Greek Sheet-Pan Chicken
Discover the flavors of Greece with this effortless sheet-pan chicken recipe.
Bursting with Mediterranean herbs and spices, this dish combines juicy chicken with colorful vegetables for a complete meal.
Perfect for busy weeknights or casual entertaining, it’s a crowd-pleaser that’s both delicious and nutritious.
Ingredients
- 6 bone-in, skin-on chicken thighs
- 1/4 cup olive oil
- Juice of 1 large lemon
- 4 garlic cloves, minced
- 1 tablespoon dried oregano
- 1 teaspoon each: dried thyme, smoked paprika, cumin, coriander
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4-5 medium Yukon gold potatoes, cut into wedges
- 1 large red onion, sliced
- 1 red bell pepper, cut into strips
- 1 zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives
- Crumbled feta cheese for garnish
Instructions
1. Mix olive oil, lemon juice, garlic, and spices in a large bowl.
2. Add chicken to the marinade, coat well, and refrigerate for 30 minutes to 4 hours.
3. Preheat oven to 425°F (220°C).
4. Spread vegetables on a large baking sheet, drizzle with oil, and season.
5. Nestle marinated chicken among the vegetables.
6. Roast for 40-45 minutes until chicken is golden and vegetables are tender.
7. Optional: Broil for 3-5 minutes for crispier skin.
8. Garnish with feta, parsley, and olives before serving.
Possible Substitutes and Variations
– Use chicken breasts or drumsticks instead of thighs
– Swap potatoes for sweet potatoes or butternut squash
– Add eggplant or artichoke hearts for extra Mediterranean flair
– Use fresh herbs like rosemary or dill if available
– For a dairy-free version, omit the feta cheese
Serving Suggestions
Serve with warm pita bread for soaking up the flavorful juices
Pair with a crisp Greek white wine like Assyrtiko
Accompany with a simple Greek salad for a complete meal
Offer tzatziki sauce on the side for dipping
Leftovers make excellent stuffing for wraps or pita pockets