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Greek Sheet Pan Chicken

A bright and flavorful Mediterranean one-pan chicken dinner with roasted vegetables, lemon, herbs, and olives.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main
Cuisine: Greek, Mediterranean
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Greek Sheet Pan Chicken Ingredients
  • 6 pieces chicken thighs bone-in, skin-on
  • 1 lb baby potatoes halved
  • 1 red onion cut into wedges
  • 2 bell peppers sliced
  • 1 cup Kalamata olives
  • 4 cloves garlic minced
  • 1 lemon sliced
  • 1 lemon juice
  • 3 tbsp olive oil
  • 1 tbsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp paprika
  • salt and pepper to taste
  • fresh parsley for garnish
  • feta optional, for topping

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 425°F (220°C). Line baking sheet with parchment.
  2. Pat chicken dry and season with salt, pepper, oregano, thyme, and paprika.
  3. In a mixing bowl, toss potatoes, peppers, onion, garlic, olives, olive oil, and lemon juice.
  4. Spread vegetables on baking sheet and nestle chicken thighs on top.
  5. Add lemon slices over chicken and vegetables.
  6. Roast 40–45 minutes until chicken is golden and reaches 165°F (74°C).
  7. Broil 2–3 minutes for extra crispiness. Garnish with parsley and feta.

Notes

For best flavor, marinate chicken for several hours.