Sheet Pan Greek Chicken

A cooked chicken thigh in a sheet pan surrounded by roasted vegetables.

Course: Entree

Cuisine: Greek / American

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

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Servings:

Calories: 528kcal

Author: Kris Longwell

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!

Print Recipe

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