If there’s one thing I know to be true of myself, it’s that I almost always do things my own way. Often times, that’s a strength, because I persevere and work hard to find or create solutions, inside the kitchen or otherwise.
Other times, it can be a weakness, because it can make me unwilling to ask for help, or consider things from a different perspective. This sheet pan Greek chicken is, in a silly way, a great example of my tendency to ignore what other people are doing in that respect.
So while everyone else was already well aware of the weeknight awesomeness of the sheet pan meal, I’m definitely late to the (dinner) party. But I’m slowly coming around to their strengths at this time of year, when I want plenty of hot meals but I’m not necessarily that motivated to make them.
(Is kitchen hibernation a thing? That’s what this part of the year always feels like for me.)
Speaking of this sheet pan Greek chicken’s strengths: everything cooks up on one tray and even goes into the oven at the same time. No finagling required.
And, in signature Meatified style, my flavors here are just different enough to be interesting, but not so far out there as to be entering Weird Food Land.
So, we’ve got tender roast chicken scented with herbs & savory sweet potato wedges roasting up in aromatic, lemony goodness. Not to mention gloriously vibrant roasted red onions and juicy nuggets of briny olives dotted throughout. This sheet pan Greek chicken is familiar, yet fun, all at the same time.
If you love the seasoning on this sheet pan Greek chicken, it’s based on my ever popular Simple Greek Seasoning blend! Make a big batch of it and stash it by the stove to gussy up simple weeknight dinners.
Looking for other speedy chicken sheet pan meals? Try my Sticky Sheet Pan BBQ Chicken with Roasted Slaw or my Sheet Pan Spiced Roast Chicken, Cauliflower & Grapes.
PrintSheet Pan Greek Chicken with Sweet Potatoes, Red Onion & Olives
A simple yet vibrant seasoning takes this sheet pan Greek chicken recipe to “must make again” status, with lemony sweets, roasted red onions & briny olives. Perfect with a quick side salad and my Classic Dairy Free Tzatziki!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6 or so 1x
- Category: dinner, sheet pan
- Method: oven, roast
Ingredients
- 2 lbs / 900 g boneless skinless chicken thighs
- 1 lb / 454 g white sweet potatoes, about 3 small
- 1 medium red onion
- 1/2 cup / 70 g or so of drained olives, I used Greek Green & Kalamata
- 3 tbsp / 45 ml extra virgin olive oil
- 2 tbsp / 30 ml lemon juice
- 1 tsp dried oregano
- 1 tsp dried dill
- 1 tsp / 3 g dried lemon peel
- 1 tsp dried parsley flakes
- 1 1/2 tsp / 7 g sea salt
- 1/2 tsp / 2 g garlic powder
- 1/2 tsp / 1 g dried mint
- 1/4 tsp ground black pepper, omit for AIP elimination phase
- 1 lemon, sliced
Instructions
PREP: Preheat the oven to 425 F / 220 C. Trim the chicken thighs of any bits and pieces of excess fat or skin and pop them down, spaced out evenly, on a rimmed baking sheet. Peel the sweet potatoes and chop them into quarters along their length so that you end up with long, fry-like wedges. Peel and discard the ends of the red onion, chopping it into about 8 wedges or so. Nestle the sweet potato and onion around the chicken thighs and scatter the sheet with the olives.
SEASON: Drizzle with the extra virgin olive oil, patting it onto the chicken skin and then again with the lemon juice, tossing to coat the vegetables. Mix together all of the herbs & salt in a little bowl. Sprinkle the seasoning blend evenly over the chicken and vegetables, tossing to coat with your hands. Snuggle the lemon slices and ends wherever you can find a little gap.
ROAST: Slide the baking sheet into the oven and roast until the chicken is cooked through, the sweet potatoes just beginning to take on a little color and the onion is vibrant pink and just a little blistered at the edges, about 30 – 35 minutes.
PLATE: Divide the chicken and vegetables between plates, drizzling with the pan juices and a little extra lemon juice right before serving. This would be perfect with my Classic Dairy Free Tzatziki on the side, too! I like to serve this with a simple salad of cucumbers, radishes & herbs to lighten things up.
Notes
If you love the seasoning on this sheet pan Greek chicken, it’s based on my ever popular Simple Greek Seasoning blend! Make a big batch of it and stash it by the stove to gussy up simple weeknight dinners.
If you do just fine with regular spuds, feel free to swap those in for the AIP elimination phase friendly white sweet potatoes I used here.
I think this recipe is mixed up. Directions contradict ingredients.
I just reviewed this and unless my Saturday morning brain isn’t quite up to speed yet, all the ingredients listed match the order & directions within the recipe. What have I missed?
This. Is. Delicious. And pretty easy too. The hardest part, as with everything, is cutting things up. I zested a lemon a day ahead of time and let it dry out a bit for the “dried lemon peel” in the recipe. I also subbed regular, orange sweet potatoes for two of the sweet potatoes and yellow onion instead of red, because it’s what I had. I plan to make it again with the red onion but didn’t notice a huge difference between the orange and white sweet potato flavor, and it added some more color! YUMMMM!!!
So glad you enjoyed it! I honestly always lean towards the white sweets just for personal preference, as I find the orange ones a tad too sweet. Any kind of onion you like is fine 🙂
Ah-mazing! I was missing a few ingredients like the dried lemon peel and dried mint, which I am sure will only add to it next time. I think this would be great as a kabob!! Yum, yum!!