Sheet Pan Greek Chicken

Here is one of the simplest one-pan meals you will ever make

In addition to being so simple to prepare, it is just so satisfying.  We love going with skin-on, bone-in chicken thighs, a variety of vegetables, and a simple Greek vinaigrette, but you can use whatever suits your tastes, or what you have on hand. In less than 45 minutes, you’ll have a full meal on the table.

How To Make Sheet Pan Greek Chicken

This really is the perfect busy weeknight meal to prepare with very little effort.

However, it’s so delicious, it makes a beautiful (and delicious) dinner party serving.

And did we mention how easy it is to make? And fun!

Make the Simple Greek Marinade

Start with a small jar and add the following ingredients:

• Olive oil (¼ cup olive oil)
• Lemon juice (2 tbsp)
• Red wine vinegar (2 tbsp)
• 3 cloves garlic, minced (or 1 tsp garlic powder)
• 1 tsp oregano, dried
• 1½ tsp salt
• 1 tsp black pepper

Twist on the lid nice and tight and then vigorously shake the jar until fully combined. If you don’t have a jar, then whisk everything in a bowl until combined.

Place the chicken and potato pieces in a large bowl and pour ¾ of the marinade over the top. Use a couple of wooden spoons to fully coat the chicken and potatoes. Place in the fridge while you prep the remaining veggies.

While the chicken is soaking up all that delicious flavor in the fridge, it’s time to prep the vegetables.

Here are veggies we love to use:

• Zucchini – ends cut off, cut in half lengthwise, cut into half-moons
• Yellow bell pepper – cored and cut into strips
• Red onion – ends cut off, skin removed, and cut into wedges (the onion will cook down during the roasting)
• 1 cup cherry tomatoes – no need to halve them

Pour the remaining Greek dressing over the veggies on the sheet pan. 

You’ll need to bake these on a baking dish that has a decent lip.

Sheet pans are a little deeper than baking pans, but either will work.

Simply spread the veggies on the pan and then pour the rest of the marinade over them. Use your fingers (or a large spoon) to move them around so they get nicely coated.

Can the Greek Chicken Be Made in Advance?

This Sheet Pan Greek Chicken can be fully prepped up to 24 hours in advance.

Once you’ve coated the veggies on the sheet pan, you’ll want to nestle the chicken in them across the pan.

EXPERT TIP: To ensure the potatoes are nice and soft at serving time, try and spread them as evenly on the pan as possible. A stirring of the veggies about halfway through the baking is recommended.

Adding More Greek Flavor

After 30 minutes of roasting at 400°F, remove the pan from the oven.

Sprinkle your favorite type of pitted olives all over the top. We love kalamata.

Place back in the oven and bake for another 10 minutes. To really crisp up the skin, leave on the middle rack and turner the broiler on HIGH for 1 to 2 minutes. Keep an eye on it, don’t let the chicken burn!

Sprinkle fresh feta cheese crumbles and chopped parsley for added flavor and a beautiful presentation.

How To Serve Sheet Pan Greek Chicken

This is really a meal in one pan.

In fact, we usually bring the entire pan to the table and let everyone serve themselves.

A nice loaf of warm bread or rolls rounds out the meal perfectly.

Two of our other favorite dishes to make are Grilled Steak Greek Salad and Chicken Gyro with Homemade Tzatziki Sauce. Yum!

This has become one of our go-to easy (but incredibly delicious) meals.

Adapt to whatever you have on hand. You can even you quality store-bought Greek dressing, and still get amazing results.

It is such a deeply flavorful and even elegant meal that is truly a snap to prepare!  

EXPERT TIP: Depending on how big of eaters your family is, you may want to allow 2 chicken thighs per person. You can also go with skinless thighs or breasts.

Other Wonderful Chicken Dishes<.h3>

Baked Honey Mustard Baked Chicken
Chinese Chicken Salad with Mandarin
Best Grilled Chicken
Roasted Chipotle Chicken
Chicken Fajitas
Chicken Curry

In the meantime…how about this amazing Sheet Pan Greek Chicken! YES!

Ready to make one of the most delicious and simple winner winner chicken dinner of all time? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

Sheet Pan Greek Chicken

Sheet Pan Greek Chicken is so simple to prepare and just so delicious. We love it because it's also a full meal baked in one pan (or baking sheet). Serve with warm bread or rolls for a completely satisfying and delicious meal!

5 from 3 votes

Print Pin Rate

Course: Entree

Cuisine: Greek / American

Keyword: easy weeknight chicken recipe, how to make sheet pan chicken

Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 50 minutes minutes

Servings: 4

Calories: 528kcal

Author: Kris Longwell

Equipment

• Sheet pan, or large baking pan with a lip

Ingredients

For the Greek Vinaigrette

• ▢ ¼ cup olive oil
• ▢ 2 tbsp lemon juice fresh
• ▢ 2 tbsp red wine vinegar
• ▢ 3 cloves garlic minced, or 1 tsp garlic powder
• ▢ 1 tbsp oregano dried
• ▢ 1½ tsp Kosher salt
• ▢ 1 tsp black pepper

For the Sheet Pan Chicken and Veggies (Prep the veggies while chicken is marinating in the fridge)

• ▢ 6 chicken thighs skin-on, bone-in
• ▢ 1 lb gold potatoes small, cut into ½-inch chunks, or halved
• ▢ 1 zucchini halved lengthwise, ends cut off, and then cut into half-moons
• ▢ 1 yellow bell pepper cored and cut into strips
• ▢ 1 red onion skin removed and cut into ½-inch wedges
• ▢ 1 cup cherry tomatoes no need to halve them
• ▢ 1 cup Kalamata olives drained
• ▢ ⅓ cup Feta cheese crumbled
• ▢ 2 tbsp parsley fresh, chopped, for garnish

Instructions

• Preheat oven to 400°F.
• Add all of the vinaigrette ingredients into a small jar. Place the lid on and then shake the jar vigorously, until well combined.
• Place the chicken and potatoes in a large bowl. Pour ¾ of the vinaigrette over the chicken and potatoes. Use a couple of large spoons to stir around the chicken and potatoes until well coated. Place in the refrigerator for at least 15 minutes, or up to 12 hours (covered).
• While the chicken is resting in the fridge, prep the vegetables.
• Place the vegetables on a sheet pan. Pour the rest of the vinaigrette over the top of the veggies. Use your fingers, or a large spoon, to move the veggies around to get them nicely coated.
• Remove the chicken from the fridge and nestle each piece into the veggies. Pour any extra dressing from the bowl all over the top. Try and get the potatoes to lay evenly across the pan. (If they are stacked too much, they won't cook evenly). Liberally sprinkle salt and pepper over the tops of the chicken.
• Place the pan in the oven and bake for 30 minutes. (After about 15 minutes, remove from the pan and use a spoon to move the veggies around somewhat).
• Remove the pan from the oven and sprinkle the olives over the top. Return to the oven for another 10 minutes.
• If you want the skin to be extra crispy, keep the pan on the middle rack and turn your broiler onto HIGH for about 1 to 2 minutes. Keep an eye on the chicken, don't let it burn!
• Remove from chicken and sprinkle the feta and parsley all over the top. Serve at once.

Notes

See the video near the top of the blog post for visual guidance.  If you like the video, please subscribe to our YouTube channel.

Purchased Greek dressing can work in the recipe just fine.  

If using boneless chicken thighs or chicken breasts, you'll want to reduce the cooking time to 18 to 22 minutes, in total.  An instant-read thermometer is the best way to ensure you've reached an internal temperature of 1658F. 

This dish can be prepared (up to baking) 12 to 24 hours in advance.  Cover with foil and then place in the fridge.  Remove from fridge and let come to room temperature, if possible, before baking. 

Leftovers will keep in the fridge for up to 5 days.  Simply reheat in the oven at 350°F for about 15 to 20 minutes, or until the chicken and potatoes are heated through. 

Nutrition

Calories: 528kcal | Carbohydrates: 32g | Protein: 34g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 177mg | Sodium: 1687mg | Potassium: 1213mg | Fiber: 6g | Sugar: 5g | Vitamin A: 853IU | Vitamin C: 103mg | Calcium: 158mg | Iron: 4mg

Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!