Sheet pan Greek-style chicken + vegetables

This sheet pan Greek-style chicken dinner is the perfect weekday meal + great for batch-cooking!




  1. Make sure the rack is in the middle of the oven. Preheat to 375°F/190°C. Line 9×13-inch rimmed baking pan with wet parchment paper.
  2. Whisk together the sauce ingredients in a large bowl: oil and maple syrup.
  3. Tip in cut vegetables, toss well. Tip into prepared pan, spreading them 3/4’s of the pan.
  4. Tip the chicken into the bowl that had the vegetables in it. Toss with any remaining bits of the sauce. Tip into pan and spread out in the space left over form the vegetables. Sprinkle the entire sheet pan with the dried oregano.
  5. Roast for 35- 40 minutes, or until the chicken is cooked through and the potatoes are cooked. Remove from oven, turn the oven off, sprinkle the sheet pan dinner with cheese. Place back in the oven for 3-5 minutes.


Calories 493
Protein 35.5 g
Carbohydrates 37.8 g
Fat 24.2 g
Fibre 6.9 g
Sodium 553 mg

Join the conversation

What do you think?


Please read our commenting policies

Hide the conversation