Easy Sheet Pan Greek Chicken (Printable)

Roasted chicken thighs with bell peppers, olives, and feta, bursting with Mediterranean flavors.

# What You Need:

→ Chicken & Marinade

01 - 4 boneless, skinless chicken thighs (about 1.32 lb)
02 - 3 tablespoons olive oil
03 - 2 tablespoons fresh lemon juice
04 - 2 teaspoons dried oregano
05 - 1 teaspoon garlic powder
06 - 1 teaspoon smoked paprika
07 - 1 teaspoon salt
08 - ½ teaspoon black pepper

→ Vegetables

09 - 2 large bell peppers (mixed colors), sliced
10 - 1 medium red onion, sliced
11 - 7 oz cherry tomatoes, halved
12 - 3.5 oz Kalamata olives, pitted

→ Finishing Touches

13 - 3.5 oz feta cheese, crumbled
14 - 2 tablespoons fresh parsley, chopped
15 - Lemon wedges, for serving

# How-To:

01 - Preheat the oven to 425°F. Line a large sheet pan with parchment paper.
02 - In a large bowl, whisk together olive oil, lemon juice, oregano, garlic powder, smoked paprika, salt, and black pepper.
03 - Add chicken thighs to the marinade, tossing to coat evenly. Allow to marinate for 10 minutes if time permits.
04 - Place sliced bell peppers, red onion, cherry tomatoes, and olives on the prepared sheet pan. Drizzle with a small amount of olive oil and toss gently to combine.
05 - Nestle the marinated chicken thighs among the vegetables on the pan ensuring even spacing.
06 - Roast in the oven for 25–30 minutes until chicken reaches an internal temperature of 165°F and vegetables are tender and lightly caramelized.
07 - Remove from oven, sprinkle crumbled feta cheese and chopped parsley over all. Serve with lemon wedges on the side.

# Insider Tips:

01 -
  • Everything cooks on one pan, so cleanup is just a quick rinse and you're done.
  • The marinade doubles as seasoning for the vegetables, which means fewer bowls and bolder flavor.
  • It tastes like you spent an hour in the kitchen, but you were really just chopping for ten minutes.
02 -
  • Don't skip the parchment paper or you'll be scrubbing stuck-on marinade for twenty minutes.
  • If your chicken thighs are different sizes, check the smaller ones at 25 minutes so they don't dry out.
  • Add the feta after roasting, not before, or it will turn rubbery and brown.
03 -
  • Use a sheet pan with raised edges so the juices don't spill in your oven.
  • If your oven runs hot, drop the temperature to 200°C and add five minutes to the cooking time.
  • Squeeze fresh lemon over everything just before serving for a burst of brightness that makes the whole dish sing.
Go back