Feta stuffed boneless chicken breasts roast on a baking sheet along with colorful vegetables and halved lemons for this Greek Sheet Pan Chicken. Fresh, easy, and loaded with Greek flavor!

If you love Mediterranean flavors, you’ll also love my Grilled Greek Chicken and delicious Chicken Pitas.

Say hello to my new favorite sheet pan meal.

There is so much to love about this recipe. From the quick and easy method of stuffing the chicken to the fact that this it’s an all in one meal that bakes together, from start to finish.

And flavor, baby! Lemony, garlicky chicken with a salty bite from feta cheese along with tender roasted potatoes and colorful veggies. It’s just as delicious as it is gorgeous.

Table of contents Ingredient Notes * How to Make Greek Sheet Pan Chicken * Serving Suggestions * Storage Tips Ingredient Notes Chicken: Look for medium boneless skinless chicken breasts that are close to the same size so they’ll cook evenly. * Vegetables: Zucchini, quartered lengthwise and sliced, cherry and/or tomatoes in assorted colors, and thickly sliced red onion. I could easily add chopped bell peppers to this mix too. * Potatoes: Baby potatoes sliced in half so they’ll cook at the same rate with the chicken and other veggies. * Oil: Extra virgin olive oil. * Dry seasoning: Garlic powder, oregano, thyme, kosher salt, and freshly ground black pepper. * Fresh herbs: A little fresh parsley – flat leaf or curly. * Garlic: Minced (either the jarred variety or fresh garlic). * Cheese: Crumbled feta cheese. * Lemons: Meyer lemons are always my first choice but regular lemons will work just fine.

How to Make Greek Sheet Pan Chicken1. Score the chicken: Using a sharp knife, score the chicken breast in a grid pattern, making sure you don’t cut all the way through (slice across width 5 to 6 times then rotate the chicken and slice lengthwise to create a cross-hatch pattern). Place the pieces of chicken on a baking sheet coated with nonstick cooking spray. 2. Prep the veggies: Place the potatoes, zucchini, tomatoes, and onion in a large bowl and toss with olive oil and the seasonings and spread them around the chicken. 3. Stuff the chicken: In the empty veggie bowl, combine the ingredients for the feta mixture and spread it over each piece of chicken. Tuck a halved lemon on the baking sheet between some of the veggies. 4. Bake: Transfer the baking sheet to a preheated 425 degree oven and cook for 35 to 40 minutes or until the chicken has reached an internal temperature of 165 degrees F. For a nice golden brown crust, set the oven to broil and cook for an additional 3 to 4 minutes. 5. Finish: If there is a lot of excess liquid on the baking sheet, you can pour or spoon it off (drizzle a little over the chicken, if desired). When the roasted lemons are cool enough to handle, squeeze the lemon juice over everything, garnish with a little fresh parsley, if you’d like, and serve.

Something really nice happens to lemons when they are roasted. They become tender and super juicy and the heat intensifies the flavor and sweetness of fresh lemon juice.

Serving SuggestionsThis Greek sheet pan meal is just calling out for a bowl of freshly made Tzatziki Sauce for dipping. And while you’re at it, why not bake up a batch of Homemade Pita Chips. Check out my entire collection of Greek recipes for more ideas.

For a more substantial meal, serve it with my easy Almond Rice Pilaf or Orzo Salad with Spinach and Feta.

Storage TipsTransfer leftovers to an airtight container and refrigerate them for up to 3 to 4 days. This recipe reheats well and is a great choice for meal prep! Just portion it out into meal prep containers and reheat them in the microwave until warmed through.

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PrintGreek Sheet Pan ChickenFeta stuffed boneless chicken breasts roast on a baking sheet along with colorful vegetables and halved lemons for this Greek Sheet Pan Chicken. Fresh, easy, and loaded with Greek flavor!Course Main CourseCuisine GreekPrep Time 15 minutes minutesCook Time 40 minutes minutesTotal Time 55 minutes minutesServings 4Calories 601kcalAuthor Valerie BrunmeierIngredients 4 medium boneless skinless chicken breasts about 1 ¾ pounds * 1 pound baby potatoes halved (I used a combo of yellow and red) * 1 zucchini quartered lengthwise and sliced * 10 ounces cherry and/or grape tomatoes assorted colors * ½ medium red onion thickly sliced * ¼ cup + 2 tablespoons extra virgin olive oil divided * ½ teaspoon garlic powder * 1 teaspoon kosher salt divided * Freshly ground black pepper divided and to taste * ¾ cup crumbled feta cheese * 2 lemons divided (use Meyer lemons, if possible) * 2 tablespoons chopped fresh Italian parsley plus additional for garnish (optional) * 2 teaspoons minced garlic * 1 ½ teaspoons dried oregano * 1 teaspoon dried thyme Instructions Preheat the oven to 425 degrees F. Coat a large rimmed baking sheet with nonstick cooking spray. * Pat the chicken dry with a paper towel. Using a sharp knife, score the chicken breast in a grid pattern, making sure you don’t cut all the way through (slice across width 5 to 6 times then rotate the chicken and slice lengthwise to create a cross-hatch pattern). Place the pieces of chicken on the prepared baking sheet. * Place the potatoes, zucchini, tomatoes, and onion in a large bowl and toss with 2 tablespoons olive oil, garlic powder, ½ teaspoon salt, and pepper, to taste. Spread the potatoes and veggies around the chicken. * In the empty veggie bowl, mix together the feta, remaining ¼ cup olive oil, the juice from 1 lemon, parsley, garlic, oregano, thyme, remaining ½ teaspoon salt, and pepper, to taste. Spread the feta mixture over each piece of chicken. Slice the remaining lemon in half and tuck the two halves, cut side up, on the baking sheet between some of the veggies. * Roast for 35 to 40 minutes or until the chicken has reached an internal temperature of 165 degrees F. Set the oven to BROIL and cook for an additional 3 to 4 minutes, to form a nice golden brown crust on the cheese mixture. * Remove from the oven. If there is a lot of excess liquid on the baking sheet, you can pour or spoon it off (drizzle a little over the chicken, if desired). When the lemons are cool enough to handle, squeeze the juice over everything and serve. NutritionCalories: 601kcal | Carbohydrates: 33g | Protein: 45g | Fat: 33g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 0.02g | Cholesterol: 134mg | Sodium: 1.122mg | Potassium: 1.535mg | Fiber: 6g | Sugar: 6g | Vitamin A: 820IU | Vitamin C: 82mg | Calcium: 217mg | Iron: 4mgMore Greek Recipes Grilled Greek Chicken Greek Potatoes Greek Chicken Kabobs Layered Greek Dip