Sheet-Pan Greek Chicken with Roasted Lemon Potatoes & Kalamata Olives
This vibrant sheet-pan Greek chicken dinner features juicy chicken breasts, crispy roasted lemon potatoes, and briny Kalamata olives, all cooked together for easy cleanup and maximum flavor. Ready in just 30 minutes, it's perfect for busy weeknights without sacrificing taste.
- 4 pieces boneless, skinless chicken breasts
- 1.5 lbs baby potatoes, halved
- 0.5 cup Kalamata olives, pitted and halved
- 1 medium red onion, sliced
- 1 large lemon, sliced
- 3 tbsp olive oil
- 3 cloves garlic cloves, minced
- 2 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 cup feta cheese, crumbled
- 2 tbsp fresh parsley, chopped (for garnish)
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Instructions
Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper.
🌡️ 425°FIn a large bowl, toss halved potatoes, red onion slices, and lemon slices with 2 tablespoons olive oil, half the minced garlic, 1 teaspoon oregano, thyme, salt, and pepper.
⏱️ 3 minutesSpread the potato mixture evenly on the sheet pan. Nestle chicken breasts among the potatoes and brush with remaining 1 tablespoon olive oil. Rub remaining garlic and oregano over chicken.
⏱️ 2 minutesRoast in the preheated oven for 20 minutes.
⏱️ 20 minutes 🌡️ 425°FScatter Kalamata olives over the sheet pan. Continue roasting for 5 more minutes, until chicken is cooked through (internal temperature 165°F) and potatoes are golden.
⏱️ 5 minutes 🌡️ 425°FRemove from oven. Sprinkle with crumbled feta and chopped parsley before serving.
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Nutrition Information
Per serving. Values are approximate and may vary.
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