Easy Sheet Pan Greek Chicken (Printable)

Juicy chicken thighs with bell peppers, olives, and feta roasted together for a vibrant Mediterranean meal.

# Ingredient List:

→ Chicken & Marinade

01 - 4 boneless, skinless chicken thighs (approximately 1.3 lbs)
02 - 3 tablespoons olive oil
03 - 2 tablespoons fresh lemon juice
04 - 2 teaspoons dried oregano
05 - 1 teaspoon garlic powder
06 - 1 teaspoon smoked paprika
07 - 1 teaspoon salt
08 - ½ teaspoon black pepper

→ Vegetables

09 - 2 large bell peppers (mixed colors), sliced
10 - 1 medium red onion, sliced
11 - 7 oz cherry tomatoes, halved
12 - 3.5 oz Kalamata olives, pitted

→ Finishing Touches

13 - 3.5 oz feta cheese, crumbled
14 - 2 tablespoons fresh parsley, chopped
15 - Lemon wedges, for serving

# How-To Steps:

01 - Set oven to 425°F and line a large sheet pan with parchment paper.
02 - Combine olive oil, lemon juice, oregano, garlic powder, smoked paprika, salt, and black pepper in a large bowl.
03 - Add chicken thighs to the marinade and toss to coat thoroughly. Allow to marinate for 10 minutes if possible.
04 - Place sliced bell peppers, red onion, cherry tomatoes, and olives on the prepared sheet pan. Drizzle with a little olive oil and toss to combine evenly.
05 - Nestle the marinated chicken thighs among the vegetables on the sheet pan.
06 - Bake in the preheated oven for 25 to 30 minutes until the chicken reaches an internal temperature of 165°F and vegetables are tender with slight caramelization.
07 - Remove from the oven and sprinkle crumbled feta and chopped parsley over the top. Serve accompanied by lemon wedges.

# Expert Advice:

01 -
  • Everything cooks on one pan, so you can sit down with a glass of wine while the oven does the work.
  • The chicken stays tender, the peppers caramelize, and the feta melts just enough to coat everything in creamy, salty goodness.
  • It tastes like summer on a Greek island, even if you're cooking in the middle of winter.
02 -
  • Do not crowd the pan, if the vegetables are piled too high they will steam instead of roast and you will lose that caramelized sweetness.
  • Check the chicken with a thermometer, cutting into it releases all the juices you worked to keep inside.
  • Let the pan rest for a few minutes before serving, the feta will soften and the flavors will settle into each other.
03 -
  • Use a meat thermometer and pull the chicken at exactly 75°C, carryover heat will finish it perfectly without drying it out.
  • Toss the vegetables halfway through roasting if you want even browning, though I rarely bother and it still turns out great.
  • Save the pan drippings and toss them with pasta or couscous the next day, they are liquid gold.
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