Easy Greek Sheet Pan Chicken Dinner
Bright lemon, oregano, and garlic coat juicy chicken and veggies for an easy, hands-off Greek sheet pan dinner. Crispy edges, bold flavor, and minimal cleanup.
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Servings:
Ingredients
Main Ingredients
- 1.75 lb boneless skinless chicken thighs pat dry
- 1.25 lb Yukon gold potatoes, cut into 1-inch chunks
- 2 cup sliced red bell pepper
- 1.5 cup sliced red onion
- 1.5 cup sliced zucchini, half-moons
- 1.5 cup cherry tomatoes
- 0.5 cup pitted Kalamata olives
- 3.5 tbsp extra-virgin olive oil
- 3 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1.5 tbsp minced garlic
- 2 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1.5 tsp kosher salt divided
- 1 tsp black pepper divided
- 4 oz crumbled feta cheese
- 2 tbsp chopped fresh parsley
- 0.25 tsp red pepper flakes optional, for heat
Instructions
Preparation Steps
- Preheat oven to 425°F. Lightly oil a large rimmed sheet pan.
- Whisk olive oil, lemon juice, zest, garlic, oregano, thyme, paprika, salt, pepper, and red pepper flakes.
- Coat chicken with about half the marinade. Let it stand 10 minutes.
- Toss potatoes with a few spoonfuls of marinade. Spread on the pan.
- Roast potatoes 10 minutes to jump-start browning.
- Combine onion, bell pepper, and zucchini with remaining marinade. Add to the pan with the chicken.
- Roast 15 minutes, then scatter tomatoes and olives around everything.
- Continue roasting 8–10 minutes, until chicken hits 165°F and potatoes are tender.
- Rest 5 minutes. Top with feta and parsley. Serve warm with extra lemon.
Notes
Try swapping zucchini for eggplant or add a pinch of cinnamon to the spice mix for warmth. Leftovers keep well refrigerated up to 3 days; reheat on a hot skillet to crisp edges.
This recipe is an original creation inspired by classic Easy Greek Sheet Pan Chicken Dinner flavors. All ingredient ratios and instructions are independently developed.