Description
Skip the complicated dinner dance! This Greek Sheet Pan Chicken Dinner brings all the Mediterranean magic with none of the fuss. Ready to transform your Tuesday night?
Ingredients
Scale
- 2 lbs (900g) bone-in, skin-on chicken thighs
- 1 lb (450g) baby potatoes, halved
- 1 large red onion, cut into wedges
- 2 bell peppers (red and yellow), chunked
- 1 cup (150g) cherry tomatoes
- ½ cup (75g) kalamata olives, pitted
- ¼ cup (60ml) extra virgin olive oil
- 3 tablespoons (45ml) fresh lemon juice
- 4 garlic cloves, minced
- 2 tablespoons (6g) dried oregano
- 1 tablespoon (3g) dried thyme
- 1 teaspoon (5g) salt
- ½ teaspoon (2g) black pepper
- 4 oz (115g) feta cheese, crumbled
- Fresh parsley for garnish
- 1 lemon, sliced into rounds
Instructions
- Preheat oven to 425°F (220°C). Prepare vegetables by cutting potatoes, onions, and peppers. Pat chicken thighs dry with paper towels.
- In a small bowl, whisk together olive oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper until well combined.
- Place chicken thighs in a large bowl and pour about half of the marinade over them. Massage the marinade into the chicken, including under the skin where possible.
- In another bowl, combine potatoes, bell peppers, red onion, cherry tomatoes, and olives. Pour remaining marinade over vegetables and toss until evenly coated.
- Line a large sheet pan with parchment paper. Spread two-thirds of the vegetable mixture across the pan. Arrange chicken thighs on top, skin-side up. Scatter remaining vegetables around chicken and tuck lemon slices throughout.
- Roast for 35-40 minutes, until chicken reaches 165°F (74°C) and skin is golden and crispy. Vegetables should be tender and caramelized.
- Remove from oven and let rest for 5 minutes. Sprinkle crumbled feta cheese over the warm dish and garnish with fresh chopped parsley before serving.