Greek Sheet Pan Chicken and Vegetables

This Greek-inspired sheet pan chicken and vegetables is a simple, all-in-one meal. Roasted chicken breasts, peppers, tomatoes and onion are tossed in a lemony sauce that’s made right in the sheet pan.

Jan 02, 2024

Great for busy weeknight meals, sheet pan dinners typically combine some type of protein (chicken, pork, beef, or fish) with vegetables on a large, rimmed pan to roast in the oven. The result is a main dish with minimal prep time and even faster clean up.

One of the things I love most about sheet pan dinners is they’re a delicious way to add vegetables to a meal. I find amping up my vegetable intake is especially nice this time of year following the holiday eating extravaganza. For sheet pan dinner success, cut the vegetables to roughly the same size for even cooking, and select vegetables that take approximately the same amount of time to cook.

During the roasting process, the trio of vegetables used in this recipe will release a lot moisture. For maximum flavor, allow the vegetables to roast until almost all of that moisture has evaporated from the bottom of the pan. At this point, you’ll notice the vegetables begin to brown and caramelize slightly. You’ll also see caramelized areas forming on the bottom of the sheet pan. This is called fond and it’s packed with flavor. It actually gets used in this recipe to create a savory, lemony sauce for the chicken and vegetables. So, don’t wash the sheet pan until you make the sauce.

Because roasting the vegetables takes longer than cooking the chicken, you’ll want to remove the breasts from the oven once they reach 165 degrees (the chicken breasts take about 20 minutes to cook). Monitoring the temperature with an instant read meat thermometer is a great way to ensure that the chicken is safe to eat, while remaining tender and juicy.

To your health,

Darlene

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GREEK SHEET PAN CHICKEN and VEGETABLES

Yield: 4 servings

Serving Size: 1 chicken breast topped with about 2/3 cup vegetables

Prep: 20 minutes

Ready: 1 hour (not including chicken marinating time)

INGREDIENTS

Chicken and marinade

2 (8 to 10 ounces each) boneless skinless chicken breasts, halved lengthwise
1/4 cup olive oil
1/4 cup fresh-squeezed lemon juice
1 tablespoon dried oregano
2 cloves garlic, minced
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Vegetables

1 medium orange, yellow or red bell pepper, cut into strips
1 cup whole grape tomatoes
1 small red onion, cut into small wedges
1 tablespoon olive oil
Vegetable oil cooking spray

Lemon vinaigrette

1 tablespoon olive oil
1 tablespoon fresh-squeezed lemon juice
1 tablespoon white wine vinegar
1 teaspoon granulated sugar
1/2 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/8 teaspoon black pepper

Garnish

1/4 cup crumbled feta cheese
3 tablespoons minced fresh parsley

DIRECTIONS

To prepare chicken, place halved chicken breasts in a gallon size zip-top plastic bag. In a small bowl, whisk together olive oil (1/4 cup), lemon juice (1/4 cup), oregano, garlic, salt (1/2 teaspoon), and black pepper (1/4 teaspoon). Pour marinade over chicken, turning to evenly coat. Refrigerate at least 6 hours, or for best flavor marinate overnight.
To prepare vegetables, add bell pepper strips, grape tomatoes, and onion wedges to bowl. Drizzle with 1 tablespoon oil and toss to coat. Evenly space vegetables on a large, rimmed sheet pan lightly coated with cooking spray. Add marinated chicken breasts to sheet pan and discard marinade remaining in plastic bag.
Roast chicken and vegetables in a preheated, 400-degree oven for 20 to 25 minutes or until chicken registers 165 degrees. Remove cooked chicken from sheet pan and keep warm. Continue to roast vegetables until the moisture accumulated on the pan has evaporated and the vegetables begin to brown slightly, about 15 minutes.
While vegetables are roasting, prepare lemon vinaigrette by whisking together olive oil (1 tablespoon), lemon juice (1 tablespoon), white wine vinegar, sugar, mustard, salt (1/4 teaspoon), and black pepper (1/8 teaspoon); set aside.
Remove roasted vegetables from sheet pan and pour lemon vinaigrette onto sheet pan. Stir vinaigrette around entire pan to loosen brown bits that have formed on the bottom of the pan creating a sauce. Return the chicken and vegetables to the sheet pan, moving the chicken and vegetables around the pan to coat in the sauce. Garnish with feta cheese and parsley and serve.
Cook’s note: For the most flavorful marinated chicken, use thinner breasts. This allows the marinade to more easily penetrate and flavor the entire piece of chicken. You can pound the chicken breast with a meat mallet to an even thickness (1/2- to 3/4-inch thickness works well). I prefer cutting them in half lengthwise, creating two, half thickness chicken breasts. One large 8- to 10-ounce chicken breast will yield two, perfectly portioned, 4- to 5-ounce breasts.

Nutrition Information per Serving

327 Calories, 16 g Total fat, 3 g Saturated fat, 0 g Trans fat, 100 mg Cholesterol, 362 mg Sodium, 10 g Total carbohydrate, 2 g Dietary fiber, 4 g Total sugars, 1 g Added sugars, 38 g Protein, 0 mcg (0%) Vitamin D, 58 mg (4%) Calcium, 2 mg (10%) Iron, 406 mg (8%) Potassium