Greek Sheet Pan Chicken
Greek sheet pan chicken for four in about 65 minutes: bone-in thighs in a lemon, garlic, oregano and smoked paprika marinade, roasted at 425°F with potato wedges, onion, zucchini, bell pepper and cherry tomatoes, then finished with feta, Kalamata olives and parsley. The photos show the cast-iron skillet version described in the notes.
Ingredients
Marinade
- 1 1/2 tsp kosher salt plus more for the vegetables
- 1/4 cup olive oil
- 2 tsp dried oregano
- 1 tsp dried thyme
- 4 cloves garlic finely minced
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 3 tbsp fresh lemon juice about 1 large lemon
- 1/2 tsp ground coriander
- 1 tsp black pepper freshly ground
Chicken and Vegetables
- 2 lbs chicken thighs bone-in and skin-on, about 4 to 6 pieces; boneless thighs for the skillet version
- 1 1/2 lbs 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 cherry tomatoes whole
- 2 tbsp olive oil for the vegetables
To Finish
- 4 oz feta cheese crumbled
- 1/2 cup Kalamata olives pitted and halved
- 1/4 cup fresh parsley chopped
- 1 lemon cut into wedges for serving
Equipment
- Rimmed Baking Sheet
- Large mixing bowl
- Whisk
- Oven
Instructions
Marinate the Chicken
- Start the marinade. In a large bowl, whisk together the olive oil, garlic, oregano, thyme, smoked paprika, cumin, coriander, salt and pepper.
- Add the lemon juice. Whisk in the lemon juice until the marinade is well combined.
- Add the chicken. Put the thighs in a bowl and pour the marinade over them.
- Toss and marinate. Turn the thighs until every piece is coated, working the marinade under the skin. Cover and refrigerate for at least 30 minutes or up to 4 hours.
Roast
- Prepare the vegetables. Heat the oven to 425°F (220°C). On a large rimmed baking sheet, toss the potatoes, onion, zucchini and bell pepper with the 2 tablespoons of olive oil, salt and pepper, and spread them in a single layer.
- Add the chicken and tomatoes. Lift the thighs from the marinade, blot the skin dry and nestle them skin side up among the vegetables. Scatter the cherry tomatoes around and pour any remaining marinade over everything.
- Roast. Roast for 40 to 45 minutes, until the skin is golden, the potatoes are tender and the chicken reads 165°F in the thickest part. For crisper skin, broil for the last 3 to 5 minutes.
Finish and Serve
- Top and serve. Immediately scatter the feta, olives and parsley over the hot pan. Serve with lemon wedges.
Notes
Pictured version: the photos show the cast-iron skillet version with boneless, skinless thighs. Marinate as written, roast the oiled vegetables in a 12-inch skillet at 425°F for 15 minutes, lay the thighs on top with the tomatoes and the remaining marinade, and roast 25 to 30 minutes more, until the chicken reads 165°F. Finish with the feta, olives and parsley and serve from the pan.
Doneness: 165°F in the thickest part of the thigh, away from the bone, with the potatoes fork-tender and browned at the edges.
Make ahead: marinate up to 4 hours. Roast the whole pan a day ahead without the toppings, reheat at 375°F for 10 to 15 minutes and add the feta, olives and parsley fresh.
Storage: refrigerate up to 4 days; reheat in the oven so the skin and potatoes crisp again. Freeze without the feta for up to 2 months.
Substitutions: boneless thighs or breasts with a 15-minute head start for the vegetables; sweet potatoes for Yukon Golds; cauliflower, green beans or eggplant for any vegetable; skip the feta for dairy-free.
Nutrition values are an estimate.
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