Sheet Pan Greek Chicken and Vegetables

Perfectly seasoned greek vegetables and chicken served on a white plate

5 from 6 votes

Sheet Pan Greek Chicken and Vegetables

When life gets busy easy dinners like this sheet pan Greek chicken and vegetables recipes can make all the difference between getting a healthy and nutritious dinner on the table, and stopping at the golden arches for a quick bite. This meal comes together in no time at all and is as simple as chopping up some veg, throwing together a quick dressing, popping everything on a sheet pan, and throwing it in the oven. The best bit is it can be meal-prepped ahead of time and stored in the fridge for a couple of days to be thrown onto the sheet pan when the time is right. The perfect meal for the entire family.

Prep Time10

Cook Time25

Total Time35

Course: Dinner

Cuisine: Anytime

Keyword: greek chicken, greek chicken and vegetables, greek vegetables, sheet pan chicken

Servings: serves

Calories: 513kcal

Ingredients

Greek Vegetables

1 large zucchini chopped
1 red onion chopped
1 bell pepper (capsicum) seeded and chopped
1 cup marinated artichoke hearts chopped (save the liquid)
½ cup cherry tomatoes
½ cup kalamata olives pitted

Homemade Dressing

½ cup liquid from artichoke hearts (see notes)
2 tablespoons fresh lemon juice
1 tablespoon fresh oregano chopped

Greek Chicken

1 lb (500g) boneless skinless chicken breasts
1 tablespoon olive oil
2 teaspoons Italian seasoning
½ teaspoon black pepper
¼ teaspoon salt
1 block feta cheese crumbled
1 lemon cut into wedges, for serving
2 tablespoons fresh oregano chopped, for serving

Instructions

Preheat the oven to 400(F) (205C).
To a large sheet pan add the chopped zucchini, red onion, bell pepper, artichokes, tomatoes, and kalamata olives.
1 large zucchini, 1 red onion, 1 bell pepper (capsicum), 1 cup marinated artichoke hearts, ½ cup cherry tomatoes, ½ cup kalamata olives
Whisk together the artichoke oil, fresh lemon juice, and chopped oregano and then pour over the vegetables and toss to ensure all vegetables are evenly coated with the mixture.
½ cup liquid from artichoke hearts, 2 tablespoons fresh lemon juice, 1 tablespoon fresh oregano
Drizzle the olive oil over the chicken breasts. Season both sides with Kosher salt, black pepper, and Italian seasoning.
1 lb (500g) boneless skinless chicken breasts, 1 tablespoon olive oil, 2 teaspoons Italian seasoning, ½ teaspoon black pepper, ¼ teaspoon salt
Lay the chicken on top of the vegetables. Bake in the preheated oven for 20-25 minutes or until the chicken reaches an internal temperature of 165(F) or 74(C).
Crumble the feta cheese over the chicken and vegetables and pop the whole tray under the broiler (grill) for about 5 minutes, or until everything has a slight golden tinge.
1 block feta cheese
Serve with lemon wedges and a sprinkle of fresh oregano.
1 lemon, 2 tablespoons fresh oregano

Notes

Greek Dressing

You can use purchased Greek dressing here if preferred.

I like to use a combination of ½ cup of the liquid the marinated artichokes come in mixed with freshly chopped oregano and a squeeze of lemon.

Want to make this in the slow cooker?

Add all of the dressed veggies to the bottom of the slow cooker, pop the chicken breasts on top, and cook on high for 3-4 hours or on low for 6-8 hours and you will be good to go.

Use chicken thighs

If you want to use bone-in chicken thighs add about 15 minutes of cooking time to this recipe and check for an internal temperature of 165(F) or 74(C) before serving.

Storing Leftovers

Leftovers should be stored in an airtight container. They will last in the fridge for up to 3 days.

Reheat in the microwave in a microwave-safe bowl for about 2-3 minutes, or until they reach your desired temperature.

Nutrition