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Greek Sheet Pan Chicken Dinner

Greek Sheet Pan Chicken Dinner

iamwinfred
This Greek Sheet Pan Chicken Dinner brings bold Mediterranean flavors to your table with almost zero effort. Juicy, bone-in chicken thighs are coated in a bright lemon-garlic-oregano marinade, then roasted alongside golden potatoes, sweet bell peppers, cherry tomatoes, red onion, and briny Kalamata olives — all on a single pan. Finished with crumbled feta and fresh herbs, this is a complete, wholesome dinner that looks impressive but comes together in just over an hour.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine Greek
Servings 6 servings
Calories 420 kcal

Equipment

  • Large rimmed sheet pan 18x13 inches recommended
  • Large mixing bowl For the marinade and chicken
  • Chef's knife and cutting board
  • Measuring cups and spoons
  • Citrus juicer or reamer
  • Microplane or zester For lemon zest
  • Tongs For flipping and serving chicken
  • Aluminum foil or parchment paper (optional) For easier cleanup
  • Instant-read meat thermometer To verify chicken is cooked to 165°F

Ingredients
  

For the Chicken

  • 4-6 bone-in skin-on chicken thighs about 2.5 lbs / 1.1 kg total

For the Vegetables

  • 1.5 lbs baby Yukon gold potatoes about 680g, halved
  • 1 large red bell pepper cut into 1-inch chunks
  • 1 large yellow bell pepper cut into 1-inch chunks
  • 1 cup cherry tomatoes about 150g, left whole
  • ½ cup Kalamata olives about 75g, pitted
  • 1 small red onion cut into wedges, root end kept intact

For the Marinade

  • 4 garlic cloves minced
  • ¼ cup extra virgin olive oil about 60ml
  • ⅓ cup fresh lemon juice about 80ml, from 2 large lemons
  • 1 lemon, zested zest of 1 lemon
  • 2 tsp dried Greek oregano
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp smoked paprika
  • 1½ tsp salt divided — 1 tsp for marinade, ½ tsp for potatoes
  • ½ tsp black pepper

For Topping and Garnish

  • ½ cup crumbled feta cheese about 75g
  • fresh parsley or fresh dill chopped, for garnish
  • fresh lemon juice extra squeeze for serving

Instructions
 

  • Preheat your oven to 425°F (220°C) and position the rack in the center. Line a large rimmed sheet pan with foil or parchment for easier cleanup, or leave it bare for extra crispiness.
  • In a large mixing bowl, whisk together the minced garlic, olive oil, lemon juice, lemon zest, oregano, thyme, garlic powder, onion powder, smoked paprika, 1 teaspoon of salt, and black pepper until fully combined.
  • Pat the chicken thighs completely dry with paper towels, then add them to the marinade and toss to coat, rubbing the marinade under the skin. Let marinate for at least 15 minutes at room temperature, or up to 4 hours in the refrigerator.
  • Toss the halved potatoes with a drizzle of olive oil and the remaining ½ teaspoon of salt. Cut the bell peppers into 1-inch chunks and the red onion into wedges; leave cherry tomatoes whole and olives as-is.
  • Spread the potatoes cut-side down across the pan, then scatter the bell peppers and onion wedges around them. Nestle the marinated chicken thighs skin-side up among the vegetables, pour any remaining marinade over the top, then tuck in the cherry tomatoes and olives.
  • Roast for 40–45 minutes, rotating the pan halfway through, until the chicken skin is golden and crispy and an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
  • Let the pan rest for 5 minutes, then scatter crumbled feta over everything, garnish with fresh parsley or dill, and finish with a squeeze of fresh lemon juice before serving.

Notes

  • Dry the chicken: Patting the chicken thighs completely dry before marinating is the single most important step for achieving crispy skin.
  • Don't crowd the pan: Use the largest sheet pan you have and make sure ingredients are in a single layer — crowding causes steaming instead of roasting.
  • Marinate longer for more flavor: You can marinate the chicken in the refrigerator for up to 4 hours or overnight for deeper flavor penetration.
  • Use bone-in, skin-on thighs: They stay juicy and flavorful far better than boneless skinless thighs during high-heat roasting.
  • Potato size matters: Cut all potato halves to roughly the same size so they cook evenly. Very large potatoes should be quartered.
  • Softer vegetables: If adding zucchini, asparagus, or broccoli, add them during the last 15–20 minutes only to prevent overcooking.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on a sheet pan at 375°F for 10–15 minutes to revive crispiness.
  • Freezer: The chicken freezes well for up to 3 months. Freeze the chicken and vegetables separately for best texture upon reheating.
  • Dairy-free option: Simply omit the feta or substitute with a plant-based feta alternative — the dish is still full of flavor without it.
  • Fresh lemon is key: Use freshly squeezed lemon juice and fresh zest rather than bottled juice for the brightest, most authentic flavor.

Nutrition

Serving: 1ServingCalories: 420kcalCarbohydrates: 22gProtein: 34gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gCholesterol: 130mgSodium: 680mgPotassium: 780mgFiber: 3gSugar: 4gVitamin A: 25IUVitamin C: 85mgCalcium: 15mgIron: 12mg
Keyword easy weeknight chicken, greek sheet pan chicken, Mediterranean chicken dinner, one pan chicken recipe, sheet pan dinner
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