The sheet pan meal strikes again with this easy, weeknight-friendly chicken souvlaki. If you're a fan of Greek flavors like lemon and oregano, and ingredients like kalamata olives and feta, you're going to love this dish.
The secret to getting everything to cook evenly is to cut the potatoes into one-inch chunks, the peppers into thick strips, and the onions into thin slices. This way the potatoes come out crispy on the outside and soft on the inside, the peppers don't get too mushy, and the onions almost caramelize.
All the ingredients on the sheet pan are tossed in a flavorful mix of olive oil, lemon juice, balsamic vinegar, fresh dill and oregano, paprika, and minced garlic and then baked for about 45 minutes. Use this baking time to prep the rest of the ingredients: Cube the feta and combine it with the olives and oil-packed sun-dried tomatoes.
Once the chicken and potatoes are cooked, you top the sheet pan with the feta, olives, and tomatoes and then bring it right to the table! Serve with tzatziki and pita, or just eat it as is.
→ Get the Recipe: Best Easy Greek Sheet Pan Chicken Souvlaki and Potatoes from Half Baked Harvest