Sheet Pan Greek Chicken Dinner

Name: Sheet Pan Greek Chicken Dinner
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: ¼ cup extra-virgin olive oil; 3 Tablespoons lemon juice; 2 Tablespoons balsamic vinegar; 2 cloves garlic; 1 teaspoon dried tarragon; 1 teaspoon dried oregano; 1 teaspoon paprika; 1 teaspoon salt; ½ teaspoon black pepper; 2 lbs boneless chicken thighs; 1 pound baby potatoes; 1 small red onion; 2 bell peppers; 1 whole lemon; ¼ cup crumbled Feta cheese; ¼ cup fresh parsley; 8 pitted kalamata olives; Tzatziki sauce; diced tomatoes, cucumbers, and red onion; Warm Naan; feta for topping

User Reviews

4.7

96 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings
4 servings
Course
Dessert
Cuisine
Mediterranean

Sheet Pan Greek Chicken Dinner

Farrah Morgan

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This Sheet Pan Greek Chicken Dinner is a healthy meal made with tender chicken, bell peppers, red onions, and perfectly roasted potatoes. The chicken is marinated in a blend of olive oil and balsamic vinegar and zesty lemon. This sheet pan dinner has fresh flavors and is an easy dinner for those busy weeknights.

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Ingredients

Servings

¼ cup extra-virgin olive oil
3 Tablespoons lemon juice
2 Tablespoons balsamic vinegar
2 cloves garlic minced
1 teaspoon dried tarragon you can omit if you don't have this
1 teaspoon dried oregano
1 teaspoon paprika
1 teaspoon salt
½ teaspoon black pepper
2 lbs boneless chicken thighs
1 pound baby potatoes halved
1 small red onion sliced into strips
2 bell peppers seeded and sliced into strips
1 whole lemon sliced
¼ cup crumbled Feta cheese
¼ cup fresh parsley chopped
8 pitted kalamata olives

SERVE WITH:

Tzatziki sauce
diced tomatoes, cucumbers, and red onion
Warm Naan
feta for topping

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Instructions

Preheat the oven to 425 degrees F and line a large sheet pan with aluminum foil.
In a large bowl, whisk the olive oil, lemon juice, vinegar, garlic, tarragon, oregano, paprika, salt, and pepper together in a large bowl. Add chicken thighs, potatoes, onion, and bell peppers. Stir until everything is evenly coated.
Place chicken pieces evenly and spread out on the prepared baking sheet. Pour the veggies in between the chicken spreading in an even layer. Scatter lemon slices over the vegetables, making sure to leave the chicken uncovered so that the skin will brown.
Bake in preheated oven for about 35-40 minutes. The temperature of the thick part of the thigh should be 165 degrees F. Remove from oven and top with feta. Return to the oven for 2 minutes to get feta melty. Remove from oven and top with parsley and olives. We like to eat it in warm naan with Tzatziki, diced tomatoes, cucumbers, and red onion on top.
Store leftovers in the fridge in an airtight container.