Sheet Pan Greek Chicken Thighs
This post may contain affiliate links that won’t change your price but will share some commission.
Sheet Pan Greek Chicken Thighs recipe is a simple and flavorful meal that can be easily prepared in one pan in about 35 minutes. Chicken thighs and vegetables are baked in the oven with herbs and lemon juice until they’re juicy and tender for a fast and healthy anytime meal.
We also like Greek Chicken Skillet with olives.
Sheet Pan Greek Chicken Thighs
This sheet pan meal involves roasting boneless, skinless chicken thighs on a sheet pan with various Greek-inspired seasonings and vegetables. I seasoned this chicken with olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper. Next, I added vegetables such as bell peppers, onions, tomatoes, and zucchini for color, nutrients, and flavor.
The chicken and vegetables are roasted together in the oven until the chicken is cooked through and the vegetables are tender. The dish is typically served with a side of rice, pita bread, or other grain. This recipe is a great option for a quick and easy weeknight meal or for entertaining guests. It is also a healthy and flavorful way to enjoy chicken and vegetables.
Ingredients
The full Sheet Pan Greek Chicken Thighs recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.
- Chicken thighs, bone-in & skin on (or boneless – they’ll cook faster), or chicken breasts
- Potatoes, diced. I like Yukon gold
- sea salt
- ground black pepper
- minced garlic
- dried oregano
- extra virgin oil
- Red bell pepper, cut into cubes
- Red onion, chopped
- lemons
- green olives
- black olives
- crumbled feta cheese
- chopped parsley
Sheet Pan Greek Chicken Thighs Instructions
- Preheat the oven.
- Add chicken thighs, potato, salt, pepper, garlic, oregano, and oil to the sheet pan.
- Toss them all together and transfer them to the oven.
- Cook for 15 minutes.
- Remove and add the bell pepper and onion to the sheet pan.
- Squeeze lemon over everything. Leave the lemon on the sheet pan.
- Cook for another 15 minutes.
- Remove, add olives and feta to the pan.
- Garnish with parsley and serve.
- Easy peasy! Enjoy!
How to
How to store Greek Chicken Thigh leftovers
Store in the refrigerator in an airtight container for up to 3 days.
How to freeze
Allow to cool down and freeze in an airtight container for 1 month.
How to reheat
Reheat in the microwave until heated through.
Sheet Pan Greek Chicken Thighs Conclusion
This is an easy one-sheet-pan dinner without too much stress in the kitchen. Juicy, tender chicken thighs and vegetables baked in the oven with herbs and lemon juice make a fast and healthy weeknight meal.
Thanks for stopping by. If you try this recipe, come back and leave a comment and rate it. As well, here are a few more reader-favorite recipes you’ll enjoy: CROCK POT HONEY GARLIC CHICKEN RECIPE, BURST TOMATO BURRATA CHICKEN, Crockpot Cheesy Salsa Chicken, Greek Salad, and Greek Yogurt Cheesy Sausage Quick Bread Recipe.
Sheet Pan Greek Chicken Thighs
Ingredients
- 6 (1 ½ lb | 680 g) chicken thighs bone in, skin on
- 1 pound (453 g) potatoes diced
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 tablespoon garlic clove
- 1 tablespoon crushed dried oregano
- ¼ cup (2.02 fluid oz | 60 ml) extra virgin oil
- 2 medium (7.05 oz | 200 g) red bell pepper cut in cubes
- 3 small red onion chopped
- 2 medium lemon
- ¼ cup (1.55 oz | 45 g) green olive
- ¼ cup (1.55 oz | 45 g) black olive
Garnish
- ¼ cup (2.29 oz | 65 g) feta cheese crumbled
- ¼ cup fresh parsley chopped
Instructions
- Preheat the oven to 395 F | 200 C.
- Add chicken thighs, potatoes, salt, pepper, garlic, oregano, and oil to a sheet pan. Toss all together and transfer to the oven. Cook for 15 minutes.
- Remove and add bell pepper and onion. Squeeze lemon on the chicken and vegetables. Leave the lemon on the sheet pan. Cook for another 15 minutes.
- Check the chicken for doneness (You can check with an instant-read thermometer or cut into it and the juices run clear.) Add the olives and feta.
- Garnish with parsley and serve.
- Store leftovers up to 5 days in the refrigerator
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.