Easy Sheet Pan Greek Chicken recipe

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Ingredients

4 skinless, boneless chicken breast halves
1 ½ pounds yellow potatoes, cubed
2 red bell peppers, seeded and chopped
½ cup coarsely chopped red onion
2 teaspoons minced garlic
2 tablespoons olive oil
2 lemons, cut into wedges
1 tablespoon dried oregano
1 pinch freshly cracked salt and pepper to taste
½ cup pitted Kalamata olives

Nutrition Info

415.5 calories
carbohydrate: 44.9 g
cholesterol: 67.2 mg
fat: 14.7 g
fiber: 7.6 g
protein: 30 g
saturatedFat: 2.4 g
servingSize: -
sodium: 387.9 mg
sugar: 3.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C).

  2. Toss chicken, potatoes, bell peppers, onion, and garlic in a large bowl with olive oil. Spread onto a large sheet pan or jelly roll pan in a single layer. Squeeze lemon wedges over the top, then place the spent wedges on the sheet pan. Sprinkle oregano over everything. Season with salt and pepper. Add Kalamata olives.

  3. Bake in the preheated oven until potatoes are fork-tender and chicken breasts are no longer pink in the center and juices run clear, about 25 minutes.

Recipe Yield

4 servings

Recipe Note

This complete Greek-inspired chicken dinner is made simply and easily on one pan with the chicken, veggies, and potatoes cooking together. Perfect for busy weeknights!

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