You’ll Love This One-Pan Greek Chicken If You Hate Doing Dishes

These one-pan Greek marinated chicken, potatoes, and vegetables are easy, satisfying, and packed with flavor. You’ll especially love this recipe if you hate doing dishes because everything cooks in a single pan.

This is actually a dish I used to make before culinary school and before I felt comfortable working with chicken. All you have to do is trim the chicken, so there’s very little handling of raw meat — totally normal if it gives you the heebie-jeebies, no judgment here. Once everything is prepped, the oven does the rest of the work.

This dish is also extremely customizable. For instance, if you want to leave out the red onion or add in another vegetable like broccoli, go for it! There are no rules or a right or a wrong way to make this.

One-Pan Greek Chicken

Difficulty:BeginnerPrep time: 20 minutesCook time: 40 minutesTotal time:1 hour Servings:4 servings

Ingredients

• 2 boneless skinless chicken breasts 
• 1 zucchini 
• ½ red onion 
• 1 bell pepper 

For Chicken Marinade

• 2 tbsp Greek yogurt
• Juice of ½ lemon (about 1 tbsp)
• 1 tbsp hot honey (optional) 
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried oregano 
• 1 tsp salt
• ½ tsp black pepper

Vegetables & Potatoes Marinade

• 2–3 tbsp olive oil
• Juice of ½ lemon
• 1 tsp salt
• ½ tsp black pepper

Instructions

1. Preheat the oven to 400°F.
2. Trim any excess fat from the chicken breasts. If you prefer thinner chicken breasts, slice them in half lengthwise.
3. Add the chicken breasts, Greek yogurt, lemon juice, hot honey, olive oil, garlic powder, oregano, salt, and pepper to a gallon-sized zip-top bag. Massage the chicken until evenly coated. Refrigerate while you prepare the vegetables.
4. Cut the potatoes in half and place them cut-side down on a sheet pan. Mix the marinade mixture together, and pour half over the potatoes. Roast for 15 minutes.
5. While the potatoes cook, chop the bell pepper, zucchini, and red onion into bite-sized pieces. Place in a large bowl and toss with the remaining marinade from step four.
6. Remove the sheet pan from the oven. Add the vegetables and spread everything into an even layer. Nestle the marinated chicken breasts between the vegetables and spoon any remaining marinade over the top.
7. Return the sheet pan to the oven and cook for 20 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
8. For extra color, switch the oven to broil setting and cook for 2–3 minutes, watching carefully so nothing burns.
9. Serve with crumbled feta, tzatziki, fresh herbs, and an extra squeeze of lemon, if desired.

Notes

• Add or remove any vegetables depending on preferences. Broccoli, asparagus, and carrots are great additions! 
• You can eat this with rice or over lettuce if you prefer a lighter/heavier dish. 
• My oven doesn’t have a broil feature, so I seared my chicken before cooking it in the oven. This is another option if you want to get some more color on your chicken!