Greek Sheet Pan Chicken
A comforting and vibrant one-pan meal combining roasted chicken, potatoes, and Mediterranean flavors.
Ingredients
Main Ingredients
- 4 pieces bone-in, skin-on chicken thighs Juicy and flavorful; swap for breasts if you prefer leaner meat.
- 1 pound baby potatoes, halved They crisp at the edges and soak up juices; sweet potatoes also work.
- 1 pint cherry tomatoes They burst and glaze the pan with sweet-tart juices.
- 1 piece bell pepper, sliced Adds color and sweetness; use any color you like.
- 1 small red onion, thickly sliced Caramelizes and adds depth.
- 1/2 cup Kalamata olives, pitted Briny contrast; capers can be a substitute.
- 4 large cloves garlic, minced Aromatic backbone of the marinade.
- 1 large lemon, juice and zest Bright, floral citrus note.
- 3 tablespoons extra virgin olive oil For roasting and marinade.
- 2 teaspoons dried oregano The Greek signature; use fresh if available.
- 1 teaspoon smoked paprika Adds warmth; regular paprika or a pinch of cumin are fine.
- to taste Salt and freshly ground black pepper
- a handful fresh parsley, chopped For finishing.
- optional Feta cheese, crumbled Adds creamy tang without overpowering.
Instructions
Preparation
- Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment for easier cleanup.
- In a bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, oregano, smoked paprika, salt, and pepper.
- Toss the halved potatoes and sliced onion with half the marinade on the sheet pan. Roast for 10 minutes to start softening the potatoes.
Cooking
- Pat the chicken dry with paper towels, then rub the remaining marinade all over the thighs, getting some under the skin for depth of flavor.
- Place the chicken skin-side up on the sheet pan among the partially roasted potatoes.
- Scatter bell pepper, cherry tomatoes, and olives around the chicken. Drizzle any leftover marinade across the veggies.
- Roast for 25–35 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and crisp.
- Finish with a sprinkle of chopped parsley and crumbled feta if using.
- Let the pan rest for 5 minutes before serving so the juices settle.
Notes
To make this vegetarian, swap chicken for halloumi or tofu. For a dairy-free version, omit feta and add toasted pine nuts.