Go Back
–+ servings
bone in, skin on chicken thighs nestled on a sheet pan with tomatoes and peppers, kalamata olives, and feta cheese.
5 from 22 votes

Greek Sheet Pan Chicken

A 30-minute one-pan Greek Sheet Pan Chicken and vegetables recipe that is packed with flavor! Serve this with rice or your favorite simple sides.
Author Diana
Servings 6 Servings
Prep Time 15 minutes
Cook Time 30 minutes
Marinating Time 30 minutes
Total Time 1 hour 15 minutes

Equipment

Ingredients

For the Greek Dressing/Marinade:

  • ½ cup (120 ml) olive oil preferably Greek
  • ¼ cup (60 ml) fresh lemon juice or red wine vinegar
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 teaspoons dried oregano

For the Chicken:

  • 6 (900 g) chicken thighs bone-in and skin-on, about 2 pounds in total
  • Salt and pepper to season
  • 1 cup (150 g) cherry tomatoes about 5 ¼ ounces
  • 1 medium (120 g) zucchini sliced
  • 2 bell peppers choose different colors for a vibrant dish, sliced
  • ½ cup (90 g) Kalamata olives
  • ½ cup (56 g) feta cheese crumbled, (about 2 ounces)

Instructions

  • In a small bowl, mix together the olive oil, lemon juice or red wine vinegar, salt, black pepper, and dried oregano. This will be your marinade.
  • Place the chicken thighs in a large bowl or a zip-lock bag.
  • Pour half of the Greek dressing over the chicken and make sure each piece is well coated. Save the other half for later.
  • Let the chicken marinate for at least 30 minutes in the fridge, or for the best results, leave it overnight.
  • Preheat your oven to 425°F (220°C).
  • Take a half size baking sheet and, if you want, line it with parchment paper for easy clean-up.
  • Add the cherry tomatoes, zucchini, sliced bell peppers, and red onion. Drizzle the remaining marinade over the veggies, and toss so they are well coated.
  • Nestle the chicken between the veggies.
  • Put the sheet pan in the oven and roast for about 30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C) and the veggies are nicely roasted.
  • Once you take the pan out of the oven, add the kalmata olives and sprinkle the feta cheese over the hot veggies and chicken. The heat will soften the feta and make it more flavorful. Garnish with fresh chopped parsley and serve.

Notes

  • Chicken is fully cooked when the center reaches a temperature of 165°F/74°C with an instant-read thermometer.
  • Other veggies that will work well in this recipe include cauliflower, eggplant, and green beans. The vegetables I used here all roast fully in around 15 minutes, but some of the more hearty veggies (like carrots and sweet potato) can take longer, up to 30 minutes. You may need to roast those longer.
  • For extra savory flavor, try adding a half teaspoon of garlic powder to the marinade. I don't recommend using fresh garlic as it will burn on the bottom of the pan.
  • Store leftovers in an airtight container in the fridge, and enjoy within 4 days. 

Nutrition

Serving: 1chicken thighs and vegetables | Calories: 481kcal | Carbohydrates: 7g | Protein: 21g | Fat: 41g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 23g | Trans Fat: 0.1g | Cholesterol: 122mg | Sodium: 606mg | Potassium: 487mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1626IU | Vitamin C: 66mg | Calcium: 99mg | Iron: 2mg
Find it online: https://littlesunnykitchen.com/greek-sheet-pan-chicken/