Description
Greek Sheet Pan Chicken Dinner is a Mediterranean-style one-pan meal made with juicy marinated chicken thighs, roasted potatoes, and colorful vegetables, finished with feta, olives, and fresh herbs. It is flavorful, balanced, and easy to prepare with minimal cleanup.
Ingredients
- 3/4 cup extra virgin olive oil
- 1/2 cup fresh lemon juice
- 1 teaspoon lemon zest
- 2 teaspoons dried oregano
- 1/2 teaspoon dried thyme
- 4 garlic cloves, minced
- 2 teaspoons Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 chicken thighs, boneless and skinless
- 1 pound baby potatoes, halved
- 1 pint cherry tomatoes
- 1 red bell pepper, sliced
- 1 red onion, sliced
- 1/2 cup kalamata olives
- 6 oz feta cheese
- Fresh parsley for garnish
Instructions
- Mix olive oil, lemon juice, zest, oregano, thyme, garlic, Dijon mustard, salt, and pepper to make marinade.
- Coat chicken with most of the marinade and refrigerate briefly or overnight.
- Toss potatoes, tomatoes, peppers, and onion with remaining marinade.
- Preheat oven to 425°F (220°C).
- Spread vegetables on a sheet pan and add chicken pieces.
- Bake for 20 minutes.
- Add olives and feta, then bake another 10–15 minutes until chicken is cooked through.
- Garnish with fresh parsley and serve warm.
Notes
- Chicken thighs stay juicier than chicken breasts.
- Marinating longer improves flavor depth.
- Do not overcrowd the pan for proper roasting.
- Vegetables can be swapped based on preference.
- Feta and olives add classic Greek flavor.
- Recipe sourced from uploaded document. :contentReference[oaicite:0]{index=0}
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Sheet Pan / Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 plate
- Calories: 540
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 32 g
- Saturated Fat: 8 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 125 mg
