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Easy Greek Sheet Pan Chicken

Juicy marinated chicken thighs roasted with Mediterranean vegetables, olives, and feta for a simple one-pan dinner bursting with Greek flavors.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Marinade
  • 0.33 cup extra-virgin olive oil
  • 2 lemons juice and zest
  • 4 cloves garlic minced
  • 2 tbsp dried oregano
  • 1 tsp paprika
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
Sheet Pan Components
  • 2 lbs bone-in skin-on chicken thighs
  • 1.5 lbs baby potatoes halved
  • 2 bell peppers sliced
  • 1 large red onion wedged
  • 1 pint cherry tomatoes
  • 0.5 cup Kalamata olives pitted
  • 4 oz feta cheese crumbled
  • fresh parsley for garnish

Equipment

  • Large rimmed sheet pan
  • Mixing bowls
  • Whisk

Method
 

  1. Preheat oven to 425°F. Line a large sheet pan with parchment.
  2. Whisk together olive oil, lemon juice/zest, garlic, oregano, paprika, salt, and pepper for marinade.
  3. Marinate chicken thighs in half the marinade for 15-30 minutes.
  4. Toss potatoes, peppers, onion, and tomatoes with remaining marinade on sheet pan.
  5. Nestle chicken among vegetables, skin-side up.
  6. Roast 35-45 minutes, tossing veggies halfway, until chicken is 165°F and veggies tender.
  7. Top with olives and feta. Garnish with parsley and serve with lemon wedges.

Notes

Marinate longer for extra flavor. Use two pans if crowded for even roasting.