This Greek Sheet Pan Chicken is the simple and delicious weeknight dinner you’re craving! It’s paleo, gluten free, and Whole30—and it’s ready in 30 minutes. All you need is chicken, potatoes, asparagus, and a zippy lemon-garlic-oregano dressing. No dairy, no mess, no stress!

An overhead shot of Greek sheet pan chicken with asparagus, chicken, and potatoes topped with Italian parsley.

Easy and delicious chicken sheet pan!

This sheet pan dinner is inspired by my recent eating adventures in Greece, where I ate more than my fair share of chicken souvlaki! It’s hard to resist the classic Greek flavors of lemon, garlic, oregano, and grilled meat, so I was determined to create a simple one-pan version at home.

A side view of a Greek sheet pan chicken dinner with asparagus, potatoes, chicken, and lemon wedges.

For this sheet pan Greek chicken, I make a simple marinade with olive oil, lemon juice, garlic, oregano, salt, and pepper. Then, I toss in some cubed boneless, skinless chicken thighs, yellow potatoes, and asparagus and bake it all in the oven. The resulting chicken is juicy and tender, the potatoes are crispy and creamy, and the asparagus is crisp and green. You won’t even miss the feta cheese!

Ingredients

  • Boneless, skinless chicken thighs: I love using cubed chicken thighs in this recipe because they cook relatively quickly and don’t dry out. You can substitute chicken breasts if you prefer but they may get overcooked.
  • Small yellow potatoes: The key to getting everything on the sheet pan to cook in the same amount of time is to make sure your potatoes are uniformly cut into small pieces. And yes, potatoes are paleo, but if they don’t agree with you, feel free to substitute other vegetables (e.g., cauliflower, sweet potatoes, bell pepper, red onions, etc.).
  • Asparagus: I love the ease of prepping asparagus, but you can definitely use other veggies like broccolini, broccoli florets, sugar snap peas, etc.
  • Extra virgin olive oil
  • Lemons
  • Garlic
  • Dried oregano or dried marjoram
  • Diamond Crystal kosher salt
  • Freshly cracked black pepper
  • Italian parsley: I love adding a sprinkle of fresh herbs to the finished dish to add a pop of flavor. Feel free to substitute chives, thyme, or basil.

How to make Greek Sheet Pan Chicken

Heat oven to 400°F convection roast or 425°F on conventional mode, with the rack in the upper middle position.

While the oven is heating up, lightly grease a rimmed baking sheet with some extra virgin olive oil or olive oil spray.

A silicone brush is spreading extra virgin olive oil evenly on a rimmed baking sheet.

In a large bowl, combine the olive oil, lemon juice, garlic, kosher salt, dried oregano, and pepper.

Six sequential photos that show someone putting the ingredients for a Greek-inspired marinade into a bowl.

Whisk until uniform.

An Asian woman is whisking a Greek marinade in a clear glass mixing bowl.

Add the chicken and potatoes to the bowl…

Adding cut up yellow potatoes to a bowl with cubed raw chicken thighs and Greek marinade.

…and toss well to combine.

Tossing raw chicken thigh cubes and cut up yellow potatoes in a bowl with a Greek marinade.

Transfer the chicken and potatoes to the greased rimmed baking sheet.

An Asian woman is transferring the marinated raw chicken and potatoes onto a greased rimmed baking sheet.

Toss in the asparagus, coating the spears with the marinade.

An Asian woman is placing some asparagus spears on a sheet pan with chicken and potatoes marinated with a Greek dressing.

Arrange the ingredients in a single layer on a rimmed baking sheet and add the lemon wedges to the pan.

Adding lemon wedges to a sheet pan with chicken, asparagus, and potatoes.

Pop the sheet pan into the oven and bake for 15 minutes.

An Asian woman is placing a Greek sheet pan chicken dinner into an open oven.

Then, rotate the sheet pan 180° and set the oven to broil.

Pulling a Greek sheet pan chicken dinner out of the oven.

Broil for 3 to 5 minutes or until everything is fully cooked, most of the liquid has evaporated, and the ingredients develop some golden brown bits. Keep an eye on it!

Two hands in oven mitts are holding a sheet pan filled with golden brown chicken, potatoes, asparagus, and lemon wedges.

Remove the tray from the oven and sprinkle the minced fresh Italian parsley all over.

An Asian woman is adding Italian parsley to a Greek sheet pan chicken dinner.

Squeeze the juice from the charred lemon wedges all over the tray before serving!

Squeezing fresh lemon juice onto a Greek Sheet Pan Chicken dinner.

Enjoy!

A hand is holding a sheet pan with Greek chicken, asparagus, potatoes, and lemons with a white kitchen towel.

What do you serve with this dish?

I love serving this sheet pan supper with my paleo tzatziki sauce! You can also serve it on a big bed of salad greens with cucumbers, cherry tomatoes, and Kalamata olives to pack on the veggies.

How to save leftovers

Leftover chicken and veggies can be stored in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. You can reheat leftovers in an Anyday bowl in a microwave for about 90 seconds on high or until heated through.

Tips for how to make the best Greek sheet pan chicken

  • Cut the potatoes small and uniform! The potatoes and chicken take the longest to cook, so make sure the potato pieces are small and uniform. (If you want, you can par-cook the potatoes in the microwave or boil them for a few minutes to make sure you don’t end up with crunchy taters.)
  • Use fresh lemons! The charred wedges and fresh lemon juice in the marinade add brightness and acidity to the dish.
  • Improvise! Feel free to switch up the proteins or veggies but try to pair things that cook in the same amount of time!

Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2022)


Greek Sheet Pan Chicken

4.72 from 14 votes
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings 4
This Greek Sheet Pan Chicken is the simple and delicious weeknight dinner you're craving! It’s paleo, gluten free, and Whole30—and it’s ready in 30 minutes. All you need is chicken, potatoes, asparagus, and a zippy lemon-garlic-oregano dressing. No dairy, no mess, no stress!

Ingredients  

  • ¼ cup extra virgin olive oil, and more for greasing sheet pan
  • 3 tablespoons fresh lemon juice
  • 4 garlic cloves, minced
  • teaspoons Diamond Crystal kosher salt
  • 1 teaspoon dried oregano, or dried marjoram
  • ¼ teaspoon freshly ground black pepper
  • pounds boneless, skinless chicken thighs, cut into 1-inch pieces
  • ½ pound small yellow potatoes, cut into 1-inch wedges
  • 1 pound asparagus, ends trimmed
  • 1 lemon, cut into wedges
  • ¼ cup minced fresh Italian parsley

Instructions 

  • Heat oven to 400°F convection roast or 425°F conventional, with the rack in the upper middle position.
  • While the oven is heating up, lightly grease a rimmed baking sheet with some extra virgin olive oil or olive oil spray.
  • In a large bowl, combine the olive oil, lemon juice, garlic, kosher salt, dried oregano, and pepper. Whisk until uniform.
  • Add the chicken and potatoes to the bowl and toss well to combine. Transfer the chicken and potatoes to the greased rimmed baking sheet.
  • Toss in the asparagus, so the spears are coated with the marinade. Arrange the ingredients in a single layer on a rimmed baking sheet and add the lemon wedges to the pan.
  • Pop the sheet pan into the oven and bake for 15 minutes.
  • Then, rotate the sheet pan 180° and increase the switch the temperature to broil.
  • Broil on high for 3 to 5 minutes or until everything is fully cooked, most of the liquid has evaporated, and the dish has golden brown bits. Keep an eye on it!
  • Remove the tray from the oven and sprinkle the minced fresh Italian parsley and squeeze on the juice from the charred lemon wedges all over the tray before serving!

Video

Notes

  • I love serving this sheet pan supper with my paleo tzatziki sauce! You can also serve it on a big bed of salad greens with cucumbers, cherry tomatoes, and Kalamata olives to pack on the veggies.
  • Leftover chicken and veggies can be stored in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. You can reheat leftovers in an Anyday bowl in a microwave for about 90 seconds on high or until heated through.

Nutrition

Calories: 406kcal | Carbohydrates: 19g | Protein: 37g | Fat: 21g | Saturated Fat: 4g | Fiber: 5g | Sugar: 4g

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

About Michelle Tam

Hello! My name is Michelle Tam, and I love to eat. I think about food all the time. It borders on obsession. I’ve always loved the sights and smells of the kitchen. My mother was (and is) an excellent cook, and as a kid, I was her little shadow as she prepared supper each night. From her, I gained a deep, abiding love for magically transforming pantry items into mouth-watering family meals.

Other Recipes You May Like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




11 Comments

    1. It’s per serving and the servings are always listed in the recipe card above (4 servings in this case).

  1. 5 stars
    We made this tonight and it was so easy to do and tasted delicious! Thank you so much for sharing it. Similar to another question is how many servings are you estimating per recipe?

  2. 5 stars
    My husband cooked this for the first time tonight, and it was delicious. it took me right back to my vacation this summer in Greece! Thanks, Michelle! By the way, we’re both big fans of all the Nom Nom Paleo sheet pan dinners.

  3. 4 stars
    It looks absolutely delicious.
    I’ve made several of your other recipes and they are all very good.
    Do you have any suggestions for a substitute for asparagus as I can’t eat them?

    1. 5 stars
      Hey Ann – we used tenderstem broccoli instead. Or maybe cooking some green beans separately and tossing with everything at the end would work too!

  4. 5 stars
    This was very tasty, my family gave a thumbs up for repeat. Although I had the right quantity of ingredients, I could not fit it all on the same sheet pan and made the asparagus on a separate sheet pan. Probably was better anyway since they were on the thinner side and would have been overcooked with the chicken and potatoes. Thanks for the great recipes!