Sheet Pan Greek Chicken
User Reviews
5.0
12 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
50 mins
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Servings
4
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Calories
528 kcal
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Course
Main Course
Sheet Pan Greek Chicken
Report
Sheet Pan Greek Chicken is so simple to prepare and just so delicious. We love it because it's also a full meal baked in one pan (or baking sheet). Serve with warm bread or rolls for a completely satisfying and delicious meal!
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Ingredients
For the Greek Vinaigrette
- ¼ cup olive oil
- 2 tablespoon lemon juice fresh
- 2 tablespoon red wine vinegar
- 3 cloves garlic minced, or 1 teaspoon garlic powder
- 1 tablespoon oregano dried
- 1½ teaspoon kosher salt
- 1 teaspoon black pepper
For the Sheet Pan Chicken and Veggies (Prep the veggies while chicken is marinating in the fridge)
- 6 chicken thighs skin-on, bone-in
- 1 lb gold potatoes small, cut into ½-inch chunks, or halved
- 1 zucchini halved lengthwise, ends cut off, and then cut into half-moons
- 1 yellow bell pepper cored and cut into strips
- 1 red onion skin removed and cut into ½-inch wedges
- 1 cup cherry tomatoes no need to halve them
- 1 cup kalamata olives drained
- ⅓ cup feta cheese crumbled
- 2 tablespoon parsley fresh, chopped, for garnish
Instructions
- Preheat oven to 400°F.
- Add all of the vinaigrette ingredients into a small jar. Place the lid on and then shake the jar vigorously, until well combined.
- Place the chicken and potatoes in a large bowl. Pour ¾ of the vinaigrette over the chicken and potatoes. Use a couple of large spoons to stir around the chicken and potatoes until well coated. Place in the refrigerator for at least 15 minutes, or up to 12 hours (covered).
- While the chicken is resting in the fridge, prep the vegetables.
- Place the vegetables on a sheet pan. Pour the rest of the vinaigrette over the top of the veggies. Use your fingers, or a large spoon, to move the veggies around to get them nicely coated.
- Remove the chicken from the fridge and nestle each piece into the veggies. Pour any extra dressing from the bowl all over the top. Try and get the potatoes to lay evenly across the pan. (If they are stacked too much, they won't cook evenly). Liberally sprinkle salt and pepper over the tops of the chicken.
- Place the pan in the oven and bake for 30 minutes. (After about 15 minutes, remove from the pan and use a spoon to move the veggies around somewhat).
- Remove the pan from the oven and sprinkle the olives over the top. Return to the oven for another 10 minutes.
- If you want the skin to be extra crispy, keep the pan on the middle rack and turn your broiler onto HIGH for about 1 to 2 minutes. Keep an eye on the chicken, don't let it burn!
- Remove from chicken and sprinkle the feta and parsley all over the top. Serve at once.
Notes
- See the video near the top of the blog post for visual guidance. If you like the video, please subscribe to our YouTube channel.
- Purchased Greek dressing can work in the recipe just fine.
- If using boneless chicken thighs or chicken breasts, you'll want to reduce the cooking time to 18 to 22 minutes, in total. An instant-read thermometer is the best way to ensure you've reached an internal temperature of 1658F.
- This dish can be prepared (up to baking) 12 to 24 hours in advance. Cover with foil and then place in the fridge. Remove from fridge and let come to room temperature, if possible, before baking.
- Leftovers will keep in the fridge for up to 5 days. Simply reheat in the oven at 350°F for about 15 to 20 minutes, or until the chicken and potatoes are heated through.
Nutrition Information
Show Details
Calories
528kcal
(26%)
Carbohydrates
32g
(11%)
Protein
34g
(68%)
Fat
22g
(34%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
4g
Monounsaturated Fat
18g
Trans Fat
1g
Cholesterol
177mg
(59%)
Sodium
1687mg
(70%)
Potassium
1213mg
(35%)
Fiber
6g
(24%)
Sugar
5g
(10%)
Vitamin A
853IU
(17%)
Vitamin C
103mg
(114%)
Calcium
158mg
(16%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 528 kcal
% Daily Value*
| Calories | 528kcal | 26% |
| Carbohydrates | 32g | 11% |
| Protein | 34g | 68% |
| Fat | 22g | 34% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 1g | 50% |
| Cholesterol | 177mg | 59% |
| Sodium | 1687mg | 70% |
| Potassium | 1213mg | 26% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 853IU | 17% |
| Vitamin C | 103mg | 114% |
| Calcium | 158mg | 16% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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