them in the refrigerator overnight and roast as directed. This allows you to have a delicious homemade meal on hand for busy nights.
Easy Greek Sheet Pan Chicken Souvlaki and Potatoes. FAQs
Can I use different types of chicken for this recipe?
Absolutely! You can use boneless chicken thighs for a juicier option or even chicken drumsticks if you prefer. Just adjust the cooking time accordingly.
What can I serve with Easy Greek Sheet Pan Chicken Souvlaki and Potatoes.?
This dish pairs wonderfully with a fresh Greek salad, pita bread, or a side of hummus. You can also serve it over rice or quinoa for a complete meal.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
Can I make this recipe ahead of time?
Yes, you can marinate the chicken and prepare the vegetables a day in advance. Just store everything separately in the refrigerator until you’re ready to cook.
What to Make After This
Time to Try It
This Easy Greek Sheet Pan Chicken Souvlaki and Potatoes. recipe is not just a meal; it’s an experience. The combination of flavors, textures, and aromas will transport you straight to the sunny shores of Greece. So gather your ingredients, preheat your oven, and get ready to indulge in a dish that is as easy to make as it is delightful to eat. You won’t regret adding this one to your regular rotation!
Easy Greek Sheet Pan Chicken Souvlaki and Potatoes.
Equipment
- Sheet Pan
- Mixing Bowl
- Knife and cutting board
- Measuring cups and spoons
Ingredients
- 4 tablespoons extra virgin olive oil
- 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
- 5 cloves garlic finely chopped or grated
- 1 large pinch kosher salt and black pepper
- 1 large pinch red pepper flakes
- 1 pound russet or baby potatoes cut into 1 inch chunks
- 2 red bell peppers sliced
- 1 medium yellow onion sliced
- 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
- In a mixing bowl, combine the olive oil, juice and zest of one lemon, balsamic vinegar, chopped oregano, smoked paprika, shallot, garlic, salt, pepper, and red pepper flakes. Add the chicken and toss to coat. Cover and let it marinate in the refrigerator for at least 30 minutes, or up to overnight for maximum flavor.
- While the chicken is marinating, preheat your oven to 400°F (200°C). In another bowl, toss the potatoes, red bell peppers, yellow onion, sun-dried tomatoes, and kalamata olives with a drizzle of olive oil, salt, and pepper.
- Spread the marinated chicken on one side of the sheet pan and the vegetable mixture on the other. Make sure everything is evenly distributed for even cooking.
- Place the sheet pan in the preheated oven and roast for about 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the potatoes are tender and golden.
- Once out of the oven, sprinkle the roasted dish with cubed feta cheese and toasted pine nuts (if using). Drizzle with a little more olive oil and a squeeze of the remaining lemon half before serving.
- Garnish with mixed fresh herbs and serve alongside a dollop of plain Greek yogurt for a creamy contrast. Enjoy your Easy Greek Sheet Pan Chicken Souvlaki and Potatoes. with your loved ones!
Notes
- Marinate chicken overnight for deeper flavor.
- Do not overcrowd the sheet pan to ensure even roasting.
- Use boneless chicken thighs for juicier meat or tofu for a vegetarian option.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze marinated chicken and veggies for convenient meal prep.
