There’s nothing better than a dinner that looks impressive but comes together with almost no effort — and this Sheet Pan Greek Chicken is exactly that. Juicy chicken thighs, tender vegetables, and tangy feta roast together on one pan, filling your kitchen with bright Mediterranean aromas while your oven does all the work.
It’s the kind of meal that feels just as perfect for a busy weeknight as it does for easy entertaining. No standing over the stove, no juggling multiple pans — just toss everything together, pop it in the oven, and let the heat work its magic. You’ll end up with crisp-edged veggies, golden chicken, and a punchy lemon-herb flavor that tastes far more special than the effort it takes. Pair it with my Mediterranean Butter Rice (it’s so good!) for a complete meal that feels effortless yet special.
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Ingredients
For the Marinade:
- ¼ cup (60 ml) fresh lemon juice — from about 2 large lemons
- 2 tsps dried oregano
- 1 tsp minced garlic (about 1 large garlic clove)
- 1 tsp fine salt
- 1 tsp ground black pepper
- ¾ cup (180 ml) extra virgin olive oil
For the Chicken & Veggies:
- 1 large red onion, halved and sliced into ½-inch pieces (about 250g)
- 1 large bell pepper, cored and sliced into ½-inch thick strips (about 180g)
- 1 large tomato, cut into 8 wedges (about 180g)
- (optional) 1-2 medium potatoes, cut into 1-inch chunks (about 300g)
- 6 pcs chicken thighs
- salt & pepper to taste
- ¾ cup Greek feta cheese, cut into chunks (about 100g)
- ¼ cup chopped Italian parsley for garnish
- ½ cup (optional) pitted Kalamata olives (about 70g)
Instructions
Step 1.
Preheat the oven. Position a rack in the center of your oven and preheat to 425°F (220°C).
Step 2.
Make the marinade. In a medium bowl, whisk together the lemon juice, oregano, garlic, salt, and pepper. Slowly drizzle in the olive oil while whisking continuously until the mixture is smooth and emulsified.
- ¼ cup (60 ml) fresh lemon juice — from about 2 large lemons
- 2 tsps dried oregano
- 1 tsp minced garlic (about 1 large garlic clove)
- 1 tsp fine salt
- 1 tsp ground black pepper
- ¾ cup (180 ml) extra virgin olive oil
Step 3.
Coat the vegetables. Spread the red onion, bell pepper, tomato, and potatoes (if using) evenly on a large sheet pan (I used a quarter sheet pan in the photos below but half sheet is ok too). Season generously with salt and pepper, then pour about ¼ cup of the marinade over the veggies. Toss to coat, and spread them out in a single layer for even roasting.
- 1 large red onion, halved and sliced into ½-inch pieces,
- 1 large orange bell pepper, cored and sliced into ½-inch thick strips,
- 1 large tomato, cut into 8 wedges,
- (optional) 1-2 medium potatoes, cut into 1-inch chunks
Step 4.
Add the chicken. Season the chicken thighs on both sides with salt and pepper. Place the chicken pieces between the vegetables on the sheet pan. Pour the remaining marinade over the chicken, ensuring each piece is well coated.
- 6 pcs chicken thighs
- salt & pepper to taste
Step 5.
Bake. Bake on the center rack for 30–35 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). For crispier skin, move the pan to the top rack (about 6 inches below the broiler) and broil for 2–3 minutes, watching closely to prevent burning.
Step 6.
Finish and serve. Remove from the oven and spoon some of the flavorful pan juices over the chicken. Top with feta cheese, Kalamata olives (if using), and a sprinkle of fresh parsley just before serving.
- ¾ cup Greek feta cheese, cut into chunks
- ¼ cup chopped Italian parsley for garnish
- ½ cup pitted Kalamata olives
Cook’s Notes
Whisk, Snap, and Share
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Thanks for this recipe. Love it Trish!!! So easy to follow😊
I’m so glad you loved it—and I really appreciate you taking the time to leave a comment. Easy + flavorful is always the goal 😊💛