Sheet Pan Greek Marinated Chicken with Roasted Potatoes and Vegetables

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

Juicy chicken marinated in a tangy Greek dressing baked alongside golden potatoes and colorful veggies for an effortless dinner. This Mediterranean-inspired sheet-pan recipe, ready in about 50 minutes, pairs boneless skinless chicken breasts, baby potatoes, red bell pepper 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

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Step 5: Roast for 30-35 minutes until chicken reaches 165°F and potatoes are tender, turning vegetables halfway through cooking for even caramelization.
6. Step 6: Sprinkle 1/2 cup crumbled feta cheese and 2 tbsp chopped fresh parsley over the chicken and vegetables just before serving.