Name: Easy Greek Sheet Pan Chicken Souvlaki and Potatoes.
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 4 tablespoonsextra virgin olive oil; 1 1/2 poundsboneless chicken breasts or small thighs; 2 lemons (1 zested and juiced, 1 halved); 2 tablespoonsbalsamic vinegar; 1 tablespoonchopped fresh oregano (or 2 teaspoons dried); 1 tablespoonsmoked paprika; 1 shallot (finely chopped); 5 clovesgarlic (finely chopped or grated); 1 large pinch eachkosher salt and black pepper; 1 large pinchred pepper flakes; 1 poundrusset or baby potatoes (cut into 1 inch chunks); 2 red bell peppers (sliced); 1 medium yellow onion (sliced); 1/2 cupoil packed sun-dried tomatoes; 1/3 cupkalamata olives (pitted); 3 tablespoonstoasted pine nuts (optional); 8 ouncescubed feta cheese; 1/2 cupplain Greek yogurt; mixed fresh herbs (for serving)

Jump to Recipe Save it for Later

This sheet pan dinner is one of those weekday wins: bold, straightforward flavors, very little hands-on time, and one tray to roast everything. It borrows the bright lemon and oregano profile of classic souvlaki and pairs it with crispy roasted potatoes — all finished with a feta and sun-dried tomato mix and a garlicky yogurt for balance.

I like this recipe because it’s practical. You can prep the chicken and veg while the oven heats, toss everything onto a rimmed sheet, and come back 40–45 minutes later to a complete meal. The step-by-step below keeps the seasoning intentional, gives you tips for timing, and includes simple swaps if you need them.

No special technique is required — just a little patience while the chicken marinates and the potatoes start roasting. Read through the steps once, assemble your ingredients, and the oven does most of the work.

Ingredients at a Glance

4 tablespoons extra virgin olive oil — divided use: marinade, roasting, and finishing; choose a good-quality oil for flavor.
1 1/2 pounds boneless chicken breasts or small thighs — breasts cut into bite-size pieces if using; thighs add more fat and flavor.
2 lemons, 1 zested and juiced, 1 halved — zest/juice brightens the marinade; halved lemon roasts and concentrates for finishing.
2 tablespoons balsamic vinegar — adds acidity and a subtle sweetness to the marinade.
1 tablespoon chopped fresh oregano (or 2 teaspoons dried) — classic herb for Greek-style chicken; fresh is best if available.
1 tablespoon smoked paprika — gives color and a gentle smoky note.
1 shallot, finely chopped — adds a sweet, mild onion flavor to the marinade.
5 cloves garlic, finely chopped or grated — divided between marinade and yogurt sauce; grating releases more garlic flavor.
1 large pinch each kosher salt and black pepper — divided as instructed to season chicken, potatoes, and yogurt sauce.
1 large pinch red pepper flakes — adds a touch of heat in the marinade.
1 pound russet or baby potatoes, cut into 1 inch chunks — small chunks roast more quickly and crisp nicely.
2 red bell peppers, sliced — roast sweet and tender; add color and texture.
1 medium yellow onion, sliced — caramelizes and provides savory depth.
1/2 cup oil-packed sun-dried tomatoes — their oil brings richness and concentrated tomato flavor.
1/3 cup kalamata olives, pitted — briny contrast for the feta and chicken.
3 tablespoons toasted pine nuts (optional) — add crunch and a toasty note; optional if you have nut allergies.
8 ounces cubed feta cheese — creamy, salty finish to spoon over the roasted tray.
1/2 cup plain Greek yogurt — becomes the cooling garlic sauce.
mixed fresh herbs, for serving — parsley, oregano, or dill work well; used as a bright finishing garnish.

Greek Sheet Pan Chicken Souvlaki and Potatoes: How It’s Done

Preheat oven to 425°F. Take the single “1 large pinch” of kosher salt and the single “1 large pinch” of black pepper from the ingredient list and divide them as follows: use half of each pinch in the chicken marinade, one quarter of each pinch on the potatoes, and reserve the final quarter of the salt for the yogurt sauce.
In a medium bowl combine 2 tablespoons extra virgin olive oil, the chicken (cut into bite-size pieces if using breasts), the zest and juice of 1 lemon, 2 tablespoons balsamic vinegar, 1 tablespoon chopped fresh oregano (or 2 teaspoons dried), 1 tablespoon smoked paprika, 1 finely chopped shallot, 4 cloves garlic (finely chopped or grated), half of the divided large pinch of kosher salt, half of the divided large pinch of black pepper, and the full large pinch of red pepper flakes. Toss to coat the chicken evenly. Let the chicken marinate 15–20 minutes at room temperature.
Meanwhile, put the potatoes on a rimmed baking sheet. Toss them with 1 tablespoon extra virgin olive oil and one quarter of the large pinch each of kosher salt and black pepper. Nestle the halved lemon on the sheet with the potatoes. Spread the potatoes in a single even layer and roast in the preheated oven for 20 minutes.
Remove the baking sheet from the oven. Arrange the marinated chicken pieces among the partially roasted potatoes. Add the sliced red bell peppers and sliced yellow onion in an even layer around the chicken and potatoes. Drizzle the remaining 1 tablespoon extra virgin olive oil over everything. Return the sheet to the oven and roast 20–25 minutes more, until the chicken is cooked through (internal temperature 165°F) and the vegetables are tender.
While the sheet pan finishes roasting, combine the 1/2 cup oil-packed sun-dried tomatoes (with their oil), 1/3 cup pitted kalamata olives, 3 tablespoons toasted pine nuts (optional), and 8 ounces cubed feta cheese in a bowl; stir gently to combine. In a small bowl, mix 1/2 cup plain Greek yogurt with the remaining 1 clove garlic (finely chopped or grated) and the final quarter of the large pinch of kosher salt.
To serve, divide the roasted chicken, potatoes, peppers, and onions among plates. Spoon the feta–sun-dried tomato mixture over or alongside the chicken, add a dollop of the garlic yogurt, and sprinkle with mixed fresh herbs. Squeeze the roasted lemon halves over the dish as desired.

Reasons to Love Greek Sheet Pan Chicken Souvlaki and Potatoes

Speed: One bowl for the chicken, one sheet for everything else — minimal cleanup and efficient oven use.
Balanced flavors: Acid from lemon and balsamic brightens the dish, smoked paprika and red pepper flakes bring warmth, and the feta/yogurt provide creamy contrast.
Texture contrast: Crispy-edged potatoes, tender chicken, and soft roasted peppers and onions make every bite interesting.
Customizable: The basic method handles different cuts of chicken and optional add-ins (pine nuts) to suit your pantry.

Low-Carb/Keto Alternatives

Swap the potatoes for cauliflower florets cut into similar-sized pieces; roast at the same temperature but check earlier for desired browning.
Use thigh meat if you prefer a slightly higher-fat option that keeps the dish moist.
Skip or reduce the sun-dried tomatoes if you are tracking carbs closely; the olives and feta still deliver flavor.

Equipment at a Glance

Rimmed baking sheet — wide enough to lay ingredients in a single layer for even roasting.
Medium mixing bowl — for the chicken marinade.
Small bowl — for the yogurt sauce.
Sharp knife and cutting board — for chopping chicken, potatoes, and vegetables.
Tongs or spatula — to arrange and serve the sheet pan food.

Things That Go Wrong

Chicken dries out — solution: use thighs or ensure you don’t overcook breasts; check for 165°F and remove promptly.
Potatoes aren’t crisp — solution: cut potatoes into uniform pieces, spread in a single layer on the sheet, and don’t overcrowd. If they steam, give them a little more time or higher heat briefly.
Uneven cooking — solution: arrange larger pieces toward the outer edges of the sheet where heat is stronger and check for doneness in multiple spots.
Too salty once feta is added — solution: be conservative with the salt divisions and remember the olives and feta will add brine.

Allergy-Friendly Swaps

Nuts: Omit the toasted pine nuts if you have a tree nut allergy — the dish is still texturally satisfying without them.
Dairy: If you avoid dairy, skip the feta and yogurt; the sun-dried tomatoes and olives still provide a flavorful finish. Consider a plain dairy-free yogurt for a similar cooling element.
Garlic or shallot sensitivities: Reduce or omit as needed; increase lemon zest and fresh herbs to compensate.

Method to the Madness

Marinade and timing

Marinating for 15–20 minutes at room temperature is enough for these small chicken pieces to pick up bright lemon and oregano flavors. Because the marinade contains acid, keeping the time to this window prevents the chicken from firming up excessively.

Roasting strategy

Start the potatoes alone so they get a head start and develop a crisp exterior. Adding the chicken partway through ensures the meat finishes at the same time as the vegetables. Drizzling the final tablespoon of oil over everything before the second roast helps promote browning.

Finishing touches

The feta–sun-dried tomato mix is stirred together while the tray finishes roasting so the cheese stays slightly firm and the tomatoes don’t over-soften. The garlic yogurt is the last minute assembly to keep its fresh punch.

Make Ahead Like a Pro

Marinate chicken up to 24 hours in the refrigerator. Bring to room temperature for 15–20 minutes before roasting as directed.
Chop potatoes and vegetables the night before and store them in sealed containers; toss with oil and the reserved quarter pinch of salt/pepper just before roasting to avoid oxidation.
Make the feta–sun-dried tomato mixture a few hours ahead and refrigerate; bring to room temperature before serving so the oil loosens slightly.

Quick Questions

Can I use bone-in chicken? — Yes, but increase roasting time and check for doneness at the thickest part; bone-in pieces will take longer than bite-size pieces or thighs.
Can I double the recipe? — Use two sheet pans rather than crowding a single pan to maintain proper roasting and browning.
Is it spicy? — No, it has a mild heat from the single large pinch of red pepper flakes. Reduce or omit them if you prefer no heat.

Serve & Enjoy

Divide the roasted chicken, potatoes, peppers, and onions among plates as directed in the recipe steps. Spoon the feta and sun-dried tomato mixture over the top, add a dollop of garlic yogurt, and finish with mixed fresh herbs and a squeeze of the roasted lemon. Serve hot and enjoy a balanced, colorful meal with minimal fuss.