Greek Sheet Pan Lemon Chicken, Potatoes and Asparagus

A plate of greek chicken and potatoes with a lemon wedge and fork.

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Greek Sheet Pan Lemon Chicken, Potatoes and Asparagus

AKA The Greek Lemon Chicken and Potatoes recipe that is anything but beige! Healthy, vibrant, quick, delicious.

Prep Time20

Cook Time30

Course: Main Course

Cuisine: American, Greek, Mediterranean

Servings: servings

Calories: 453kcal

Author: Abra Pappa, MS, CNS, LDN

Ingredients

4 chicken breast boneless skinless - about 1 ½ lbs.
2 cloves garlic crushed
2 lemons
1/4 cup extra virgin olive oil
2 tsp dried oregano
1 lb. fingerling potatoes about 4 cups, quartered
1 bunch asparagus 3 cups trimmed

ROASTED RED PEPPER + FETA SALSA

6 ounces roasted red peppers about 1/2 jar, or 1 really large roasted red pepper, diced
1/4 cup fresh parsley
1/4 cup walnuts
1/4 cup feta cheese
1/2 tsp sea salt
1/4 tsp black pepper
1 tsp red wine vinegar

Instructions

Preheat oven to 450ºF and position a rack in the center.
MARINATE CHICKEN: Finely chop (or use a garlic press) 2-3 garlic cloves and add to a large bowl. Add 2 tablespoons olive oil, 1/2 tablespoon dried oregano, 1 teaspoon salt, freshly cracked pepper, zest from 1 lemon and juice from 1/2 lemon. Stir together to combine. Add chicken breast to marinade and allow to sit while you prepare other items.
PREPARE AND ROAST POTATOES: Scrub the potatoes and cut them in half or quarters, I prefer fingerling potatoes in this recipe and cut them lengthwise. If they are super chunky cut them in quarters - think wedge potatoes. Add to a sheet pan and drizzle with 2 tbsp olive oil, a generous pinch of salt and pepper and roast in oven until the bottoms are slightly browned and they are almost tender - 15 minutes.
PREPARE SALSA: While the potatoes roast, prepare the salsa.
In a small bowl combine chopped roasted red pepper, crumbled feta, chopped walnuts, 1/2 tsp dried oregano, fresh parsley chopped, 1 tbsp olive oil, salt and pepper, and a tiny dash of red wine vinegar (about 1 tsp). Taste for seasoning adding more salt or pepper if needed, sometimes I also like a pinch of crushed red pepper.
BROIL CHICKEN + ASPARAGUS (Yes! Broil - this works super well)
Once the potatoes are nearly tender, remove the pan from the oven, toss the potatoes around the pan, and switch the oven to broil.
Add the asparagus and the marinated chicken to the sheet pan
I like to keep the chicken in the center and the veggies all around. Broil in the center rack for 10-15 minutes or until the chicken reaches an internal temp of 165. Watch closely and tent the outer edge with foil if the veggies things begin to brown too quickly.
SERVE! Serve the chicken sliced with the roasted red pepper and feta salsa and veggies. Add an extra squeeze of lemon juice if desired.

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