This easy Sheet Pan Greek Chicken Souvlaki with Veggies is truly a delicious, one-dish meal packed so much flavor and it’s so simple and fuss-free. With lots of different options it’s easy to make it work for you and your family. It’s one of our favorites and I know you are going to love it, too! 

I am a sucker for a sheet pan meal, but as the snobby, recipe-developer / food lover I don’t love the sloppy, unfocused sheet pan meals, like a good part, I believe a good sheet pan meal should have a solid theme!!

This is maybe my favorite sheet pan meal, to date. Greek Souvlaki Chicken and veggies, is, in my opinion, the perfect culmination of the food I grew up on. Fuss-free. No need to get the grill going, no standing over the stove top, just toss it together and throw it into the oven. That sounds aggressive, be gentle, no one wants chicken marinade on the ceiling.

As per usual, with most recipes here on Tasty Yummies, we’ve got lots of options for you with this Sheet Pan Greek Chicken Souvlaki, you can opt for bone-in or boneless chicken. Get a whole chicken and break it down into parts (though, I do recommend halving the breasts the short way, if you are cooking the various parts, so the pieces are similarly sized). You can even make this with wings and drumsticks. It’s so versatile and this way you can make it to your liking.

If you are doing the keto or low carb thing, this go with cauliflower or go half and half if you’ve got a fam and they’ll some want potatoes. I do this often at our house. I have also made this with white sweet potatoes and it’s amazing, too. For dairy-free, paleo or Whole30, simply leave off the feta cheese (or check out this amazing dairy-free feta recipe from my friend Brittany) and opt for a dairy-free tzatziki sauce.

The simple marinade brings so much flavor to the chicken and while I recommend letting it sit at least 30 minutes, it works totally great, even if it just gets tossed in the marinade and sits for the 10 minutes it takes to prep the veggies and preheat the oven. So no stress.

Check out all the options below, get creative and make this Sheet Pan Greek Chicken Souvlaki meal a go-to weeknight feast in your house, too!

Chicken Options:

• chicken breast (skin on, bone in or boneless) – approx 1.5 – 2 lbs
• chicken thighs {skin on, bone-in or boneless} – approx 1.5 – 2 lbs
• chicken wings and/or drumsticks – approx 1.5 – 2 lbs
• whole chicken broken down into parts – approx. 3lb chicken

I have made this with each and it is delicious every way. Larger bone-in chicken pieces will take a bit longer, than smaller cuts of boneless chicken. Be mindful and check the chicken. For extra large bone-in chicken breasts or when cooking a whole bird broken down, consider halving the breasts so they don’t take too long too cook.

Veggie Options:

• white or red potatoes
• cauliflower florets
• white sweet potatoes

Other vegetable options: radishes, Brussels sprouts, zucchini or yellow squash, green beans, grape or tomatoes

If you are going with a quick-cooking vegetable(s), you may want to cook the chicken on the sheet pan for a bit longer, first on it’s own, before adding the veggies to finish. Or you can use a boneless cut of chicken, cut it into into smaller pieces and cook the sheet pan meal for more like 20-25 minutes.

Serving Options:

• lemons wedges
• feta cheese
• sun-dried tomatoes
• fresh herbs, dill and/or oregano
• kalamata olives
• tzatziki sauce
• quick pickled red onions

Looking for More Delicious Sheet Pan Meals?

Easy Sheet Pan Keto Beef and Broccoli

Sheet Pan Tandoori Chicken and Cauliflower

Sheet Pan Roast Chicken and Veggies Dinner {+ Video}

Sheet Pan Steak Fajitas

Sheet Pan Mustard Roasted Salmon and Veggies

How-to Make Sheet Pan Baked Eggs {+ Video}

Sheet Pan Crustless Quiche with Smoked Salmon and Goat Cheese

Looking for More Greek Food? Check out the archive of delicious Greek dishes, here on Tasty Yummies.

Sheet Pan Greek Chicken Souvlaki {Paleo, Keto, Whole30}

gluten-free, paleo, Whole30, dairy-free, egg-free, nut-free, options for: keto, AIP and nightshade-free

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Prep Time: 20 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour

Servings: 4 servings

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Ingredients 

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Souvlaki Marinade:

• ¾ cup lemon juice
• 2 cloves garlic, minced
• 1 tablespoon dried oregano
• 1 teaspoon sea salt
• ½ teaspoon freshly ground black pepper, or to taste
• approx 1/4 cup extra virgin olive oil
  
  

Sheet Pan Meal:

• approx 2lbs chicken - breasts, thighs, various chicken parts
• 1 lb of russet potatoes or yukon gold potatoes, cut into 1-inch cubes OR
• 1 very large cauliflower head cut into florets
• 1 onion, sliced
• 1 large red bell pepper, sliced
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon oregano
• salt and pepper, to taste
  
  

For Serving:

• sheep milk feta cheese, crumbled or cubed
• oil packed sun-dried tomatoes
• kalamata olives, pitted
• pickled red onions
• lemons
• fresh dill and/or oregano
• tzatziki or yogurt, for serving
• lemon tahini dressing

Instructions

• In a shallow glass baking dish or in a large sealable bag, add the chicken Pour the lemon juice over, add the garlic, oregano, salt and pepper. Stir it all really well to combine. Pour the olive oil over top to seal it. Make sure that the chicken is submerged. Cover with lid or saran wrap and let marinade at least 30 minutes, preferably 8 hours / overnight.
• Preheat the oven to 425ºF. On a rimmed baking sheet add the potatoes or cauliflower (or other veggies), bell peppers, and onion and toss with the remaining olive oil, lemon juice, oregano and a pinch of both salt and pepper. Toss well to combine. Arrange in an even layer.
• Remove the marinade chicken, shake off excess marinade and arrange among the veggies. Transfer to the oven.
• Roast for 40-45 minutes, tossing halfway through cooking until the chicken is cooked through, meat thermometer inserted in chicken registers 165-170°F and the potatoes or vegetables are golden. (sometimes I will give it a minute or two under the broiler to get things a little crispy)
• Serve topped with lemon wedges, feta cheese, olives, fresh herbs, tzatziki, tahini, pickled red onions or however you'd like.

Notes

If you don't have time to marinate the chicken ahead, or even 30 minutes, just marinate it while you cut and prep the veggies, it will still be AMAZING!

If using quicker cooking vegetables like zucchini or green beans, you may want to consider cooking the chicken for about 25 minutes first, alone, then taking it out and adding the seasoned vegetables to the pan and continue cooking together, so you don't have soggy / overcooked veggies. Alternatively you can also use a boneless, skinless chicken breast and cut it into tenders or strips and cook the entire tray for less time, 20-25 minutes.

For AIP - opt for cauliflower, leave out red bell pepper, black pepper and skip on the feta cheese and tzatziki

For Nightshade-free - Leave out the bell pepper and instead of white potatoes, opt for white sweet potato, cauliflower, etc