Easy Sheet Pan Greek Chicken (Printable)

Tender chicken and colorful vegetables roasted with oregano, lemon, and feta for a healthy meal.

# What You Need:

→ Chicken & Marinade

01 - 4 boneless, skinless chicken thighs (approximately 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 chicken thighs to the marinade, tossing to coat thoroughly. Allow to marinate for 10 minutes if possible.
04 - Place sliced bell peppers, red onion, cherry tomatoes, and olives on the prepared sheet pan. Drizzle with olive oil and toss to combine.
05 - Nestle the marinated chicken thighs among the vegetables on the pan.
06 - Roast in the preheated oven for 25 to 30 minutes until chicken is cooked through (internal temperature 165°F) and vegetables are tender and caramelized.
07 - Remove from oven. Sprinkle crumbled feta and chopped parsley over the chicken and vegetables. Serve with lemon wedges.

# Expert Tips:

01 -
  • Everything cooks on one pan, so theres almost nothing to clean up afterward.
  • The chicken stays incredibly juicy while the vegetables get sweet and caramelized at the edges.
  • It tastes like you spent hours marinating and prepping, but really you just opened the oven and let the heat do the work.
02 -
  • Dont crowd the pan or the vegetables will steam instead of roast, and youll lose those crispy caramelized bits that make this dish sing.
  • Let the chicken sit at room temperature for ten minutes before roasting so it cooks more evenly and stays juicy in the center.
  • Check the internal temperature with a thermometer instead of guessing, because overcooked chicken thighs turn rubbery and no amount of feta can save them.
03 -
  • Use a sheet pan with low sides so the heat circulates better and everything browns instead of steams.
  • Toss the vegetables halfway through roasting if you want them to cook more evenly, but honestly I usually skip this step and they turn out great anyway.
  • Save any leftover pan juices and drizzle them over rice or couscous the next day for an instant flavor boost.
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