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!
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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.
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.
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, coating the spears 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 set the oven to broil.
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!
Remove the tray from the oven and sprinkle the minced fresh Italian parsley all over.
Squeeze the juice from the charred lemon wedges all over the tray before serving!
Enjoy!
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!
More sheet pan chicken recipes
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
Ingredients
- ¼ cup extra virgin olive oil, and more for greasing sheet pan
- 3 tablespoons fresh lemon juice
- 4 garlic cloves, minced
- 1½ teaspoons Diamond Crystal kosher salt
- 1 teaspoon dried oregano, or dried marjoram
- ¼ teaspoon freshly ground black pepper
- 1½ 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
Nutrition information is automatically calculated, so should only be used as an approximation.
How do you calculate the macros, is it per serve or is it the recipe total macros?
It’s per serving and the servings are always listed in the recipe card above (4 servings in this case).
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?
This recipe tastes so good and is so easy! This has become part of my monthly menu!
Thank you for all of your great recipes and cookbooks. Easy, delicious and healthy!
Made this last night. Easy and delicious! We will be making it again for sure.
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.
Miss you, Renee!
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?
Hey Ann – we used tenderstem broccoli instead. Or maybe cooking some green beans separately and tossing with everything at the end would work too!
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!
Can’t wait to make this recipe
I made this recipe with Green Beans instead of asparagus and chicken breast Instead of thighs, I know chicken breast. was not recommended, but I took it out after 15 minutes and did not boil it. The chicken turned out perfect. The whole recipe was very delicious. We’ll do it again.