This succulent Greek Chicken is such an easy, no-fuss weeknight meal. Made with a simple honey-yogurt marinade – it’s all cooked on sheet with roasted cauliflower.
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 main which 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! All made on just one sheet pan. A quick and delicious honey yogurt marinade. Perfectly baked, crisp tinged cauliflower. Make ahead – perfect for meal prep. 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.
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 chicken breast – breast – because it adds juiciness and flavor but you could use used bone in, skin on chicken thighs and drumsticks here. But you would have to increase the cooking time, make sure the internal temperature is 155 F.
A delicious 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 on the sheet pan – so chicken at one end and cauliflower at the other. Allow chicken to marinade for at least an hour – the longer the marinade 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
Have you tried this Greek Chicken and Cauliflower Sheet Pan Meal? Feel free to leave a star rating and I’d love to hear from you in the comments below!
Print Greek Chicken and Cauliflower Sheet Pan Dinner This succulent Greek Chicken is such an easy, no-fuss weeknight meal. Made with a simple honey-yogurt marinade – it's all cooked on sheet with roasted cauliflower. Course Main Course Cuisine American, Greek Prep Time 5 minutes Cook Time 35 minutes marinade 1 hour Total Time 40 minutes Servings 3 people Calories 662kcal Author Becky Hardin – The Cookie Rookie 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 Calories: 662kcal | Carbohydrates: 29g | Protein: 61g | Fat: 35g | Saturated Fat: 5g | Cholesterol: 149mg | Sodium: 1300mg | Potassium: 1410mg | Fiber: 5g | Sugar: 18g | Vitamin A: 362IU | Vitamin C: 73mg | Calcium: 236mg | Iron: 4mg
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