Easy weeknight dinner is served with this high protein Sheet Pan Greek Chicken Dinner! Sheet pan meals are such a great way to pack a ton of flavor into a super easy meal that’s on the table in no time. For this one, we quick-marinate the chicken in a lemon, garlic, and olive oil marinade packed with plenty of spices to get a lot of flavor in the short amount of time that it takes to chop and pre-roast the veggies and potatoes. The chicken turns out juicy and flavorful, while the potatoes and veggies are golden brown and delicious. Top it all off with fresh crumbled feta cheese and Kalamata olives for flavor bombs in every bite.

Here’s what you’ll need to recreate this Sheet Pan Greek Chicken Dinner at home:

• Chicken – I used breasts, but thighs would work well too. They may take a bit longer to bake.
• Potatoes – Baby red potatoes were perfect here, but you could use regular sized and cut them into chunks. If you want a lower carb meal, add more zucchini and maybe a bell pepper instead.
• Zucchini – Zucchini never really crisps up even when roasted, but it does bring some welcome juiciness to the veggie mix.
• Cherry tomatoes – I love roasting cherry tomatoes until they burst, and in this recipe, they almost act like a sauce for the potatoes after they’ve burst and roasted.
• Red onion – Wedges or chunks will work here, and chunks may even be less prone to burning than wedges. You could skip the onion if you prefer.
• Feta cheese – Although you can buy pre-crumbled feta, I prefer it in block form that I crumble myself. The pre-crumbled stuff usually has a layer of big crumbles on top and a bottom layer of really small crumbles.
• Kalamata olives – I went with the whole pitted ones, but sliced or halved olives work well too. If you hate olives, you could skip them, but you’re missing out on huge pops of flavor!
• Marinade – This quick but flavorful homemade marinade includes olive oil, lemon juice, Dijon Mustard, garlic, and spices. Because it has a good bit of lemon juice, the chicken only marinates in it for about 30-45 minutes. Much longer than that and you’d end up “cooking” the chicken with the acidity of the lemon.

This recipe is one of the least fussy when it comes to prepping – just slice up the chicken and add everything into one container like this. The feta and olives on top are even more delicious when they’re heated up! Check it out:

Recipe