Description
This Greek Sheet Pan Chicken Dinner is an easy, one pan meal featuring crispy skin chicken thighs, colorful roasted vegetables, and tangy feta. Packed with bold Mediterranean flavors, it’s perfect for weeknight dinners or meal prep.
Ingredients
Scale
- 6–8 bone-in, skin-on chicken thighs
- 2 large red bell peppers, chunked
- 1 large red onion, cut into wedges
- 1 pint cherry tomatoes
- 1 cup kalamata olives, pitted
- 4 cloves garlic, roughly chopped
- 1 lemon, sliced thin (plus 1 for juicing)
- 3 tablespoons olive oil
- 2 tablespoons Greek seasoning blend
- 1 tablespoon dried oregano
- Salt and freshly ground black pepper
- 1/2 cup crumbled feta cheese
- Fresh parsley for garnish
Instructions
- Preheat oven to 425°F (220°C) and line a large sheet pan with parchment or foil.
- Pat chicken thighs dry and toss with 1 tablespoon olive oil, 1 tablespoon Greek seasoning, salt, and pepper. Let sit at room temp for 10 minutes.
- In a separate bowl, toss bell peppers, onion, tomatoes, olives, and garlic with remaining olive oil, Greek seasoning, dried oregano, lemon juice, salt, and pepper.
- Arrange chicken thighs skin-side up on the sheet pan. Scatter vegetables around them. Nestle lemon slices among the veggies.
- Roast for 35–40 minutes or until chicken reaches 165°F and skin is crispy. Stir vegetables halfway through.
- Remove from oven, sprinkle feta over hot vegetables, and let rest 5 minutes. Garnish with parsley and serve.
Notes
Swap chicken thighs for boneless breasts or tofu for a vegetarian version. Add chickpeas for extra protein. This recipe is great for meal prep and makes fantastic leftovers!
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dinner
- Method: Oven Roasted
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate (1-2 thighs + vegetables)
- Calories: 425
- Sugar: 6g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 105mg