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Sheet Pan Chicken Souvlaki

If you’ve ever been pressed for time and energy but still wanted a wholesome meal, then you’re no doubt acquainted with the concept of sheet pan dinners. These meals are like shortcut cooking hacks that let you have the best of both worlds. In this sheet pan chicken souvlaki a Greek classic gets the oven treatment. The result is a hearty, tasty, healthy meal that’s short on effort, not on flavor.

To begin making this recipe you pre-bake the chicken and potatoes. This means you can make the seasoning mixture while the chicken is cooking and save a bit more time.

Then add the herb mixture to the pan along with some sliced bell pepper. This special blend has those fresh Mediterranean herbs that gives this dish its signature flavor. These herbs include mint, basil, and oregano.

Sheet Pan Chicken Souvlaki

Once this is all baked up you’re ready to serve. Usually souvlaki is served on skewers, often with potatoes and pita bread. Since the potatoes are already included in the recipe, all you really need to add is some pita bread as a side.

Oh, and don’t forget the tzatziki sauce, too! You can buy it pre-made in most groceries now, but if you want to make your own here’s a great recipe for it. It’s not required, but it certainly adds a lot of flavor to the sheet pan ingredients.

Sheet Pan Chicken Souvlaki

For a quick, easy, healthy, tasty meal you’d have hard time beating this shortcut dinner. And, when you get a craving for Greek food this is a great alternative to ordering takeout, too.

Serves 4

30m prep time

30m cook time

628 calories

5.0
Rated 5.0 out of 5
Rated by 1 reviewers

Allergens: Citrus

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Ingredients
  • 2 lbs chicken thighs, bones removed
  • 1 lb small baby potatoes, halved
  • 1 teaspoon salt, divided
  • 2 teaspoons lemon juice
  • 2 tablespoons olive oil, divided
  • 2 tablespoons dried oregano
  • 1 tablespoon dried basil
  • 1/2 teaspoon dried mint
  • 1 clove garlic, minced
  • black pepper to taste
  • 2 medium red or yellow bell peppers, sliced into strips
  • 1 tablespoon fresh mint, chopped
  • tzatziki sauce to serve
Preparation
  1. Preheat oven to 400˚F. Add large baking tray (with sides) to center rack to heat.
  2. Add 3/4 teaspoon salt to large bowl along with chicken and potatoes. Toss to combine then add to hot pan. Bake for 15 minutes.
  3. While chicken is baking whisk together 1 tablespoon olive oil, lemon juice, oregano, basil, dried mint, and garlic. Add black pepper to taste.
  4. Toss peppers with remaining olive oil and salt.
  5. Take pan out of oven. Turn chicken and potatoes, then add peppers. Brush with lemon herb mixture then return to oven to bake another 15 minutes or until chicken reaches internal temperature of 165˚F.
  6. Allow to cool for 10 minutes then sprinkle with fresh mint and tzatziki sauce to serve.

Recipe adapted from The Kitchn.