Greek Chicken Sheet Pan

Name: Greek Chicken Sheet Pan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g Chicken thighs (boneless); 400 g Baby potatoes; 2 medium Red onion; 2 medium Bell peppers; 60 g Kalamata olives; 2 tbsp Olive oil; 2 tbsp Lemon juice; 2 tsp Oregano; 1 tsp Garlic powder; 1 tsp Salt; 0.5 tsp Black pepper; 60 g Feta cheese

Full Greek-seasoned chicken dinner on one pan with potatoes and vegetables for the week.

Total time: 45 min total
Difficulty: easy
Servings: 4 servings

Per serving

1760 kcal total for 4 servings

33% kcal from protein

440

kcal

36g

protein

32g

carbs

18g

fat

Protein Carbs Fat

Ingredients

4servings

500 g Chicken thighs (boneless)
400 g Baby potatoes
2 medium Red onion
2 medium Bell peppers
60 g Kalamata olives
2 tbsp Olive oil
2 tbsp Lemon juice
2 tsp Oregano
1 tsp Garlic powder
1 tsp Salt
½ tsp Black pepper
60 g Feta cheese

12 ingredients · quantities scale with servings

Instructions

Timers appear when a step includes a duration.

1
Preheat oven to 425°F (220°C).
2
Halve potatoes; cut peppers and onions into chunks. Toss with 1 tbsp oil, half the oregano, garlic powder, salt, and pepper.
3
Season chicken with remaining oil, oregano, lemon juice, salt, and pepper.
4
Spread vegetables on a sheet pan; nestle chicken pieces on top. Scatter olives.
5
~25 min
Roast 25–30 minutes until chicken is cooked and potatoes are tender.
6
Crumble feta over the top. Divide among bowls. Refrigerate up to 4 days.

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