Greek Sheet-Pan Chicken
Tender chicken breasts and crisp baby potatoes roasted alongside colorful peppers, tomatoes, and onions in a tangy feta-herb marinade. Finished with melty feta cubes and roasted lemon for a vibrant, all-in-one Mediterranean feast.
Ingredients
Marinade
- ½ cup feta crumbled
- ¼ cup olive oil
- 1 lemon freshly squeezed
- 2 cloves garlic minced
- 2 tbsp parsley finely chopped
- 1 tbsp dill finely chopped
- 1 tbsp oregano finely chopped
- 1 tbsp rosemary finely chopped
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp sumac
Sheet Pan
- 1 lb baby potatoes chopped into ½” cubes
- 1½ cups bell peppers thinly sliced or chopped
- 1 cup cherry tomatoes
- ½ large red onion thinly sliced
- 2 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- 1½ lbs boneless skinless chicken breast
- 1 –2 lemons sliced into 3 thick rounds
- ½ cup feta cut into ¼–½” cubes
Instructions
- Combine marinade ingredients in a bowl. Stir and set aside.
- Preheat oven to 425°F.
- Toss potatoes, peppers, tomatoes, and onion with oil, salt, and pepper on sheet pan.
- Spread evenly.
- Add chicken, pour marinade over top, and nestle in lemon slices.
- Bake for 35–40 minutes, rotating halfway through.
- Add cubed feta during last 10 minutes.
- See full steps with tips & photos → https://mischacrossing.com/greek-sheet-pan-chicken/
Notes
- Make-Ahead: Combine the marinade and toss with chicken and veggies up to 2 hours ahead; cover and refrigerate until ready to bake.
- Veggie Variations: Add zucchini, eggplant, or mushrooms for extra color and flavor.
- Herb Swap: If fresh herbs aren’t available, use 1 tsp each of dried oregano, thyme, and rosemary (reduce sumac to ¼ tsp).