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Sheet Pan Greek Chicken Dinner
4.7 from 96 votes

Sheet Pan Greek Chicken Dinner

The Sheet Pan Greek Chicken Dinner combines marinated boneless chicken thighs with baby potatoes, red onion, and bell peppers baked together. The marinade includes olive oil, lemon juice, vinegar, garlic, and herbs like oregano and tarragon that infuse the chicken and vegetables with bright, savory flavors. Finished with crumbled feta, fresh parsley, and kalamata olives, this tray bake delivers a balanced meal with protein, vegetables, and tangy accents suitable for serving alongside warm naan and tzatziki.

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

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
  • cucumber
  • red onion
  • tomato diced
  • naan bread warm
  • feta cheese for topping

Instructions

    Cup of Yum
  1. Preheat the oven to 425 degrees F and line a large sheet pan with aluminum foil.
  2. 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.
  3. 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.
  4. 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.
  5. Store leftovers in the fridge in an airtight container.