Description
This Greek Sheet Pan Chicken Dinner features juicy, seasoned chicken thighs or breasts roasted alongside crispy baby potatoes, vibrant bell peppers, red onion, and sweet cherry tomatoes. Infused with Mediterranean flavors from lemon, garlic, oregano, and fresh parsley, this one-pan meal is easy to prepare, satisfying, and perfect for a wholesome family dinner.
Ingredients
Proteins
- 1½ lbs boneless, skinless chicken thighs or breasts
Vegetables
- 1½ lbs baby potatoes, halved
- 1 red bell pepper, cut into chunks
- 1 small red onion, cut into wedges
- 1 cup cherry tomatoes
- ½ cup Kalamata olives
Seasonings & Oils
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 tsp dried oregano
- 1 tsp paprika
- ½ tsp dried thyme
- 1 tsp salt
- ½ tsp black pepper
Finishing Touches
- ½ cup crumbled feta cheese
- 2 tbsp fresh parsley, chopped
- Lemon wedges, for serving
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper to prevent sticking and make cleanup easier.
- Prepare Vegetables: Place the halved baby potatoes, red bell pepper chunks, and red onion wedges on the sheet pan. Drizzle with 2 tablespoons of olive oil and season with half of the minced garlic, dried oregano, paprika, dried thyme, salt, and black pepper. Toss everything together to coat evenly and spread into a single layer for even roasting.
- Roast Vegetables: Put the sheet pan in the oven and roast the vegetables for 15 minutes, allowing them to start softening and developing a golden crust.
- Season the Chicken: While the vegetables roast, mix the remaining olive oil, minced garlic, fresh lemon juice, lemon zest, dried oregano, paprika, salt, and pepper in a bowl. Rub this flavorful mixture all over the chicken thighs or breasts thoroughly.
- Add Chicken and Tomatoes: Remove the sheet pan from the oven after 15 minutes, then nestle the seasoned chicken pieces and cherry tomatoes among the partially cooked vegetables.
- Continue Roasting: Return the pan to the oven and roast for an additional 20–25 minutes, or until the chicken is cooked through with an internal temperature of 165°F (74°C) and the vegetables are tender.
- Add Olives and Garnish: Once cooked, sprinkle the Kalamata olives evenly over the dish, followed by crumbled feta cheese and freshly chopped parsley for an authentic Greek finish.
- Serve: Serve the Greek Sheet Pan Chicken Dinner warm, accompanied by lemon wedges to squeeze on top for extra zest and brightness.
Notes
- Chicken thighs stay especially juicy, while chicken breasts provide a leaner option.
- Cut the potatoes into small, evenly sized pieces so they cook at the same rate as the chicken.
- Add zucchini or artichoke hearts for extra Mediterranean vegetables.
- For a complete Greek-style meal, serve with tzatziki sauce and warm pita bread.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or skillet for best texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course, Dinner, Sheet Pan Meals, One-Pan Meals
- Method: Baking
- Cuisine: Greek, Mediterranean
