Greek Sheet Pan Chicken

  • 2 chicken breasts, cut into large chunks
  • 1 Tb olive oil
  • Juice from 1/2 a lemon
  • 2 Tb red wine vinegar
  • 1 Tb Dijon mustard
  • Season with Salt & Pepper to taste, 1/2 tsp garlic powder, 1/4 tsp onion powder, 1 tsp dried parsley, 1/2 tsp dried oregano
  • 1/2 red onion, sliced 

Take a plastic container that has a lid and mix up the marinade, then add chicken. You can dice up the chicken or leave whole. Coat the chicken well in the marinade, cover and place in the fridge for a few hours. If you’re in a hurry, you can make it right then and there.


I prefer to bake the chicken since it’s easier, but feel free to grill as well, keeping the breasts whole. Preheat oven to 400 degrees. Take a large sheet pan that is lined with parchment paper. Dump chicken and spread apart so that it isn’t touching. Next, take the red onions and just scatter them onto the same pan. Cook for 30 minutes without touching. Once time is up, I broiled for 2 minutes for some added color and crispness. Serve over a salad and or make a pita and enjoy!

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