One of my favorite meals to make is this sheet pan Greek chicken. It is such a time saver and requires minimum prep. Paired with any traditional Greek side, this meal will be such a family night winner! While the chicken and vegetables cook, I often make roasted potatoes (on a different sheet so the potatoes get crispy) or rice. I pair that with a Greek salad (if I have the time) and top with tzatziki and pita bread. The possibilities are endless, not to mention this recipe works fantastic as a meal prep option for the week. Enjoy!

4 servings / 10 mins prep time / 6½ hrs total time

Ingredients

2 chicken breasts, sliced lengthwise to yield 4 pieces

1 zucchini, cut into cubes

1 pepper, cut into cubes

2 carrots, cut into cubes

1 tbsp olive oil

½ tsp salt

¼ tsp pepper

Marinade

       ½ lemon, juiced

       2 tbsp sherry

       2 tbsp olive oil

       1 tbsp dried oregano

       2 bay leafs

       2 garlic cloves, greated

       ½ tsp paprika

       ½ tsp rosemary

       ½ tsp each salt and pepper

Directions

In a bowl combine your marinade ingredients and coat you chicken in it. Marinade for 2-6 hours.

Pre-heat oven to 375 °F.

Add your vegetables into a bowl with olive oil and salt and pepper and give it a mix so it is evenly coated. Line one a baking sheet and cook for 20 minutes.

After 20 minutes, add you chicken on top of the vegetables and evenly pour the marinade to the rest of the vegetables. Cook for 10-15 minutes or until your chicken and vegetables are fully cooked.

Let cool and serve alongside whatever Greek side dishes you enjoy (this can be rice, roasted potatoes, Greek salad, pita bread and tzatziki).