Easy Sheet Pan Greek Chicken (Print Version)

Juicy chicken thighs paired with bell peppers, olives, and feta roasted to vibrant Mediterranean flavors.

# What You'll Need:

→ Chicken and Marinade

01 - 4 boneless, skinless chicken thighs (approx. 1.3 lbs)
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

# How to Prepare:

01 - Set the oven to 425°F and line a large sheet pan with parchment paper.
02 - In a large mixing bowl, whisk olive oil, lemon juice, oregano, garlic powder, smoked paprika, salt, and black pepper until combined.
03 - Add chicken thighs to the marinade and toss thoroughly to coat. Let sit for 10 minutes if time permits.
04 - Spread sliced bell peppers, red onion, cherry tomatoes, and pitted olives evenly on the prepared sheet pan. Drizzle with olive oil and toss gently.
05 - Nestle marinated chicken thighs among the vegetables on the sheet pan.
06 - Place the sheet pan in the oven and roast for 25 to 30 minutes until chicken reaches an internal temperature of 165°F and vegetables are tender with slight caramelization.
07 - Remove from oven, sprinkle crumbled feta cheese and chopped parsley over the top, and serve with fresh lemon wedges.

# Expert Advice:

01 -
  • Everything cooks on one pan, so cleanup is faster than the actual cooking.
  • The chicken stays juicy because it roasts right alongside the vegetables, soaking up all their steam and sweetness.
  • You can prep the marinade in the morning and let it sit in the fridge until you're ready to roast.
  • It tastes like you spent an hour in the kitchen, but you barely lifted a finger.
02 -
  • Don't crowd the pan or the vegetables will steam instead of roast, you need space for caramelization.
  • Check the chicken with a thermometer instead of guessing, overcooked thighs are forgiving but undercooked chicken is not.
  • Add the feta after roasting, not before, or it will dry out and lose its creamy texture.
03 -
  • Let the chicken sit at room temperature for 10 minutes before roasting so it cooks more evenly.
  • Use parchment paper instead of foil because the chicken won't stick and cleanup is effortless.
  • Rotate the pan halfway through roasting if your oven has hot spots so everything browns evenly.
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