Sheet Pan Greek Lemon Chicken with Greek Salad

Enjoy tangy and aromatic Greek lemon chicken, roasted on a sheet pan with vibrant Greek salad for a complete meal.

Ingredients

• 4 boneless skinless chicken breasts
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 medium red potatoes, quartered
• 1 red onion, sliced
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, sliced
• 1/4 cup crumbled feta cheese
• 1/4 cup kalamata olives, pitted and halved
• 2 tablespoons Greek salad dressing

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, combine olive oil, lemon juice, oregano, thyme, garlic powder, salt, and pepper to create a marinade.
3. Add chicken breasts to the marinade, ensuring they are well-coated. Let them marinate for at least 15 minutes.
4. Arrange the marinated chicken breasts on one side of a sheet pan.
5. Add the quartered red potatoes and sliced red onion to the same marinade bowl, toss to coat, then arrange them beside the chicken on the sheet pan.
6. Roast the chicken and potatoes in the oven for 35-40 minutes until the chicken is cooked through and potatoes are golden.
7. Meanwhile, prepare the Greek salad by combining cherry tomatoes, cucumber, feta cheese, and olives in a separate bowl. Drizzle with Greek salad dressing and toss gently.
8. Remove the sheet pan from the oven. Let the chicken rest briefly before slicing.
9. Serve the sliced lemon chicken and roasted vegetables alongside the fresh Greek salad.

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