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One Sheet Pan Greek Style Easy Baked Chicken Dinner

This One Sheet Pan Greek Style Easy Baked Chicken Dinner will save you at dinner time! You can throw everything onto your sheet pan and let it bake into a delicious dinner. The sauce that forms is so good!

This One Sheet Pan Greek Style Easy Baked Chicken Dinner will save you at dinner time! You can throw everything onto your sheet pan and let it bake into a delicious dinner. The sauce that forms is so good! | savorynothings.com

Who is hungry for some oven baked chicken? I really hope you just raised your hand almost to the ceiling, because that’s pretty much how excited I am to share this recipe today!

I’m a huge fan of dinners made on one tray. Or in one pot. Or one pan. But I digress!
The only problem is that they are not exactly photogenic. So while I had my family munch through tray after tray of delicious but ugly chicken, I’m really glad to tell you I finally made a pretty version. Basically my personal best baked chicken scenario! The cute baking dish doesn’t hurt either, when I got it I was about as excited as a six year old girl when she gets her first Barbie doll. Are Barbie dolls even still a thing? Because if they’re not lots of little brothers will have lost their jobs as Senior Unwanted Barbie Hair Chopper. #bigsistersneverforget
This One Sheet Pan Greek Style Easy Baked Chicken Dinner will save you at dinner time! You can throw everything onto your sheet pan and let it bake into a delicious dinner. The sauce that forms is so good! | savorynothings.com
Anyway, what I love most about this recipe for baked chicken is that it’s not just yummy to eat but also pretty healthy!
There’s heart-healthy olive oil, a whole bunch of roasted veggies, more good fats from the olives and protein from the chicken and the feta cheese.
Yes, chicken breasts would be even healthier, but I like to enjoy a bit of variety and breasts dry out a lot quicker in the oven than wings (unless you bury them under all the good things).
There is a bit of peeling and chopping involved in this recipe, but everything can be left rather chunky so it doesn’t take an awful lot of time. If you cut your veggies too small they will turn out mushy and overcooked, so don’t be afraid to be a bit lazy with your knife skills here.
Stirring around the vegetables after half the baking time ensures that they don’t burn on the edges and that they are evenly coated in the delicious sauce that forms.
I prefer to add the Feta cheese after baking, but you could add it after the initial 20 minutes with the lemon, olives and anchovy if you prefer. Do make sure to discard the lemon before serving, as the flesh will become bitter in the oven.
Other than that this recipe is really easy-peasy! If you try it I’m sure it will win a spot in your healthy baked chicken recipes folder. And if you happen to snap a picture for said recipe folder don’t hesitate to share it on Instagram or Facebook, and make sure to tag @savorynothings! I always get so excited when I see your creations!
This One Sheet Pan Greek Style Easy Baked Chicken Dinner will save you at dinner time! You can throw everything onto your sheet pan and let it bake into a delicious dinner. The sauce that forms is so good! | savorynothings.com
This One Sheet Pan Greek Style Easy Baked Chicken Dinner will save you at dinner time! You can throw everything onto your sheet pan and let it bake into a delicious dinner. The sauce that forms is so good! | savorynothings.com
5 from 2 votes
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One Sheet Pan Greek Style Easy Baked Chicken Dinner Recipe

This One Sheet Pan Greek Style Easy Baked Chicken Dinner will save you at dinner time! You can throw everything onto your sheet pan and let it bake into a delicious dinner. The sauce that forms is so good!
Course Main Course
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Calories 579 kcal

Ingredients

  • 2 pounds small waxy potatoes peeled and halved, depending on how much your family eats
  • 2 tablespoons olive oil
  • 1 teaspoon fine sea salt
  • 2 teaspoons dried thyme
  • 1/2 teaspoon ground paprika
  • 1 large yellow bell pepper cut into chunks
  • 1 large red bell pepper cut into chunks
  • 2 large red onions halved and then cut into large chunks
  • 1 pound chicken pieces I used large chicken wings
  • 1 medium lemon sliced
  • 3 ounces black Kalamata olives or whatever black olives you can find
  • 3 pieces anchovy filets torn (optional)
  • 3 ounces feta cheese crumbled

Instructions

  1. Preheat your oven to 430°F (220°C) (or 390°F (200°C) convection).
  2. Place the potatoes on a deep sheet pan and toss them with 1 tablespoon olive oil, 1/2 teaspoon sea salt, 1 teaspoon dried thyme and 1/2 teaspoon ground paprika.
  3. Add the vegetables and chicken pieces, then toss everything with the remaining seasoning. Make sure to really rub the seasoning and oil into the chicken, that way you’ll ensure tender meat and a crispy and flavourful skin. Arrange the chicken pieces on top of the vegetables and potatoes and bake in the preheated oven for 20 minutes.
  4. Remove the tray from the oven and stick the lemon slices in between the chicken pieces. Scatter the olives and anchovy filets on top, if using, and finish baking for another 20-25 minutes until the chicken is browned and crispy and cooked through all the way.
  5. Discard the lemon and serve immediately topped with crumbled feta cheese.

Recipe Notes

I do not recommend eating the lemon, as it turns bitter when cooked. It does give the dish a lovely flavor though, so don't leave them out. Just discard them after baking.

We love anchovies, but the recipe turns out just as well without them if you or your kids aren't big fans.

I tried this both in a normal and in a convection oven and the recipe worked well in both. Just note the difference in temperature settings in the recipe! I did find that on the convection setting I had to switch on the grill for the last five minutes to really get the chicken skin to crisp up.

Things I used to make this recipe:


Reader Interactions

  3. One pan meals are my favorite and I think this looks gorgeous! 🙂 I love how easy this comes together on a sheet pan and the Greek flavors sound perfect!

    Reply

  4. You’ve proven that one pot meals are very photogenic — this is stunning! Greek food is the best — I could eat it every day! I’m wishing I had this for dinner right now, Nora….pinning to try!

    Reply

  5. The Senior Unwanted Barbie Hair Chopper totally made me laugh, Nora! I was lucky enough to have an older brother who loved to do that. I’m also loving this one pan chicken dinner, the less dishes the better 😉

    Reply

  7. So beautiful – those colors, those shapes! I love everything about this dish (and the photo too). And thank you so much for linking through to the enamel baking dish, that’s cute indeed, I think I’m gonna order one! 🙂

    Reply

  11. I totally drool over your photos! So beautiful! We are really into sheet pan meals right now, we had sheet pan fajitas last night and they were delicious! I love how easy these kinds of meals are to prep and clean up they make life so much easier!!

    Reply

  12. One pan meals are my favorite, especially for during the week! Although I have to admit, I’ve never made a one pan sheet meal before, so I definitely need to change that! And I’m always looking for new ways to cook chicken, so this sounds fantastic, Nora!

    Reply

  18. I made this today for lunch (prepped some yesterday so we could eat sooner after church). I added grape tomatoes with the potatoes & veggies, used bite -sized pieces of chicken thigh, and added quartered artichoke hearts with the olives & anchovies. Served with tzatziki sauce and hummus. Very tasty. Thanks for the recipe!

    Reply

    • Thanks for sharing, Kelly! Tzatziki and hummus sound perfect to go along with this – I appreciate you taking the time to comment!

      Reply

  19. Made this last night and the entire family loved it. I threw in about 1/4 of the vinegar from the kalamata olives, which satisfied my wife’s obsession with all things brine. Thank you so much for sharing this recipe!

    Reply

    • Yay, I’m so glad you and your family enjoyed the recipe, Zach! I often use vinegar from olives or capers as a condiment, so I’m totally with your wife there, haha! Thanks for taking the time to review the recipe – really appreciate it.

      Reply

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