Greek Sheet-Pan Chicken

This Greek sheet-pan chicken is a fuss-free, flavorful-packed feast perfect for busy weeknights!

Loaded with tender chicken, colorful veggies, feta, and olives, it’s a complete meal in one pan. 

I’m a big fan of sheet-pan dinners, and this one is by far my favorite. 

It’s bursting with lemony, garlicky, herby Mediterranean goodness in every bite! 

Why You’ll Love This Greek Sheet-Pan Chicken

One-Pan Wonder: Made in one pan, this recipe simplifies cooking and cleanup. Dinner doesn’t get more convenient than that!

Mediterranean Medley: Juicy chicken, veggies, olives, and feta in a zesty lemon marinade delivers delicious Greek flavors to your plate.

Quick & Easy: Just marinate, chop, and toss everything onto a sheet pan, and voila. Dinner is ready!

Customization-Friendly: This sheet-pan recipe is highly adaptable! You can easily swap in your favorite veggies or adjust seasonings to your liking.

Ingredients

• Bone-in, Skin-on Chicken Thighs: For the best results, use bone-in, skin-on chicken thighs.
  
• Olive Oil: It wouldn’t be Greek without the olive oil! Use a generous amount to ensure the chicken and vegetables roast to perfection.
  
• Lemon Juice: It adds a bright, citrusy flavor to the marinade and helps tenderize the chicken.
  
• Garlic: It infuses the dish with its pungent, aromatic flavor.
  
• Seasonings: Dried oregano, thyme, smoked paprika, cumin, coriander, salt, and pepper. Together, they create a big Greek flavor.
  
• Vegetables: A colorful medley of Yukon gold potatoes, red onion, bell pepper, zucchini, and cherry tomatoes.
  
• Fresh Parsley: It’s chopped and sprinkled on top for a burst of freshness.
  
• Kalamata Olives: These briny olives lend a distinctly Mediterranean flavor.
  
• Crumbled Feta Cheese: Tangy, salty feta cheese ties the dish together.

How to Make Greek Sheet Pan Chicken

With this easy sheet pan recipe, you get a satisfying meal conveniently delivered in one pan. Hello, easy weeknight cooking!

1. Mix. Mix the olive oil, lemon juice, minced garlic, oregano, thyme, paprika, cumin, coriander, salt, and pepper in a bowl.

2. Marinate. Add the chicken thighs to the bowl and toss to coat. Cover and refrigerate for at least 30 minutes.

3. Prep and toss. Preheat the oven to 425°F. On a large rimmed baking sheet, spread out the potato wedges, red onion, bell pepper, zucchini, and cherry tomatoes. Drizzle with olive oil and sprinkle with salt and pepper. Toss.

4. Arrange. Remove the chicken from the marinade. Arrange the chicken thighs skin-side up between the vegetables on the sheet pan. Pour any remaining marinade over the top.

5. Roast. Roast for about 40-45 minutes, or until the chicken internal temperature should reach 165°F. For extra crispy chicken skins, broil for the last 3-5 minutes.

6. Serve. Sprinkle crumbled feta cheese, chopped fresh parsley, and Kalamata olives on top. Serve with fresh lemon wedges on the side and enjoy.

Tips for the Best Greek Sheet Pan Chicken

Aside from broiling for extra crispy chicken skins, I only have a few more tips.

• Keep things even. Cut the vegetables into similar sizes to ensure even cooking.
  
• Adjust the rack. Every oven cooks differently. If the chicken is browning too quickly, lower the rack. If it’s not browning fast enough, raise the rack.
  
• Check the temp. To ensure the chicken is thoroughly cooked, use a meat thermometer. The internal temperature needs to reach 165°F.
  
• Make it your own. Try using different vegetables like eggplant, mushrooms, or cauliflower. You can also swap chicken thighs for drumsticks or breasts. Just note that the cooking time will vary.

How to Store

For maximum freshness, store the chicken and vegetables separately from the fresh garnishes. 

To Store: Transfer cooled leftovers to an air-tight container. Refrigerate for up to 3 days. 

To Freeze: Place cooled leftovers in a freezer-safe container or bag, removing as much air as possible. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

To Reheat: Place the chicken and vegetables on a baking sheet. Reheat in a preheated 350°F for 15-20 minutes until warmed through. You can also reheat individual portions in the microwave on medium power for 2-3 minutes.

Greek Sheet-Pan Chicken

Course: Main CourseCuisine: Greek

Servings

6

servings

Prep time

10

minutes

Cooking time

45

minutes

Calories

537

kcal

This Greek sheet-pan chicken is an easy, satisfying meal the family will love! With tender chicken, potatoes, vegetables, and crumbled feta cheese, it can’t be topped!

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Ingredients

• For the Chicken & Marinade:

• 6 bone-in, skin-on chicken thighs (you can also use drumsticks or breasts)

• 8 tablespoons olive oil

• Juice of 1 large lemon

• 4 garlic cloves, minced

• 1 tablespoon dried oregano

• 1 teaspoon dried thyme

• 1 teaspoon smoked paprika

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• For the Vegetables:

• 4-5 small/medium Yukon gold potatoes, cut into wedges

• 1 large red onion, sliced into thick wedges

• 1 red bell pepper, cut into strips

• 1 zucchini, sliced into rounds

• 1 cup cherry tomatoes, halved

• 1 tablespoon olive oil

• Salt and pepper to taste

• Garnishes:

• Fresh parsley, chopped

• 1/2 cup Kalamata olives, pitted and halved

• Crumbled feta cheese

• Lemon wedges for serving

Instructions

• In a large bowl, mix together the olive oil, lemon juice, minced garlic, oregano, thyme, paprika, cumin, coriander, salt, and pepper.
• Add the chicken thighs to the bowl, tossing to coat them well in the marinade. Cover and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor).
• Preheat your oven to 425°F. On a large rimmed baking sheet, spread out the potato wedges, red onion, bell pepper, zucchini, and cherry tomatoes. Drizzle with olive oil and sprinkle with salt and pepper. Toss the vegetables to coat evenly.
• Remove the chicken from the marinade and shake off any excess liquid. Nestle the chicken thighs skin-side up between the vegetables on the sheet pan. Pour any remaining marinade over the top for extra flavor.
• Roast for about 40-45 minutes, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F). The potatoes should be fork-tender and the vegetables slightly caramelized. For extra crispy chicken skin, broil for the last 3-5 minutes if desired.
• Once out of the oven, sprinkle the dish with crumbled feta cheese, chopped fresh parsley, and Kalamata olives. Serve with fresh lemon wedges on the side. Enjoy!

Notes

• Broil briefly. For extra crispy chicken skin, broil for the last 3-5 minutes of cooking.

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