Description
Easy Sheet Pan Greek Chicken
Ingredients
2 boneless, skinless chicken breasts
1 lb baby potatoes, quartered
1 red bell pepper, chopped
1 red onion, chopped
1/2 cup Kalamata olives, pitted
2 tbsp olive oil
1 tbsp dried oregano
1 tsp garlic powder
1/2 tsp smoked paprika
Salt and pepper to taste
1 lemon, cut into wedges
Fresh parsley, chopped (optional, for garnish)
Directions
Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Season potatoes and veggies: In a large bowl, toss potatoes, bell pepper, onion, and olives with 1 tbsp olive oil, oregano, garlic powder, paprika, salt, and pepper. Spread them evenly on the baking sheet.
Prepare chicken: Rub chicken breasts with the remaining 1 tbsp olive oil and season with salt, pepper, and a pinch of oregano. Nestle the chicken among the veggies on the baking sheet.
Add lemon wedges: Scatter lemon wedges around the pan for a burst of citrusy flavor while baking.
Bake: Roast for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender.
Serve: Garnish with fresh parsley and serve hot with tzatziki or a side salad.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 2
Calories: ~380 kcal per serving
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