Easy Greek Sheet Pan Chicken Souvlaki and Potatoes.
This Easy Greek Sheet Pan Chicken Souvlaki and Potatoes is bursting with Mediterranean flavors and effortless to make!
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.