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Greek Chicken Sheet Pan

A one-pan Mediterranean dinner featuring tender chicken thighs roasted with colorful vegetables, Kalamata olives, and feta cheese in an aromatic Greek marinade of olive oil, lemon, and herbs.
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Prep Time 15 minutes
Cook Time 45 minutes
Servings: 4
Calories: 520
Ingredients Method Notes

Ingredients
  

For the Chicken and Vegetables
  • 8 bone-in, skin-on chicken thighs (about 3 pounds)
  • 2 large red onions, cut into wedges
  • 1 pound baby potatoes, halved
  • 1 large zucchini, sliced into half-moons
  • 1 pint cherry tomatoes
  • 1 red bell pepper, cut into strips
  • ½ cup Kalamata olives, pitted
For the Greek Marinade
  • ⅓ cup extra virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 4 garlic cloves, minced
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ cup fresh parsley, chopped
  • 4 ounces feta cheese, crumbled

Method
 

  1. Preheat oven to 425°F.
  2. Whisk together olive oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper in a large bowl.
  3. Pat chicken thighs completely dry with paper towels and place them in the marinade bowl. Massage the mixture under the skin and into every crevice, ensuring each piece is thoroughly coated. Let marinate for at least 30 minutes at room temperature.
  4. Cut vegetables into uniform sizes. Toss the potatoes, onions, bell pepper, and zucchini with 2 tablespoons of the remaining marinade.
  5. Place marinated chicken thighs skin-side up on a large rimmed baking sheet, leaving space between each piece. Arrange the seasoned vegetables around the chicken, ensuring nothing overlaps. Scatter cherry tomatoes and olives throughout.
  6. Roast for 35-40 minutes until chicken reaches internal temperature of 165°F and skin is golden brown and crackling. Vegetables should be tender when pierced with a fork.
  7. Remove from oven and immediately sprinkle crumbled feta cheese over the hot vegetables. Garnish with fresh parsley. Let rest for 5 minutes before serving.

Notes

Marinate chicken up to 4 hours ahead and prep vegetables the night before. Store leftovers in refrigerator for up to 3 days or freeze for up to 3 months. Don't overcrowd the pan - use two pans if necessary. Pat chicken dry for crispy skin and don't skip marinade time for best flavor.