Easy Greek Sheet Pan Chicken Souvlaki and Potatoes.

This Easy Greek Sheet Pan Chicken Souvlaki and Potatoes is a simple, one-pan weeknight dinner: lemony, balsamic-marinated chicken roasted with potatoes, bell peppers, and onions, then finished with a sun‑dried tomato and feta mix plus a garlicky Greek yogurt sauce. Expect about 1 hour start-to-finish and 6 servings of bright, comforting Mediterranean flavors with almost no cleanup.

What Makes It Great

• One pan — everything roasts together so flavors meld and cleanup is minimal. If you love sheet-pan dinners, try this Parmesan Crusted Chicken Sheet Pan Dinner.
• Quick prep and short marinate time (15–20 minutes) for fast weeknight cooking. For another lightning-fast option, see 15-Minute Honey Garlic Chicken.
• Balanced: protein, starch, and veggies all on the same tray.
• Bright, layered flavors from lemon, balsamic, oregano, garlicky yogurt, and salty feta — crowd-pleasing and great for leftovers.
• Flexible — easy to swap proteins or veggies to match what you have on hand.

Ingredients You’ll Need

• 4 tablespoons extra virgin olive oil
• 1 1/2 pounds boneless chicken breasts or small thighs
• 2 lemons, 1 zested and juiced, 1 halved
• 2 tablespoons balsamic vinegar
• 1 tablespoon chopped fresh oregano (or 2 teaspoons dried)
• 1 tablespoon smoked paprika
• 1 shallot, finely chopped
• 5 cloves garlic, finely chopped or grated
• 1 large pinch each kosher salt and black pepper
• 1 large pinch red pepper flakes
• 1 pound russet or baby potatoes, cut into 1 inch chunks
• 2 red bell peppers, sliced
• 1 medium yellow onion, sliced
• 1/2 cup oil packed sun-dried tomatoes
• 1/3 cup kalamata olives, pitted
• 3 tablespoons toasted pine nuts (optional)
• 8 ounces cubed feta cheese
• 1/2 cup plain Greek yogurt

Step-by-Step Method

1. Preheat oven to 425°F (220°C).
2. Zest and juice 1 lemon and halve the second lemon.
3. Pound thicker chicken breasts to an even thickness or slice in half horizontally if needed.
4. In a medium bowl whisk 2 tablespoons olive oil, lemon zest and juice, 2 tablespoons balsamic vinegar, 1 tablespoon chopped oregano (or 2 teaspoons dried), 1 tablespoon smoked paprika, 1 finely chopped shallot, 4 minced garlic cloves, and a generous pinch each kosher salt, black pepper, and red pepper flakes; add the chicken, toss to coat, and let sit 15–20 minutes to marinate and come to room temperature.
5. Cut potatoes into 1‑inch chunks.
6. Toss potatoes with 2 tablespoons olive oil, season with salt and pepper, arrange on a rimmed baking sheet with the halved lemon(s), and roast about 20 minutes until tender and starting to brown.

7. Remove the pan; arrange the marinated chicken among the potatoes, add sliced red bell peppers and sliced onion in a single layer (use a second sheet pan if crowded), drizzle the remaining 1 tablespoon olive oil, season with salt and pepper, and return to the oven to roast 20–25 minutes more until the chicken reaches 165°F (74°C) and vegetables are tender.

   

8. While the sheet pan roasts, combine 1/2 cup oil‑packed sun‑dried tomatoes (with some of their oil), 1/3 cup pitted kalamata olives, 3 tablespoons toasted pine nuts (optional), and 8 ounces cubed feta in a bowl.
9. Stir together 1/2 cup plain Greek yogurt, 1 grated garlic clove, and a pinch of salt to make the garlic yogurt sauce.

Tips for Best Results

• Cut potatoes into similar-sized pieces so they cook evenly.
• Let the chicken come to room temperature during the short marinate so it roasts more evenly.
• Don’t overcrowd the pan; spread ingredients in a single layer for proper browning. Use a second sheet pan if needed.
• Use the oil from the sun‑dried tomatoes to dress the feta, or whisk it into a quick lemon vinaigrette — it adds a ton of flavor.
• If using thicker chicken breasts, pound to an even thickness or slice in half horizontally so they finish at the same time as the potatoes.
• For crispier potatoes on reheating, warm in a 375°F oven or in a skillet rather than the microwave.

Easy Swaps and Variations

• Protein swaps: use boneless chicken thighs (juicier), cubed lamb, shrimp (add in the last 8–10 minutes; see this oven-roasted shrimp method for timing), or firm tofu for a vegetarian option.
• Veggie swaps: add zucchini, cherry tomatoes (add in last 10–12 minutes), or eggplant.
• Cheese swaps: replace feta with halloumi (sear separately) for a grilling touch, or use goat cheese for creaminess.
• Make it spicier: increase red pepper flakes or add a pinch of cayenne to the marinade.

Storing and Reheating

Refrigerate cooled leftovers in an airtight container for 3–4 days. Store the garlic yogurt sauce and the feta/sun‑dried tomato mix separately when possible to preserve texture. Cold leftovers are also great sliced over a classic spinach salad.

To reheat, warm in a 350–375°F oven until hot (about 10–15 minutes) or reheat portions in a skillet to help crisp the potatoes. Microwaving is fastest but may soften vegetables. After reheating, brighten with a drizzle of lemon vinaigrette to wake up the flavors.

Cooked chicken and potatoes can be frozen up to 2–3 months; thaw overnight in the refrigerator and reheat in the oven.

Make‑ahead: marinate the chicken up to 24 hours in advance. You can also prep and slice vegetables a day ahead to save time.

Common Questions

• Can I use frozen potatoes? It’s better to use fresh potatoes; frozen will release extra moisture and may not brown as well.
• Can I make this dairy‑free? Skip the feta and swap the Greek yogurt sauce for a dairy‑free yogurt or a simple tahini‑lemon sauce.
• How long should I marinate the chicken? The recipe works well with a short 15–20 minute marinate. For deeper flavor, marinate up to 24 hours in the refrigerator. While it rests, toss together a refreshing side like watermelon feta and black olive salad.
• Can I use bone‑in chicken? Yes, but bone‑in pieces will need longer to cook. Arrange them skin‑side up and roast until an instant‑read thermometer reads 165°F, which may add 10–20 minutes. Use that extra time to make a quick side like 10-minute air fryer asparagus.
• What internal temperature should the chicken reach? Cook chicken to 165°F (74°C) measured at the thickest part for safe consumption.