Greek Sheet Pan Chicken Dinner
Vibrant and flavorful Greek sheet pan chicken and potatoes made with juicy boneless chicken thighs, baby potatoes, fresh veggies, and a zesty lemon-herb marinade. An easy one-pan recipe.
Ingredients
Lemon Herb Marinade (Ladolemono)
- ¾ cup Extra Virgin Olive Oil
- ½ cup Fresh Lemon Juice (about 2 lemons)
- 1 teaspoon Lemon Zest
- 2 teaspoons Dried Oregano
- ½ teaspoon Dried Thyme Leaves (not ground)
- 4 large Garlic Cloves (pressed)
- 2 teaspoons Dijon Mustard
- 1 teaspoon Kosher Salt
- ½ teaspoon Black Pepper
Chicken and Vegetables
- 8 Skinless Boneless Chicken Thighs
- 1 pound Baby Gold Potatoes (cut large ones in half)
- 1 pint Cherry Tomatoes
- 1 Red Bell Pepper sliced
- 1 Red Onion sliced
- ½ cup Kalamata Olives pitted
- 6 ounces Feta Cheese
Optional Vegetables
- Asparagus Spears ends trimmed
- 1 small Zucchini sliced
- 1 handful Fresh Green Beans trimmed
- Mushrooms
Garnish
- 1 handful Parsley chopped
Instructions
Prep
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Line a sheet pan with parchment paper. Place the chicken thighs in a gallon size zip-closure baggie. Set aside.
Make the Marinade
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Add the olive oil, lemon juice, lemon zest, oregano, thyme, garlic, Dijon, salt, and pepper to a jar with a lid. With the lid on, shake vigorously until the marinade is throughly mixed.
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TIP: If you don’t have a jar, you can add everything but the olive oil to a bowl and use a whisk while drizzling the olive oil into the bowl until emulsified.
Marinate the Chicken
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Pour ¾ of the marinade into the bag of chicken, zip it closed completely, and massage the chicken to coat all of the pieces in the marinade. Lay the baggie flat and set in the fridge for about 15 minutes or overnight if making ahead. Flip it over after a few minutes.
Prep The Veggies
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While the chicken is marinating, get all of your vegetables chopped, sliced, etc. Add the veggies to a large bowl.
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Pour the remaining marinade over the vegetables and use a large spoon to toss and coat them. Then spread them out on the prepared baking sheet pan.
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Preheat oven to 425°F.
Bake It
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When the chicken is done marinating, remove it from the baggie and nestle the pieces in with the veggies, spread out. You can drizzle the extra marinade over.
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Bake for 20 minutes, then add the kalamata olives and feta cheese (chunked). Return pan to the oven and cook about 10 more minutes or until the chicken is at an internal temperature of 165°F (I like to cook dark meat to 170°F. Just a personal preference).
Serve
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Taste and add a sprinkle of salt, if desired. Serve with a generous garnish of chopped parsley.
Recipe Notes
Chicken Breasts Instead of Thighs
Reduce initial bake time to 15 minutes so breasts don’t dry out—then add olives and feta and bake another 10 minutes.
Leftovers Storage
Refrigerate in an airtight container for up to 4 days. Reheat in a 350°F oven for 10–12 minutes.
