Greek Sheet Pan Chicken Thighs
Greek sheet pan chicken thighs are an easy one-pan dinner made with juicy bone-in, skin-on chicken, roasted vegetables, Kalamata olives, and warm feta. The lemon, garlic, oregano, and paprika marinade gives the chicken bold Greek flavor while the vegetables cook in the pan juices.
Ingredients
For The Chicken Marinade
- 6 bone-in, skin-on chicken thighs
- 3 cloves garlic minced
- 1 tablespoon extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 tablespoon dried oregano
- 1 tablespoon sweet paprika
- ½ teaspoon fine 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 tablespoon honey
- 1 teaspoon dried rosemary
- ½ teaspoon fine salt
- ¼ teaspoon freshly ground black pepper
- 100 g feta cheese crumbled
- 60 g Kalamata olives
- 2 tablespoon chopped fresh parsley for garnish
Instructions
- Place the 6 bone-in, skin-on chicken thighs in a large bowl with 3 cloves garlic , minced, 1 tbsp extra virgin olive oil, 1 tsp Dijon mustard, 1 tbsp dried oregano, 1 tbsp sweet paprika, ½ tsp fine salt, and¼ tsp freshly ground black pepper. Toss until evenly coated, then cover and marinate in the refrigerator for at least 30 minutes or up to 4 hours.
- Preheat the oven to 400°F / 200°C and line a large rimmed sheet pan with parchment paper. In a large bowl, toss 1 medium red onion, sliced, 1 medium zucchini, sliced, 1 orange or yellow bell pepper, cut into bite-size pieces, and 150 g cherry tomatoes with 1 tbsp extra virgin olive oil, 1 tbsp lemon juice, 2 tbsp honey, 1 tsp dried rosemary, ½ tsp fine salt, and ¼ tsp freshly ground black pepper. Spread the vegetables evenly on the prepared sheet pan.
- Nestle the marinated chicken thighs among the vegetables, keeping the skin facing up. Roast for 30–35 minutes, until the chicken is cooked through and the vegetables are tender.
- Sprinkle with 100 g feta cheese and 60 g Kalamata olives, then return to the oven for 5 minutes. Garnish with chopped parsley and serve hot.
Notes
Use a Large Sheet Pan: I use a large rimmed sheet pan so the vegetables have enough room to roast instead of steaming under the chicken.
Keep the Skin Facing Up: Place the thighs skin-side up and avoid covering the tray, as this gives the skin the best chance to turn golden and crisp.
Marinate for More Flavor: The chicken works after 30 minutes, but I leave it for a few hours when I have time because the garlic, oregano, and paprika become more noticeable.
Add the Feta at the End: I add the feta only for the last few minutes so it softens and warms without melting completely into the vegetables.
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
