Sheet pan Greek chicken and veggies is easy to make and packed with flavor! Plus, this healthy dinner is on the table in about 30 minutes!Jump to Recipe
Sheet Pan Greek Chicken and Veggies
I really like good food, TNNers.
Simple, delicious, nourishing real food that I can whip up in minutes without much muss and fuss. Really great food that my family can fall in love with and I can feel awesome about filling their bellies with. Really great food that anyone can make, regardless of their time crunch or comfort level in the kitchen.
Truth be told, its pretty much the whole reason I started The Natural Nurturer….to empower people to cook real food for their families again. Even in our busy modern world where many of us leave our home shortly after dawn and don’t return until dinner time is upon us. To simplify real food for the busy families who are just trying to do the best they can.
And this recipe is exactly that. Simple. Fast. Delicious. Wholesome. Real.
Why this sheet pan chicken and veggie recipe is awesome
Sheet pan dinners are the bee’s knees in my book (are we still saying that phrase? Yes? No?). They make for fast dinners and (better yet) faster clean up. No unwated bonus time in the kitchen after a long day at work. No thanks. So anytime I can shove all of the ingredients for a dinner onto one sheet, you best believe that is exactly what I am going to do.
Which is where Sheet Pan Greek Chicken & Veggies pretty much came from. Me, wanting to get dinner together fast…all while dazzling my family.
And it did the trick, my friends!
There is nothing “blah” about this simple and delicious Sheet Pan Greek Chicken & Veggies recipe! Juicy chicken breasts seasoned with fresh lemon juice, garlic and oregano and tossed with veggies, then roasted to perfection in the oven all on one (yes, 1!) sheet pan. This is quick to make and quick to clean up dinner will become a dinnertime staple in your house.
Other easy recipes you need in your life
- One-Sheet Roasted Garlic Salmon & Broccoli
- Sweet Potato & Salmon Poppers
- Veggie-Loaded Shrimp Taco Bowls
- Instant Pot Garlic Cauliflower Potato Mash
- Slow Cooker Chicken & Butternut Squash Stew
Sheet Pan Greek Chicken And Veggies
- 2 tablespoons avocado or olive oil
- 2-3 cloves garlic, minced to taste
- 2 teaspoons dried oregano
- 2 1/2 tablespoons lemon juice
- 3/4 teaspoon salt or to taste
- black pepper to taste
- 1 large zucchini, sliced into coins
- 2 cups grape or cherry tomatoes
- 14 ounces canned artichoke hearts packed in water, drained well and roughly chopped
- 1 pound boneless skinless chicken breasts, cut into bite sized pieces
- Preheat the oven to 425° F and line an edged large baking sheet with parchment paper.
- In a large bowl, combine the oil, garlic, oregano, lemon juice, salt and pepper. Whisk together.
- Add prepared vegetables and chicken pieces to the bowl with the oil mixture. Toss to until all vegetables and pieces of chicken are evenly coated.
- Spread chicken and vegetables out on the prepared baking sheet in a single layer.
- Bake for 20 minutes or until chicken is no longer pink in center. Water from the vegetables will naturally release during the cooking process, so be careful of the hot liquid in the baking sheet when removing it from the oven.
- Drain off excess liquid and enjoy immediately!
The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!
The happy cooking girl.
This was an easy, delicious recipe. The family vote: “Keep this one in the rotation”. Yummy!!😋 We will make this again. Easy, quick, and flavorful!
Could I mix all the ingredients together and freeze in a freezer bag? Then would I need to thaw it first and roast in the oven or could I place in a crock pot?
Made this for dinner last night and LOVED it! The flavors were so good together. I subbed thighs for breasts, and I also broiled it for 4 minutes after the 20 minutes were up, to get more of a blister on the tomatoes. Totally fabulous, and will definitely make again! Thank you!
I am so glad you enjoyed it!
This is one of my favorite “go-to” recipes & my family loves it, too! It has been an easy addition to weeknight cooking & we even use it during holidays when we need a break from heavy foods. I add kalamata olives to add a little more saltiness & usually double the recipe since we all love it so much! Thank you so much for sharing!!
I’m so glad you enjoyed it!
Love this recipe! Do you by chance have the nutritional info on it, specifically calories? Thanks so much!
Do you know if this reheats well? I’m looking for simple recipes I can make one day and reheat for several days.
In my opinion, yes! I often enjoy it as leftovers
Like!! Thank you
Thanks for this great recipe! I have been making this for over a year pretty regularly.
Several people have asked me for it! I tweaked it a bit by adding an additional 2 tsp. of Italian seasoning. Then I sub an additional large zucchini for the artichoke hearts. I also add a medium-large red onion thinly sliced and a clove of fresh garlic. I have also added a bit of eggplant one time. I usually add an additional T of oil because the volume of veggies is larger.
Love your additions, Christina! I need to try those next time I make it. And hank you for sharing this recipes with others AND leaving a review! Both mean so much to me.