This Greek-style sheet pan chicken is an easy, healthy meal of spice-rubbed roasted vegetables and boneless chicken breasts served alongside a cooling homemade tzatziki sauce.
Ever wonder why there aren’t commercials for dishpan hands anymore? Growing up, given the airplay it got, it felt like an epidemic, and Madge the manicurist (remember the “You’re soaking in it” slogan?) was the savior. Forty years later, Lisa is still haunted by the drudgery of dishwashing and has come up with the surefire way to forever eradicate unsightly hands: the one-pan dinner. This Greek-style sheet pan chicken recipe has it all—juicy baked chicken, lemony herbed potatoes, peppers and zucchini, and the Mediterranean trifecta of tzatziki, feta, and olives—on a single sheet pan. So quick and delicious, with your lady-of-leisure hands intact, the only thing you’ll be left to ponder is how Calgon will take you away.–Julie Albert
Greek-Style Sheet Pan Chicken
For the tzatziki sauce
- 1 cup plain Greek yogurt
- 1 cup (6 oz) grated English cucumber
- 2 tablespoons white wine vinegar
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh dill
- 1 garlic clove finely minced
- 1/2 teaspoon kosher salt
For the spice mix
- 1 tablespoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1/2 teaspoon lemon zest
- 1/2 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon freshly ground black pepper
For the chicken and vegetables
- Nonstick cooking spray
- 4 (about 2 lbs total) boneless, skinless chicken breasts cut in half on the diagonal
- 2 tablespoons olive oil divided
- 1 pound new potatoes cut into 1 1/2-inch (4-cm) chunks
- 2 medium (12 oz) red bell peppers cut into 1 1/2-inch (4-cm) chunks
- 1 medium (about 7 oz) zucchini cut into 1/2-inch- thick (12-mm) half moons
- One (14 1/2 to 19 ounce) can diced tomatoes drained
- 1 lemon washed and thinly sliced
- 2 garlic cloves sliced
- 3/4 cup crumbled feta cheese
- 18 Kalamata olives pitted
Make the tzatziki sauce
- In a medium bowl, combine the yogurt, grated cucumber, white wine vinegar, olive oil, dill, garlic, and salt. Whisk well to combine. Refrigerate until ready to use. The tzatziki can be made up to 1 day ahead.
Make the spice mix
- In a small bowl, combine the oregano, basil, thyme, lemon zest, salt, garlic powder, and pepper. Divide the spice mixture in half.
Make the chicken and vegetables
- Preheat the oven to 425ºF (218°C) with racks in the upper and lower thirds of the oven. Line 2 rimmed baking sheets with aluminum foil and coat with nonstick cooking spray.
☞TESTER TIP: If you have a very large baking sheet, you may be able to fit everything on one sheet without crowding, however, the vegetables may take longer to cook than the chicken.
- In a large bowl, toss the chicken breasts with 1 tablespoon of the olive oil and half the spice mixture. Spread the chicken out on one of the prepared baking sheets.
- In another large bowl, toss together the potatoes, red peppers, zucchini, diced tomatoes, the remaining tablespoon of olive oil, and the remaining spice mix. Arrange the vegetables in a single layer on the second baking sheet.
- Scatter the lemon slices and garlic slices throughout the pan of vegetables. Bake until the chicken is cooked through and registers an internal temperature of 165°F (74°C), and the vegetables are tender, 25 to 40 minutes. If the chicken is cooked through before the vegetables are done, remove the chicken from the oven and cover with foil to keep warm.
- Combine the chicken and vegetables and top with feta cheese and olives. Serve with tzatziki sauce.
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Recipe Testers’ Reviews
This was uber tasty. Probably one of the best tzatziki sauces I’ve ever had. We all thought the recipe could have had just a tad bit more salt and fresh cherry tomatoes would have been better as the canned ones just turned to mush. We also used chicken thighs rather than breast.
Everything fit on a single pan. The potatoes we used were little baby ones and they took 35 minutes to cook.
This is a great weeknight meal because it uses common, easy to get ingredients, many of which I had on hand, and is fairly quick to put together. Not to mention, easy cleanup! However, it would also be a great dish for guests because it is quite tasty and looks beautiful. With the red peppers and the green zucchini and the lemon slices, it’s very visually appealing. I served it right from the sheet pan. The chicken and vegetables were all nicely seasoned and cooked. The chicken was tender and the vegetables were done but nicely crisp.
The tzatziki sauce is probably my favorite part and the tartness really adds to the overall flavor of the dish. I plan to use it with other dishes. This is a nice combination of ingredients – truly a one-pan meal. The only thing I added was fresh sourdough bread.
The timing was pretty accurate. I baked for an additional 2 minutes as the chicken was not up to temp at 20 minutes. (They were pretty thick breasts.) The vegetables were nicely cooked. I did slice the olives and felt like they were more incorporated into the overall dish that way. I didn’t get much garlic flavor from the slices scattered on the dish so I would probably add more.
We enjoy good Greek food (and we have a favorite go-to place). So this recipe’s appeal was obvious. The dinner comes together very easily. I made the tzatziki the day before so that there was time for the flavors to come together. And being a sheet pan dinner, clean up is simple.
While the recipe calls for 20 minutes of baking, the chicken wasn’t even close to being done after 20 minutes. In fact, it was baked for 40 minutes for the chicken to reach 165°F. The results: this is a good dinner that would easily feed four. It is something that will be made again!
A complete meal that is very easy and quick to put together using a single pan that’s lined in foil, thus avoiding any significant cleanup efforts. From start to finish, the recipe takes under an hour. To save time, all the vegetable prep can be done hours, or even a day in advance and refrigerated. It has all the components and flavors of a classic Greek dish complete with a perfect tzatziki sauce on the side.
My market sent large red potatoes rather than small new potatoes so I cut them into 1/2-inch chunks so they’d cook consistently with the other components on the pan. I didn’t think this would be an issue since these two types of potatoes have similar levels of starch. I used a half sheet pan and everything fit perfectly on it. All of the ingredients on the pan were cooked in 25 minutes.
This was a great sheet pan dinner that had a wide variety of flavor but still didn’t take long to assemble. With a great mix of potatoes, zucchini, tomatoes, and peppers, there’s no need to make a supporting player since everything you need is altogether. The olives and feta really help bring it together at the end.
Tips: My vegetables needed longer to cook than the chicken did, so either plan to take the chicken off early and let it rest while the vegetables finish, or give the veggies a 10-minute head start, and add the chicken to finish on top of the vegetables. The tzatziki will be a little on the watery side, though you can avoid that by squeezing the moisture from your grated cucumber in a paper towel before adding it to the yogurt.
When I think of sheet pan meals, I assume the meal is going to be quick to make. This took a little longer than I expected, with quite a few vegetables that needed to be chopped and the tzatziki to be made, but it was completely worth the effort. The flavor of the spice mix went nicely with the chicken and vegetables and these flavors were very enjoyable with the tzaztiki sauce.
I would make this again, but probably cut back on the amount of tzatziki sauce. While we loved its garlicky flavor, we were generous in serving it with our chicken, but still had quite a bit leftover when the chicken and vegetables were finished.
The flavors of this Greek sheet pan chicken dinner were just great, but to bring out the best possible aspects I had to make a few changes.
The sheet-pan was indeed overcrowded when all the ingredients were piled up on it. The recipe wasn’t called STEAMED Greek sheet-pan dinner, which was definitely what it would have been had it been left in this state! Since chicken cooks at a different rate than the vegetables, I opted to cook the seasoned chicken separately on another sheet pan. The vegetables needed an extra tablespoon of olive oil to get them properly lubed. The vegetables needed an extra 1/2 teaspoon of salt because they were under-seasoned. The chicken was perfect after 20 minutes but the vegetables weren’t even close to being roasty looking. They were starting to be somewhat tender, but I wanted to see some crisp edges and some caramelization on the lemon slices like in the photo. That took another 20 minutes beyond the suggested cooking time. I also think halved grape tomatoes would be better here than canned tomatoes.
After both sheet pans were properly cooked, I gently tossed them both together to combine and drizzled a little extra olive oil over the whole thing. I also squeezed the pulp from the roasted lemon slices while I was tossing.
The tzatiki sauce was perfect. I had Syrian labneh which I used in place of Greek yogurt since it’s basically the same thing, just marginally thicker.
So by using 2 sheet pans instead of one I kind of thwarted the convenience of the recipe, but in my opinion it was worth it to have each component properly cooked. Especially since the cleaning up part only entailed folding up the foil lining of each pan and tossing it in the trash!
Easy and healthy! This a great recipe for a weeknight meal or a weekly meal prep session. I actually made two batches of this recipe; one with chicken breasts and another with boneless skinless thighs. Both cuts of chicken cooked in the same time turned out great and you could easily mix and match the chicken for personal preference.
This recipe has the potential to alter the common thinking around sheet pan dinners: They are generally ho hum since everything is thrown and cooked together and not very creative. Not here. The easy-to-make spice blend really gave the chicken and veggies a nice, deep flavor, while the olives and feta did their jobs to add a tangy and tart kick. The cooking creates a rich sauce on its own, but having the tzatziki sauce elevates the whole dish.
And it couldn’t be easier—no fuss, no muss. I went from zero to on the table in less than one hour (although I’d made the tzatziki sauce earlier in the day, but that only took 5 minutes or so). To top it all off, it’s hearty and healthy.
Originally published January 02, 2021
If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.
Want a delicious, balanced meal without having to wash a ton of dishes? This sheet pan dinner is loaded with vegetables, chicken, potatoes, and flavor! The chicken was nice and juicy, and the tzatziki sauce is the best I’ve ever made. I was worried it would be too runny without squeezing the water out of the cucumber, but it wasn’t at all.
This is a quick and easy, hearty, and healthy dinner. I also imagine it would be great prepped ahead of time and thrown in the oven when you get home from a full day.
My biggest input would be to roast the vegetables on their own for about 25 minutes, then nestle the chicken among the vegetables and cook about 35 minutes (or until chicken reaches 165°F).