Sheet Pan Greek Chicken Dinner
User Reviews
4.7
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
4 servings
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Course
Dessert
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Cuisine
Mediterranean
Sheet Pan Greek Chicken Dinner
Description
This recipe features a tangy marinade made of olive oil, lemon juice, balsamic vinegar, garlic, and a mix of dried herbs tossed with chicken thighs and hearty vegetables like halved baby potatoes, sliced onions, and bell peppers. The ingredients are spread evenly on a foil-lined sheet pan and baked at a high temperature allowing the chicken skin to brown and the potatoes to roast through. Lemon slices scattered on top add brightness without covering the chicken, enabling crisp skin development.
The dish finishes with a topping of crumbled feta cheese melted briefly under the oven’s heat, fresh parsley, and pitted kalamata olives. Serving it with warmed naan, tzatziki sauce, diced cucumber, tomato, and sliced red onion complements the savory, herbal flavors and adds freshness and creaminess to the meal.
This one-pan meal streamlines dinner preparation by combining protein and vegetables in one baking sheet, yielding a hearty, flavorful dish that works well for both weeknight dinners and casual gatherings.
Ingredients
- ¼ cup extra-virgin olive oil
- 3 Tablespoons lemon juice
- 2 Tablespoons balsamic vinegar
- 2 cloves garlic minced
- 1 teaspoon tarragon you can omit if you don't have this, dried
- 1 teaspoon oregano dried
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 lbs chicken thigh boneless
- 1 pound baby potato halved
- 1 red onion sliced into strips, small
- 2 bell pepper seeded and sliced into strips
- 1 lemon sliced, whole
- ¼ cup feta cheese crumbled
- ¼ cup parsley chopped, fresh
- 8 kalamata olives pitted
SERVE WITH:
- tzatziki sauce
- tomato diced
- cucumber
- red onion
- naan bread warm
- feta cheese for topping
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.
User Reviews
Overall Rating
4.7
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