By Becky Hardin
Published May 1, 2020
This succulent Greek Chicken is such an easy, no-fuss sheet pan recipe that’s perfect for a weeknight meal. Made with a simple honey-yogurt marinade, it’s all cooked on one pan with roasted cauliflower.
Greek Chicken Recipe
This delicious Sheet Pan Greek Chicken has an addictive lemon and garlic marinade, roasted on a single sheet pan with cauliflower. It’s an all in one meal that comes in handy for those busy weeknights, or when you have friends over, so you’re not sweating away in the kitchen while trying to be a good host!
Why this Greek Chicken is so good?
- Easy: This recipe is a simple one sheet pan meal .
- Delicious Marinade: A quick and delicious honey yogurt marinade adds so much flavor!
- Crispy: Perfectly baked, crispy cauliflower.
- Meal Prep : This is an easy and healthy meal prep recipe !
Ingredients
- Yogurt – go for plain Greek Yogurt.
- Garlic, Lemon Zest and Lemon Juice .
- Greek Seasoning , Fennel, Fresh Parsley – divided.
- Cauliflower – sliced into even florets.
- Chicken Breasts – ideally organic/free range
- Honey
How to make this Greek Chicken
- For the marinade, whisk the yogurt, oil, garlic, lemon zest, lemon juice, salt, pepper, Greek seasoning, fennel, honey and parsley in a bowl.
- Cover the chicken in the marinade and refrigerate for 1-12 hours. Then, chop the cauliflower and coat in the oil, salt, pepper and ground fennel.
- Place the cauliflower and chicken on a sheet pan and put in the oven for 20-30 mins, then broil for a further 2-4 mins.
- Let cool, then garnish with parsley and honey yogurt sauce.
- Enjoy!
Greek Chicken – an easy weeknight meal
A great thing about this Greek Chicken recipe is you can get it all done on one sheet! With just a handful of ingredients, many of which you may already have in your kitchen, you can have a hearty, healthy weeknight meal.
What’s the best cut of chicken?
I’ve made this recipe with chicken breast, because it adds juiciness and flavor. But you could use bone in, skin on chicken thighs and drumsticks instead. Just increase the cooking time, to make sure the internal temperature reaches 155 F.
A delicious yogurt marinade
Yogurt is a brilliant marinade. So many cuisines embrace it, such as Greek, Persian and Indian.
What’s so good about it? Well, it tenderises quickly and more evenly than liquids with harsher acidity like lemon juice and vinegar, and is also a fabulous flavour carrier, injecting herbs and spices into the flesh.
There’s enough flavor in the marinade such that you don’t need to marinate for a full 24 hours to get the benefit of the tenderizing and flavor injection. Overnight is definitely recommended but if you really need to rush it, even an hour is enough.
Top Tips
- Make sure to separate your raw ingredients from the others. So keep the chicken at one end and the cauliflower at the other. You don’t want juices from the chicken contaminating the veggies.
- Allow chicken to marinate for at least an hour . The longer it marinates, the better!
- Allow to cool for a few mins before serving.
- Garnish with parsley and left over honey yogurt marinade.
Check out these other delicious one pan meals
- Sheet Pan Honey Mustard Crusted Salmon
- Sheet Pan Breakfast Pizza
- Baked Sheet Pan Chicken Fajitas
- Roast Chicken and Potatoes
- Italian Sausage Sheet Pan Dinner
Ingredients1x2x3x
- ▢ 2 5.3 ounce tubs plain Greek Yogurt
- ▢ 6 tablespoons olive oil divided
- ▢ 6 cloves fresh garlic minced
- ▢ 1 lemon zest and juice
- ▢ 1¼ teaspoon kosher salt divided
- ▢ ½ teaspoon freshly ground black pepper divided
- ▢ 2½ teaspoons Greek seasoning divided
- ▢ 1¼ teaspoons ground fennel divided
- ▢ 2 tablespoons honey
- ▢ 2 tablespoons chopped fresh parsley divided
- ▢ 3 chicken breasts
- ▢ ½ head fresh cauliflower sliced
- ▢ Cherry or Glory tomatoes halved, optional
Instructions
- For the Yogurt-Honey marinade/sauce: place yogurt, 4 tablespoons oil, garlic, lemon zest, lemon juice, 1 teaspoon salt, ¼ teaspoon pepper, 2 teaspoons Greek seasoning, 2 teaspoons fennel, honey and 1 tablespoon parsley in a medium bow. Whisk until well blended.
- Place the chicken breasts in a large zipper-style plastic bag and add half of the Yogurt-Honey marinade/sauce. Close the bag, squeezing out most of the air. Squish the marinade all around the chicken, and refrigerate it 1-12 hours.
- Refrigerate the remaining ½ Yogurt-Honey sauce in an airtight container.
- The cauliflower can be prepared at this time or right before roasting. Cut the cauliflower as you like it, but keep the pieces no more than 1/2 –inch thick. Place chopped cauliflower in a bowl and add 2 tablespoons oil, ¼ teaspoon kosher salt, ¼ teaspoon black pepper and ¼ teaspoon ground fennel. Mix gently and thoroughly to coat the cauliflower with the oil/seasonings; refrigerate until ready to cook.
- When ready to cook, cover a large baking sheet with aluminum foil and spray the foil with nonstick spray. Cut a piece of parchment paper slightly large enough to cover and hang over the chicken; set aside.
- Heat oven to 350°F.
- Remove the chicken, Yogurt-Honey Sauce and cauliflower from the fridge.
- Place the chicken on one end of the baking sheet. Spray one side of the parchment paper and place it (sprayed side down) over the chicken breasts – tucking the parchment around the chicken.
- Place the cauliflower, in a single layer, on the other side of the baking sheet. Use up all the remaining space – it’s best not to crowd the cauliflower too much.
- Bake at 350°F for 20-30 minutes or until the internal temperature of the breasts registers 155°F.
- Remove the parchment paper and set oven to broil.
- If adding tomatoes, place them over/around the cauliflower at this time.
- Broil the food just long enough (about 2-4 minutes) to give the chicken a little color and add some caramelization to the cauliflower.
- Once the internal temperature of the chicken registers 162-165°F, remove the chicken from the oven and cover loosely with foil. If the cauliflower still needs a little color, leave it under the broiler until it’s like you like it.
- Transfer the sheet pan to a cooling rack and let rest 2-3 minutes.
- Garnish with chopped fresh parsley and serve with extra Yogurt-Honey sauce.
- Enjoy!
Equipment
- Baking Sheet
- Instant Read Meat Thermometer
Nutrition information is automatically calculated, so should only be used as an approximation.
Greek Chicken and Cauliflower Sheet Pan Dinner
Equipment
- Baking Sheet
- Instant Read Meat Thermometer
Ingredients
- 2 5.3 ounce tubs plain Greek Yogurt
- 6 tablespoons olive oil divided
- 6 cloves fresh garlic minced
- 1 lemon zest and juice
- 1¼ teaspoon kosher salt divided
- ½ teaspoon freshly ground black pepper divided
- 2½ teaspoons Greek seasoning divided
- 1¼ teaspoons ground fennel divided
- 2 tablespoons honey
- 2 tablespoons chopped fresh parsley divided
- 3 chicken breasts
- ½ head fresh cauliflower sliced
- Cherry or Glory tomatoes halved, optional
Instructions
- For the Yogurt-Honey marinade/sauce: place yogurt, 4 tablespoons oil, garlic, lemon zest, lemon juice, 1 teaspoon salt, ¼ teaspoon pepper, 2 teaspoons Greek seasoning, 2 teaspoons fennel, honey and 1 tablespoon parsley in a medium bow. Whisk until well blended.
- Place the chicken breasts in a large zipper-style plastic bag and add half of the Yogurt-Honey marinade/sauce. Close the bag, squeezing out most of the air. Squish the marinade all around the chicken, and refrigerate it 1-12 hours.
- Refrigerate the remaining ½ Yogurt-Honey sauce in an airtight container.
- The cauliflower can be prepared at this time or right before roasting. Cut the cauliflower as you like it, but keep the pieces no more than 1/2 –inch thick. Place chopped cauliflower in a bowl and add 2 tablespoons oil, ¼ teaspoon kosher salt, ¼ teaspoon black pepper and ¼ teaspoon ground fennel. Mix gently and thoroughly to coat the cauliflower with the oil/seasonings; refrigerate until ready to cook.
- When ready to cook, cover a large baking sheet with aluminum foil and spray the foil with nonstick spray. Cut a piece of parchment paper slightly large enough to cover and hang over the chicken; set aside.
- Heat oven to 350°F.
- Remove the chicken, Yogurt-Honey Sauce and cauliflower from the fridge.
- Place the chicken on one end of the baking sheet. Spray one side of the parchment paper and place it (sprayed side down) over the chicken breasts – tucking the parchment around the chicken.
- Place the cauliflower, in a single layer, on the other side of the baking sheet. Use up all the remaining space – it’s best not to crowd the cauliflower too much.
- Bake at 350°F for 20-30 minutes or until the internal temperature of the breasts registers 155°F.
- Remove the parchment paper and set oven to broil.
- If adding tomatoes, place them over/around the cauliflower at this time.
- Broil the food just long enough (about 2-4 minutes) to give the chicken a little color and add some caramelization to the cauliflower.
- Once the internal temperature of the chicken registers 162-165°F, remove the chicken from the oven and cover loosely with foil. If the cauliflower still needs a little color, leave it under the broiler until it’s like you like it.
- Transfer the sheet pan to a cooling rack and let rest 2-3 minutes.
- Garnish with chopped fresh parsley and serve with extra Yogurt-Honey sauce.
- Enjoy!
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
