Easy Sheet Pan Greek Chicken (Printable)

Juicy chicken and colorful vegetables roasted together with Mediterranean herbs and feta cheese.

# What You'll Need:

→ Chicken & Marinade

01 - 4 boneless, skinless chicken thighs (approximately 21 oz)
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 mixed-color bell peppers, 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

# How to Make It:

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

# Expert Advice:

01 -
  • Everything cooks on one pan, so cleanup is just a quick rinse and you're done.
  • The chicken stays incredibly juicy while the vegetables get sweet and caramelized at the edges.
  • It tastes like you spent hours marinating and fussing, but you didn't.
  • Leftovers reheat beautifully and taste even better the next day in a wrap.
02 -
  • Don't crowd the pan or the vegetables will steam instead of roast, use two pans if you need to.
  • Check the chicken with a thermometer, guessing leads to either raw centers or dry meat.
  • Add the feta after roasting, not before, or it will melt into a weird puddle.
03 -
  • Use a rimmed sheet pan or the juices will spill and smoke in your oven.
  • Let the chicken rest on the counter for ten minutes before cooking so it roasts more evenly.
  • Toss the vegetables halfway through if you want them to brown on all sides, but it's not necessary.
Go back