Sheet Pan Chicken and Potatoes With Fresh Greek Salsa

Sheet Pan Chicken and Veggies
EA Stewart, MBA, RDN
Total Time: 75 min
Prep Time: 45 min
Cook Time: 30 min
Servings: 4

Nutrition Highlights (per serving)

426 calories
22g fat
29g carbs
29g protein
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Nutrition Facts
Servings: 4
Amount per serving  
Calories 426
% Daily Value*
Total Fat 22g 28%
Saturated Fat 6g 30%
Cholesterol 89mg 30%
Sodium 821mg 36%
Total Carbohydrate 29g 11%
Dietary Fiber 4g 14%
Total Sugars 2g  
Includes 0g Added Sugars 0%
Protein 29g  
Vitamin D 0mcg 0%
Calcium 141mg 11%
Iron 2mg 11%
Potassium 936mg 20%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

Sheet pan dinners are a favorite of mine, not only for their easy clean-up, but also because they’re the perfect blank slate for creating last minute healthy meals based upon whatever ingredients you have on hand. If you enjoy Greek cuisine as much as I do, trust me—you’ll love the Mediterranean inspired flavors in this dish!

Naturally gluten free potatoes pair together deliciously with the lemon, garlic, and oregano infused chicken, but feel free to omit them for a lower-carb meal, or add in some extra veggies like green beans, asparagus, or broccoli—the sky’s the limit!


  • 4 small boneless, skinless chicken breasts or 2 large chicken breasts cut in half (~4-6 ounces per person)
  • ¼ cup extra virgin olive oil
  • ¼ cup lemon juice
  • 2 cloves garlic, minced
  • 2 teaspoon dried oregano, divided
  • ¼ teaspoon salt, or to taste
  • ⅛ teaspoon ground black pepper
  • 1 pound small yellow or red potatoes, cut into bite-sized pieces
  • 2 cups grape or cherry tomatoes, sliced in half or thirds
  • ½ cup crumbled feta cheese
  • ½ cup pitted and chopped kalamata olives


  1. Combine olive oil, lemon juice, minced garlic, 1 teaspoon oregano, salt, and pepper in a large ziplock bag. Place chicken breast pieces in bag with marinade, seal, and place in refrigerator for 30 minutes or longer.

  2. Preheat oven to 350F, and line a baking sheet with aluminum foil.

  3. Chop potatoes and place on baking sheet. Add chicken pieces to the sheet, and pour marinade over potatoes. Using clean hands, toss potatoes and chicken in marinade to coat well. Place chicken and potatoes in the oven, and bake for about 30 minutes or until potatoes are cooked and chicken is no longer pink inside.​

  4. While chicken and potatoes are cooking, make the Greek salsa by combining the sliced tomatoes, crumbled feta cheese, chopped olives, and remaining 1 teaspoon of oregano. Keep covered in refrigerator until ready to serve.

  5. When chicken and potatoes are done, divide between 4 plates, and top with Greek salsa before serving.

Ingredient Variations and Substitutions

This gluten-free sheet pan chicken and potatoes are easily made low FODMAP by omitting the minced garlic and adding 1 teaspoon garlic oil to the marinade instead. Infused oils, such as garlic oil, don't contain the FODMAPs that the whole food does.

Fresh oregano is delicious in place of the dried oregano. As a general rule of thumb, use 1 tablespoon fresh herbs in place of 1 teaspoon dried herbs.

Cooking and Serving Tips

To save time, the chicken can be marinated overnight or in the morning, and the salsa can be made ahead of time and stored in the refrigerator for up to 3 days.

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