Go Back
Sheet pan of roasted chicken souvlaki cubes with charred peppers and red onion, garnished with parsley on parchment paper

Sheet-Pan Chicken Souvlaki with Peppers and Onion

Marinated chicken thighs roast on one sheet pan with peppers and onion for an easy version of Greek souvlaki, no skewers needed.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 504
Ingredients Method Notes

Ingredients
  

Marinade
  • 3 tbsp olive oil
  • 3 tbsp lemon juice about 1 large lemon
  • 4 garlic cloves minced
  • 2 tsp dried oregano
  • 1 tbsp red wine vinegar
  • 1 tsp salt
  • 1/2 tsp black pepper
Sheet Pan
  • 700 g chicken thighs, boneless skinless cut into 1.5-inch cubes
  • 2 bell peppers cut into 1.5-inch pieces
  • 1 red onion large; cut into wedges
  • 1 cup cherry tomatoes optional
  • 1 tbsp olive oil for tossing vegetables
To Serve
  • 4 pita bread warmed
  • 1 cup tzatziki
  • 2 tbsp fresh parsley chopped
  • 4 lemon wedges

Method
 

Marinate the Chicken
  1. In a large mixing bowl, whisk the olive oil, lemon juice, garlic, oregano, red wine vinegar, salt, and pepper until combined.
  2. Add the chicken cubes and toss until every piece is coated. Cover and marinate in the fridge for at least 30 minutes, up to 4 hours.
Roast
  1. Heat the oven to 220C / 425F and line a sheet pan 33 x 46 cm / 13 x 18 inch with parchment paper.
  2. Toss the bell peppers and red onion with 1 tbsp olive oil and a pinch of salt directly on the pan.
  3. Lift the chicken from the marinade and arrange it among the vegetables in a single layer, leaving space between pieces so everything roasts instead of steams. Discard the leftover marinade.
  4. Roast for 15 minutes, then stir everything and flip the chicken pieces.
  5. If using cherry tomatoes, scatter them over the pan now. Continue roasting for 5 to 10 minutes, until the chicken reaches 165F / 74C on an instant-read thermometer and the vegetables have charred edges.
Finish and Serve
  1. Remove the pan from the oven and squeeze fresh lemon juice over the chicken and vegetables.
  2. Sprinkle with chopped parsley and serve straight from the pan with warm pita, tzatziki, and extra lemon wedges.

Notes

  • Pat the chicken dry before marinating so the marinade coats it better.
  • Don't skip the resting bowl step, tossing everything together evenly matters more than exact timing.
  • Cut vegetables the same size as the chicken cubes for even roasting.
  • Line the sheet pan with parchment for easier cleanup, the marinade can stick and burn on bare metal.