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Greek sheet pan chicken thighs in a baking dish with roasted zucchini, red onion, cherry tomatoes, Kalamata olives, feta, and herbs.

Greek Sheet Pan Chicken Thighs

Greek sheet pan chicken thighs are an easy one-pan dinner made with bone-in, skin-on chicken, roasted vegetables, Kalamata olives, and feta. Garlic, oregano, paprika, and Dijon season the chicken, while lemon, honey, and rosemary flavor the vegetables.
Recipe Developer-Estefania
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

For The Chicken Marinade

  • 6 bone-in, skin-on chicken thighs about 1½–1¾ pounds (750 g)
  • 3 cloves garlic minced
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 tablespoon dried oregano
  • 1 tablespoon sweet paprika
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper

For the Vegetables

  • 1 medium red onion sliced
  • 1 medium zucchini sliced
  • 1 orange or yellow bell pepper cut into bite-size pieces
  • 150 g cherry tomatoes left whole
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon lemon juice
  • 2 tablespoons honey
  • 1 teaspoon dried rosemary
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 100 g feta cheese crumbled
  • 60 g Kalamata olives pitted
  • 2 tablespoon chopped fresh parsley for garnish

Instructions

  • Preheat the fan oven to 400°F / 200°C. Line a 12 × 10-inch rimmed sheet pan with parchment paper.
  • Place 6 bone-in, skin-on chicken thighs, in a large bowl. Add 3 cloves garlic minced, 1 tablespoon extra virgin olive oil, 1 teaspoon Dijon mustard, 1 tablespoon dried oregano, 1 tablespoon sweet paprika, ½ teaspoon salt, and ¼ teaspoon freshly ground black pepper. Toss until evenly coated.
  • In a separate bowl, toss 1 medium red onion sliced, 1 medium zucchini sliced, 1 orange or yellow bell pepper cut in pieces, and 150 g cherry tomatoes with 1 tablespoon extra virgin olive oil, 1 tablespoon lemon juice, 2 tablespoons honey, 1 teaspoon dried rosemary, ½ teaspoon salt, and ¼ teaspoon freshly ground black pepper. Spread the vegetables over the prepared sheet pan and nestle the chicken among them with the skin facing up. Roast for 30–35 minutes.
  • Sprinkle 100 g feta cheese and 60 g Kalamata olives over the tray. Return it to the oven for 5 minutes, or until the thickest part of each chicken thigh reaches 165°F / 74°C without the thermometer touching the bone. Garnish with 2 tablespoon chopped fresh parsley and serve hot.

Notes

Use the right pan: I use a 12 × 10-inch rimmed sheet pan and spread everything into one layer so the vegetables roast instead of steaming.
Keep the skin exposed: For better browning, I position the thighs skin-side up and leave the tray uncovered throughout cooking.
Check the temperature carefully: I insert the thermometer into the thickest part of each thigh without touching the bone and cook the chicken to 165°F / 74°C.

Nutrition

Calories: 470kcal | Carbohydrates: 14g | Protein: 27g | Fat: 34g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 156mg | Sodium: 863mg | Potassium: 580mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1735IU | Vitamin C: 42mg | Calcium: 135mg | Iron: 2mg
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