Name: Sheet-Pan Chicken Souvlaki
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Greek
Ingredients: 3 garlic cloves, finely grated; 1 tbsp dried oregano; 1 tsp sugar; ⅓ cup + 1 tbsp extra-virgin olive oil, divided; Kosher salt and freshly ground black pepper, to taste; 1½ lb skinless, boneless chicken thighs, cut into 2″ pieces; 1 can (15 oz) chickpeas, rinsed; 1 tsp ground cumin; 1 tsp smoked paprika; 2 tbsp fresh lemon juice, plus wedges for serving; 1 small red onion, thinly sliced; 1½ cups mixed cherry or grape tomatoes, halved; ½ cup pitted Kalamata olives; 100 g feta, thinly sliced; ¼ cup parsley leaves with tender stems; 4 pita breads; Skewers (bamboo or metal; soak bamboo for 30 min)

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I’m offering an oven-friendly take on classic Greek chicken souvlaki—tender, juicy chicken skewers roasted alongside spiced chickpeas, finished with fresh tomatoes, salty feta, and served with pita bread. It’s all done on one sheet pan for simplicity and flavor.

Why I’ll Love This Recipe

I love how easily this recipe captures the essence of traditional souvlaki with garlic, oregano, and lemon, but without needing a grill. Everything—from marinated chicken to chickpeas and a bright tomato-olive-feta salad—cooks on a single pan, making cleanup a breeze and the flavors beautifully mingled.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

garlic cloves, finely grated
dried oregano
sugar
extra-virgin olive oil
kosher salt
freshly ground pepper
skinless, boneless chicken thighs, cut into 2″ pieces
canned chickpeas, rinsed
ground cumin
smoked paprika
fresh lemon juice
small red onion, thinly sliced
mixed tomatoes, cut into bite-size pieces
pitted Kalamata olives
feta, thinly sliced
parsley leaves with tender stems
pitas and lemon wedges (for serving)
bamboo or metal skewers (if using bamboo, soak in water for 30 minutes)

Directions

Preheat oven to 425 °F. In a large bowl, mix garlic, oregano, sugar, ⅓ cup olive oil, salt, and pepper. Add chicken, toss to coat, and let sit for 15 minutes.
Spread chickpeas on a rimmed baking sheet, sprinkle with cumin and smoked paprika, drizzle with oil, season with salt, and toss to coat.
Add lemon juice to chicken, toss again, thread onto skewers, and arrange over chickpeas. Roast 6–8 minutes until chicken is opaque, then broil about 5 minutes until browned. Drizzle with remaining tablespoon of oil.
In a bowl, toss onion, tomatoes, and olives with oil, lemon juice, and salt. Scatter this over the roasted chicken and chickpeas, then top with feta and parsley. Serve with pita and lemon wedges.

Servings And Timing

Total time: about 30 minutes
Yields: 4 servings

Variations

I might swap chicken thighs for chicken breasts—just adjust cooking time if needed.
For a lighter version, I could omit chickpeas or replace them with zucchini or bell peppers.
Adding a dollop of tzatziki or a squeeze of extra lemon over everything brings a refreshing finish.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3–4 days. To reheat, I gently warm everything in a low oven or covered skillet so the chickpeas stay crisp and the chicken doesn’t dry out. The tomato-olive salad I add fresh before serving.

FAQs

1. What if I don’t have skewers?

I can cook the chicken pieces directly on the sheet pan without skewering—they may roast faster, so I keep an eye on them.

2. Can I use chicken breasts instead of thighs?

Yes—I often use breasts, though they may cook slightly faster and can dry out if overcooked. I check for doneness earlier.

3. How else can I serve this?

I love piling it all in pita pockets for a handheld meal or serving over a bed of greens for a hearty salad.

4. Can I make it ahead?

I can marinate the chicken a few hours before or prep the salad components ahead. But I wait to assemble and broil right before serving so everything stays fresh.

5. Is the recipe freezer-friendly?

I don’t recommend freezing the assembled dish—it’s best fresh. But I can freeze the cooked chicken separately and freshen up the toppings when ready to eat.

Conclusion

I find this Sheet-Pan Chicken Souvlaki a perfect weeknight meal—it delivers vibrant Greek flavors in just 30 minutes with minimal effort and dishes. I love whipping it up when I want something both delicious and fuss-free.