Greek Sheet Pan Chicken
User Reviews
5
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Prep Time
20 mins
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Cook Time
45 mins
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Total Time
1 hr 5 mins
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Servings
6
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Calories
554 kcal
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Course
Main Course
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Cuisine
Greek
Greek Sheet Pan Chicken
Description
This recipe for Greek Sheet Pan Chicken highlights marinated chicken thighs roasted on a sheet pan with a medley of vegetables typical of the Mediterranean diet. The marinade includes olive oil, lemon juice, red wine vinegar, garlic, parsley, oregano, Dijon mustard, and spices, which infuse the chicken and vegetables with bright, tangy, and herbaceous notes. The vegetables—potatoes, red bell pepper, grape tomatoes, red onion, artichoke hearts, and kalamata olives—cook alongside the chicken, absorbing flavors and becoming tender while maintaining some texture.
The chicken skin crisps up under high heat roasting for 30 minutes before the addition of artichokes and olives, which finish cooking during a short additional bake, preserving their distinct taste. The dish is finished with crumbled feta and fresh parsley. Serving it with tzatziki sauce provides a creamy, cooling contrast to the savory, zesty chicken and vegetables. This meal offers an effortless way to prepare a full, satisfying dinner on one pan.
Leftover portions can be stored in an airtight container in the refrigerator for up to four days or frozen for up to three months, making it convenient for meal prep. The use of bone-in, skin-on chicken ensures juicy meat and flavorful skin. The marinade time is about 15 minutes, allowing the chicken to soak in flavors without extensive preparation time.
Ingredients
- cooking spray
- 1/2 cup olive oil
- 2 tablespoons lemon juice fresh
- 1 tablespoon red wine vinegar
- 5 cloves garlic minced
- 1 tablespoon parsley finely chopped, fresh
- 1 teaspoon oregano dried
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper freshly ground
- 1/4 teaspoon red pepper flakes crushed
- 6 chicken thighs bone-in, skin-on
- 2 potato chopped into 1/2-inch pieces, medium, yukon gold
- 1 red bell pepper chopped into 1-inch pieces
- 1 cup grape tomatoes
- 1/2 red onion sliced, large
- 14 oz artichoke heart drained and quartered, canned
- 1/2 cup kalamata olives pitted
- 1/2 cup feta cheese
- parsley fresh, chopped, for garnish
- 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.
Notes
- Store leftovers in an airtight container in the refrigerator for up to four days.
- Freeze cooked leftovers for up to three months for extended storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 554 kcal
% 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.
User Reviews
Overall Rating
5
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