A yummy marinade with lots of different spices makes this Greek chicken sheet pan recipe incredibly easy and delicious!
I’m a huge fan of one-pan, simple recipes that don’t require a lot of steps. So I was thrilled to discover this sheet pan recipe for Greek chicken from Southern Living! (I love these kinds of recipes – no additional pots or skillets needed!) You basically just prep a quick marinade and cut up your potatoes, brush the marinade on the chicken and veggies, and bake – so simple! I also love that this easy Greek chicken dish is quite healthy and so incredibly flavorful, incorporating olive oil, spices, tomatoes, and feta cheese.
Let’s get started!
I usually like to chop/dice/slice any necessary ingredients at the beginning. That way everything is ready for use as soon as it’s called for. In this recipe, the only things that need to be chopped are 1.5 pounds of potatoes, 1 tomato, 1/4 cup fresh parsley, and 3 tsp fresh oregano. (Those fresh herbs take it up a notch.) Lemon slices also add to the Greek flavor. Yukon Gold potatoes are mentioned in particular, but I use red or russet all the time, with no noticeable difference. I do like to peel mine to ensure that they get fully covered in the marinade and it’s able to soak in. The tomatoes can be chopped closer to the time the chicken is done baking, since it will be added at the end.
Now comes the marinade!
If you have a mini food processor, this becomes super easy and quick. If you don’t, no problem – just chop up your herbs as finely as you can, and combine the ingredients with a fork, mixing well. You combine the spices first: onion powder, salt, dried thyme leaves, black pepper, cinnamon, nutmeg (I know this sounds strange but it works!), and some of the parsley and oregano.
Then just add 1/4 cup olive oil to the mixture, and mix some more. It should form a paste.
And put it on the pan!
At this point, you layer your chicken and lemon slices on the sheet pan and rub some of the marinade on the chicken. The rest of the marinade gets mixed with the potatoes (I just add it to the bowl). Mix them well; the seasoning is just delicious, and you want to be sure the potatoes are fully covered in it.
Lastly, just add the potatoes to the pan, filling them in around the chicken and lemon slices. (I made maybe a bit *too much this time – hey, I love this easy Greek chicken recipe! – so I had to place some of the potatoes over the lemon.)
Then just bake at 400 degrees for approximately 30 minutes or until chicken and potatoes are cooked through. You can broil it for 5 more minutes if you like. (I generally don’t simply because I’m lazy to switch my oven from bake to broil, and I like to make sure the chicken will remain juicy. I have a bad habit of overbaking/broiling to make absolutely sure it’s done and unfortunately drying it out.)
Lastly, serve with chopped tomato, the rest of the chopped parsley and oregano, some feta cheese, and sides/vegetables of your choice, and you’ve got yourself an easy and scrumptious Greek dish that’s full of flavor and is sure to please!
Click the button below to go to the full recipe on Southern Living’s website!
Happy cooking!!
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