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Greek Sheet Pan Chicken Dinner

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This easy Greek Sheet Pan Chicken Dinner brings together juicy, herb-marinated chicken thighs, caramelized vegetables, briny olives, and creamy feta for a healthy Mediterranean meal with minimal cleanup. Perfect for busy weeknights or meal prep, it’s packed with bold flavors and ready in about 40 minutes.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 2 lbs)
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons dried oregano
  • 1 teaspoon garlic powder or 3 fresh garlic cloves, minced
  • 1 teaspoon kosher salt (plus more to taste)
  • 1/2 teaspoon black pepper
  • Zest of 1 lemon (optional)
  • 4 medium Yukon gold potatoes, cut into 1-inch chunks (about 1.5 lbs)
  • 1 red onion, cut into thick wedges
  • 1 cup cherry or grape tomatoes, halved
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 zucchini, sliced into rounds
  • 1/2 cup pitted Kalamata olives
  • 1/2 cup feta cheese, crumbled
  • 2 tablespoons chopped fresh parsley (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or foil.
  2. In a large mixing bowl, whisk together olive oil, lemon juice, oregano, garlic powder or minced garlic, kosher salt, black pepper, and lemon zest.
  3. Add the chicken thighs to the bowl and toss to coat well. Let them marinate while you prep the vegetables (10 minutes up to 2 hours).
  4. Cut potatoes, onion, tomatoes, bell pepper, and zucchini as directed. Add all veggies to the bowl with leftover marinade and toss to coat.
  5. Spread the marinated veggies in an even layer on the prepared baking sheet. Nestle the chicken thighs (skin side up) among the veggies. Pour any extra marinade over the top.
  6. Roast on the middle rack for 35-40 minutes. Halfway through (around 20 minutes), use tongs to flip potatoes and veggies for even browning. Chicken skin should be golden and veggies tender when done.
  7. Scatter Kalamata olives and crumbled feta across the pan. Roast for another 2-3 minutes, just until feta softens and olives warm.
  8. Sprinkle with chopped fresh parsley, if desired. Serve hot, with lemon wedges on the side.

Notes

Don’t crowd the pan—use two pans if needed for even roasting. Cut veggies evenly for best results. Use bone-in, skin-on chicken thighs for juiciness. Add olives and feta at the end to avoid overcooking. For extra browning, broil for 2-3 minutes at the end. Leftovers keep well for 3-4 days and flavors improve overnight. For dairy-free, skip feta or use a vegan alternative.

Nutrition

Keywords: Greek sheet pan chicken, Mediterranean dinner, easy chicken recipe, one pan meal, healthy sheet pan, gluten-free, meal prep, roasted vegetables, feta, olives

Find it online: https://magnetmeal.com/greek-sheet-pan-chicken-dinner-recipe-easy-mediterranean-meal/