Easy Sheet Pan Greek Chicken (Printable version)

Mediterranean-style chicken roasted with bell peppers, olives, and feta cheese for a flavorful meal.

# Needed ingredients:

→ Chicken & Marinade

01 - 4 boneless, skinless chicken thighs (approx. 1.32 lbs)
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 bell peppers (mixed colors), sliced
10 - 1 medium red onion, sliced
11 - 7 ounces cherry tomatoes, halved
12 - 3.5 ounces Kalamata olives, pitted

→ Finishing Touches

13 - 3.5 ounces 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 - Whisk olive oil, lemon juice, oregano, garlic powder, smoked paprika, salt, and black pepper together in a large bowl.
03 - Add chicken thighs to the marinade and toss thoroughly to coat. Let rest for 10 minutes if possible.
04 - Arrange sliced bell peppers, red onion, cherry tomatoes, and Kalamata olives on the prepared sheet pan. Drizzle with olive oil and toss lightly to combine.
05 - Nestle the marinated chicken thighs evenly among the vegetables on the sheet pan.
06 - Roast in the preheated oven for 25 to 30 minutes, until chicken reaches an internal temperature of 165°F and vegetables are tender with slight caramelization.
07 - Remove from oven and sprinkle crumbled feta cheese and chopped parsley over the top. Serve with lemon wedges.

# Expert Suggestions:

01 -
  • Everything cooks on one pan, so cleanup is practically nonexistent.
  • The chicken stays juicy while the vegetables caramelize into sweet, savory bites.
  • It tastes like you spent an hour cooking, but youll be sitting down in under forty-five minutes.
  • The leftovers might be even better the next day, tucked into pita or eaten cold from the fridge.
02 -
  • Do not skip the parchment paper, it saves you from scrubbing baked-on marinade later.
  • Let the chicken rest on the pan for a few minutes after roasting so the juices settle back in.
  • If your tomatoes are very watery, pat them dry before adding them to avoid a soggy pan.
03 -
  • Use the hottest part of your oven and rotate the pan halfway through for even browning.
  • Let the chicken come to room temperature for ten minutes before roasting so it cooks more evenly.
  • Save any pan drippings and toss them with cooked pasta the next day for an instant second meal.
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