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Greek Sheet Pan Chicken

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Greek Sheet Pan Chicken is a vibrant one-pan meal made with marinated chicken, roasted vegetables, and classic Mediterranean flavors like lemon, garlic, and oregano. It’s healthy, simple, and full of bold flavor.

Ingredients

  • 4 boneless, skinless chicken thighs or breasts
  • 1 red bell pepper, chopped
  • 1 zucchini, sliced
  • 1 red onion, sliced
  • 1 cup cherry tomatoes
  • 1 lb Yukon gold or baby potatoes, halved
  • 1/2 cup Kalamata olives (optional)
  • 3 garlic cloves, minced
  • 1/4 cup fresh lemon juice
  • 1/4 cup olive oil
  • 2 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup crumbled feta cheese
  • Fresh parsley or dill for garnish (optional)

Instructions

  1. Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil.
  2. In a bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
  3. Add chicken to the marinade and toss to coat. Let sit for 10–15 minutes (or marinate up to 24 hours in the fridge).
  4. Chop potatoes, bell pepper, zucchini, and onion into bite-sized pieces.
  5. Spread marinated chicken and chopped vegetables on the sheet pan.
  6. Drizzle with additional olive oil if desired. Season with extra salt and pepper.
  7. Roast for 30–35 minutes, flipping halfway, until chicken is cooked and vegetables are golden.
  8. In the last 5 minutes, scatter cherry tomatoes and olives over the pan.
  9. Remove from oven and top with crumbled feta and fresh herbs before serving.

Notes

  • Use chicken thighs for juicier results; adjust cook time for breasts.
  • Don’t overcrowd the pan to ensure even roasting and caramelization.
  • Add tomatoes and olives late in baking to keep them from overcooking.
  • Garnish with feta after baking for the freshest flavor.

Nutrition

Find it online: https://thefamilycooking.com/greek-sheet-pan-chicken/