Sheet Pan Greek Marinated Chicken with Roasted Potatoes and Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Prep: 15 min Cook: 35 min Serves 4 Mediterranean cuisine 450 cal/serving
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Ingredients

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.

Equipment for this recipe

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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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