5.0 from 21 votes
Greek Sheet Pan Chicken
Greek Sheet Pan Chicken is an easy, flavorful, and satisfying dinner that the whole family will love. Packed with Mediterranean flavors and a variety of colorful vegetables, this one pan meal is a favorite. Whether you're meal prepping or need a quick weeknight dinner, this sheet pan chicken is a dinner winner!
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings: 6
Calories: 554 kcal
Course:
Main Course
Cuisine:
Greek
Ingredients
- Oil spray
- 1/2 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 5 cloves garlic, minced
- 1 tablespoon finely chopped fresh parsley
- 1 teaspoon dried oregano
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes
- 6 chicken thighs, bone-in, skin-on
- 2 medium yukon gold potatoes, chopped into 1/2-inch pieces
- 1 red bell pepper, chopped into 1-inch pieces
- 1 cup grape tomatoes
- 1/2 large red onion, sliced
- 14 oz can artichoke hearts, drained and quartered
- 1/2 cup Kalamata olives, pitted
- 1/2 cup feta cheese
- Garnish: chopped fresh parsley
- tzatziki sauce, for serving
Instructions
- Preheat the oven to 425°F. Grease a large baking sheet with oil spray and set aside.
- In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, garlic, parsley, oregano, Dijon mustard, salt, pepper, and crushed red pepper flakes. Set aside 1/4 cup of the marinade.
- Place the chicken thighs in a large bowl. Pour 3/4 cup of the marinade over the chicken, save the remaining 1/4 cup for the vegetables. Use your hands to toss the chicken in the marinade until all the thighs are well coated. Marinate for 15 minutes while you prep the veggies.
- Place the potatoes, red pepper, grape tomatoes, and red onion on the prepared baking sheet. Drizzle with the remaining marinade and toss until the vegetables are well coated.
- Transfer the chicken thighs from the marinade to the baking sheet, nestling them around the vegetables. Bake for 30 minutes.
- Remove the baking sheet from the oven, add the artichokes and olives. Place the pan back in the oven for an additional 10 to 15 minutes, or until the vegetables are tender and the chicken is cooked through to 165°F.
- Garnish with feta cheese and parsley. Serve with tzatziki and pita bread, if desired.
Cup of Yum
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze for up to 3 months.
Nutrition Information
Calories
554kcal
(28%)
Carbohydrates
17g
(6%)
Protein
28g
(56%)
Fat
38g
(58%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
7g
Monounsaturated Fat
25g
Cholesterol
143mg
(48%)
Sodium
1000mg
(42%)
Potassium
686mg
(20%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
1732IU
(35%)
Vitamin C
57mg
(63%)
Calcium
117mg
(12%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 554
% Daily Value*
| Calories | 554kcal | 28% |
| Carbohydrates | 17g | 6% |
| Protein | 28g | 56% |
| Fat | 38g | 58% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 25g | 125% |
| Cholesterol | 143mg | 48% |
| Sodium | 1000mg | 42% |
| Potassium | 686mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 1732IU | 35% |
| Vitamin C | 57mg | 63% |
| Calcium | 117mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.