Greek Sheet-Pan Chicken
Greek Sheet-Pan Chicken is a flavorful one-pan meal with marinated chicken thighs, roasted potatoes and vegetables, briny olives, and crumbled feta cheese. It is hearty, colorful, and ideal for an easy family dinner.
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Servings: 6
Ingredients
For the Chicken and Marinade
- 6 bone-in skin-on chicken thighs drumsticks or chicken breasts may also be used
- 8 tbsp olive oil
- Juice of 1 large lemon
- 4 garlic cloves minced
- 1 tbsp dried oregano
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp salt
- 1/2 tsp black pepper
For the Vegetables
- 4 to 5 small to medium Yukon gold potatoes cut into wedges
- 1 large red onion cut into thick wedges
- 1 red bell pepper cut into strips
- 1 zucchini sliced into rounds
- 1 c cherry tomatoes halved
- 1 tbsp olive oil
- Salt and black pepper to taste
For Garnish
- Fresh parsley chopped
- 1/2 c Kalamata olives pitted and halved
- Crumbled feta cheese
- Lemon wedges for serving
Instructions
Prepare the marinade.
- In a large mixing bowl, combine the olive oil, lemon juice, minced garlic, oregano, thyme, smoked paprika, cumin, coriander, salt, and black pepper. Stir until the marinade is thoroughly blended.
Marinate the chicken.
- Add the chicken thighs to the bowl and turn to coat each piece evenly in the marinade. Cover and refrigerate for at least 30 minutes, or for up to 4 hours for more developed flavor.
Preheat the oven.
- Preheat the oven to 425°F.
Prepare the vegetables.
- Arrange the potato wedges, red onion, bell pepper, zucchini, and cherry tomatoes on a large rimmed baking sheet. Drizzle with olive oil and season with salt and black pepper. Toss gently until the vegetables are evenly coated.
Arrange the chicken on the sheet pan.
- Remove the chicken from the marinade and allow any excess liquid to drip off. Place the chicken thighs skin-side up among the vegetables on the baking sheet. Spoon any remaining marinade over the chicken and vegetables.
Roast the sheet pan meal.
- Transfer the baking sheet to the oven and roast for 40 to 45 minutes, or until the chicken is golden brown and fully cooked through. The internal temperature of the chicken should reach 165°F, the potatoes should be fork-tender, and the vegetables should be lightly caramelized.
Optional broiling step.
- For crispier chicken skin, place the sheet pan under the broiler for 3 to 5 minutes at the end of the cooking time. Monitor closely to prevent overbrowning.
Garnish and serve.
- Remove the sheet pan from the oven. Sprinkle with crumbled feta cheese, chopped parsley, and Kalamata olives. Serve immediately with lemon wedges on the side.
Notes
To make this Greek Sheet-Pan Chicken gluten free, ensure that all packaged ingredients, especially the dried spices, feta cheese, and Kalamata olives, are certified gluten free and free from cross-contamination. The base recipe does not include flour or breaded ingredients, so it is naturally very close to gluten free as written. If serving the dish with sides, choose gluten-free options such as rice, roasted potatoes, or a simple salad instead of pita or other wheat-based breads.