Sheet Pan Greek Marinated Chicken with Roasted Potatoes and Vegetables
Juicy chicken marinated in a tangy Greek dressing baked alongside golden potatoes and colorful veggies for an effortless dinner. This mediterranean-inspired sheet pan (mediterranean) ready in about 50 minutes pairs baby potatoes, large red bell pepper, medium red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 (6 oz each) boneless skinless chicken breasts
- 1.5 lbs baby potatoes
- 1 large red bell pepper
- 1 medium red onion
- 1/2 cup pitted kalamata olives
- 1/4 cup olive oil
- 3 tbsp lemon juice
- 2 tsp dried oregano
- 3 minced garlic cloves
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup crumbled feta cheese
- 2 tbsp chopped fresh parsley
Instructions
- Step 1: Preheat oven to 425°F. Cut 1.5 lbs baby potatoes in halves, 1 large red bell pepper into 1-inch strips, and 1 medium red onion into wedges.
- Step 2: In a large bowl, whisk 1/4 cup olive oil, 3 tbsp lemon juice, 2 tsp dried oregano, and 3 minced garlic cloves with 1 tsp salt and 1/2 tsp black pepper.
- Step 3: Add 4 boneless skinless chicken breasts, halved potatoes, bell pepper, and onion to the marinade. Toss well to coat evenly and let sit for 10 minutes.
- Step 4: Arrange the chicken and vegetables in a single layer on a large rimmed baking sheet. Scatter 1/2 cup pitted kalamata olives over the top.
- Step 5: Roast for 30-35 minutes until chicken reaches 165°F and potatoes are tender, turning vegetables halfway through cooking for even caramelization.
- Step 6: Sprinkle 1/2 cup crumbled feta cheese and 2 tbsp chopped fresh parsley over the chicken and vegetables just before serving.
Frequently asked questions
How long does Sheet Pan Greek Marinated Chicken with Roasted Potatoes and Vegetables take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sheet Pan Greek Marinated Chicken with Roasted Potatoes and Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep baby potatoes from drying out.
Can I substitute ingredients in Sheet Pan Greek Marinated Chicken with Roasted Potatoes and Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sheet Pan Greek Marinated Chicken with Roasted Potatoes and Vegetables for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sheet Pan Greek Marinated Chicken with Roasted Potatoes and Vegetables?
Mediterranean sheet pan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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