Easy Greek Sheet Pan Chicken with Halloumi, Veggies & Feta (Ready in Under 1 Hour!)

halloumi cheese

🥗Healthier: grilled tofu

💰Cheaper: mozzarella cheese

Grilled tofu offers a similar texture while reducing calories.

feta cheese

🥗Healthier: goat cheese

💰Cheaper: ricotta cheese

Ricotta provides creaminess at a lower cost.

Season the chicken thighs with salt, black pepper, ground cinnamon, crushed red pepper flakes, dried oregano, and ground coriander.

Flip the chicken and season the other side with salt, pepper, and a little oregano.

In a separate bowl, mix together the balsamic glaze, tomato paste, olive oil, and grated garlic.

Pour the marinade over the chicken and toss to coat on all sides. Set aside.

Chop the peeled golden potatoes into slices, ensuring they are thin for better cooking.

Dice two bell peppers into larger chunks and cut an onion into wedges.

Chop two carrots into chunks without peeling them, and slice the zucchini into rounds.

Cut the halloumi cheese into larger cubes.

Season the chopped veggies with olive oil, salt, black pepper, and dried oregano, then toss everything together.

Place the chicken on top of the veggies and pour in 1 cup of water to help cook the veggies.

Transfer the sheet pan to the oven preheated to 400°F and bake for about 1 hour.

Halfway through, flip the chicken for even cooking, or do it at the end if preferred.

After 1 hour, remove from the oven and crumble feta cheese on top.

Serve with lemon wedges and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens