Feta stuffed boneless chicken breasts roast on a baking sheet along with colorful vegetables and halved lemons for this Greek Sheet Pan Chicken. Fresh, easy, and loaded with Greek flavor!
If you love Mediterranean flavors, you’ll also love my Grilled Greek Chicken and delicious Chicken Pitas.
Say hello to my new favorite sheet pan meal.
There is so much to love about this recipe. From the quick and easy method of stuffing the chicken to the fact that this it’s an all in one meal that bakes together, from start to finish.
And flavor, baby! Lemony, garlicky chicken with a salty bite from feta cheese along with tender roasted potatoes and colorful veggies. It’s just as delicious as it is gorgeous.
Ingredient Notes
- Chicken: Look for medium boneless skinless chicken breasts that are close to the same size so they’ll cook evenly.
- Vegetables: Zucchini, quartered lengthwise and sliced, cherry and/or tomatoes in assorted colors, and thickly sliced red onion. I could easily add chopped bell peppers to this mix too.
- Potatoes: Baby potatoes sliced in half so they’ll cook at the same rate with the chicken and other veggies.
- Oil: Extra virgin olive oil.
- Dry seasoning: Garlic powder, oregano, thyme, kosher salt, and freshly ground black pepper.
- Fresh herbs: A little fresh parsley – flat leaf or curly.
- Garlic: Minced (either the jarred variety or fresh garlic).
- Cheese: Crumbled feta cheese.
- Lemons: Meyer lemons are always my first choice but regular lemons will work just fine.
How to Make Greek Sheet Pan Chicken
- Score the chicken: Using a sharp knife, score the chicken breast in a grid pattern, making sure you don’t cut all the way through (slice across width 5 to 6 times then rotate the chicken and slice lengthwise to create a cross-hatch pattern). Place the pieces of chicken on a baking sheet coated with nonstick cooking spray.
- Prep the veggies: Place the potatoes, zucchini, tomatoes, and onion in a large bowl and toss with olive oil and the seasonings and spread them around the chicken.
- Stuff the chicken: In the empty veggie bowl, combine the ingredients for the feta mixture and spread it over each piece of chicken. Tuck a halved lemon on the baking sheet between some of the veggies.
- Bake: Transfer the baking sheet to a preheated 425 degree oven and cook for 35 to 40 minutes or until the chicken has reached an internal temperature of 165 degrees F. For a nice golden brown crust, set the oven to broil and cook for an additional 3 to 4 minutes.
- Finish: If there is a lot of excess liquid on the baking sheet, you can pour or spoon it off (drizzle a little over the chicken, if desired). When the roasted lemons are cool enough to handle, squeeze the lemon juice over everything, garnish with a little fresh parsley, if you’d like, and serve.
Something really nice happens to lemons when they are roasted. They become tender and super juicy and the heat intensifies the flavor and sweetness of fresh lemon juice.
Serving Suggestions
This Greek sheet pan meal is just calling out for a bowl of freshly made Tzatziki Sauce for dipping. And while you’re at it, why not bake up a batch of Homemade Pita Chips. Check out my entire collection of Greek recipes for more ideas.
For a more substantial meal, serve it with my easy Almond Rice Pilaf or Orzo Salad with Spinach and Feta.
Storage Tips
Transfer leftovers to an airtight container and refrigerate them for up to 3 to 4 days. This recipe reheats well and is a great choice for meal prep! Just portion it out into meal prep containers and reheat them in the microwave until warmed through.
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Greek Sheet Pan Chicken
Video
Ingredients
- 4 medium boneless skinless chicken breasts, about 1 ¾ pounds
- 1 pound baby potatoes, halved (I used a combo of yellow and red)
- 1 zucchini, quartered lengthwise and sliced
- 10 ounces cherry and/or grape tomatoes, assorted colors
- ½ medium red onion, thickly sliced
- ¼ cup + 2 tablespoons extra virgin olive oil, divided
- ½ teaspoon garlic powder
- 1 teaspoon kosher salt, divided
- Freshly ground black pepper, divided and to taste
- ¾ cup crumbled feta cheese
- 2 lemons, divided (use Meyer lemons, if possible)
- 2 tablespoons chopped fresh Italian parsley, plus additional for garnish (optional)
- 2 teaspoons minced garlic
- 1 ½ teaspoons dried oregano
- 1 teaspoon dried thyme
Instructions
- Preheat the oven to 425 degrees F. Coat a large rimmed baking sheet with nonstick cooking spray.
- Pat the chicken dry with a paper towel. Using a sharp knife, score the chicken breast in a grid pattern, making sure you don’t cut all the way through (slice across width 5 to 6 times then rotate the chicken and slice lengthwise to create a cross-hatch pattern). Place the pieces of chicken on the prepared baking sheet.
- Place the potatoes, zucchini, tomatoes, and onion in a large bowl and toss with 2 tablespoons olive oil, garlic powder, ½ teaspoon salt, and pepper, to taste. Spread the potatoes and veggies around the chicken.
- In the empty veggie bowl, mix together the feta, remaining ¼ cup olive oil, the juice from 1 lemon, parsley, garlic, oregano, thyme, remaining ½ teaspoon salt, and pepper, to taste. Spread the feta mixture over each piece of chicken. Slice the remaining lemon in half and tuck the two halves, cut side up, on the baking sheet between some of the veggies.
- Roast for 35 to 40 minutes or until the chicken has reached an internal temperature of 165 degrees F. Set the oven to BROIL and cook for an additional 3 to 4 minutes, to form a nice golden brown crust on the cheese mixture.
- Remove from the oven. If there is a lot of excess liquid on the baking sheet, you can pour or spoon it off (drizzle a little over the chicken, if desired). When the lemons are cool enough to handle, squeeze the juice over everything and serve.
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
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Prepped this before work in the morning to take to a friend’s house for dinner. Quick and easy. It was delicious! Will definitely make again.
I’m happy it worked out well for you! Thanks, Doris. 🙂
I loved this and didn’t change a thing. Next time I will increase the oregano to two teaspoons and add six whole, unpeeled garlic cloves or an entire bulb drizzled in olive oil and wrapped in foil, to roast with the chicken.
I’m happy it worked out so well for you! Thanks so much for your comment.