Greek Sheet Pan Chicken
Greek Sheet Pan Chicken features bone-in, skin-on chicken thighs marinated in a blend of olive oil, lemon juice, red wine vinegar, garlic, and herbs, then roasted alongside Yukon gold potatoes, red bell pepper, grape tomatoes, red onion, artichokes, and kalamata olives. The result is a flavorful combination where juicy chicken and tender vegetables soak up Mediterranean-inspired seasonings. Topped with feta cheese and parsley, and served with tzatziki sauce, this dish offers a balanced mix of textures and tangy flavors.
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
Nutrition Facts
Serving: 6 Serving
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.