This easy Greek Sheet Pan Chicken Souvlaki and Potatoes recipe is perfect for a quick weeknight meal or a weekend dinner party. Tender, juicy chicken is marinated in a blend of Greek herbs and spices, skewered and then roasted alongside crispy, golden potatoes on a sheet pan. This one-pan wonder is loaded with flavor and is sure to be a crowd-pleaser.

Ingredients

• 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch cubes
• 1/4 cup olive oil
• 3 tablespoons fresh lemon juice
• 2 garlic cloves, minced
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• 1 tablespoon dried rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 large red onion, cut into 1-inch pieces
• 1 pound baby potatoes, halved
• 1 lemon, sliced
• Tzatziki sauce and chopped fresh parsley, for serving

Directions

1. Preheat the oven to 400°F.
2. In a large bowl, whisk together the olive oil, lemon juice, garlic, oregano, thyme, rosemary, salt, and black pepper.
3. Add the chicken cubes to the bowl and toss until coated with the marinade. Let marinate for at least 15 minutes, or up to 1 hour in the refrigerator.
4. While the chicken is marinating, prepare the vegetables. Cut the red onion into 1-inch pieces and halve the baby potatoes.
5. Line a sheet pan with parchment paper or aluminum foil for easy cleanup. Thread the marinated chicken onto skewers and place them on the sheet pan. Scatter the potatoes and red onions around the chicken skewers. Place lemon slices on top of the chicken and vegetables.
6. Bake for 25-30 minutes, or until the chicken is cooked through and the potatoes are golden brown and crispy.
7. Serve the chicken souvlaki and potatoes hot from the oven, with tzatziki sauce and chopped fresh parsley on top. Enjoy!