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Greek Sheet Pan Chicken Souvlaki

Greek Sheet Pan Chicken Souvlaki

Quick, delicious and - ONE PAN CLEAN UP! This recipe we have on frequent rotation in our home! We are sure it will quickly become a favorite in your home too!


  • 1 1/2 pounds boneless chicken breast or thighs
  • 1/4 cup olive oil
  • juice of 1 lemon + 1 lemon sliced
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon paprika
  • 2 cloves garlic minced or grated
  • kosher salt and pepper
  • 1 pound russet potatoes, cut into 1 inch chunks
  • 1-2 red bell peppers, sliced
  • 1 sweet onion, sliced
  • 8 ounces feta, cubed
  • 1/2 cup oil packed sun-dried tomatoes
  • 1/3 cup kalamata olives, pitted
  • tzatziki or yogurt, for serving


  1. Preheat the oven to 425 degrees F.

    2. On a rimmed baking sheet, combine the chicken, 2 tablespoons olive oil, the lemon juice, balsamic vinegar, dill, oregano, paprika, garlic and a large pinch of both salt and pepper. Toss well to evenly coat the chicken. Add the potatoes, bell peppers, and onions and toss with the remaining 2 tablespoons olive oil and a pinch of both salt and pepper. Arrange everything in an even layer. Add the lemon slices and then transfer to the oven. Roast for 40-45 minutes, tossing halfway through cooking until the chicken is cooked through and the potatoes golden. 

    3. Meanwhile, combine the feta, sun-dried tomatoes and their oil, and the olives in a bowl. Toss to combine. 

    4. To serve, top the chicken with the feta mix and tzatziki. Eat!

    For original recipe /photo credit:
Wayne August 15, 2020

Great recipe. Loved it and yes, easy clean up!

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