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Sheet Pan Greek Chicken

 Greek Chicken is a flavorful weeknight meal that needs just one pan!

printer-friendly recipe



Ingredients

  • 2 pounds chicken thighs with bone/skin
  • 1 ½ tablespoons olive oil divided use
  • 1 pound baby potatoes halved
  • ½ red onion chopped
  • 1 bell pepper, green or red chopped
  • 1 cup grape tomatoes
  • ½ cup feta cheese for garnish, optional
  • 1 lemon divided
Marinade
  • 1 small lemon, juiced about 3 tablespoons juice
  • 3 tablespoons olive oil
  • 2 cloves garlic minced
  • 1 tablespoon soy sauce
  • 1 teaspoon honey
  • ½ teaspoon oregano
  • ½ teaspoon dried rosemary crushed


Instructions

  • Preheat oven 400°F.
  • Combine marinade ingredients and pour over chicken. Marinate at least 15 minutes or up to 4 hours.
  • Combine baby potatoes, onion, 1 tablespoon olive oil and salt and pepper to taste. Place on a parchment lined pan. Nestle marinated chicken on the pan between the potatoes. Bake 30 minutes
  • Toss bell peppers and tomatoes with remaining 1/2 tablespoon olive oil and season with salt & pepper. Add to the pan and bake an additional 20 minutes or until potatoes are tender and chicken reaches 165°F.
  • Squeeze fresh lemon overtop and garnish with feta cheese

Recipe Notes

  • Cut the potatoes small so they cook in time along with the chicken.
  • Add a pinch of oregano, greek seasoning, rosemary and/or lemon zest to to the potatoes for extra flavor before they cook. 
  • For softer tomatoes and bell peppers, add them sooner. For firmer vegetables, add them later.
  • Chicken thighs can be replaced with bone-in split chicken breasts.
  • If using boneless chicken breasts, they bake quickly and should be added in the last 30 minutes of cook time (for 5-6 oz chicken breasts, adjust as needed to ensure they reach 165°F).
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