Sheet Pan Greek Chicken
Juicy chicken, caramelized veggies, and tangy feta roasted together with lemon and herbs — this easy sheet pan Greek chicken brings bold Mediterranean flavor to your table with almost no cleanup.
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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 orange bell pepper, cored and sliced into ½-inch thick strips (about 180 g)
- 1 large tomato, cut into 8 wedges (about 180 g)
- 1-2 medium potatoes, cut into 1-inch chunks (optional) (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 pitted Kalamata olives (about 70 g)
Optional Add-Ons:
Instructions
- Preheat the oven.Position a rack in the center of your oven and preheat to 425°F (220°C).
- 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
- Coat the vegetables. Spread the red onion, , bell pepper, tomato, and potatoes (if using) evenly on a large sheet pan. 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, 1-2 medium potatoes, cut into 1-inch chunks (optional)
- 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
- 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.
- 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
Notes
- Feta tip: Adding feta after baking keeps it creamy and tangy instead of rubbery. For a softer texture, add it during the last 5 minutes of baking.
- Make-ahead marinade: You can marinate the chicken for up to 4 hours (or overnight) for deeper flavor.
- Serving ideas: Serve with warm pita, a drizzle of tzatziki, or a side of Greek salad.
- Storage: Keeps well in the fridge for up to 3 days. Reheat in a 375°F (190°C) oven for about 10 minutes to re-crisp the skin.
