I was diagnosed with celiac disease and lactose intolerance 7 years ago! As someone who is gluten free and allergic to almonds it is so important to me to provide easy allergy friendly weeknight recipes. 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.
This one pan greek baked chicken recipe is ideal for a busy weeknight. This easy dinner comes together quickly and can easily be doubled for meal prep purposes. Leftovers store well, allowing you to enjoy delicious meals throughout the week. This greek baked chicken recipe takes 30-40 minutes and looks beautiful on the dinner table.
The best part of this greek chicken recipe is that it is gluten free, nut free, can be made dairy free and low fat.
why you’ll love this recipe
- Minimal prep: Just chop vegetables and toss with seasonings.
- One-pan cooking: Less mess and cleanup.
- Simple ingredients: Easy to find and use.
- Pre-bake potatoes while prepping other ingredients.
- Easy weeknight meal perfect for special occasions
- Short cooking time: Chicken and veggies cook quickly together.
- Simple tzatziki: Just grate, mix, and chill.
- This greek roast chicken is a complete meal with a grain/starch, vegetable and protein.
- Everything cooks together on one sheet pan.
- Less dishes to wash: Saves time and effort.
- Quick and easy: Ideal for busy weeknights.
- Scalable recipe: Easily double the greek baked chicken recipe for meal prep.
- Leftovers store well: Enjoy throughout the week.
ingredients & substitutions
Fingerling potatoes: Base of the dish. Can be replaced with cubed sweet potato or butternut squash.
Bell peppers: Add sweetness and color. Use any color pepper you like or a mix.
Boneless chicken breasts: Lean protein. Can be swapped with boneless, skinless chicken thighs for extra flavor.
Plain yogurt: Creamy base for marinade and tzatziki. Use low-fat or non-fat yogurt for a lighter option. Use greek yogurt as a substitute if you prefer.
Smoked paprika: Smoky flavor in marinade. Regular paprika works too. You can also use any kind of greek seasoning blend.
Garlic: Adds savory kick to the greek baked chicken. Use fresh garlic, minced garlic or garlic powder.
Red onion: Adds bite. Yellow onion is a fine substitute.
Cucumber: Refreshing element in tzatziki.
Lemon juice: Adds tang to tzatziki. Use a bit less if you prefer a milder flavor.
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. The creamy tzatziki with a hint of lemon juice and cucumber 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 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
- You can use any type of bell pepper you like in this greek sheet pan chicken.
- For a more flavorful marinade, marinate the chicken for at least 30 minutes.
- If you don’t have smoked paprika, you can substitute with regular paprika in this traditional greek recipe.
- Feel free to add other vegetables to the baking sheet, 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.
- Use a whole chicken and arrange the potatoes and peppers around the outside for a bigger portion.
- If you don’t have a baking sheet you can 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.
- Add fresh lemon zest or fresh lemon juice and fresh parsley on top for a zesty lemon flare.
- Serve with a simple salad or greek salad, pita bread or rice pilaf.
recipe variations
- For a low-carb greek baked chicken recipe, 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, 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 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
Serve this flavorful dish with a simple side salad or a bed of cauliflower rice for a more filling option.
Leftovers of the greek baked chicken can be stored 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, 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 freshly ground black pepper to taste
- 1 cup bell peppers any color, chopped
- 2 boneless skinless chicken breasts
- 1/2 cup plain yogurt
- 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.
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