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greek sheet pan chicken recipe
Ben Carraoli

Greek Sheet Pan Chicken Recipe

This Greek Sheet Pan Chicken Dinner is packed with bold Mediterranean flavors and comes together with just one pan for easy cleanup. Juicy chicken thighs roast with colorful vegetables, and everything is topped off with feta, olives, and lemon for a satisfying, healthy meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Dinner
Calories: 450
Ingredients Method

Ingredients
  

  • 2 lbs boneless skinless chicken thighs (or bone-in, skin-on thighs) – Boneless cooks faster, but bone-in gives a deeper flavor.
  • 1 lb baby potatoes halved – These roast evenly and have a creamy center.
  • 1 red onion sliced into wedges – Adds sweetness and color as it caramelizes.
  • 1 bell pepper sliced – Use any color for added sweetness and crunch.
  • 1 pint cherry tomatoes – They burst while roasting adding juiciness.
  • 1/4 cup Kalamata olives pitted – Brings salty, briny balance to the dish.
  • 1/4 cup crumbled feta cheese – Adds creaminess and tang at the end.
  • 1 lemon thinly sliced – Roasts beautifully and infuses citrusy notes.
  • Fresh parsley for garnish – Brightens the final dish and adds freshness.
  • For the Marinade:
  • 1/4 cup extra-virgin olive oil – A good-quality oil enhances flavor and texture.
  • 3 tbsp lemon juice – Fresh juice is key for that zesty brightness.
  • 2 tbsp balsamic or red wine vinegar – Adds depth and cuts through richness.
  • 3-4 garlic cloves minced – Adds that signature Greek aroma.
  • 1 tsp dried oregano – Earthy and bold a classic Greek herb.
  • 1 tsp paprika – Brings gentle warmth and a touch of color.
  • 1/2 tsp salt – Enhances all the natural flavors.
  • 1/2 tsp black pepper – Adds mild heat and balances seasoning.

Method
 

  1. Start by preheating your oven to 425°F (220°C). While it heats up, line a large sheet pan with foil to prevent sticking and make cleanup faster. In a mixing bowl, whisk together the olive oil, lemon juice, vinegar, garlic, oregano, paprika, salt, and pepper. This vibrant marinade is the foundation of the flavor.
  2. Add the chicken thighs to the marinade and toss them well so that every piece is coated. Let them sit and soak up the flavors for 10 to 15 minutes. This quick marination ensures the chicken is juicy and tasty throughout, even with a short cooking time.
  3. While the chicken marinates, prep your vegetables. Cut the baby potatoes in half, slice the red onion and bell pepper, and keep the cherry tomatoes and lemon ready. These veggies will roast alongside the chicken, absorbing all the savory juices.
  4. On the prepared sheet pan, scatter the halved baby potatoes, bell pepper slices, and red onion wedges. Pour half of the marinade over these vegetables and toss them around to coat them evenly. This not only adds flavor but helps them roast nicely.
  5. Now place the marinated chicken thighs in between the vegetables on the sheet pan. Make sure they aren’t overlapping to ensure even cooking. Tuck in thin slices of lemon on top of the chicken and veggies—these will caramelize slightly and add a citrusy punch.
  6. Once arranged, place the tray in the oven and roast for 30 to 40 minutes. The chicken should reach an internal temperature of 165°F (74°C), and the potatoes should be fork-tender with golden edges. Roasting everything together means the flavors mingle perfectly.
  7. When the chicken is cooked and the veggies are nicely roasted, take the sheet pan out of the oven. Sprinkle the Kalamata olives and crumbled feta over the top. Return the tray to the oven for just 5 minutes. This softens the feta slightly and warms the olives, enhancing their flavor.
  8. Remove from the oven and let the dish rest for a couple of minutes. Sprinkle chopped fresh parsley generously over the top for a burst of color and freshness. Serve the chicken and vegetables hot with a side of tzatziki if you like. The whole dish is hearty, flavorful, and low-stress.