Sheet-Pan Greek Chicken Veggies & Olives with Lemon Garlic Yogurt Sauce

Sheet-Pan Greek Chicken Veggies & Olives with Lemon Garlic Yogurt Sauce. Easy chicken recipes are a must-have for every busy cook. And hey there, busy cook – today’s your lucky day! This quick & easy Greek inspired chicken dinner is a winner!


3 pounds boneless skinless chicken thighs, cut into 2 inch pieces
2 medium head cauliflower, trimmed into (1-inch/2.5-cm) florets
2 cups cherry tomatoes
2 15 oz cans green Castelvetrano olives pitted, drained
6 tablespoons olive oil
2 tablespoon lemon juice
2 teaspoons lemon zest divided
2 teaspoon sea salt
1 1/2 tablespoon Greek seasoning divided
1 teaspoon ground pepper
4 garlic cloves minced

Lemon Garlic Yogurt Sauce Ingredients:
1 cup plain Greek yogurt
1 1/2 Tsp lemon zest
1 Tbsp lemon juice
5 garlic cloves minced
1 ½ teaspoon garlic sea salt (add more if needed to taste)
1 tsp garlic powder


Preheat the oven to 500°F (260ºC). Place a baking sheet on the center rack of the oven as it preheats. (Preheating the pan prevents the ingredients from sticking.)

Make the yogurt sauce in a small bowl cover and put in refrigerator.

In another small bowl mix olive oil, lemon juice, lemon zest, 1/2 of the Greek seasoning, salt and pepper, then set aside

In a larger Bowl put the chicken, cauliflower, cherry tomatoes, olives.

Pour the olive oil lemon juice mix over the chicken & vegetables and toss well so everything is coated.

Pour onto the hot baking sheet and carefully arrange in an even layer with a spatula. Sprinkle the rest of the Greek seasoning on top.

Bake, stirring once, until the chicken is no longer pink in the center and the cauliflower is tender and charred in places, 20 minutes.

Serve the chicken mixture with the Lemon Garlic sauce on top or on the side.

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