Greek Chicken Sheet Pan
From The Kitchen · Sheet Pan Suppers · one pan, hands-off
Everything you love about a Greek taverna plate, roasted on one pan. The potatoes, onion and peppers go in with the chicken; the zucchini, tomatoes and olives join later so they stay bright instead of collapsing.
- Protein
- Bone-in chicken thighs
- Vegetables
- Potatoes, peppers, onion, zucchini, tomatoes
- Seasoning
- Lemon, garlic, kalamata olives
- Oven
- 425°F
Scaled from the original recipe — sizing up or down is proportional, so taste and adjust the salt, acid & spice.
Ingredients
- 4 bone-in chicken thighs
- 1 lb baby potatoes, halved
- 1 red onion, cut into wedges
- 2 bell peppers, cut into chunks
- 1 zucchini, cut into thick half-moons
- 1 cup cherry tomatoes
- 3 tbsp olive oil
- Juice of 1 lemon
- 3 garlic cloves, minced
- 1/3 cup kalamata olives
- Salt and pepper
- Feta to finish (optional)
I keep a generous hand with the olive oil — especially on the vegetables, where it helps them roast up golden rather than steam. The amounts here are a starting point; pour to your taste.
Method
- Heat the oven to 425°F and line a sheet pan with parchment.
- Toss the potatoes, onion and peppers with 2 tbsp olive oil, the garlic, salt and pepper. Spread out on the pan.
- Rub the chicken with the remaining oil, lemon juice, salt and pepper, and nestle it skin-side up among the vegetables. Roast 25 minutes.
- Add the zucchini, tomatoes and olives, turning the vegetables once. Roast 15 more minutes, until the chicken reaches 165°F and the edges char.
- If using feta, crumble it over the last 5 minutes so it warms without melting away. Finish with a squeeze of lemon.
Gina’s tip
This is the one where feta belongs if you like it — crumble it over the last 5 minutes so it warms without melting away. Leave it off and it’s still a full Greek dinner.
Cook once, eat twice
This keeps and reheats beautifully — make a pan tonight and tomorrow’s lunch is handled. Warm a scoop of brown rice, farro or quinoa in the center of the pan to stretch it into a fuller meal.
One pan, a squeeze of lemon, and suddenly it’s a little celebration on an ordinary Tuesday.
One pan, one dinner, almost no dishes. Enjoy your evening.
— Gina