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Greek Sheet Pan Chicken Thighs pinterest

Greek Sheet Pan Chicken Thighs

This one-pan wonder delivers Mediterranean flavors with juicy chicken thighs roasted alongside colorful vegetables and authentic Greek seasonings, creating an elegant yet simple weeknight meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Marinating Time 30 minutes
Total Time 1 hour 25 minutes
Course Main Course
Cuisine Greek, Mediterranean
Servings 4 servings
Calories 425 kcal

Equipment

  • Baking Sheet
  • Parchment Paper or Aluminum Foil
  • Mixing Bowl

Ingredients
  

Chicken and Marinade

  • 2 pounds chicken thighs bone-in, skin-on (about 6-8 thighs)
  • 2 tablespoons extra virgin olive oil
  • 3 cloves garlic minced
  • 1 lemon zested and juiced
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon ground paprika
  • 1/2 teaspoon ground cumin
  • salt and freshly ground black pepper to taste

Vegetables and Toppings

  • 1 red bell pepper cut into 1-inch pieces
  • 1 yellow bell pepper cut into 1-inch pieces
  • 1 medium red onion cut into wedges
  • 1 cup cherry tomatoes halved
  • 1/2 cup kalamata olives pitted
  • 4 ounces feta cheese crumbled
  • fresh parsley or dill for garnish

Instructions
 

  • In a large bowl, combine olive oil, minced garlic, lemon zest, lemon juice, oregano, thyme, paprika, cumin, salt, and pepper. Whisk thoroughly until well blended.
  • Add the chicken thighs to the bowl and toss to coat evenly. For best results, massage the marinade into the chicken, especially under the skin. Cover and refrigerate for 30 minutes (optional but recommended).
  • Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper or aluminum foil.
  • Place the marinated chicken thighs skin-side up on the prepared baking sheet, ensuring they're evenly spaced. Arrange the bell peppers, red onion, and cherry tomatoes around the chicken, then drizzle any remaining marinade over the vegetables.
  • Roast in the preheated oven for 25-30 minutes, or until the chicken begins to brown and reaches an internal temperature of about 150°F.
  • Remove the sheet pan from the oven and scatter kalamata olives among the vegetables. Return to the oven and continue cooking for 5-10 minutes, or until chicken reaches an internal temperature of 165°F and skin is crispy golden.
  • Once done, remove from the oven and let rest for 5 minutes. Sprinkle with crumbled feta cheese and fresh herbs before serving.

Notes

For crispy skin, ensure the chicken is patted dry before marinating and avoid overcrowding the pan.
Boneless, skinless chicken thighs can be used but reduce cooking time by about 10 minutes.
For a meal prep option, marinate chicken up to 24 hours in advance and chop vegetables the morning before cooking.
Leftovers can be refrigerated in airtight containers for up to 3-4 days.

Nutrition

Calories: 425kcalCarbohydrates: 8gProtein: 38gFat: 28gSaturated Fat: 9gSodium: 680mgPotassium: 565mgFiber: 2gSugar: 4gVitamin A: 35IUVitamin C: 85mgCalcium: 15mgIron: 15mg
Keyword Sheet Pan Meal, Greek Chicken, Mediterranean Diet, One Pan Dinner, Healthy Dinner
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