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Welcome to your new go-to dinner: Sheet Pan Greek Chicken For One! This recipe effortlessly marries the vibrant flavors of Greece with a perfect balance of protein and vegetables for a complete meal. It’s incredibly easy to make, and the best part? Minimal cleanup. With just a handful of basic ingredients, this dish will become a regular on your meal rotation, making it a recipe you’ll keep coming back to.
Explore our wonderful selection of single serving sheet pan chicken recipes! Enjoy the vibrant flavors of Sheet Pan Chicken Fajitas, the aromatic spices in Sheet Pan Chicken Shawarma, and the wholesome goodness of Sheet Pan Chicken and Vegetables.
Why You’ll Love This Greek Chicken Recipe
- Ease of Preparation: This recipe comes together with minimal prep and even less clean-up.
- Flavor Explosion: A marinade loaded with lemon, garlic, and oregano guarantees a burst of Greek island flavors.
- Nutrient-Dense: Filled with a variety of vegetables alongside lean protein.
- Doubles Well: Cooking for more than one? This recipe scales effortlessly.
- Healthy Yet Filling: Nutrient-dense and satisfying, ideal for a wholesome meal.
What Is Greek Chicken?
Greek Chicken is traditionally marinated in a blend of lemon, olive oil, oregano, and other herbs before being grilled or roasted. Sheet Pan Greek Chicken modernizes this timeless recipe by cooking both the marinated chicken and fresh veggies together on a single sheet pan. This culinary innovation honors the Greek tradition of emphasizing fresh vegetables, lean meats, and bold flavors like garlic and lemon, all while offering the added convenience that has made the sheet pan variation increasingly popular.
Ingredients
If you have any ingredients leftover from this single serving Greek Chicken recipe, check out our Leftover Ingredients Recipe Finder.
For the Greek Chicken Marinade:
- Lemon Juice: Adds freshness and tang, and helps tenderize the chicken. If you’re out of lemons, lime juice or white wine vinegar could be used in a pinch.
- Olive Oil: Extra-virgin olive oil provides healthy fats and richness. You could also use avocado oil, but olive oil is the traditional choice.
- Garlic: Gives depth and spiciness to the marinade. Garlic powder can be a last-minute substitute, but fresh garlic is ideal.
- Dried Oregano: This herb adds the classic Greek flavor. Fresh oregano can be used; just remember the 3:1 fresh-to-dry ratio.
- Dijon Mustard: Enhances the flavors and adds a bit of zing. Regular mustard or even stone-ground mustard could be substituted. We use dijon mustard in quite a few of our recipes like Crab Cakes and Mustard Chicken.
- Kosher Salt: Balances and intensifies the flavors. Table salt can be used, but reduce the amount by about half.
- Black Pepper: Adds a slight kick. Freshly ground is always better than pre-ground.
For the Sheet Pan:
- Boneless, Skinless Chicken Breast: The protein star of the show. Thighs can be used for more juiciness and flavor. If you have extra chicken leftover from this recipe, you might like to consider using the chicken in Chicken Tikka Masala, Chicken Nuggets, or Jerk Chicken.
- Zucchini: Adds a mild, earthy flavor. Swap with summer squash or even extra bell peppers if you prefer. Use extra zucchini to make a small loaf of Zucchini Bread or a Vegetable Casserole.
- Yellow Bell Pepper: Provides sweetness and color. Any bell pepper variety works well here. Use any remaining bell peppers in Ratatouille or Baked Penne with Roasted Vegetables.
- Red Onion: Offers sharpness and color contrast. White or yellow onions are okay too, but they’re milder. Any extra red onions can be used to make a small batch of Pickled Onions or in Chicken Caprese.
- Cherry or Grape Tomatoes: Add juiciness and a natural sweetness. Roma tomatoes can also be used; just chop them into quarters. Add extra tomatoes to a Southwest Wrap or use them in Chicken Margherita.
- Kalamata Olives: These olives bring in a salty, briny element. Black or green olives can be used as an alternative. Consider using extra olives in Mediterranean Chicken, Roasted Broccolini, and in a Greek Salad.
- Feta Cheese: Adds a creamy, tangy bite. Goat cheese is an excellent substitute for a milder flavor. Use feta in a Mediterranean Quinoa Salad or Roasted Garlic, Olives, and Feta.
- Chopped Parsley: Offers color and freshness. Fresh basil or even a sprinkle of dried herbs could be used in a pinch. Consider using leftover parsley in Tabbouleh.
Each ingredient has its role, working together to create a harmonious and delicious meal. Substituting one or two won’t ruin the dish, but sticking to the original components will provide that authentic Greek taste we all love.
Recipe Variations
While the classic Sheet Pan Greek Chicken is delicious on its own, don’t hesitate to experiment a bit. Whether you’re looking to switch up flavors or adapt the dish to specific dietary needs, here are some ideas to consider.
- Vegan-Friendly: Swap the chicken for cubes of firm tofu or tempeh. Use a plant-based feta and you’ve got yourself a vegan Greek feast.
- Spicy Twist: If you’re a fan of heat, add sliced jalapeños to the vegetable mix before roasting.
- Seafood Option: Replace the chicken with shrimp or chunks of firm white fish like cod or halibut. Adjust the cooking time accordingly, as seafood generally cooks faster than chicken.
- Lemon Herb Twist: For an even more lemony flavor, add lemon slices to the sheet pan along with your veggies and a sprinkling of fresh thyme or rosemary.
How To Make Sheet Pan Greek Chicken
These step-by-step photos and instructions help you visualize how to make Greek Chicken. See the recipe box below for ingredient amounts and full recipe instructions.
- Start by Preheating the Oven: Turn your oven to 425°F (220°C). In a small mixing bowl, combine the lemon juice, olive oil, garlic, dried oregano, dijon mustard, salt, and black pepper. This will make about 1/3 cup of marinade.
- Prepare the Veggies: Arrange the zucchini, yellow bell pepper, red onion, and cherry or grape tomatoes on a sheet pan. Drizzle them with half of your freshly made marinade and toss to coat. Pop them in the oven for a 15-minute roast.
- Marinate the Chicken: As the vegetables are getting their initial roast, take your boneless, skinless chicken breast slices and place them in a different bowl. Pour the remaining marinade over the chicken, making sure each piece gets a good coating. Let this sit for about 10 minutes.
- Add the Chicken to the Pan: Once the veggies have roasted for 15 minutes, remove the pan from the oven. Arrange the marinated chicken around the vegetables on the same sheet pan.
- Bake Chicken and Veggies Together: Put the sheet pan back in the oven and let the chicken and vegetables bake for another 10 minutes.
- Add Final Touches: Take the sheet pan out of the oven once more. Scatter the kalamata olives and crumble the feta cheese over the top. Place it back in the oven for an additional 5-8 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
- Finish and Serve: Once everything is cooked to perfection, remove the pan from the oven and sprinkle it with freshly chopped parsley.
By following these streamlined steps, you’ll have a delightful Greek Chicken feast that’s easy to prepare and a pleasure to eat.
Expert Tips
- Before you start cooking, make sure to read the entire recipe, including the Ingredient Notes section, and examine the process photos. This detailed guide will help you understand how the recipe unfolds, ensuring your Greek Chicken turns out perfect every time. All the information you need is found within the body of this recipe post, so don’t miss a thing!
- Veggie Uniformity: For even roasting, make sure to cut your vegetables into similarly sized pieces. This ensures that everything cooks evenly and you’re not left with some pieces that are underdone while others are overcooked.
- Oven Positioning: Place your oven rack in the middle before preheating. This allows for even heat distribution during the cooking process, helping both the chicken and vegetables to roast to perfection.
- Temperature Check: Always check the internal temperature of your chicken to make sure it reaches 165°F (74°C). An instant-read thermometer is a quick and accurate way to do this.
- Feta Alternatives: If you’re not a fan of feta, you can substitute it with cubes of mozzarella or even dollops of goat cheese for a different yet equally delicious flavor profile.
Serving Suggestions
Ready to create a Greek-inspired feast around your Sheet Pan Greek Chicken? Here are some complementary sides that will elevate your dining experience while staying true to the Mediterranean theme.
- Tzatziki Sauce: Elevate the flavors even more with a side of homemade tzatziki. It’s a refreshing blend of cucumber, garlic, and Greek yogurt that perfectly complements the roasted veggies and chicken.
- Greek Salad: A classic Greek salad featuring feta, olives, and fresh veggies can add a crisp, refreshing contrast to the savory chicken.
- Rice: The fluffy grains will soak up all the delicious juices and flavors, making each bite a perfect blend of the chicken and accompaniments.
- Orzo Pasta: Cook some orzo pasta and toss it with a little olive oil, lemon zest, and parsley. It pairs excellently with the flavors of the Sheet Pan Greek Chicken.
- Pita Bread: Serve your dish with warm pita bread to sop up any extra juices and give a fuller, more authentic Greek dining experience.
Frequently Asked Questions
Absolutely, you can get a head start by chopping the vegetables and whipping up the marinade in advance. Keep them stored in separate containers in the refrigerator. However, it’s best to marinate the chicken for no more than 6 hours to maintain optimal texture.
If you’re avoiding dairy, simply omit the feta cheese. You can replace it with a dairy-free cheese alternative or add some extra olives for that briny kick.
Yes, you can easily double this recipe to serve more people. Just make sure to use a larger sheet pan or multiple sheet pans to accommodate the extra ingredients, ensuring everything has enough room to roast evenly.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.
If you’ve tried this sheet pan Greek Chicken recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
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Sheet Pan Greek Chicken For One
Ingredients
For the marinade
- 3 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 clove garlic -minced
- ¼ teaspoon dried oregano
- ½ teaspoon dijon mustard
- ¼ teaspoon kosher salt
- ¼ teaspoon coarsely ground black pepper
For the sheet pan
- 1 (5 to 6 ounce) boneless, skinless chicken breast -sliced into ½ inch thick strips
- ½ small zucchini -halved lengthwise and sliced into ¼ inch pieces
- ½ small yellow bell pepper -chopped into 1 inch pieces
- ¼ small red onion -cut into 1 inch pieces
- ¼ cup cherry tomatoes
- 6 pitted kalamata olives
- 2 tablespoons crumbled feta cheese
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat the oven to 425°F (220°C).
- Make the marinade: In a small mixing bowl, combine the lemon juice, olive oil, garlic, dried oregano, dijon mustard, salt, and black pepper. Set the bowl aside.
- Prepare the vegetables: Arrange the zucchini, yellow bell pepper, red onion, and cherry tomatoes on a sheet pan. Drizzle them with half of the freshly made marinade and toss to coat. Bake for 15 minutes.
- Marinate the chicken: As the vegetables are getting their initial roast, place the chicken breast slices in a different bowl and pour the remaining marinade over the chicken. Make sure each piece is well coated and let this sit for about 10 minutes.
- Add the chicken to the pan: Once the vegetables have roasted for 15 minutes, remove the pan from the oven. Arrange the marinated chicken around the vegetables on the same sheet pan.
- Bake the chicken and vegetables together: Put the sheet pan back in the oven and let the chicken and vegetables bake for another 10 minutes.
- Add the final touches: Take the sheet pan out of the oven once more. Scatter the kalamata olives and crumbled feta cheese over the top. Place it back in the oven for an additional 5-8 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
- Once everything is cooked to perfection, remove the pan from the oven and sprinkle it with freshly chopped parsley.
Notes
- Before you start cooking, make sure to read the entire recipe, including the Ingredient Notes section, and examine the process photos. This detailed guide will help you understand how the recipe unfolds, ensuring your Greek Chicken turns out perfect every time. All the information you need is found within the body of this recipe post, so don’t miss a thing!
- Veggie Uniformity: For even roasting, make sure to cut your vegetables into similarly sized pieces. This ensures that everything cooks evenly and you’re not left with some pieces that are underdone while others are overcooked.
- Oven Positioning: Place your oven rack in the middle before preheating. This allows for even heat distribution during the cooking process, helping both the chicken and vegetables to roast to perfection.
- Temperature Check: Always check the internal temperature of your chicken to make sure it reaches 165°F (74°C). An instant-read thermometer is a quick and accurate way to do this.
- Feta Alternatives: If you’re not a fan of feta, you can substitute it with cubes of mozzarella or even dollops of goat cheese for a different yet equally delicious flavor profile.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Made this last night and it was yummy with a Greek cucumber and tomato salad, tzatziki, and garlic dill brown rice. Doubled the portions for hubby and me. So I’m looking forward to leftovers today.
I opted to use frozen grilled veggies, but they produced way too much water even at 425° and close to the heating element. Next time I substitute frozen veggies, I’ll cook them over super high heat on the stovetop.
In the meantime, I’m looking forward to trying this recipe again when I have time to purchase and prep fresh veggies. I’m certain that would be way better.
Making this for Sunday dinner, but using thighs instead of breasts. Does this change the cooking time?
Chicken thighs and chicken breasts usually have similar cooking times, but it’s a good idea to check the thighs around the 8-minute mark just to be sure.
Thank you
God bless you and your delicious recipes. This one is absolutely top notch! It’ll be so nice to make it in the cooler days, when heating up an oven, doesn’t heat up the house. Thank you ever so much!
Good recipe.
Thank you!