Greek sheet pan chicken! If you're looking for a delicious and easy one-pan dinner that is effortless and sure to please, then this sheet pan Greek chicken and vegetable recipe has got you covered!
Packed with delicious roasted veggies and juicy and tender chicken thighs, it's full of Mediterranean flavors that everyone will love.
Greek sheet pan chicken and vegetable recipe
If you're looking for an effortless yet flavorful meal option that will become a regular rotation in your kitchen, then look no further than this tasty sheet pan Greek chicken and veggie recipe!
This sheet pan chicken and vegetable is packed full of delicious flavors, comes together quickly, and is healthy too. The combination of spices creates an aroma that will transport you to Greek. I used a combination of oregano, thyme, paprika, garlic, lemon juice, lemon zest, and olive oil to create a marinade for the chicken and vegetables. The marinade infuses the bird and veggies with flavor, making it nice and juicy even to the bones when roasted.
The best thing I love about this one-pan recipe is that I do not have to marinate the chicken or pre-cook any of the vegetables before cooking them. This means that all of the delicious flavors come together on one sheet pan and I am able to get dinner on the table for the family without any fuss.
Tips: If you have a bigger tray and fancy some potatoes with this dish, throw in some chopped new potatoes along with the rest of the ingredients and bake for a complete meal. Alternatively, boil some pasta just before the chicken finish baking and toss it into the pan juice. It is so delicious!
Related recipes: sheet pan sausage and peppers and sheet pan chicken thighs and potatoes.
What you will need
To make this delicious one-pan Greek chicken recipe, you will need the following ingredients
Bone in skin on chicken thighs
Cherry tomatoes
Feta cheese
Red bell pepper
Kalamata olives
Onions
Garlic
Olive oil
Lemon juice and zest
Paprika
Oregano
Thyme
Salt and black pepper
How to make Greek sheet pan chicken
Prep the ingredients: Chop the onions and bell peppers, peel and mince the garlic and leave the cherry tomatoes whole. Cut any unwanted fat and skin off the chicken thighs and pat dry with a kitchen paper towel. Spray a baking sheet with cooking oil and set aside.
Preheat the oven to 180C/365F.
Add chopped peppers, onions, and cherry tomatoes to a large bowl. Add 1 Tablespoon of olive oil to the vegetables and season with, ½ teaspoon of oregano, salt, and black pepper. Toss to combine and transfer to the prepared tray spreading it out.
Still using the same bowl, add the chicken thighs, paprika, oregano, thyme, lemon zest, minced garlic, lemon juice, olive oil, salt, and black pepper and mix to combine.
Place the chicken thighs in between the vegetables at intervals and drizzle the remaining marinade over the veg and chicken.
Bake in the preheated oven for about 30 minutes and bring out the tray from the oven. Sprinkle Feta cheese and olives on the chicken and veggies. Return the sheet pan to the oven and continue to bake the chicken for another 10 minutes or until you reach an internal temperature of 75C/165F using a meat thermometer.
Serve and enjoy!
What to serve with greek chicken and vegetables
Depending on your appetite and diet, this sheet pan chicken with vegetables can be served as is as a low-carb meal. Alternatively, serve with rice (all kinds), couscous, noodles, zoodles, cauliflower rice, or even pasta.
How to store
It can be stored in an airtight container for up to 3 days in the fridge. You can freeze this recipe as well but note that the veggies might not be as crunchy as freshly cooked.
Watch how to make to it
More easy chicken recipes you should try next
Chicken with bell peppers and onions
Frozen chicken thighs in air fryer
Dutch oven roast chicken and vegetables
Greek Sheet Pan Chicken Recipe
Ingredients
- 7 Bone in skin on chicken thighs
- 200 g Cherry tomatoes
- 100 g Feta cheese crumbled
- 2 large red bell pepper
- 125 g Kalamata olives halved
- 2 medium red onions
- 6 Garlic cloves
- 3 Tablespoons olive oil divided
- 2 Tablespoons lemon juice and
- Zest of 1 lemon
- 1 Tablespoon Paprika
- 1 Tablespoon Oregano
- ½ Tablespoon Thyme
- Salt and black pepper to taste
Instructions
- Prep the ingredients: Chop the onions and bell peppers, peel and mince the garlic and leave the cherry tomatoes whole. Cut any unwanted fat and skin off the chicken thighs and pat dry with a kitchen paper towel. Spray a baking sheet with cooking oil and set aside
- Preheat the oven to 180C/365F.
- Add chopped bell peppers, onions, and cherry tomatoes to a large bowl. Add 1 Tablespoon of olive oil to the vegetables and season with, ½ teaspoon of oregano, salt, and black pepper. Toss to combine and transfer to the prepared tray spreading it out in a single layer.
- Still using the same bowl, add the chicken thighs, paprika, the remaining oregano, thyme, lemon zest, minced garlic, lemon juice, olive oil, salt, and black pepper and mix to combine.
- Place the chicken thighs in between the vegetables at intervals and drizzle the remaining marinade (in the bowl)over the veg and chicken.
- Bake in the preheated oven for about 30 minutes and bring out the tray from the oven. Sprinkle Feta cheese and olives on the chicken and veggies. Return the sheet pan to the oven and continue to bake the chicken for another 10 minutes or until you reach an internal temperature of 75C/165F using a meat thermometer.
- Serve and enjoy!
Nutrition
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
So there you have it, an easy and delicious sheet pan recipe that the whole family will love. As always, if you made this recipe, I would love to hear from you! Kindly rate the recipe 5 star and leave me feedback in the comment section below. Tag me @thedinnerbite on Instagram and save it away to your Pinterest. Please subscribe to the blog if you haven’t for free new recipes in your inbox
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