Simple, Satisfying Greek Sheet Pan Chicken Dinner with Easy Cleanup

Greek chicken thighs are prepared in a sheet pan with vegetables.

5 from 1 vote

Simple, Satisfying Greek Sheet Pan Chicken Dinner with Easy Cleanup

Roasted on one pan, this Greek chicken thighs dinner is packed with bright Mediterranean flavors. You'll want to spoon that garlicky lemon sauce over everything.

Prep Time15

Total Time50

Course: Main Course Chicken

Cuisine: American-Mediterranean

Servings: servings

Calories: 430kcal

Author: Marisa Franca @ All Our Way

Equipment

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

Storage: Refrigerate leftovers in an airtight container for up to 4 days.

👩🏻‍🍳 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