Description
Sheet Pan Greek Chicken Traybake is a vibrant Mediterranean dinner of chicken, two bell peppers, red onion, cherry tomatoes, artichoke hearts, and lemon wedges roasted in a garlic-balsamic-oregano dressing at 400°F, then finished with Kalamata olives, crumbled feta, and fresh basil.
Ingredients
1 red bell pepper, cut into 2-inch pieces
1 yellow bell pepper, cut into 2-inch pieces
1 red onion, cut into eighths
2 cups cherry tomatoes
½ cup artichoke hearts, well drained
1 lemon, cut into wedges
2 large boneless, skinless chicken breasts (halved) or 4 boneless, skinless chicken thighs
2 cloves garlic, minced
¼ cup olive oil
1½ tablespoons balsamic vinegar
½ teaspoon smoked paprika
1 teaspoon dried oregano
¼ teaspoon salt
½ teaspoon black pepper
⅔ cup Kalamata olives, pitted
¼ cup crumbled feta cheese (omit for dairy-free or Whole30)
2 tablespoons fresh basil, chopped
Instructions
1. Preheat the oven to 400°F (200°C).
2. Whisk together the minced garlic, olive oil, balsamic vinegar, smoked paprika, and dried oregano in a small bowl until fully combined.
3. Arrange the red pepper, yellow pepper, red onion, cherry tomatoes, artichoke hearts, and lemon wedges on a large sheet pan or roasting tray.
4. Pour one-third of the dressing over the vegetables. Season with the salt and black pepper, then toss until every piece is evenly coated.
5. Place the chicken on top of the vegetables and brush it with another one-third of the dressing, covering all exposed surfaces.
6. Bake for 25 minutes.
7. Remove the tray from the oven. Add the Kalamata olives, crumbled feta, and chopped fresh basil across the pan. Drizzle the remaining one-third of the dressing evenly over everything.
8. Return the tray to the oven and bake for another 5–10 minutes, until the chicken reaches an internal temperature of 165°F (74°C).
9. Serve immediately with the roasted vegetables and all the pan juices spooned over each portion. Squeeze the roasted lemon wedges over the top before serving.
Notes
The feta, Kalamata olives, and fresh basil go in only after the first 25 minutes of roasting — never at the start. Feta dries into rubbery crumbles over 30+ minutes of heat; olives shrivel and turn bitter; fresh basil burns black within minutes at 400°F. All three need just 5–10 minutes of gentle finishing heat.
The dressing divides into thirds intentionally — the first third penetrates the vegetables during roasting, the second builds a seasoned coat on the chicken, and the final third refreshes the balsamic-oregano flavor across the entire pan at the 25-minute mark alongside the olives, feta, and basil.
Drain the artichoke hearts thoroughly before adding — excess brine dilutes the dressing and steams the vegetables rather than roasting them.
Squeeze the roasted lemon wedges over each serving at the table — lemon that has caramelized on the pan for 30 minutes produces a sweeter, more concentrated juice than fresh lemon squeezed over the finished dish.
Crumble feta from a block rather than using pre-crumbled — block feta has more moisture, more flavor, and holds its shape better during the final roasting minutes without drying out.
| Storage method | Duration | Reheating instructions |
|---|---|---|
| Refrigerator | Up to 4 days | Reheat at 375°F for 10–12 minutes; add a small amount of fresh feta after reheating to restore the creamy, briny topping |
| Freezer (without feta and basil) | Up to 2 months | Thaw overnight in the refrigerator; reheat at 375°F for 12–15 minutes, then top with fresh feta and basil before serving |
| Microwave | Use within 4 days | Reheat in 60-second intervals on medium power — oven reheating produces significantly better texture for the vegetables and the balsamic glaze |
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Greek