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A simple one-pan dinner featuring lemony, balsamic-marinated chicken roasted with potatoes, bell peppers, and onions, finished with a sun-dried tomato and feta mix plus a garlicky Greek yogurt sauce. Ready in about 1 hour and serves six.

Ingredients

Scale
  • 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 kosher salt
  • 1 large pinch 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

Instructions

  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, oregano, smoked paprika, chopped shallot, 4 minced garlic cloves, and a generous pinch each of kosher salt, black pepper, and red pepper flakes. Add 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 pan; arrange marinated chicken among potatoes, add sliced red bell peppers and onion in a single layer (use a second pan if needed), drizzle remaining 1 tablespoon olive oil, season with salt and pepper, and roast 20–25 minutes more until chicken reaches 165°F (74°C) and vegetables are tender.
  8. While roasting, combine sun-dried tomatoes (with oil), kalamata olives, toasted pine nuts (optional), and cubed feta in a bowl.
  9. Stir together plain Greek yogurt, 1 grated garlic clove, and a pinch of salt to make garlic yogurt sauce.

Notes

Cut potatoes into similar-sized pieces for even cooking., Let chicken come to room temperature during marinate for even roasting., Avoid overcrowding pan; use multiple pans if needed for proper browning., Use sun-dried tomato oil to dress feta for added flavor., Pound chicken breasts to even thickness to ensure uniform cooking., To reheat, warm in oven or skillet for crispy potatoes; microwaving softens vegetables., Marinate chicken up to 24 hours ahead; vegetables can be prepped a day in advance., Protein swaps: boneless chicken thighs, cubed lamb, shrimp (add last 8–10 minutes), or firm tofu for vegetarian option., Veggie swaps: zucchini, cherry tomatoes (add last 10–12 minutes), eggplant., Cheese swaps: halloumi (sear separately) or goat cheese., For dairy-free: omit feta and use dairy-free yogurt or tahini-lemon sauce for the dressing.

Nutrition

Find it online: https://gingerbaking.com/easy-greek-sheet-pan-chicken-souvlaki-and-potatoes/