Greek Sheet Pan Chicken

4.86 from 7 votes

Greek sheet pan chicken with potatoes, veggies, feta, and olives makes a delicious, flavor-packed, and easy one-pan meal. Everything is tossed with spices and roasted until juicy and tender. Gluten-free and high-protein.

Course Main Course

Cuisine Mediterranean

Keyword greek sheet pan chicken, mediterranean sheet pan chicken, sheet pan chicken and vegetables

Prep Time 10

Cook Time 50

Total Time 1

Servings servings

Calories 541kcal

Author Kelly Nardo

Ingredients

Greek Marinade

2 1/2 tablespoons olive oil
2 tablespoons lemon juice
1 1/2 tablespoons red wine vinegar
1 tablespoon garlic powder
1 tablespoon dried oregano
1 tablespoon marjoram
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon black pepper

Greek Sheet Pan Chicken

1 1/2 pounds chicken thighs
1 1/2 pounds baby potatoes, halved/quartered (4 heaping cups)
1 heaping cup julienned red onion (100 grams)
2 heaping cups julienned bell pepper (220 grams/1 large)
2 cups cherry tomatoes (300 grams/1 pint)
1/2 heaping cup feta cheese (2.5 ounces)
1/2 cup kalamata olives, halved or quartered (70 grams)
for serving - romaine, tzatziki sauce, fresh dill or parsley, lemon juice...

Instructions

Preheat the oven to 400 degrees and line 1-2 large baking sheets with parchment paper.
Make the marinade. Add olive oil, lemon juice, red wine vinegar, garlic powder, dried oregano, marjoram, red pepper flakes, salt, and pepper in a small bowl or jar. Whisk to combine.
Marinate the chicken. Add chicken thighs to a bowl or plastic bag and toss with half of the marinade. Let marinate while you prep the remaining ingredients. You can also put it in the fridge and let it marinate for 30 minutes to 8 hours.
Chop and mix the veggies. While the chicken quickly marinates, cut your potatoes, onion, and bell peppers and add to your large baking sheet. Pour over the remaining marinade and mix until the veggies are fully coated. Spread out evenly on the pan.
Add chicken thighs. Nestle your chicken thighs in your veggies on the baking sheet, spreading them out evenly. Make sure all veggies are spread out on the pan and not piled on top of each other as the juice released from the chicken gives them more flavor and helps them cook evenly. If needed, move some chicken and vegetables to another baking sheet.
Bake. Roast for 35 minutes. Add tomatoes, olives, and feta, spreading them out evenly on the pan, and bake for another 5-15 more minutes until veggies are tender and chicken is cooked through. If desired, place under the broiler and broil for a couple of minutes to get everything a little more crispy.
Enjoy! I like serving over some chopped romaine with some tzatziki sauce, lemon juice, and fresh dill.

Nutrition