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Greek Sheet Pan Chicken

An easy one-pan Mediterranean meal featuring juicy roasted chicken thighs, potatoes, onions, tomatoes, olives, and lemon with a classic Greek marinade.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Dish
Cuisine: Greek, Mediterranean
Calories: 480

Ingredients
  

Chicken & Veggies
  • 6 chicken thighs bone-in
  • 1.5 lb baby potatoes halved
  • 1 red onion sliced
  • 1.5 cups cherry tomatoes
  • 0.5 cup kalamata olives
  • lemon slices
Greek Marinade
  • 0.25 cup olive oil
  • 3 tbsp lemon juice
  • 1 tbsp red wine vinegar
  • 4 cloves garlic minced
  • 2 tsp dried oregano
  • 1 tsp paprika
  • 1 tsp salt
  • 0.5 tsp black pepper
Garnish
  • feta crumbled
  • dill or parsley fresh

Equipment

  • Large sheet pan
  • Mixing bowl
  • Knife
  • Cutting board

Method
 

  1. Whisk together marinade ingredients.
  2. Coat chicken in marinade and rest 10–30 minutes.
  3. Spread potatoes, onions, tomatoes, and olives on sheet pan; toss with some marinade.
  4. Arrange chicken on top; add lemon slices.
  5. Roast at 425°F for 35–45 minutes until chicken is cooked through.
  6. Broil to crisp if desired, then garnish with feta and dill.

Notes

For extra crispiness, place the chicken under the broiler for the last 2–3 minutes.