One Pan Chicken Souvlaki

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One Pan Chicken Souvlaki

Course: Dinner
Keyword: chicken, dairy-free, gluten-free, grain-free, one pan
Calorie: 300-400, Under 400
Protein: 21-30g, Over 20g, Over 25g
Fiber: 5-10g
Servings: 4
Calories: 351kcal


  • 1 lb Chicken Thighs (boneless, skinless)
  • 2 tbsps Extra Virgin Olive Oil (divided)
  • 1 Lemon (small, juiced, zested)
  • 1 1/2 tbsps Balsamic Vinegar
  • 1 tsp Oregano (dried)
  • 1 tsp Dried Thyme
  • 1 1/2 tbsps Smoked Paprika (divided)
  • 1/4 tsp Sea Salt (divided)
  • 4 cups Mini Potatoes (halved)
  • 2 Yellow Onion (cut into large wedges)


  • Preheat the oven to 425ºF (218ºC) and line a baking sheet with parchment paper.
  • In a large bowl, add the chicken thighs, half the oil, lemon juice and zest, balsamic vinegar, oregano, thyme, 3/4 of the smoked paprika, and half the salt. Mix well to combine and let it sit for 15 minutes.
  • Meanwhile, toss the potatoes with the remaining oil, salt, and smoked paprika. Place in the oven to bake for 15 minutes.
  • Remove the potatoes from the oven, add the chicken and the onion. Place back in the oven for 25 minutes, until the chicken is cooked through. Serve and enjoy!


  • Leftovers

    Refrigerate in an airtight container for up to three days.
  • Additional Toppings

    Top with feta cheese, sun-dried tomatoes, and/or olives.


Serving: 4g | Calories: 351kcal | Carbohydrates: 35g | Protein: 26g | Fat: 12g | Cholesterol: 107mg | Sodium: 270mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1301IU | Vitamin C: 34mg | Calcium: 63mg | Iron: 5mg

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