Description
This Sheet Pan Greek Chicken and Veggies recipe delivers a flavorful, easy-to-make meal featuring juicy marinated chicken thighs, roasted baby potatoes, bell peppers, and onions all cooked together on a single sheet pan. Topped with bright lemon slices, tangy Kalamata olives, sun-dried tomatoes, crumbled feta cheese, and fresh herbs, this dish offers a perfect balance of Mediterranean flavors and vibrant colors with minimal cleanup.
Ingredients
Scale
For the Chicken and Vegetables Marinade
- 2 tablespoons olive oil
- 2 cloves garlic, finely minced
- 2 teaspoons dried oregano
- 1 teaspoon ground paprika
- 1/2 teaspoon salt (or more to taste)
- Ground black pepper, to taste
- 2 red bell peppers, sliced
- 2 small-medium red onions, peeled and cut into thin wedges
- 8 boneless skinless chicken thighs (about 1.5-2 pounds, smaller preferred)
For the Potatoes
- 1 pound baby potatoes, halved (quartered if larger)
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon ground paprika
- 1/4 teaspoon garlic powder
- Ground black pepper, to taste
Finishing Ingredients and Garnish
- 1 medium lemon, halved (one half further halved and thinly sliced into half-moons)
- 1/3 cup Kalamata olives, pitted and roughly chopped
- 1/2 cup oil-packed sun-dried tomatoes, chopped (not drained)
- 8 ounces feta cheese, crumbled
- Fresh herbs (basil, oregano, and/or flat-leaf parsley), chopped for serving
- Optional additions: capers, anchovies, fresh garlic, to taste
Instructions
- Prep chicken and vegetables: In a large bowl, whisk together 2 tablespoons olive oil, minced garlic, dried oregano, paprika, salt, and pepper. Add sliced bell peppers, onions, and chicken thighs to the bowl and toss well to coat everything evenly. Set the marinated mixture aside for 20-30 minutes to allow the flavors to meld.
- Preheat oven: Set your oven to 425°F (220°C) to prepare for roasting the ingredients.
- Prepare potatoes: Spread the halved baby potatoes on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil, then sprinkle with salt, ground paprika, garlic powder, and black pepper. Toss to coat the potatoes thoroughly. Place the potatoes in the oven and roast for 15 minutes to start cooking them.
- Add chicken and vegetables: Remove the baking sheet from the oven, add the marinated bell peppers, onions, and chicken thighs to the potatoes, tossing the vegetables and potatoes together and spreading everything in a single layer. Arrange the chicken pieces on top of the vegetables and potatoes for even cooking. Return the sheet pan to the oven and roast for an additional 20-30 minutes until the potatoes are tender and chicken reaches an internal temperature of 165°F (74°C). About halfway through roasting, nestle half of the lemon slices between the chicken and vegetables for aroma and flavor infusion.
- Finish and serve: While the chicken finishes roasting, combine the chopped Kalamata olives, sun-dried tomatoes with some of their oil (1-2 tablespoons), crumbled feta cheese, and freshly chopped herbs in a small bowl. Optionally add capers, anchovies, or extra garlic if desired. Once the chicken and vegetables are roasted, scatter this mixture over the sheet pan contents. Sprinkle with fresh lemon juice from the remaining lemon half. Serve the dish immediately, garnished with extra herbs as preferred.
Notes
- Marinating the chicken and vegetables enhances the flavor but even a short 20-minute marination is sufficient.
- Use smaller chicken thighs to ensure even cooking and juiciness.
- Roasting at a high temperature (425°F) ensures crispy edges and tender insides for both the potatoes and chicken.
- The addition of olives, sun-dried tomatoes, and feta cheese adds authentic Greek flavors and a rich, tangy finish.
- Feel free to customize with optional add-ins like capers or anchovies for more umami complexity.
- Ensure chicken reaches an internal temperature of 165°F to guarantee it is safely cooked.
- Baby potatoes can be substituted with fingerling potatoes if desired.
