Print

Greek Sheet Pan Chicken Dinner

Greek Sheet Pan Chicken Dinner
Print Recipe

A vibrant and healthy Greek Sheet Pan Chicken Dinner combining juicy bone-in chicken thighs with red potatoes, cherry tomatoes, Kalamata olives, and fresh herbs. This one-pan meal delivers bold Mediterranean flavors with lemon, garlic, oregano, and thyme, perfect for a quick, fuss-free weeknight dinner that’s wholesome and bursting with freshness.

Ingredients

Scale

Chicken and Main Ingredients

  • 4–6 skin-on, bone-in chicken thighs
  • 1.5 pounds red potatoes, halved or quartered
  • 1 pint cherry tomatoes
  • 1/2 cup Kalamata olives, pitted
  • 1 medium red onion, sliced

Marinade and Seasonings

  • 3 tablespoons olive oil
  • Juice and zest of 1 large lemon
  • 4 garlic cloves, minced
  • 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried oregano)
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
  • Salt, to taste (about 1 teaspoon)
  • Black pepper, to taste (about 1/2 teaspoon)

Instructions

  1. Prepare the Marinade: In a large bowl, combine olive oil, lemon juice and zest, minced garlic, fresh oregano, thyme, salt, and pepper. Mix well to create a fragrant marinade that will infuse the chicken and vegetables.
  2. Toss the Chicken and Vegetables: Add the chicken thighs, halved red potatoes, sliced red onion, cherry tomatoes, and Kalamata olives to the marinade. Toss everything thoroughly until each piece is evenly coated with the marinade.
  3. Arrange on the Sheet Pan: Spread the chicken and vegetables in a single layer on a large baking sheet, making sure the chicken skin is facing up for maximum crispiness. Leave space between pieces to allow proper roasting instead of steaming.
  4. Roast Until Golden and Juicy: Place the sheet pan in a preheated oven at 425°F (220°C) and roast for 35 to 40 minutes. The chicken should reach an internal temperature of 165°F (74°C), and the potatoes should be fork-tender with caramelized edges.
  5. Garnish and Serve: Once out of the oven, sprinkle extra fresh oregano, a squeeze of lemon juice, and optionally crumble fresh feta cheese over the top. Serve immediately while hot, garnished with chopped parsley and lemon wedges if desired.

Notes

  • Pat chicken dry with paper towels before marinating for crispier skin.
  • Use vegetables of similar size for even cooking.
  • Do not overcrowd the pan; leave space so ingredients roast properly instead of steaming.
  • Let chicken rest a few minutes after roasting to allow juices to redistribute.
  • If fresh herbs are unavailable, dried oregano and thyme work fine; adjust amounts accordingly.

Nutrition

Keywords: Greek chicken dinner, sheet pan chicken, Mediterranean chicken, one pan meal, healthy chicken dinner, roasted chicken with vegetables

Find it online: https://marybaking.com/greek-sheet-pan-chicken-dinner/