Are you looking for an easy weeknight dinner with big flavor and minimal cleanup? These Greek Sheet Pan Chicken Thighs are the answer! Juicy, crispy-skinned chicken combines with Mediterranean vegetables and feta cheese for a complete meal that cooks entirely on one pan.
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🗝️ Recipe's key points
- Sheet pan chicken thighs are great for busy weeknights. With just 15 minutes of prep time, you only need one pan to clean. You can have a complete meal ready in under an hour!
- This Greek-inspired dish features crispy chicken thighs and roasted vegetables. They are all flavored with lemon, garlic, and oregano.
- The magic happens in the pan juices. As everything roasts, the chicken drippings mix with lemon, herbs, and olive oil. This creates a tasty sauce. It’s perfect for drizzling or soaking up with crusty bread.
- This chicken thigh sheet pan dinner is very customizable. You can change the vegetables based on your preferences or what you have in your fridge. This makes it a recipe you will use again and again.
When life gets hectic, a chicken thigh sheet pan dinner is exactly what you need. Everything cooks together, creating a delicious sauce that flavors every part of the meal.
🛒 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
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- Bone-in chicken thighs with skin - These stay juicy and develop crispy skin during roasting
- Fresh lemons - Both lemon zest and fresh lemon juice are used for maximum flavor
- Garlic - Adds depth to the marinade
- Dried oregano - You just can't have a Greek dish without this
- Olive oil - Used in both the marinade and for roasting the vegetables
- Kosher salt and black pepper - For bringing out all the other flavors
- Smoked paprika - Helps with browning the chicken skin and adds a subtle smoky flavor
- Yukon Gold potatoes - Slice them thinly (about ¼-inch) so they cook through completely
- Grape Tomatoes - These burst in the oven, adding sweetness. You can use cherry tomatoes too, if that's what you have
- Red onion - Adds color and becomes slightly sweet when roasted
- Kalamata olives - Optional but add authentic Mediterranean flavor
- Feta cheese - Adds tangy, salty flavor that complements the other ingredients
- Fresh dill - Optional garnish that adds bright, fresh flavor to the finished dish
🗒 Instructions
This is an overview of the instructions. Full instructions are in the recipe card at the bottom of the page.
- Create a lemon mixture with lemon zest, lemon juice, garlic, olive oil, oregano, salt, paprika, and pepper in a bowl.
- Pat chicken thighs dry and loosen the skin without removing it.
- Rub the lemon mixture all over, including under the skin. Let marinate while preparing vegetables.
- Heat the oven to 425°F. Line a rimmed baking sheet with parchment paper, and add the potatoes, feta cheese, red onions, tomatoes, and olives. Drizzle with olive oil.
- Add lemon juice, salt, and pepper to the vegetables and toss together to coat. Spread out in an even layer.
- Nestle the marinated chicken thighs skin-side up among the vegetables. Sprinkle with a bit more paprika.
- Roast until chicken reaches 165°F and potatoes are tender, about 35-40 minutes.
- Garnish with fresh dill or parsley if desired before serving.
🥫 Storage
Store leftover sheet pan chicken thighs in an airtight container in the refrigerator for up to 4 days.
You can also freeze this recipe for up to 3 months in freezer-safe containers. Reheat thawed leftovers in a 350°F oven until heated through.
📚 Variations
- Vegetables: Bell peppers, green beans, zucchini, cauliflower, or artichoke hearts work well
- Protein: Boneless thighs will work with a shorter cooking time (about 25 minutes)
- Add-ins: Chickpeas or white beans make excellent additions for extra protein and fiber
- Make it dairy-free: Just omit the feta cheese
👩🏻🍳 Tips
- Don't skip the skin-loosening step - This allows the marinade to flavor the meat directly
- Slice potatoes thinly - Aim for no more than ¼-inch thickness so they cook through completely
- Use a large enough sheet pan - Overcrowding prevents proper roasting and browning
- Don't skimp on the lemon - It's key to the bright Greek flavor
- Check temperature - Chicken should reach 165°F for food safety
🤔 FAQs
Yes! Remember, chicken breasts cook faster than thighs. Start checking for doneness after 20 to 25 minutes to prevent overcooking.
Bell peppers, red onions, zucchini, cherry tomatoes, and even baby potatoes roast up beautifully. Feel free to use your favorites!
Nope! Just give it a quick toss in the lemon-garlic-herb mix before baking. If you have a little extra time, marinating it for 30 minutes to an hour can really boost the flavor!
Yes, you can prep everything on the pan, cover it, and refrigerate it up to a day in advance. Just bake when ready!
This dish is a complete meal by itself. However, some crusty bread to soak up the sauce or a light green salad makes a tasty addition.
📗 Related Recipes
Love dishes with Mediterranean flavors? Try these recipes:
🍽 What to serve with Greek Sheet Pan Chicken Thighs
This sheet-pan chicken thighs recipe is a complete meal in itself. You can also serve it with crusty bread to soak up the tasty pan juices! If you'd like, a fresh arugula salad is always a hit!
🔪 All Our Way recommends the following
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You’ll need the following items to make this recipe successfully.
- Sheet pan with rim - For roasting chicken and vegetables together
- Glass mixing bowls - For preparing the marinade and coating the chicken
- Microplane or zester - For grating lemon zest
- Citrus juicer - For extracting every drop of fresh lemon juice
- Chef's knife - For slicing potatoes and onions
- Cutting board - For preparing vegetables and herbs
- Dry measuring spoons - For accurate seasoning measurements
📞 Chiacchierata (chat)
And just like that, cena (dinner) is done, with barely any effort and all the flavor of a Greek vacation on un piatto (a plate). Honestly, this Sheet Pan Greek Chicken is one of those recipes that feels like a little miracle. I simply throw everything into the pan — the chicken thighs, bright veggies, and that garlicky lemon-herb drizzle. Then, I pop it into the oven. No standing over the stove, no extra pots to wash. It's the kind of meal that makes life easier and more delicious.
My famiglia loves it, every time. The kitchen fills with an amazing smell. When that golden chicken comes to the table, it’s pure magic! The roasted veggies and herby juices pool underneath, making it even more special Ohhh yes! The crusty bread comes out for our scarpetta, and we're all scooping, sopping, and smiling. It's a dinner worth repeating again and again.
OPA and buon appetito, friends!
Tutti a tavolo, è pronto!
If you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.
What's new? Check out my All Our Way Store on Amazon. We'll be adding more items we love and use or wish we had to make cooking fun and easy.
📖 Recipe
Simple, Satisfying Greek Sheet Pan Chicken Dinner with Easy Cleanup
Equipment Needed
Ingredients
Marinade:
- Finely grated zest of 2 medium lemons about 2 tablespoons
- 2 tablespoons freshly squeezed lemon juice
- 2 cloves garlic minced
- 3 tablespoons olive oil
- 2 teaspoons dried oregano
- 1 teaspoons kosher salt
- 1 teaspoon smoked paprika plus a bit more for sprinkling on thighs
- ¼ teaspoon freshly ground black pepper
Vegetables and seasoning:
- 2 pounds bone-in skin-on chicken thighs (about 6)
- 12 ounces Yukon Gold or red potatoes about 5 small, thinly sliced
- 2 cups grape or cherry tomatoes about 9 ounces
- 1 medium red onion halved and sliced into ½-inch pieces
- 4 ounces feta cheese broken into large crumbles
- ½ cup pitted olives such as kalamata (optional)
- 2 Tablespoon extra-virgin olive oil
- 3 Tablespoon fresh lemon juice
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- Finely chopped fresh dill or parsley leaves for garnish optional
Instructions
Marinade:
- In a large bowl, stir together the finely grated zest, lemon juice, minced garlic cloves, olive oil, dried oregano, kosher salt, paprika, and ¼ teaspoon of the black pepper lemon juice, minced garlic cloves, olive oil, dried oregano, kosher salt, paprika, and ¼ teaspoon of the black pepper.Mix well.
- Pat 2 pounds bone-in, skin-on chicken thighs dry with paper towels. Use your fingers to gently loosen and pull the skin away from the meat without removing it.
- Add to the bowl and rub all over with the lemon mixture, working it gently under the skin. Let sit and marinate at room temperature while you heat the oven and prepare the vegetables.
Vegetables and seasoning:
- Heat the oven to 425℉.
- Mix the thinly sliced small Yukon Gold potatoes, grape tomatoes, sliced medium red onion, and crumbled feta cheese. If you’re using pitted olives, add them, too. Drizzle in the remaining olive oil and lemon juice. Season with kosher salt and black pepper. Toss everything together well.
- Arrange into an even layer on a rimmed baking sheet.
- Nestle the chicken skin-side up into the vegetables. Sprinkle the chicken thighs with a bit of smoked paprika. (helps with browning of the skin).
- Roast the chicken until it reaches at least 165ºF on an instant-read thermometer. The potatoes should be tender, which takes about 35 to 40 minutes.
- Garnish with finely chopped fresh dill if desired.
Notes
👩🏻🍳 Tips
- Don't skip the skin-loosening step - This allows the marinade to flavor the meat directly
- Slice potatoes thinly - Aim for no more than ¼-inch thickness so they cook through completely
- Use a large enough sheet pan - Overcrowding prevents proper roasting and browning
- Don't skimp on the lemon - It's key to the bright Greek flavor
- Check temperature - Chicken should reach 165°F for food safety
Nutrition
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Marisa Franca
Dinner in one pan? Yes, please. This Greek chicken recipe is so easy and so flavorful! 🍋🍗 The juice on the bottom is liquid gold. It's so good you'll want to put it on everything.