Greek Chicken Bake

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Our new favorite Greek-inspired recipe!

This Greek Chicken Bake is everything we love about a good sheet pan dinner. Tender chicken and chicken sausage roast right alongside golden potatoes, zucchini, and chickpeas, soaking up all those warm Mediterranean flavors as they cook. The grape tomatoes burst in the oven and mix with the pan juices, creating a naturally saucy base that ties everything together without any extra work on your part.

This is the kind of meal that looks like you spent all afternoon in the kitchen, but actually comes together quickly.

We love pairing this bake with our Easy Tzatziki for an extra cool, tangy bite that rounds out every forkful.

Greek Chicken Bake

Ingredients

3 lb boneless skinless chicken breasts, cut in half
4 cloves garlic, minced
1/3 cup olive oil
Juice of 2 lemons
Zest of 1 lemon
2 tsp dried oregano
1 tsp dried thyme (optional)
1 tsp kosher salt
1/2 tsp black pepper
4 links of chicken, feta, spinach sausage
2 lbs skinless potatoes, cut into wedges
1 red onion, cut into wedges
2 zucchinis, cut into large slices
1 pint grape tomatoes
1 can chickpeas, drained and rinsed
4 oz feta cheese, crumbled
1/4 cup Kalamata olives (optional)

Garnish

Fresh parsley or dill for garnish
Wedges of lemon

For Serving

Easy Tzatziki Sauce

Instructions

Preheat oven to 425°F (220°C).
In a large bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, thyme, salt, and pepper. Marinate the chicken for 2–8 hours before baking.
In a large bowl, combine potato wedges, onion, and zucchini. Drizzle olive oil over top and season with Kosher salt and black pepper. Turnout onto the sheet pan and arrange the sausage links in-between the vegetables. Top with the marinated chicken and spread everything out evenly.
Roast for 35–45 minutes, until chicken reaches 165°F (74°C) and potatoes are tender.
Add tomatoes and chickpeas during the last 15 minutes of cooking.
Remove from oven and sprinkle with feta and olives.
Return to the oven for 3–5 minutes to slightly soften the feta.
Garnish with parsley or dill and serve.