Greek Sheet Pan Chicken
Bright citrus, warm spices, juicy roasted chicken, and a rainbow of veggies—this Greek sheet pan chicken is loaded with flavor from lemon, garlic, and herbs. Everything roasts together so your kitchen smells like a Mediterranean vacation, and the pan delivers crispy potatoes, jammy tomatoes, golden chicken, and a scattering of feta, olives, and fresh herbs. Easy enough for a weeknight, stunning enough for Saturday night with wine.
4
servings
Ingredients
Marinade
- 1/4 cup (60 ml) olive oil
- 3 tbsp (45 ml) fresh lemon juice about 1 large lemon
- 4 cloves garlic finely minced
- 2 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp (0.5 tsp) ground coriander
- 1 1/2 tsp (1.5 tsp) kosher salt plus more to taste
- 1 tsp black pepper freshly ground
Sheet Pan
- 2 lbs (900 g) chicken thighs bone-in, skin-on (about 4–6 pieces), or substitute drumsticks or breasts
- 1 1/2 lbs (680 g) Yukon Gold potatoes cut into wedges
- 1 medium red onion cut into wedges
- 1 red bell pepper cut into thick strips
- 1 zucchini cut into thick half-moons
- 1 cup (150 g) cherry tomatoes halved
- 2 tbsp (30 ml) olive oil for drizzling over vegetables
Toppings (after baking)
- 4 oz (115 g) feta cheese crumbled
- 1/2 cup (75 g) Kalamata olives pitted and halved
- 1/4 cup (10 g) fresh parsley chopped
- 1 lemon cut into wedges for serving
Equipment
- Rimmed Baking Sheet
- Large mixing bowl
- Whisk
- Oven
Instructions
- Make the marinade: In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, smoked paprika, cumin, coriander, salt, and black pepper until well combined.
- Marinate the chicken: Add chicken thighs to the bowl and toss to coat well. Massage marinade into the chicken if needed. Cover and refrigerate at least 30 minutes or up to 4 hours.
- Prep oven and veggies: Preheat oven to 425°F (220°C). On a large rimmed baking sheet, arrange potatoes, onion, zucchini, and red bell pepper. Drizzle with olive oil, season with salt and pepper, and toss to coat. Spread veggies out in an even layer.
- Add chicken and tomatoes: Nestle marinated chicken thighs (skin side up) among the vegetables on the sheet pan. Scatter cherry tomatoes around as well. Pour any extra marinade over everything.
- Roast: Bake for 40–45 minutes, or until chicken skin is golden and crisp, veggies are tender, and potatoes are cooked through (chicken should read 165°F in the thickest part). For extra crispy skin, place under the broiler for 3–5 minutes at the end.
- Finish and serve: Immediately scatter crumbled feta, Kalamata olives, and fresh parsley over the hot pan. Serve with lemon wedges on the side.
Notes
Change up the veggies (try cauliflower, green beans, or eggplant), swap Yukon Golds for sweet potatoes, or use boneless thighs/breasts (decrease cooking time a bit). For dairy-free, skip the feta or sub in a sprinkle of nutritional yeast. Leftovers reheat beautifully in the oven.
Nutrition
Calories: 520kcal | Carbohydrates: 28g | Protein: 34g | Fat: 30g | Saturated Fat: 9g | Cholesterol: 140mg | Sodium: 1080mg | Potassium: 1150mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1470IU | Vitamin C: 52mg | Calcium: 140mg | Iron: 3mg