Sheet Pan Greek Chicken Dinner coming in hot! If you’re craving Greek food right about now, then look no further, this better-than takeout Greek chicken will have your mouth watering! This dish hits all the right notes - it’s bright, tender, juicy, flavourful and almost too delicious to eat!
Chicken thighs, potatoes, red peppers, onions, cherry tomatoes, olives, lemon, oregano and feta cheese combine to create a truly authentic Greek experience. The chicken is coated in a citrus-based marinade, which works double duty here! Not only does it tenderize the chicken and infuse it with tons of vibrant flavours but, it also serves as the sauce in which the vegetables roast. Delish! Now, if you’d like to make this dish extra special, serve it with my Homemade Tzatziki Sauce, the dip that doesn’t quit!
If you love Greek food and the convenience of sheet pan dinners, then this dish is for you! This one-pan wonder makes meal prep a breeze and ensures that you have dinner on the table in the blink of an eye. Bonus point - you won’t have to worry about preparing side dishes as this sheet pan meal has enough chicken and vegetables to go around. So, let me show you how it’s done. Grab a spoon and come and cook with me!
For more flavourful and exciting meal ideas, featuring chicken, check out my Chicken Margherita, Roasted Chicken with Grapes and Mediterranean Sheet Pan Chicken Dinner recipes!
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 65 minutes
Serves: 4 - 6
Ingredients:
Greek Chicken
6 bone-in, skin-on chicken thighs (approx. 1 3/4 lbs)
2 Tbsp olive oil
1 1/2 lbs baby potatoes, halved
2 cups cherry tomatoes
1 medium zucchini, cut in half lengthwise and sliced into 1/2 inch pieces
2 medium red onions, quartered
2 red peppers, cut into 1 inch slices
1 cup Kalamata olives, drained
1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp dried thyme
1/4 tsp kosher salt
150g feta cheese, cut into 1/2 inch cubes
Lemon slices and a few fresh oregano leaves, as garnish
Greek Marinade
1/4 cup lemon juice (approx. 1 1/2 lemons)
1 1/2 Tbsp olive oil
1 Tbsp red wine vinegar
2 cloves garlic, minced
Zest of 1 lemon
1 Tbsp fresh oregano, finely chopped (See Notes below)
1/4 tsp kosher salt
Instructions:
Preheat the oven to 425F and set aside a 21”x15" rimmed baking sheet or sheet pan.
Making the Greek Marinade: To a medium sized baking dish or large bowl, add the lemon juice, olive oil, vinegar, garlic, lemon zest, oregano and salt. Whisk until combined.
Remove the chicken thighs from the refrigerator and transfer them into the marinade, ensuring that they are well coated. Set aside and let them come to room temperature and marinate for 25 minutes.
Preparing the Sheet Pan Dinner: Drizzle olive oil onto the sheet pan and to it add the baby potatoes, cherry tomatoes, zucchini, onions, red peppers and olives. Give the pan a good shake, ensuring that the vegetables are well coated in oil. Then, season them with paprika, garlic powder, thyme and salt.
Nestle the chicken thighs amongst the vegetable medley and pour the marinade directly over the chicken.
Transfer the sheet pan to the oven and cook for 50 minutes or until the chicken is cooked through and the juices run clear. Check the potatoes for doneness as they should be fork tender at this stage.
A Final Touch Up: Remove the chicken from the oven and garnish it with feta, lemon slices and fresh oregano. Serve and enjoy!
Notes:
What Do I Do if I Don’t Have Fresh Oregano On Hand?!: Not to worry! I’ve got a solution for you. Simply substitute the fresh oregano in the marinade with 1 tsp of dried oregano. A 1:1 substitution won’t work here as dried oregano is more potent and will overpower the dish.
