Easy Greek Chicken Sheet Pan Dinner
This easy Greek chicken sheet pan dinner showcases a delicious blend of ingredients, drawing inspiration from fresh Mediterranean flavors. Your tastebuds are going to do a little happy dance with every bite.
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Greek Chicken Sheet Pan Dinner Ingredients
- Chicken thighs. Bone in, skin on.
- Olive oil.
- Lemon juice.
- Red wine vinegar.
- Dried oregano.
- Garlic powder.
- Onion powder.
- Salt and Pepper.
- Red Onion.
- Red and yellow bell peppers.
- Cherry tomatoes.
- Kalamata olives.
- Feta cheese.
- Parsley.
Recipe Substitutes and Variations
If you need to adapt a few ingredients for this one pan greek chicken, here are some ingredient swaps we recommend:
When chopping the vegetables, make sure they’re cut to a similar size so they cook evenly.
- Vegetables: you can swap the veggies or add the following: zucchini, eggplant, and potatoes.
- Kalamata olives: you can use whatever olive you have on hand, or prefer.
- Chicken thighs: The bone in, skin on chicken thighs will give you the most flavor but you can use boneless chicken thighs or chicken breast. Please note, you will have to adjust cooking times. Just make sure the internal temperature comes to 165F.
Serve it with…
Serve up these Sheet Pan chicken thighs with these side dish ideas:
- Rice. You could have it plain or cook it in chicken broth, garlic, and lemon juice for some extra flavor.
- Lemon Roasted Potatoes. Toss some potatoes with olive oil, lemon juice, and oregano, and roast them in the oven alongside the chicken for a zesty and satisfying side dish.
- Greek Salad. Toss up fresh cucumbers, tomatoes, red onion, and feta cheese in a bowl with simple lemon and olive oil dressing.
- Pita. Add a little hummus and tzatziki too and it’s *chef’s kiss*.
Storage
You can store leftovers in the fridge in an airtight container for up to 4 days. Make sure to let the chicken cool before you put it in the fridge and don’t let it sit on the counter past two hours.
We don’t recommend freezing this recipe after it’s cooked.
Tools you’ll need
If you don’t have a basting brush, you can pour the marinade over the chicken. Use whatever you have and make it work for your situation.
FAQs about Greek Sheet Pan Chicken
How to Make Greek Sheet Pan Chicken
In a small bowl, stir together the marinade ingredients: olive oil, lemon juice, red wine vinegar, oregano, garlic powder, onion powder, salt, and pepper.
Take a large sheet pan and lay the chicken thighs in the center. Pat the chicken with a paper towel, this will make the skin crispier. Then brush the tops and sides of the chicken with the olive oil mixture – use lots.
Place the sliced red onion, red bell pepper, and yellow bell pepper around the chicken on the sheet pan.
Add the cherry tomatoes and kalamata olives on top of the onions and bell peppers.
Bake for 35-40 minutes. Just before the chicken has reached temperature and the skin is slightly crispy, crumble feta cheese over the chicken and vegetables and bake for an additional 5-10 minutes or until the cheese is slightly melted and the internal temperature of the chicken reaches 165°F.
Garnish with freshly chopped parsley before serving. Enjoy!
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Greek Chicken Sheet Pan Dinner
Ingredients
- 6 bone-in skin-on chicken thighs
- 3 tablespoons olive oil
- 1 ½ tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 2 teaspoons dried oregano
- 1 teaspoons garlic powder
- 1 teaspoons onion powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 large red onion sliced
- 1 large red bell pepper sliced
- 1 large yellow bell pepper sliced
- 1 ½ cups cherry tomatoes
- ¾ cup kalamata olives
- 4 ounces feta cheese
- Fresh parsley for garnish chopped
Instructions
- Preheat the oven to 425°F.
- In a small bowl, stir together the olive oil, lemon juice, red wine vinegar, oregano, garlic powder, onion powder, salt, and pepper.
- Take a large sheet pan and lay the chicken thighs in the center. Pat the chicken with paper towel, this will make the skin crispier. Then brush the tops and sides of the chicken with the olive oil mixture – use lots.
- Place the sliced red onion, red bell pepper, and yellow bell pepper around the chicken on the sheet pan.
- Add the cherry tomatoes and kalamata olives on top of the onions and bell peppers.
- Bake for 35-40 minutes. Just before the chicken has reached temperature and the skin is slightly crispy, crumble feta cheese over the chicken and vegetables and bake for an additional 5-10 minutes or until the cheese is slightly melted and the internal temperature of the chicken reaches 165°F.
- Garnish with freshly chopped parsley before serving. Enjoy!
Notes
- To ensure even cooking, use chicken thighs that are similar in size.
- To save time, you can prepare the olive oil mixture and slice the vegetables ahead of time and store them in separate containers in the fridge until ready to use.