Greek Chicken Sheet Pan Dinner
Everything you love about Mediterranean cooking comes together on a single sheet pan. This easy dinner features juicy bone-in chicken thighs, crispy roasted vegetables, briny Kalamata olives, and creamy feta, all brightened with a zesty lemon-oregano marinade.
Equipment
- Large heavy-duty half-sheet pan - 18x13 inches (46x33 cm), or two standard sheet pans
- Rimmed baking sheet with wire rack - optional, for extra crispy chicken skin
- Large mixing bowl - for marinating
- Small mixing bowl - for marinade
- Whisk
- Instant-read meat thermometer - essential for food safety
- Sharp chef's knife and cutting board
- Aluminum foil or parchment paper - for easier cleanup
- Tongs or slotted spatula - for serving
- Measuring cups and spoons
Ingredients
- 1/4 cup extra virgin olive oil - 60 ml
- 3 tablespoons fresh lemon juice - 45 ml, from about 1-2 lemons
- 1 lemon - thinly sliced, for roasting
- 4 cloves garlic - minced
- 2 teaspoons dried oregano - 4 g
- 1 teaspoon dried thyme - 2 g
- 1 teaspoon dried basil - 2 g
- 1/2 teaspoon onion powder - 1 g
- 1 teaspoon kosher salt - 6 g
- 1/2 teaspoon black pepper - 1 g
- 1/4 teaspoon red pepper flakes - 0.5 g, optional
- 6 bone-in, skin-on chicken thighs - about 2.5 lbs / 1.1 kg
- 1 lb baby potatoes - 450g, halved
- 1 medium zucchini - halved lengthwise and sliced into half-moons, about 1/4 inch / 6 mm thick
- 1 large red bell pepper - cut into 1-inch / 2.5 cm pieces
- 1 large yellow bell pepper - cut into 1-inch / 2.5 cm pieces
- 1 medium red onion - cut into wedges
- 1 cup cherry tomatoes - 150 g
- 1/2 cup Kalamata olives - 75 g, pitted and halved
- 3/4 cup feta cheese - 112 g, crumbled (block feta is best)
- 2 tablespoons fresh parsley - chopped, for garnish
Instructions
- Whisk together olive oil, lemon juice, minced garlic, oregano, thyme, basil, onion powder, salt, pepper, and red pepper flakes in a small bowl until emulsified.
- Pat chicken thighs dry with paper towels. Place in a bowl and toss with two-thirds of the marinade. Let marinate at room temperature for 15-30 minutes.
- Preheat oven to 425°F (220°C) with a rack in the upper-middle position. Line a large sheet pan with foil or parchment paper.
- Halve baby potatoes, chop bell peppers, slice zucchini and red onion, and leave tomatoes whole. Spread vegetables on the sheet pan and toss with remaining marinade. Scatter lemon slices over the top.
- Nestle chicken thighs skin-side up among the vegetables, ensuring space between each piece. Drizzle any remaining marinade over the top.
- Roast for 35 minutes without opening the oven. If needed, broil for 3-5 minutes to crisp the skin. Chicken is done when internal temperature reaches 165°F (74°C).
- Remove from oven and scatter olives and crumbled feta over the entire dish. Return to oven for 3-4 minutes to warm through and soften the cheese.
- Let rest for 5 minutes, then garnish with fresh parsley. Serve warm with pan juices spooned over the top.
Notes
- Dry the chicken: Pat chicken thighs completely dry before marinating. Removing surface moisture is key to achieving crispy skin.
- Don't overcrowd: Use a large pan (at least 18x13 inches) and spread everything in a single layer to prevent steaming.
- Potato size: Halved baby potatoes or thinly sliced regular potatoes (no thicker than 1/4 inch) will cook through at the same rate as the other vegetables.
- Marinate longer: For deeper flavor, marinate the chicken in the refrigerator for up to 24 hours. Bring to room temperature for 20 minutes before roasting.
- Use block feta: Pre-crumbled feta is dry and lacks creaminess. A block of feta in brine crumbles fresh and melts slightly when heated.
- Add feta and olives last: Adding them at the beginning causes the feta to disappear and the olives to become bitter. They only need 3-4 minutes of warmth.
- Check temperature: Use an instant-read thermometer to ensure chicken is cooked to 165°F (74°C) near the bone. It's the only reliable way to confirm doneness.
- Leftovers: Store in an airtight container in the refrigerator for up to 4 days. Reheat on a sheet pan at 375°F (190°C) for 15-20 minutes to restore crispiness.
- Substitutions: Use boneless, skinless chicken breasts (reduce cooking time to 25-30 minutes), swap vegetables based on seasonality, or omit feta for dairy-free.