When I first went gluten free it was so hard to find easy weeknight meals. I wanted a easy 30 minute dinner with minimal clean up that didnt involve over 30 ingredients. Who wants to go grocery shopping for 30 ingredients for ONE MEAL!? Not me. Cue this one-pan greek baked chicken!
The best part of this greek chicken recipe is that it is gluten free, nut free and can be made dairy free. I love a a one pan meal like my one pan gluten free gnocci skillet and my one pan gluten free chicken and brussle sprout skillet.
If you’re favorite part of this recipe is the potatoes – its mine too! I love an easy dinner recipe with potatoes. My cheesy enchilada potatoes and my sweet potato skillet are also packed with potatoes too!
why you’ll love this recipe
- This one pan greek baked chicken recipe is ideal for a busy weeknight. When I’m working all day I want an easy dinner that I don’t have to spend 2 hours making. This one is a go to dinner in my house!
- This easy dinner comes together quickly and can easily be doubled for meal prep purposes. My husband and I sometimes double this recipe so we have an easy lunch the next day! Leftovers store well, allowing us to enjoy delicious meals again throughout the week.
- Simple ingredients: Easy to find and use. I hate recipes with a million ingredients so this one is simple and easy to make!
- I love to pre-bake potatoes while prepping other ingredients to save time.
ingredients & substitutions
Fingerling potatoes: Base of the easy weeknight dinner. I love to use any type of potato here! You can also use cubed sweet potato or butternut squash too! Butternut squash is a delicious version I like to make in the fall.
Bell peppers: Add sweetness and color. Use any color pepper you like or a mix. I like to use red bell peppers because they are sweet.
Boneless chicken breasts: Lean protein. I like lean skinless chicken breasts the best but you can also use chicken thighs if you prefer. To make this vegetarian I love to use crispy cauliflower steaks instead.
Plain yogurt: Creamy base for marinade and tzatziki. I like to use low-fat or non-fat yogurt for a lighter option. I have also used greek yogurt and dairy free yougurt as well! All options work great!!
Red onion: Adds bite. Yellow onion or white onion is a fine substitute. I have also skipped the onions and added scallions on top when serving and that was delicious too.
taste & texture
This easy baked greek chicken offers a delicious combination of textures and flavors. The moist chicken is juicy and tender thanks to the yogurt marinade. The roasted vegetables get crispy on the outside and tender on the inside. I like the creamy tzatziki with a hint of lemon juice and cucumber because it cools everything down and adds a refreshing touch. Each bite of the oven-baked chicken breast is a burst of savory, smoky, and tangy flavors with a satisfying mix of textures. The golden brown potatoes are my favorite part. They are crisp and full of traditional mediterranean flavors.
directions
- Preheat oven to 400°F (200°C). Toss the fingerling potatoes with olive oil, oregano, salt, and pepper. Spread them on a baking sheet and bake for 20 minutes.
- While the potatoes bake, prepare the greek chicken marinade. In a medium mixing bowl, combine the marinade ingredients: yogurt, smoked paprika, garlic, and a pinch of salt and pepper. Add the chicken breasts and toss to coat them evenly.
- After 20 minutes, remove the potatoes from the oven and add the bell peppers to the baking sheet. Push the potatoes to one side and arrange the marinated chicken breasts on the other side, with the sliced red onion scattered around.
- Return the baking sheet to the oven and bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and potatoes are golden brown.
- While the chicken bakes, prepare the tzatziki. In a small bowl, combine the grated cucumber with the yogurt, lemon juice, and a pinch of salt and pepper. Stir well and set aside.
- Once the greek chicken breast is cooked through, remove the baking sheet from the oven and let it rest for a few minutes.
- Serve the chicken breasts with the roasted vegetables and top with a generous dollop of homemade tzatziki. Drizzle with any leftover pan juices, if desired.
expert tips & tricks
- For a more flavorful marinade, I like to marinate the chicken for at least 30 minutes.
- Feel free to add other vegetables to the baking sheet! I like to add other veggies such as broccoli, zucchini, or cherry tomatoes to this greek baked chicken.
- Top with feta cheese, fresh herbs and kalamata olives for an authentic greek flavors. I like to use a fat free feta or a dairy free feta.
- Use a whole chicken and arrange the potatoes and peppers around the outside for a bigger portion. You can do this in the air fryer or in the oven!
- If you don’t have a baking sheet you can always use a casserole dish or a cast iron skillet for this easy weeknight dinner. You can also bake in the air fryer instead of the oven. Literally any pan that you can cook chicken and potatoes in works great.
- I like to add fresh lemon zest or fresh lemon juice and fresh parsley on top for a zesty lemon flare.
- I often serve with a simple salad or greek salad, gluten free pita bread or rice.
recipe variations
- For a low-carb greek baked chicken recipe, I skip the potatoes altogether and add more low-carb vegetables like zucchini, broccoli, or asparagus to the sheet pan with the bell peppers. You can even serve it over cauliflower rice.
- To make this low fat, I use non-fat or low-fat yogurt in both the marinade and the tzatziki for a low fat greek baked chicken recipe.
- For a vegan greek baked chicken recipe, I swap the chicken breasts with marinated tofu cubes or tempeh. Use vegan yogurt alternatives in the marinade and tzatziki sauce, ensuring they are soy-based or coconut-based for the best textural match.
how to serve, store and meal prep
I serve this flavorful dish with a simple side salad or a bed of cauliflower rice for a more filling option.
I store leftovers of the greek baked chicken in an airtight container in the refrigerator for up to 3 days.
For longer storage, consider freezing the cooked chicken and vegetables in freezer-safe containers for up to 3 months.
Reheat individual portions in the microwave or oven until warmed through.
For an easy meal prep, I simply double the greek baked chicken recipe and divide the cooked chicken and vegetables into separate containers for easy grab-and-go lunches throughout the week.
other easy recipes you may like
If you make this recipe and enjoyed it, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive weeknight meal plan group for 5 weekly 30-minute dinner recipes plus a weekly grocery shopping list. I would love for you to follow along!
One-Pan Greek Baked Chicken with Potatoes (gluten free)
Ingredients
- 2 cups fingerling potatoes halved lengthwise
- 1 tablespoon olive oil
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup bell pepper any color, chopped
- 2 chicken breasts
- 1 cup fat free plain yogurt divided
- 1 tablespoon smoked paprika
- 1 clove garlic minced
- 1/2 red onion thinly sliced
- 1/2 cucumber grated
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 400°F (200°C). Toss the fingerling potatoes with olive oil, oregano, salt, and pepper. Spread them on a baking sheet and bake for 20 minutes.
- While the potatoes bake, prepare the marinade for the chicken. In a bowl, combine yogurt, smoked paprika, garlic, and a pinch of salt and pepper. Add the chicken breasts and toss to coat them evenly.
- After 20 minutes, remove the potatoes from the oven and add the bell peppers to the baking sheet. Push the potatoes to one side and arrange the marinated chicken breasts on the other side, with the sliced red onion scattered around.
- Return the baking sheet to the oven and bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
- While the chicken bakes, prepare the tzatziki. In a small bowl, combine the grated cucumber with the yogurt, lemon juice, and a pinch of salt and pepper. Stir well and set aside.
- Once the chicken is cooked through, remove the baking sheet from the oven and let it rest for a few minutes.
- Serve the chicken breasts with the roasted vegetables and top with a generous dollop of homemade tzatziki. Drizzle with any leftover pan juices, if desired.
1/2 cup yogurt is in the list of ingredients. Then you have yogurt mixing with spices to coat chicken. Then yogurt again in the tzatziki. Is it 1/2 cup yogurt each time?
Yes! 1/2 cup each time. I just edited the recipe to read “1 cup yogurt, divided” since that may be clearer? Let me know!! I really appreciate the feedeback!!