Easy Sheet Pan Greek Chicken (Print version)

Juicy chicken thighs with bell peppers, olives, feta, and Mediterranean flavors roasted together on a sheet pan.

# What you'll need:

→ Chicken & Marinade

01 - 4 boneless, skinless chicken thighs (approximately 1.3 lbs)
02 - 3 tablespoons olive oil
03 - 2 tablespoons fresh lemon juice
04 - 2 teaspoons dried oregano
05 - 1 teaspoon garlic powder
06 - 1 teaspoon smoked paprika
07 - 1 teaspoon salt
08 - ½ teaspoon black pepper

→ Vegetables

09 - 2 large bell peppers (mixed colors), sliced
10 - 1 medium red onion, sliced
11 - 7 oz cherry tomatoes, halved
12 - 3.5 oz Kalamata olives, pitted

→ Finishing Touches

13 - 3.5 oz feta cheese, crumbled
14 - 2 tablespoons fresh parsley, chopped
15 - Lemon wedges, for serving

# Directions:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper.
02 - Whisk together olive oil, lemon juice, oregano, garlic powder, smoked paprika, salt, and black pepper in a large bowl.
03 - Add chicken thighs to the marinade and toss to thoroughly coat. Allow to marinate for 10 minutes if time permits.
04 - Arrange sliced bell peppers, red onion, cherry tomatoes, and olives on the sheet pan. Drizzle lightly with olive oil and toss to combine.
05 - Nestle marinated chicken thighs among the vegetables on the sheet pan.
06 - Roast in preheated oven for 25 to 30 minutes until chicken reaches an internal temperature of 165°F and vegetables are tender with slight caramelization.
07 - Remove from oven. Sprinkle crumbled feta and chopped parsley over the dish. Serve with lemon wedges.

# Expert Tips:

01 -
  • Everything cooks on one pan, which means less scrubbing and more time to actually enjoy dinner.
  • The marinade does all the flavor work for you, soaking into the chicken while you chop vegetables.
  • It tastes like you ordered takeout from a Greek taverna, but you made it in under an hour.
02 -
  • Don't skip the parchment paper, or you'll spend 20 minutes scrubbing caramelized tomato juice off your pan.
  • If you use chicken breasts instead of thighs, check them earlier because they cook faster and can turn rubbery.
  • Let the chicken marinate for at least 10 minutes, even if you're in a rush, it makes a noticeable difference.
03 -
  • Cut your vegetables roughly the same size so they roast evenly and nothing burns while something else stays raw.
  • Use a meat thermometer to check the chicken, it takes the guesswork out and prevents overcooking.
  • Don't add the feta until after roasting, or it will melt into a puddle instead of staying in nice crumbles.
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