Sheet Pan Greek Chicken, Potato and Carrot Dinner

This Sheet Pan Greek Chicken, Potato and Carrot Dinner is one that I make again and again. Only one dirty pan, a well-balanced meal, adaptable, and flavorful, it’s a winner all around! 

The past two weeks have felt like 14 Mondays. You know – the days where easy tasks take forever, when nothing goes right… It’s like every day has been a Monday.

The to-do list is ever-growing and I desperately miss my day off each week, a weekday when I was home alone. I could knock out errands and appointments without worrying about care for the kids. I could wander the store for an extra few minutes without worrying about the time. I could plan and blog and work on my digital scrapbooks for more than 5 minutes. It’s been 6 months without those days – but I don’t think I’ll be getting one for at least another 6 months.

I’m trying to hard to plan easy meals for us – meals that require little prep and when possible, make enough for leftovers. Sheet pan dinners are great because they generate few dirty dishes and everything cooks together, so I’ve been ensuring we have at least one in the rotation each week. My favorite sheet pan dinners are: 

• Spicy Italian Sausage & Veggie Sheet Pan Dinner (with my favorite veggie combo of zucchini and tomatoes, usually served over minute rice)
• Sheet Pan Spicy Peanut Chicken & Veggies (chicken, sweet potatoes, asparagus and sugar snap peas with a peanut sauce that I can’t get enough of – yum!)
• And this one!

This Sheet Pan Greek Chicken, Potato and Carrot Dinner is extra easy because the chicken needs no cutting. You can prep it even faster by using baby carrots instead of larger ones. And the flavor? So good! Savory chicken and potatoes, sweet roasted carrots, salty feta cheese – yep. I can eat this all week.

(And did you notice – a case of the Mondays again! I forgot the feta in half of these photos. Truth is, it’s delicious even without the feta.)

Recipe Notes:

• Ingredients: I’ve made this a number of times and use the ingredient list and quantities as a rough guideline. I usually have 4-6 chicken thighs and add potatoes and carrots until I like the way it looks. I love roasted carrots so I’ll often add extra. Just use a second baking sheet if it gets too full (baking sheet will be full but not crowded). 
• Tip: Chop and freeze any extra fresh oregano for next time you make this recipe. I freeze the chopped oregano in a mason jar (or cleaned out jam jar). Use straight from the freezer for this recipe.

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Sheet Pan Greek Chicken, Potato and Carrot Dinner

This Sheet Pan Greek Chicken, Potato and Carrot Dinner is one that I make again and again. Only one dirty pan, a well-balanced meal, adaptable, and flavorful, it’s a winner all around! 

Course Main Course

Cuisine Greek

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 4

Author Liz

Ingredients

• cooking spray
• 2 lemons
• 1 1/2 lb. bone-in chicken thighs
• 1 lb. small potatoes, cut into 1-inch pieces, about 1/2 inch thick (see note)
• 1 lb. carrots peeled and trimmed, the larger ones halved or quartered
• 4 tsp. fresh minced oregano
• 1 tsp. kosher salt
• 1/2 tsp. black pepper
• 1/2 tsp. garlic powder
• 1 1/2 oz. crumbled feta cheese

Instructions

1. Place two baking sheets in the center and bottom of oven. Preheat oven to 450F.

2. Line 1-2 baking sheets with aluminum foil. Spray with cooking spray.

3. Slice one lemon into 1/2-inch thick rounds. Place on prepared baking sheet. Add chicken, potatoes, and carrots. Spray again with cooking spray. Sprinkle with salt, pepper and garlic powder.

4. Slice remaining lemon in half. Squeeze juice over chicken and vegetables on prepared baking sheet.

5. Bake in preheated oven for 15 minutes. Flip potatoes and carrots. If using two baking sheets, rotate position in oven. Cook for another 14-15 minutes until chicken reaches 165F. Potatoes and carrots should be cooked throughout.

6. Sprinkle with feta and serve hot.

Recipe Notes

You can use any small potato in this recipe, as long as they're cut into roughly 1-inch pieces. I've used fingerling and baby red potatoes before. 

Adapted from Skinny Taste Fast and Slow (affiliate link).