I’m all about the simple meat and vegetable dinners. By changing up the seasonings, the mix of vegetables, and cut of meat, you can have an endless number of simple go-to meals. This week I combined my favorite lemon-garlic-oregano marinade with chicken breasts and a mix of peppers and onions to make this simple yet satisfying Sheet Pan Greek Chicken and Vegetables. It makes a great weeknight dinner and holds up to refrigeration well, so of course, I meal prepped it!
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I used one of the whole lemons that I had stashed in the freezer for this recipe. Fresh lemons can be expensive when purchased individually, so buy a bag and freeze the remainder for later. Check out my post about how to freeze whole citrus (and how they can be used after freezing).
Roasting vegetables is like riding a bike…
Sheet pan meals are a bit like riding a bike. You have to go with the flow and sometimes pivot a bit to keep everything in balance. Ingredients cook at different rates depending on their size, shape, and other factors. So keep an eye on everything and keep in mind that the cooking times listed below may not be exact. This is where you get to flex those cooking intuition muscles!
Meal Prep It!
This meal makes a great meal prep for the week! I packed my roasted chicken and vegetables into individual containers with rice (you can also serve it with Spinach Rice with Feta for even more flavor). The meal preps will stay good in the refrigerator for about four days.
P.S. I hit up Aldi for a lot of these ingredients, so you might notice some super low prices for things like the olives, feta, grape tomatoes, and bell peppers! ;)
Sheet Pan Chicken and Vegetables
Servings 4Ingredients
Lemon Garlic Marinade
- 1/4 cup olive oil ($0.64)
- 1 fresh lemon ($0.43)
- 4 cloves garlic, minced ($0.32)
- 1/2 Tbsp dried oregano ($0.15)
- 1/2 tsp salt ($0.02)
- Freshly cracked pepper ($0.03)
Chicken and Vegetables
- 1 pint grape tomatoes ($1.69)
- 2 bell peppers ($2.00)
- 1 small red onion ($0.28)
- 1.5 lbs. boneless skinless chicken breast ($5.24)
Toppings
- 15 kalamata olives (about 1/2 cup) ($0.45)
- 2 oz. crumbled feta ($1.10)
- handful fresh parsley ($0.25)
For Serving (optional)
- 4 cups cooked rice ($0.70)
Instructions
- Preheat the oven to 400ºF. Zest the lemon, then squeeze the juice. Combine the olive oil, lemon juice (about 1/4 cup), garlic, oregano, salt, and some freshly cracked pepper in a bowl. Save the lemon zest for later.
- Chop the bell peppers and onions into 1 to 1.5-inch pieces. Place the tomatoes, bell peppers, and onions on a large baking sheet. Pour about half of the lemon garlic marinade over the vegetables and toss until they are well coated. Roast the vegetables in the preheated oven for about 10 minutes as you prepare the chicken.
- While the vegetables begin roasting, prepare the chicken breasts. If your chicken breasts are thicker than 3/4-inch, pound them out to an even thickness of 1/2 to 3/4-inch thick. This will help them cook quickly and evenly. To pound the chicken, place them on a cutting board, cover with plastic wrap to prevent splatter, then gently pound the thicker ends with a rolling pin or mallet until even with the thinner end.
- Cut each chicken breast into two pieces. Place the chicken in a shallow dish and pour the remaining marinade over top. Toss the chicken in the marinade to coat.
- After roasting for ten minutes, remove the baking sheet with the vegetables from the oven. Stir the vegetables well, then push them off to each side making room for the chicken in the center. Place the chicken pieces on the baking sheet.
- Return the baking sheet to the oven and bake the chicken and vegetables for an additional 20-25 minutes, or until the internal temperature of the chicken reaches 165ºF. For additional browning, switch the oven to broil and finish by broiling the chicken and vegetables for about 5 minutes.
- Slice the olives in half. Sprinkle the olives, feta, lemon zest, and parsley over the chicken and vegetables after roasting, then serve (with rice, if desired).
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Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make Sheet Pan Chicken and Vegetables – Step by Step Photos
Preheat the oven to 400ºF. Zest the lemon, then squeeze the juice (you’ll want about 1/4 cup juice). In a bowl, combine 1/4 cup olive oil, the lemon juice, four cloves of garlic (minced), 1/2 Tbsp dried oregano, 1/2 tsp salt, and some freshly cracked pepper. Save the lemon zest for later.
Chop two bell peppers and one small red onion into 1 to 1.5-inch pieces. Add 1 pint cherry tomatoes and the chopped bell peppers and onion to a large baking sheet. Add about half of the lemon garlic marinade to the vegetables, then toss to coat. Begin roasting the vegetables for about 10 minutes in the preheated oven as you prepare the chicken. (this is an enamel sheet pan made by Crow Canyon)
If your chicken breast are thicker than about 3/4-inch on the thickest end, you’ll want to pound them out to make sure they cook quickly and evenly. To pound the chicken place them on a cutting board, cover them with plastic wrap to prevent splatter, then gently pound with a rolling pin or mallet until both ends are an even thickness (aim for 1/2 to 3/4-inch). I used two boneless skinless chicken breasts, about 1.5 pounds total.
Cut each chicken breast in half to make four pieces. Place them in a shallow dish and pour the remaining marinade over top. Toss the chicken in the marinade until fully coated.
After the vegetables have roasted for ten minutes, give them a good stir, then push them to either side of the baking sheet to make room for the chicken. Place the chicken pieces on the baking sheet, then return it to the oven.
Bake the chicken and vegetables for an additional 20-25 minutes, or until the internal temperature of the chicken reaches 165ºF. Mine went a little over, but the chicken remained nice and juicy.
For a little extra browning action, switch your oven setting to broil and broil everything for five minutes more.
Once everything is finished roasting, top with 2 oz. crumbled feta, about 1/2 cup kalamata olives (sliced in half) and the lemon zest.
Now it’s ready to eat! Or pack up in meal prep boxes. :) You can serve your Sheet Pan Greek Chicken and Vegetables with rice or keep it low-carb and just eat it as-is.
This is an amazing recipe! I Made it with only two small changes. I used boneless skinless chicken thighs instead of breasts, and skipped the lemon zest. The marinade mingled with the roasted veggie and chicken juices is just killer! Chicken came out perfectly cooked and tender. We ate with pitas warmed on a pizza stone, lettuce and Kalamata olives. I’m sure feta would be good on it too, but not needed. Left overs are great, too! Quick and super easy. I will definitely be making this again!
I had a lot of water in my pan, I wonder what happened?
I know why, I used cherry tomatoes which have more juice. Ope!
Usually, if there is a lot of liquid on your pan when roasting vegetables it just means that the vegetables are too crowded so the steam gets trapped. Try spreading them out a bit and using two pans if needed to make sure there is plenty of room for that hot air to surround the vegetables and allow for quick evaporation. :)
Made this last night and it was great! sheet pan meals are my new favorite thing because they’re so quick and easy and not too much clean up. Flavors were good. Husband and son don’t like ‘mushy tomatoes’ but I love them! About to have leftovers for an early lunch. Served with plain white rice.
This one is a big hit with my boyfriend and me. It’s great for weeknights because it doesn’t require a lot of effort and it cooks pretty quickly. I usually serve it with rice or couscous to round out the meal. I make it exactly as written, although sometimes I add a zucchini (with the seeds scooped out so it doesn’t get soggy.)
We made this for dinner tonight because it reminded me of a slow cooker recipe I have that my fiance likes. Instead of rice, we used couscous because it was on sale at our grocery store. I made some changes to it that I really think pushed it over the edge and made it AMAZING. Firstly, I added one diced beet to the veggies and actually cut up a large tomato into small chunks since we didn’t have anything else. I also used goat cheese in place of feta since I had a ton from Costco. But, I think the thing that really helped was that I doubled the lemon marinade. The first batch of it, I included the lemon zest and marinated the chicken in it for about 2 or 3 hours. The second batch I split into two and put half on the veggies as directed. Then, I put the other half on the chicken when it went in the oven. The chicken, which in my other recipe had a lemony smell and vague taste, came out with a great citrus bite and SO MUCH FLAVOR. The lemon zest and goat cheese we added in gave it such a zing and a delicious flavor. I actually prefer goat cheese to feta in recipes like this because my palate picks up the tang in goat cheese more than it does in feta, which I just feel is mediocre in taste, honestly, and a little to dry for me. Marinating the chicken before cooking really did the trick, I think, otherwise it would have just been a sauce that would have pooled on the veggies and not really imparted any flavor on the chicken. Next time, I am thinking of adding rosemary to the marinade as well, or maybe fresh thyme. I love all of your recipes, Beth, but this one was really a home run!
AMAZING! I didn’t have fresh garlic so I used garlic powder & I doubled the marinade & let the chicken rest in it for an hour before cooking. It tastes INCREDIBLE & so easy. I paired it with yellow rice & it was a wonderful dinner. All my flat mates were impressed. Definitely making this again!
I may have reviewed this before, but I’ll review it again! I’ve made this recipe several times, including for two dates. The flavors are simple, but extremely powerful and amazing! Thanks to quarantine eating I am bloated, feel crummy, and am now ready to start eating regular food again. In order to switch it up, I’ll be making this next week with salmon instead of the chicken, and some sort of grain/grain substitute. Can’t wait to make it again!
I’ve made this before. So delicious! I was wondering how I may need to adjust the cooking time if I added red potatoes? We are out of rice.
If you cut them into very small pieces (less than ½”) they will probably cook through in that amount of time, but another thing you want to consider is not over crowding the baking sheet. That will cause everything to kind of just stew in the vegetable juices. So you might want to just roast the potatoes separately and then mix them in after cooking. Here is a roasted potato recipe that you can use a guide.
I’ve been following this website for years — since I was a college freshman. Budget Bytes basically taught me how to cook. I’ve made the freezer black bean quesadillas and the poor man’s burrito bowls about a thousand times, but now that I have a little more cash to spend I decided to branch out and try the rest of the recipes on your website! Every single one I’ve tried has been fantastic and this one does not disappoint either. I left out the olives and the parsley, and I shook a little extra salt onto the vegetables before roasting, but I did everything else exactly as written and it’s incredible! Plus I swear it’s even better as leftovers.
Thanks so much Beth (and the rest of the team)! I’ll definitely be making this one again.
Hello! For the nutritional facts, does it include the optional rice? Thanks!
No it does not.
Are you sure? I ran this through MFP and with the rice it came out to about 530 calories per.
1/4 cup olive oil -calories 477
4 cloves garlic- calories 18
1 pint grape tomatoes – calories 60
2 bell peppers – calories 38
1 small red onion – calories 32
1.5 lbs. boneless skinless chicken breast – calories 660
4 cups cooked rice – calories 640
15 kalamata olives – calories 45
2 oz. crumbled feta – calories 150
I’m not doubting, I’m just worried I missed something here.
Yes, sorry about that, Kelly was wrong. The nutrition facts always include anything listed in the ingredients, and the rice is listed in the ingredients. :)
I made this tonight and loved it! When making the rice, I use part chicken stock and part water. It was great!
Do you think this would work with tilapia filets instead of chicken? My husband is a pescatarian so I’m always looking to adapt these sheet pan dinners for him! This looks delish though…what do you think ?
Yes most definitely!
Yes, as Kelly said, but you definitely want to add the tilapia a little later, since it cooks so quickly! I’d do a quick google search or check the directions on the package to see recommended cooking times for tilapia at that temperature, and then add them when that amount of cooking time is left.
I cooked this meal yesterday, came out just awesome!!!!! I pair it with more vegetables and skipped the rice. Definitely, cooking it again. Easy, fast, and great flavor.
Never a bad idea to add more veggies!
MC, what extra veggies did you throw in?
I’ve made this quite a few times now and each time it’s super enjoyable. I find the chicken and veggies by themselves to be filling enough so have typically opted against a grain, but may try with cauliflower rice for a substitute. Looking forward to making this again! The flavors just come together so incredibly well. I’ve made this for a few dates now and it always gets great compliments!
I just had the leftovers of this, and it is delicious! Definitely going into rotation!
I might marinate the chicken beforehand, when I have the time. I also might make extra marinade and pour it over the rice (my husband just does not like plain rice).
This was SO good. My husband said it was better than Zoe’s Kitchen ;) I used to hate cooking but honestly your recipes are so approachable and consistently delicious. Your website has changed the way I think about cooking and I’m actually excited to do it now!