Sheet Pan Greek Chicken and Veggies

overhead view of greek chicken on sheet pan with vegetables and olives

4.73 from 11 votes

Sheet Pan Greek Chicken and Veggies

Juicy roasted chicken, crispy potatoes, and colorful veggies all baked on one pan with bold Greek flavors. Easy, delicious, and perfect for busy weeknights!

Prep Time30

Cook Time45

Total Time1 15

Course: Main Course

Cuisine: Greek

Difficulty: Easy

Servings: servings

Calories: 486kcal

Author: Nora from Savory Nothings

Ingredients

Chicken and vegetables

2 tablespoons olive oil
2 cloves garlic finely minced
2 teaspoons dried oregano
1 teaspoon ground paprika
½ teaspoon salt or more to taste
ground black pepper to taste
2 red bell peppers sliced
2 small-medium red onions peeled and cut into thin wedges
8 boneless skinless chicken thighs smaller preferred (about 1.5-2 pounds)

Potatoes

1 pound baby potatoes halved (larger ones quartered)
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon ground paprika
¼ teaspoon garlic powder
ground black pepper to taste

To finish

1 medium lemon halved; one half halved again and thinly sliced into half-moons
⅓ cup Kalamata olives pitted and roughly chopped
½ cup oil packed sun-dried tomatoes not drained; chopped
8 ounces feta cheese crumbled
fresh herbs basil, oregano, and/on flat-leaf parsley, for serving (choose your favorites)
optional add-ins to taste capers, anchovies, fresh garlic…

Instructions

Prep chicken and vegetables: Place olive oil, minced garlic, dried oregano, ground paprika, salt and pepper in a large bowl. Combine well. Add bell peppers, onions and chicken and toss to coat. Set aside for 20-30 minutes.
2 tablespoons olive oil, 2 cloves garlic, 2 teaspoons dried oregano, 1 teaspoon ground paprika, ½ teaspoon salt, ground black pepper, 2 red bell peppers, 2 small-medium red onions, 8 boneless skinless chicken thighs
Prep: Preheat oven to 425°F.
Potatoes: Place the potatoes on a rimmed baking sheet and toss with 2 tablespoons olive oil, ½ teaspoon salt, ½ teaspoon ground paprika, ¼ teaspoon garlic powder and ground black pepper to taste. Roast at 425°F for 15 minutes.
1 pound baby potatoes, 2 tablespoons olive oil, ½ teaspoon salt, ½ teaspoon ground paprika, ¼ teaspoon garlic powder, ground black pepper
Add chicken and vegetables: Toss marinated vegetables with potatoes. Spread out on baking sheet. Arrange chicken pieces on top. Roast for 20-30 minutes, or until potatoes are tender and chicken reaches 165°F. Nestle half of lemon slices between chicken and vegetables halfway through.
1 medium lemon
Finish: Combine olives, sun-dried tomatoes with 1-2 tablespoons of their oil, Feta cheese and freshly chopped herbs in a small bowl (add any other mix-ins you like). Scatter over chicken and vegetables, sprinkle with lemon juice. Serve immediately.
⅓ cup Kalamata olives, ½ cup oil packed sun-dried tomatoes, 8 ounces feta cheese, fresh herbs, optional add-ins to taste

Notes

Ingredient notes: Chicken thighs stay juicy; bone-in needs extra time. Use Yukon Gold or red potatoes. Any bell pepper works; red onion adds sweetness but may sub with yellow/white. Use extra virgin olive oil or sun-dried tomato oil for depth. Kalamata or green olives both work. Feta adds tang; goat cheese or ricotta salata are alternatives.

Recipe tips: Marinate chicken/veggies for at least 20 minutes (longer is fine; up to overnight in the refrigerator). Don't skip roasting potatoes first for even cooking. Avoid crowding the pan; use two if needed. For crispy chicken, broil the last 2-3 minutes.

Leftovers: Cool, then refrigerate in an airtight container for up to 3 days. Reheat at 350°F in the oven for the best texture; microwave if needed but expect softer results.

Nutrition