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Greek Sheet Pan Chicken with Roasted Vegetables and Feta Recipe

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4.1 from 7 reviews

This Greek Sheet Pan Chicken recipe is a vibrant, flavorful one-pan meal featuring marinated chicken thighs roasted alongside baby potatoes, red onions, bell peppers, cherry tomatoes, kalamata olives, and topped with feta cheese. Easy to prepare and packed with Mediterranean flavors, it’s perfect for a family dinner or a casual weekend meal.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Greek/Mediterranean

Ingredients

Marinade and Chicken

  • 2 1/2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 1/2 tablespoons red wine vinegar
  • 1 tablespoon garlic powder
  • 1 tablespoon dried oregano
  • 1 tablespoon marjoram
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 pounds chicken thighs

Vegetables & Toppings

  • 1 1/2 pounds baby potatoes, halved or quartered (about 4 heaping cups)
  • 1 heaping cup julienned red onion (about 100 grams)
  • 2 heaping cups julienned bell pepper (about 220 grams / 1 large)
  • 2 cups cherry tomatoes (about 300 grams / 1 pint)
  • 1/2 heaping cup feta cheese (about 2.5 ounces)
  • 1/2 cup kalamata olives, halved or quartered (about 70 grams)

For Serving

  • Chopped romaine lettuce
  • Tzatziki sauce
  • Fresh dill or parsley
  • Lemon juice

Instructions

  1. Preheat the oven: Set the oven temperature to 400°F (204°C) and line one or two large baking sheets with parchment paper for easy cleanup.
  2. Prepare the marinade: In a small bowl or jar, whisk together olive oil, lemon juice, red wine vinegar, garlic powder, dried oregano, marjoram, red pepper flakes, salt, and black pepper until fully combined.
  3. Marinate the chicken: Place the chicken thighs in a bowl or plastic bag and toss with half of the prepared marinade. Allow the chicken to marinate at room temperature while you prepare the vegetables, or refrigerate for 30 minutes up to 8 hours for deeper flavor infusion.
  4. Prep and season vegetables: Chop the baby potatoes into halves or quarters depending on size. Julienne the red onion and bell pepper. Spread the potatoes, onions, and bell peppers evenly across the lined baking sheet(s). Pour the remaining marinade over the vegetables and toss to coat thoroughly.
  5. Add the chicken to the pan: Nestle the marinated chicken thighs evenly among the veggies, ensuring that the vegetables are spread out and not crowded. If necessary, use a second baking sheet to avoid overcrowding, which promotes even cooking and caramelization.
  6. Bake and add toppings: Roast the chicken and vegetables in the oven for 35 minutes. Then, evenly distribute the cherry tomatoes, kalamata olives, and feta cheese over the pan. Continue baking for an additional 5 to 15 minutes, or until the vegetables are tender and the chicken is thoroughly cooked (internal temperature of 165°F/74°C). For a crispy finish, broil for a couple of minutes, watching closely to prevent burning.
  7. Serve: Serve the roasted chicken and vegetables over chopped romaine lettuce. Accompany with tzatziki sauce, additional lemon juice, and fresh dill or parsley for a refreshing and authentic Greek touch.

Notes

  • Marinating chicken longer enhances flavor and tenderness; aim for at least 30 minutes or up to 8 hours in the fridge.
  • Make sure vegetables are spread out on the pan to ensure even roasting and caramelization.
  • Use parchment paper or a silicone baking mat for easier clean-up.
  • Broiling at the end is optional but adds a nice crisp texture to the chicken and veggies.
  • This dish pairs well with a side of warm pita bread or a simple Greek salad.

Find it online: https://cheftinaskitchen.com/greek-sheet-pan-chicken-with-roasted-vegetables-and-feta-recipe/