If you’re looking for a flavor-packed, macro-friendly dinner that requires almost zero cleanup, this Sheet-Pan Chicken Souvlaki is your answer. Traditional Greek skewers usually require hovering over a hot grill, but this recipe simplifies everything by roasting the chicken and a medley of seasonal vegetables together on a single tray.
The secret to keeping the chicken breast incredibly juicy is a tangy Greek yogurt and Dijon mustard marinade. As the chicken roasts directly on top of a bed of sliced potatoes, sweet carrots, and onion rings, its savory juices naturally baste the veggies below. Topped with a rich, garlicky tomato reduction and baked until golden, this is the ultimate low-effort, high-reward dinner!
Prep time, Cook time, Servings
Prep time: 20 minutes
Cook time: 40-45 minutes (at 400°F / 200°C)
Yield: 4 servings
Ingredients
For the Greek Yogurt Chicken Skewers
1 kg (approx. 2 lbs) chicken breasts, cut into bite-sized cubes
½ cup Greek yogurt (keeps the chicken ultra-tender)
3 garlic cloves, minced
1 tbsp Dijon mustard (adds a sharp, gourmet depth)
1 tbsp tomato paste
Juice of 1 lemon
½ tbsp olive oil
The Souvlaki Spice Blend: 1 tbsp dried oregano, 1 tsp garlic powder, 1 tsp paprika, ½ tsp onion powder, salt, and black pepper to taste.
Wooden skewers (soaked in water for 10 minutes)
For the Sheet-Pan Base & Veggies
A pat of butter (to grease the baking sheet)
3 medium potatoes, sliced into thin rounds
2-3 large carrots, sliced into sticks
2 large white onions, sliced into thick rings
Green bell pepper chunks & cherry tomatoes (for threading onto the skewers)
For the Garlic-Tomato Tray Sauce (Poured Over the Top)
1 large tomato, finely diced or grated
1 tbsp tomato paste
1 tbsp olive oil
Garlic seasoning blend (or 2 minced garlic cloves + ½ tsp garlic powder)
A splash of water (just enough to thin the sauce out)
For Serving (Optional)
Tzatziki sauce & warm flatbreads
Step-by-Step Instructions
1. Marinate the Chicken
In a large bowl, whisk together the Greek yogurt, 3 minced garlic cloves, Dijon mustard, 1 tablespoon of tomato paste, lemon juice, ½ tablespoon of olive oil, and your Souvlaki spice blend. Add the cubed chicken breasts and mix until every piece is fully coated. Cover and let it marinate in the fridge for at least 20 minutes.
2. Prep the Sheet-Pan Base
Preheat your oven to 400°F (200°C). Take a large baking sheet and grease the surface evenly with a bit of butter. Arrange your sliced potato rounds in a beautiful border around the edges of the pan. Fill the center with a tight layer of your thick onion rings and carrot sticks.
3. Assemble the Skewers
Thread your marinated chicken onto the soaked wooden skewers, alternating occasionally with pieces of green bell pepper and juicy cherry tomatoes. Once assembled, rest the chicken skewers horizontally right on top of the bed of onions and carrots.
4. Mix and Add the Tray Sauce
In a small bowl, mix the finely diced large tomato, 1 tablespoon of tomato paste, 1 tablespoon of oil, your garlic seasoning, and a small splash of water to loosen it up. Pour this rich, savory sauce evenly across the lower half of the tray, coating the potatoes and veggies.
5. Bake Low & Slow (The Parchment Trick!)
Cover the entire sheet pan tightly with a sheet of damp parchment paper (this traps the steam, ensuring the chicken stays unbelievably juicy and the potatoes cook through flawlessly). Bake for 30 minutes, then remove the parchment paper and bake uncovered for an additional 10–15 minutes until the chicken is beautifully charred and the edges of the potatoes are golden-brown.
6. Garnish and Serve 🎉
Remove from the oven, scatter fresh chopped parsley over the top, and serve directly from the tray with a side of cool, refreshing Tzatziki sauce and warm flatbread. Delicious, healthy, and practically zero cleanup!