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Golden roasted greek sheet pan chicken thighs served with crispy potatoes cooked using the staggered method and tender zucchini.

Greek Sheet Pan Chicken

Rebecca Blumer
This easy Greek sheet pan chicken recipe delivers bright Mediterranean flavors with minimal cleanup. Juicy bone-in chicken thighs are roasted alongside zucchini, peppers, and tomatoes, then finished with tangy feta and briny kalamata olives for a complete dinner.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dinner, Main Course
Cuisine Greek, Mediterranean
Servings 6 servings
Calories 580 kcal

Equipment

  • Sheet Pan
  • Small bowl

Ingredients
 

  • 1/2 cup olive oil
  • 1 lemon, juiced (about 3 tablespoons)
  • 4 garlic cloves, minced
  • 2 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon Dijon mustard
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 6 chicken thighs, bone-in, skin-on
  • 1 medium zucchini, halved lengthwise and sliced
  • 1 yellow bell pepper, chopped into 1-inch pieces
  • 1/2 large red onion, thinly sliced into wedges
  • 1 pint cherry or grape tomatoes
  • 1/2 cup kalamata olives, pitted
  • 1/4 cup feta cheese
  • 2 tablespoons finely chopped fresh parsley

Instructions
 

Oven prep and a quick marinade

  • Heat your oven to 425°F (220°C). A dark metal sheet pan is recommended to encourage deep browning and better flavor.
  • In a small bowl, whisk together the olive oil, lemon juice, garlic, oregano, thyme, Dijon mustard, salt, and pepper until the mixture is creamy, thickened, and emulsified.

Marinate the chicken

  • Place the chicken thighs in a bowl and pour 2/3 of the marinade over them. Use your hands to massage the marinade into the meat, including under the skin edges. Let it sit for 10 to 15 minutes to allow the flavors to develop.

Build the tray, then roast

  • Spread the zucchini, bell pepper, red onion, and tomatoes on the sheet pan. Drizzle with the remaining marinade and toss to coat, keeping the vegetables in a single layer so they roast properly.
  • Nestle the marinated chicken thighs among the vegetables, ensuring there is a little space around each piece. Roast in the preheated oven for 30 minutes, or until the skin begins to bronze and tighten.

The finisher and the final bake

  • Remove the pan from the oven and scatter the kalamata olives and feta cheese over the top. Return the pan to the oven for another 10 to 15 minutes, until the vegetables are softened, the feta is warm, and the chicken reaches an internal temperature of 165°F.
  • Finish by sprinkling fresh parsley over the hot tray. Serve immediately while the chicken skin is crisp.

Notes

Crispy Skin Hack: Pat the chicken skin dry with paper towels before adding the marinade. Roast skin-side up to ensure it renders and crackles nicely.
Optional Potato Twist: To make this a heartier meal, toss 1 pound of halved Yukon Gold potatoes with a little oil and roast them for 15 minutes before adding the other vegetables and chicken.
Feta Timing: Add the feta cheese only during the last 10 to 15 minutes of cooking. If added too early, it can dry out and become overly salty.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 580kcalCarbohydrates: 8gProtein: 28gFat: 48gSaturated Fat: 10gCholesterol: 140mgSodium: 650mgPotassium: 450mgFiber: 2gSugar: 4gVitamin A: 15IUVitamin C: 40mgCalcium: 60mgIron: 2mg
Keyword chicken thighs, low carb dinner, Meal Prep, roasting, sheet pan dinner
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