Greek Sheet Pan Dinner

Do you need an easy and nourishing dinner that is fast, delicious, and fueling? If so, our Heaping Harvest Greek Sheet Pan Dinner is for you! Not only is it easy to make, but it’s also so simple. Most of the cooking time is done in the oven, so all you have to do is chop a few veggies, and then sit on the couch and wait for it to cook! What could be better?

I created this meal out of a love for Greek food. I love the Mediterranean flavors, nourishing benefits, and how simple Greek food can be to prepare. Feta cheese, garlic, onions, fresh herbs, and lemon are the aromas that fill the air as you make this dish. And you only have 1 pan to clean once you finish savoring each bite. It’s delicious, fresh, and sure to be a family favorite!

The best part about this dish is that it’s extremely healthy, yet fueling! The Mediterranean diet has been linked to longevity and has extreme health benefits. Key factors that contribute to it’s healthiness is the presence of fresh vegetables, lean protein, and healthy fats. Nothing within an authentic mediteranean diet is heavily processed. In fact, people in these Mediterranean countries rely heavily on the farming practices of their neighbors and friends. Markets are filled with only the freshest ingredients and people don’t eat a lot of processed foods. With this in mind, I sought to create a fresh and nourishing Greek meal that will benefit your health, and be loved by your entire family.

How it’s Made

This meal is extremely easy to make! To start, simply coat your cubed potatoes with oil, salt, and pepper. Place in the oven to bake for about 15 minutes. While the chicken is cooking, you’ll make your chicken mixture. Simply combine 2 tablespoons olive oil, garlic, shallot, lemon juice, paprika, oregano, and salt and pepper. Coat the chicken in this mixture until combined. Once the potatoes are done cooking for the first stretch, you’ll nestle the chicken into the potatoes and top with the remaining chicken mixture. Then you’ll sprinkle the onions on top and let bake for another 20-25 minutes. You’ll then broil the chicken until it becomes nice and golden brown.
To serve, top the sheet pan meal with feta and freshly chopped herbs. Plate the chicken and potatoes with a dollop of Greek yogurt. You can also serve this meal with a Greek side salad or another roasted vegetable. I can’t wait for you to try it!

Health Benefits:

1. High in lean protein

2. Full of antioxidants which rid your body of free radicals

3. High in B6, vitamin C, vitamin A, magnesium, and copper.

4. High in Omega-3 Fatty Acids

5. Improves digestion since it is high in fiber

I hope you love this Greek Sheet Pan Dinner and enjoy making it for years to come!

Greek Sheet Pan Dinner

Time: 1 hour | Serves: 4 people

Ingredients:

• 2 large russet potatoes, cubed into 1” pieces

• 4 tablespoons olive oil, divided

• 1 lb. boneless, skinless chicken thighs

• 4 cloves of garlic, minced

• 1 shallot, minced

• Juice of 1 1/2 lemons, divided

• 2 teaspoons oregano

• 1/2 teaspoon paprika

• 1/2 teaspoon garlic powder

• salt + pepper to taste

• 1 small sweet onion, sliced (this addition is optional)

• 1/4-1/2 cup feta cheese

• 2-3 tablespoons fresh parsley and dill, chopped

• For serving: Greek yogurt or homemade Tatziki sauce, additional lemon juice

Directions:

1. First, preheat your oven to 425 degrees F. Cover a baking sheet with parchment paper. (I love USA Pans because they are non-stick!)

2. Place the cubed potatoes on the baking sheet and drizzle them with 2 tablespoons olive oil, plus salt and pepper. Use your hands to coat the potatoes and separate into an even layer. Place in the oven to bake for 15 minutes.

3. While the potatoes are cooking, make the chicken mixture. In a medium bowl combine chicken, 2 tablespoons olive oil, garlic, shallot, juice of 1 lemon, oregano, paprika, garlic powder, and salt and pepper. Mix together until the chicken is coated.

4. Remove the potatoes from the oven and nestle the chicken around the potatoes. Top the chicken and potatoes with the remaining marinade mixture. Nestle the onion slices on top and around the chicken and potatoes, if using. Place in the oven to bake for 20 minutes. Then, change the oven setting to broil. Broil for 2-3 minutes or until the chicken and potatoes have a nice golden brown color on top, watching very closely to make sure it does not burn. Chicken will be cooked perfectly once it reaches an internal temperature of 165 degrees F.

5. To serve, top the chicken and potatoes with the feta cheese, herbs, and an additional squeeze of 1/2 a lemon. Divide among plates and serve with a dollop of plain Greek yogurt or tatziki sauce. Enjoy!

   
   Note: You can serve this meal with a Greek salad, roasted broccoli, or garlic pita bread. You can also make a tzatziki sauce to substitute the Greek yogurt dollop!
   

   Recipe by: The Heaping Harvest

I hope you love making this Greek Sheet Pan Dinner and enjoy making this recipe for years to come. If you’ve tried this recipe, we would love for you to write a review below! Thank you :)

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