Easy Sheet Pan Greek Chicken (Printable Version)

Juicy chicken combined with vibrant bell peppers, olives, and feta in a flavorful Mediterranean bake.

# What You’ll Need:

→ Chicken & Marinade

01 - 4 boneless, skinless chicken thighs (approximately 21 oz)
02 - 3 tablespoons olive oil
03 - 2 tablespoons fresh lemon juice
04 - 2 teaspoons dried oregano
05 - 1 teaspoon garlic powder
06 - 1 teaspoon smoked paprika
07 - 1 teaspoon salt
08 - ½ teaspoon black pepper

→ Vegetables

09 - 2 large mixed-color bell peppers, sliced
10 - 1 medium red onion, sliced
11 - 7 oz cherry tomatoes, halved
12 - 3.5 oz pitted Kalamata olives

→ Finishing Touches

13 - 3.5 oz crumbled feta cheese
14 - 2 tablespoons fresh parsley, chopped
15 - Lemon wedges for serving

# Method:

01 - Preheat the oven to 425°F. Line a large sheet pan with parchment paper.
02 - In a large mixing bowl, whisk together olive oil, lemon juice, oregano, garlic powder, smoked paprika, salt, and black pepper.
03 - Add chicken thighs to the marinade and toss to coat evenly. Allow to marinate for 10 minutes if time permits.
04 - Lay sliced bell peppers, red onion, cherry tomatoes, and olives evenly on the prepared sheet pan. Drizzle with olive oil and toss gently to combine.
05 - Nestle the marinated chicken thighs among the vegetables on the sheet pan.
06 - Place the sheet pan in the oven and roast for 25 to 30 minutes, until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slight caramelization.
07 - Remove from oven. Sprinkle crumbled feta cheese and chopped parsley over the top. Serve with lemon wedges.

# Expert Hints:

01 -
  • Everything cooks on one pan, which means less mess and more time to sit down and actually enjoy dinner.
  • The chicken stays incredibly juicy because thighs are forgiving, and the vegetables get these sweet, charred edges that make you want to sneak bites before plating.
  • It feels special enough for company but easy enough that you won't stress over it on a weeknight.
02 -
  • Don't overcrowd the pan or the vegetables will steam instead of roast, and you'll lose those beautiful caramelized edges.
  • Let the chicken rest for a few minutes after roasting so the juices redistribute, otherwise they'll run all over the cutting board.
  • If your feta is too salty, rinse it under cold water before crumbling, it mellows the flavor without losing the tang.
03 -
  • Use a meat thermometer to check the chicken, it takes the guesswork out and guarantees juicy results every time.
  • Toss the vegetables halfway through roasting if you want even browning, though I usually skip this step and like the variation in texture.
  • Save any leftover marinade and toss it with greens for a quick salad to serve alongside.
Return