Sheet Pan Chicken Souvlaki

Ingredients

• 454 g (1 lb)boneless, skinless chicken thighs
• 454 g (1 lb)drumsticks
• 60 ml (¼ cup)olive oil
• 30 ml (2 tbsp)lemon juice
• 15 ml (1 tbsp)chopped fresh oregano
• 2garlic cloves, minced
• to tastesalt and pepper
• 1 to 2bell peppers, thinly sliced
• 1red onion, thinly sliced
• to garnishcrumbled feta
• to garnishKalamata olives
• to garnishGreek yoghurt

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C (400°F) and coat a baking sheet with non-stick cooking spray.

2. 2

   Season the chicken

   In a large bowl, combine the chicken thighs and drumsticks with the olive oil, lemon juice, oregano, garlic, salt and pepper. For more flavour, cover and marinate in the fridge for 30 minutes or up to overnight; alternatively, place the chicken straight on the prepared baking sheet.

3. 3

   Add the vegetables

   Arrange the thinly sliced peppers and red onion on the baking sheet with the chicken.

4. 4

   Roast and garnish

   Cook the chicken and vegetables for about 40 minutes. Remove from the oven and finish with feta, Kalamata olives and Greek yoghurt.

What is chicken souvlaki?

Souvlaki is a Greek dish of seasoned meat, traditionally cooked on skewers. This version takes the same lemon, garlic and oregano flavour profile and roasts the chicken with vegetables on one tray instead.

Using both thighs and drumsticks gives the tray a mix of cuts, while peppers and red onion take on the savoury juices as they cook. Feta, olives and yoghurt bring a briny, creamy finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 650 calories, 45g protein, 10g carbs, 44g fat.

The chicken provides most of the protein, while olive oil and the optional feta contribute much of the fat. Peppers and onion supply most of the carbohydrates, with the amount varying according to how many peppers and how much garnish you use. Balance the plate with a generous salad or other non-starchy vegetables alongside.

The marinade and seasoning

Oregano and garlic: Fresh oregano and minced garlic give the oil-and-lemon mixture its savoury, herby character. Coat the chicken evenly so the seasoning reaches all the pieces.

Marinating: The 30-minute rest is optional, but the recipe allows up to an overnight marinade in the fridge. If you are short on time, put the seasoned chicken straight on the tray.

Arranging the tray

Chicken pieces: Spread the thighs and drumsticks over the prepared baking sheet rather than piling them together. This gives the heat access to the pieces as they roast.

Vegetables: Add the sliced peppers and onion around the chicken. Keep the slices fairly thin, as directed, so they cook alongside the meat.

Roasting and checking doneness

Timing: Roast at 200°C for about 40 minutes, as stated in the method. The actual time can vary with the size of the chicken pieces and how closely they are arranged.

Doneness: Check that the thickest part of the chicken is cooked through before serving; a food thermometer should read 74°C. If it needs longer, return the tray to the oven and check again.

Finishing with toppings

Feta and olives: Scatter these over the tray after roasting so they keep their distinct salty, tangy flavour rather than baking into the pan juices.

Greek yoghurt: Add it as a cool, creamy garnish just before serving. Use as much as you like to balance the sharpness of the lemon and olives.

What to serve alongside

A simple green salad or sliced cucumber makes a fresh side for the roast chicken and vegetables. Warm flatbread is useful for scooping up the yoghurt and juices.

For a more substantial meal, serve the tray with rice or roasted potatoes. Keep any extra toppings at the table so everyone can finish their portion to taste.

Recipe notes & tips

• Pat the chicken dry before coating it so the oil and herbs cling to the pieces.
• Use a large enough baking sheet to spread out the chicken and vegetables.
• If marinating overnight, keep the covered chicken refrigerated.
• Slice the peppers and onion evenly so they roast at a similar rate.
• Add the yoghurt after roasting rather than putting it in the oven.
• Check the thickest chicken piece for doneness before serving.

Variations

• Add lemon zest: Mix a little finely grated zest into the marinade for a brighter citrus note.
• Use dried oregano: Substitute dried oregano if fresh is unavailable, using a smaller amount to taste.
• Change the peppers: Use a mixture of pepper colours for variety on the tray.
• Serve in flatbreads: Slice the cooked chicken and tuck it into warm flatbreads with the vegetables and toppings.
• Add cucumber: Serve chopped cucumber alongside the yoghurt for a cool, fresh contrast.

Common mistakes to avoid

• Crowding the tray: The pieces may steam rather than roast evenly; use a larger sheet if needed.
• Skipping the doneness check: Cooking for 40 minutes is a guide, so check the thickest piece before serving.
• Cutting vegetables too thickly: They may take longer to soften; slice them thinly as directed.
• Adding toppings too early: Feta, olives and yoghurt are intended as a finish, so add them after roasting.
• Leaving the chicken at room temperature to marinate: Marinate it covered in the fridge instead.

How to store

Refrigerate leftover chicken and vegetables in an airtight container for up to 3 days. Store the yoghurt and any remaining toppings separately, and reheat the chicken and vegetables in the oven or microwave until piping hot.

Frequently asked questions