Greek Sheet-Pan Chicken
Greek Sheet-Pan Chicken combines marinated chicken thighs, roasted potatoes, colorful vegetables, olives, and feta for a vibrant, all-in-one Mediterranean meal.
6 Servings
Ingredients
For the Chicken & Marinade:
- 6 bone-in skin-on chicken thighs (alternatively, use drumsticks or breasts)
- 8 tablespoons olive oil
- Juice of 1 large lemon
- 4 garlic cloves minced
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- ½ teaspoon ground black pepper
For the Vegetables:
- 4 –5 small/medium Yukon gold potatoes cut into wedges
- 1 large red onion sliced into thick wedges
- 1 red bell pepper cut into strips
- 1 zucchini sliced into rounds
- 1 cup cherry tomatoes halved
- 1 tablespoon olive oil
- Salt and pepper to taste
Garnishes:
- Fresh parsley chopped
- ½ cup Kalamata olives pitted and halved
- Crumbled feta cheese
- Lemon wedges for serving
Instructions
Prepare the Marinade:
- In a large mixing bowl, combine the olive oil, lemon juice, minced garlic, oregano, thyme, smoked paprika, cumin, coriander, salt, and black pepper. Whisk until fully blended.
Marinate the Chicken:
- Add the chicken thighs to the bowl and coat them thoroughly with the marinade. Cover and refrigerate for at least 30 minutes, or up to 4 hours for a more pronounced flavor.
Preheat and Arrange Vegetables:
- Preheat the oven to 425°F (220°C). On a large, rimmed baking sheet, arrange the potato wedges, red onion, bell pepper, zucchini, and cherry tomatoes. Drizzle with olive oil, sprinkle with salt and pepper, and toss until evenly coated.
Add the Chicken:
- Remove the chicken from the marinade, allowing excess liquid to drip off. Nestle the chicken, skin-side up, among the vegetables on the baking sheet. Pour any remaining marinade over the pan for additional flavor.
Roast:
- Roast in the preheated oven for 40–45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and lightly caramelized. For crispier chicken skin, broil for 3–5 minutes at the end of cooking.
Garnish and Serve:
- Remove from the oven and top with crumbled feta cheese, chopped parsley, and Kalamata olives. Serve hot with lemon wedges on the side.
Notes
This recipe is naturally gluten free. Ensure that your feta cheese, spices, and olives are certified gluten free to avoid cross-contamination from processing.