Recipe By: @forgetthetakeout

🇬🇷 Fun Fact: Greek immigrants brought recipes through diners and family kitchens, but it was mid-century restaurants that introduced Americans to souvlaki, moussaka, and lemon-forward, olive oil cooking.

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1.5 lb yellow potatoes, halved & cut into 4ths
2 bell peppers, sliced
1 zucchini, halved & sliced
1 red onions, sliced
1.5 lb chicken, cut into 1-in” pieces (I did chicken breast & thighs)
1/3 cup GRAZA olive oil
1 lemon, juiced
1/4 cup chopped parsley
3 garlic cloves, minced
1/2 tablespoon dried oregano
1/2 tablespoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt & pepper
1 tablespoon red wine vinegar

For garnish:
Cherry tomatoes, halved
Lemon slices
Chopped parsley
Fresh Dill
Tzatziki sauce
Crumbled feta

1️⃣ Preheat oven to 425°F.

2️⃣ Cut chicken, potatoes, and vegetables into even, intentional sizes—this is where the dish is won. Too small, they overcook. Too large, they lag.

3️⃣ Spread everything across a large sheet pan in a single layer. No crowding—give it space to roast, not steam.

4️⃣ Whisk olive oil, lemon, garlic, parsley, red wine vinegar, and seasonings. Pour over and toss thoroughly—every piece should be coated.

5️⃣ Roast 35–45 minutes, turning once if needed, until the chicken is cooked through and everything is caramelized at the edges.

6️⃣ Finish with tzatziki, fresh parsley, tomatoes, and crumbled feta. Build it how you like.

A proper sheet pan: balanced, bright, and just enough char to carry it.

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