Easy Sheet Pan Greek Chicken (Printable Version)

Sheet pan roasted chicken with bell peppers, olives, and a sprinkle of feta for a colorful Mediterranean dish.

# Ingredient List:

→ Chicken & Marinade

01 - 4 boneless, skinless chicken thighs (21 oz)
02 - 3 tablespoons olive oil
03 - 2 tablespoons fresh lemon juice
04 - 2 teaspoons dried oregano
05 - 1 teaspoon garlic powder
06 - 1 teaspoon smoked paprika
07 - 1 teaspoon salt
08 - ½ teaspoon black pepper

→ Vegetables

09 - 2 large bell peppers (mixed colors), sliced
10 - 1 medium red onion, sliced
11 - 7 oz cherry tomatoes, halved
12 - 3.5 oz Kalamata olives, pitted

→ Finishing Touches

13 - 3.5 oz feta cheese, crumbled
14 - 2 tablespoons fresh parsley, chopped
15 - Lemon wedges, for serving

# Directions:

01 - Preheat the oven to 425°F. Line a large sheet pan with parchment paper.
02 - In a large bowl, whisk together olive oil, lemon juice, oregano, garlic powder, smoked paprika, salt, and black pepper.
03 - Add the chicken thighs to the marinade, tossing well to coat. Let rest for 10 minutes if possible.
04 - Place sliced bell peppers, red onion, cherry tomatoes, and olives on the sheet pan. Drizzle with a bit of olive oil and toss to combine.
05 - Nestle the marinated chicken thighs evenly among the vegetables on the pan.
06 - Bake in the preheated oven for 25 to 30 minutes, until chicken reaches an internal temperature of 165°F and vegetables are tender and caramelized.
07 - Remove from oven; sprinkle feta and parsley over the dish. Serve with lemon wedges.

# Expert Tips:

01 -
  • Everything roasts on one pan, so theres almost nothing to clean up after dinner.
  • The chicken stays incredibly juicy while the vegetables get sweet and caramelized at the edges.
  • It tastes like you spent an hour marinating and fussing, but you didnt.
02 -
  • Dont crowd the pan or the vegetables will steam instead of roast, spread them out in a single layer.
  • Let the chicken thighs sit at room temperature for 10 minutes before roasting so they cook more evenly.
  • If your cherry tomatoes are huge, quarter them so they release their juices faster.
03 -
  • Use parchment paper under everything and cleanup becomes wiping down the pan in 30 seconds.
  • Add the feta right when the pan comes out so it softens but doesnt fully melt and disappear.
  • If your oven runs cool, bump the temperature to 230°C (450°F) so the vegetables actually caramelize.
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