Feel free to substitute the Kalamata olives with your favorite briny, salty toppings. Green olives or any variety of olives may be used in place of Kalamata. Alternately, you can sub marinated artichokes, capers, sundried tomatoes, or roasted red peppers.
Nutritional information includes green beans.
Sheet Pan Greek Chicken and Potatoes
These Sheet Pan Greek Chicken and Potatoes are a great healthy dinner! It's served with feta, Kalamata olives, lemon and roasted green beans.
Servings: 5
Calories: 505kcal
Equipment
- Baking Sheets
Ingredients
- 1 - 1 ½ lbs. boneless, skinless chicken breasts
- 4-5 red potatoes yields 5 cups diced
- 3 Tbsp. olive oil
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. dried oregano
- 1 tsp. kosher salt
- 1 tsp. pepper
- 1 cup pitted Kalamata olives chopped
- ½ cup feta cheese
- 1 lemon zest and juice
Optional:
- 1 lb. green beans
- 1 Tbsp. olive oil
- ½ tsp. kosher salt
- ½ tsp. pepper
Instructions
- Heat oven to 400 degrees Fahrenheit.
- Thoroughly wash, scrub, and dry 4-5 red potatoes (or waxy potatoes of choice such as Yukon gold) (yields 5 cups diced). Dice the potatoes into chunks, making sure that they are relatively even in size.
- Place 1 - 1 ½ lbs. of boneless, skinless chicken breasts on a large sheet pan. Cut the chicken breasts in half lengthwise if necessary to ensure that they are an even thickness (this step is not necessary if the chicken breasts are not too thick).
- Arrange the diced potatoes around the chicken breasts. Drizzle 3 Tbsp. olive oil over the chicken and potatoes. Toss the chicken and potatoes in the oil until completely coated.
- Add half of the seasonings to one side of the chicken and potatoes. Sprinkle ½ tsp. each kosher salt and pepper and ½ tsp. each garlic powder, onion powder, and dried oregano over the chicken and potatoes.
- Flip the chicken over and sprinkle another ½ tsp. each kosher salt and pepper and ½ tsp. each garlic powder, onion powder, and dried oregano over the chicken and potatoes. Toss until completely coated.
- Wash and trim 1 lb. of fresh green beans. Cut the green beans into halves or thirds (depending on your preference) and place them on a large baking sheet. Drizzle with 1 Tbsp. olive oil and add ½ tsp. each kosher salt and pepper. Toss until completely coated.This step is completely optional. Simply omit if you do not want to add the green beans, or sub your favorite vegetable in place of them.
- Place the baking sheets in the oven and roast for 28-30 minutes, or until the internal temperature of the chicken has reached 165 degrees Fahrenheit. This can be checked using a food thermometer if needed. Cooking times may vary slightly.The chicken should be juicy and the potatoes and green beans (if making) should be slightly crispy on the outside and easily pierced with a fork when cooked.
- Remove the baking sheets from the oven and allow the chicken to rest for 1-2 minutes before cutting into it.
- Chop 1 cup of pitted Kalamata olives and place them into a small bowl. Add the zest of 1 lemon using a Microplane grater. Cut the lemon in half and squeeze 2 tsp. lemon juice into the bowl, being careful not to get any of the seeds into the bowl. Stir the mixture until completely combined.
- To Serve: Cut the chicken into slices. Serve alongside the roasted potatoes and green beans (if making). Top with desired amount of the Kalamata olive topping, feta cheese crumbles, and a squeeze of lemon juice.
Notes
Cooking times may vary depending on the thickness of the chicken breasts. The safe internal temperature for chicken is 165 degrees Fahrenheit and may be checked using a food thermometer.
Nutrition
Serving: 2cups | Calories: 505kcal | Carbohydrates: 40g | Protein: 37g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.02g | Cholesterol: 100mg | Sodium: 1362mg | Potassium: 1574mg | Fiber: 8g | Sugar: 6g | Vitamin A: 878IU | Vitamin C: 39mg | Calcium: 178mg | Iron: 4mg