Updated: May 30, 2021
This super simple, low-maintenance dish makes for an impressive, and healthy, one-pan meal.
It's bursting with tons of flavor and beautiful colors from red and yellow peppers, cherry tomatoes, red onions, artichoke hearts, kalamata olives, wedges of lemon, and tons of basil and garlic. With only 10 minutes of prep, you can sit back and relax while this wonderful dish bakes to perfection.
Bonus! Add any leftovers to salad greens the next day for one stellar Greek salad or better yet, tuck it inside warm pita bread and drizzle with creamy tzatziki sauce.
Recipe adapted from every last bite.
I love that this dish consists of lots of fresh, colorful, and simple ingredients. The mix of fresh herbs, garlic, balsamic vinegar, and olive oil creates a wonderful sauce for the veggies and tender, juicy chicken that packs a punch of big and bold Greek flavor.
The prep for this dish is so minimal, that it's almost like getting a night off from cooking; however, that doesn't mean that the "wows" and rave reviews won't be coming. Just sit back, relax, and sip your wine. You've got an ace in the hole.
For this dish, I am using boneless, skinless chicken thighs. You can also use boneless, skinless chicken breast (be sure to cut them in half). If you decide to use bone-in chicken be sure to add an extra 15 to 20 minutes to the cooking time.
To get started, you will need to line a large baking tray or roasting pan with heavy aluminum foil that has been sprayed with non-stick cooking spray (this will make clean-up a breeze for you later). Alternatively, you can also use a silicone baking liner. Next, cut up the peppers and red onion, then add them to the prepared pan. Finally, add the artichoke hearts, lemon wedges, and whole cherry tomatoes.
For the sauce, in a small bowl whisk together the garlic, olive oil, balsamic vinegar, smoked paprika, and oregano. Pour a third of the sauce over the veggies, sprinkle with salt and pepper, and toss until evenly coated.
Place the chicken pieces on top of the veggies and brush sauce. Bake at 400 degrees for 25 minutes. After 25 minutes, add in the feta, chopped basil, and olives. Pour the remaining sauce over the tray and return to the oven to bake for another 5 to 10 minutes. Check the chicken to ensure it's no longer pink or a safe 160 degrees. Serve with additional basil, crumbled feta, and balsamic vinegar, if desired.
I like to serve this dish alongside roasted new potatoes and dairy-free tzatziki sauce (recipe included below). The wonderful sauce also doubles as a creamy dressing for the "leftovers" salad the next day.
Be sure to store this one in your recipe log as an easy weeknight go-to supper as well as an impressive show-stopping company meal – nobody would ever know it only took you minutes to prep!
This recipe makes 4 servings.
Let's get cooking!
Sheet pan Greek chicken:
1 red pepper cut into 2-inch pieces
1 yellow pepper cut into 2-inch pieces
1 red onion cut into wedges
2 cups cherry tomatoes
1 cup artichoke hearts
1 lemon, cut into wedges
2 large chicken breasts cut in half, or 4 boneless chicken thighs
2 cloves garlic crushed
1/4 cup olive oil
1 1/2 tablespoons balsamic vinegar
1/2 teaspoon smoked paprika
1 teaspoon dried oregano
1/4 teaspoon salt
1/2 teaspoon pepper
2 tablespoon chopped fresh basil, plus more for serving
2/3 cup kalamata olives
1/4 cup chopped feta, plus more for serving (I used Violife Just Like Feta)
3/4 cup dairy free, plain yogurt
1/2 of a large cucumber, seeded and diced
1/2 teaspoon salt
2 cloves garlic, minced
2 tablespoon lemon juice
1 tsp dried dill (or 1 tablespoon fresh)
How to make
Please be sure to visit every last bite for the source recipe and instructions.
Sheet pan Greek chicken:
Preheat the oven to 400 degrees.
Line a large baking sheet or roasting pan with heavy foil that has been sprayed with non-stick cooking spray.
Cut the peppers and red onion into slices, then add them to the prepared pan.
Add the artichoke hearts, lemon wedges, and tomatoes.
In a small bowl whisk together the garlic, olive oil, balsamic vinegar, paprika, and oregano.
Pour 1/3 of the sauce over the veggies, then sprinkle with salt and pepper.
Toss until well coated.
Place the chicken pieces on top of the veggies and brush sauce.
Bake for 25 minutes.
After 25 minutes, add in the feta, chopped basil, and olives.
Pour the remaining sauce over the tray and return to the oven to bake for another 5-10 minutes.
Check the chicken to ensure it's no longer pink or a safe 160 degrees.
Serve with additional basil, crumbled feta, and balsamic vinegar, if desired.
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Stir all ingredients together to ensure it's well mixed.
Season to taste adding more salt/dill/lemon as desired.
Store in a container in the fridge for up to 3 days.