Sheet Pan Greek Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 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
Description
Sheet Pan Greek Chicken features chicken thighs marinated in a tangy vinaigrette made from olive oil, fresh lemon juice, red wine vinegar, garlic, and oregano. After a rest in the marinade, the chicken is combined on a baking sheet with gold potatoes and colorful vegetables such as zucchini, red and yellow peppers, red onion, cherry tomatoes, and kalamata olives. The chicken skin crisps up in the 400°F oven while the potatoes and vegetables cook through and caramelize slightly. Topping the dish with crumbled feta cheese and chopped fresh parsley adds a creamy and herbal contrast that balances the savory and acidic flavors.
The method evenly distributes the marinade between the chicken, potatoes, and vegetables ensuring cohesive flavor throughout the dish. Preparing the vegetables during the chicken’s marinating period optimizes hands-on time. The resulting meal blends juicy, flavorful chicken with tender and slightly crisped vegetables, enhanced by the briny olives and sharp feta.
This dish can be eaten as a main course for lunch or dinner and pairs well with simple green salads or crusty bread to soak up the pan juices. It’s practical for making ahead as you can marinate the chicken and partial prep up to 12 hours prior to baking.
To ensure even cooking, spread the potatoes evenly across the pan. Using an instant-read thermometer helps verify an internal chicken temperature of 165°F. Leftovers store well in the fridge for up to five days and can be reheated in the oven to maintain texture.
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 tomato 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
- Marinate the chicken and potatoes in the vinaigrette for at least 15 minutes, or up to 12 hours for deeper flavor.
- Use an instant-read thermometer to confirm chicken reaches 165°F internally.
- You can prepare the dish up to the baking step as much as 12 to 24 hours in advance; cover and refrigerate until ready to bake.
- Leftovers keep in the refrigerator for up to 5 days and reheat well in a 350°F oven for 15 to 20 minutes.
- If using boneless chicken thighs or breasts, reduce cooking time to 18 to 22 minutes.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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