Go Back

Greek Sheet Pan Chicken Dinner

Greek sheet pan chicken with lemon oregano chicken flavors roasted until the chicken skin is golden and the potatoes get crisp edges. One pan dinner brings blistered cherry tomatoes, charred lemon slices, olives, and feta together for an easy weeknight meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Greek
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 4 bone-in skin-on chicken thighs
Baby potatoes
  • 1.5 lb baby potatoes
Cherry tomatoes
  • 1 cup cherry tomatoes
Red onion
  • 0.5 red onion
Kalamata olives
  • 1 cup kalamata olives
Feta
  • 4 oz feta cheese
Lemons
  • 3 lemons
Olive oil
  • 0.25 cup olive oil
Garlic
  • 4 garlic
Dried oregano
  • 2 tsp dried oregano
Dried thyme
  • 1 tsp dried thyme
Salt
  • 0.5 tsp salt
Black pepper
  • 0.25 tsp black pepper
Fresh parsley
  • 0.25 cup fresh parsley

Equipment

  • 1 sheet pan

Method
 

Prep and start roasting
  1. Preheat the oven to 425F and line a large rimmed baking sheet with foil, then set it aside for loading.
  2. Whisk olive oil, garlic, lemon juice, dried oregano, dried thyme, salt, and black pepper together until combined.
  3. Toss halved baby potatoes with half the dressing and spread them on the baking sheet in an even layer.
  4. Roast the potatoes for 10 minutes at 425F, looking for them to begin browning at the edges.
  5. Push the potatoes to the sides and nestle the bone-in skin-on chicken thighs in the center, then brush the chicken with the remaining dressing.
  6. Scatter cherry tomatoes, red onion wedges, and sliced lemon around the chicken on the sheet pan.
Finish cooking with broiled feta
  1. Roast for 30-35 minutes at 425F until the chicken skin is golden and the chicken reaches 165F internal temperature.
  2. Scatter kalamata olives and crumbled feta over the top, then broil for 3 minutes until the feta starts to brown and the lemon looks charred at the edges.
  3. Garnish with chopped fresh parsley and serve straight from the pan.

Notes

Pro tip: For crisped, caramelized edges, avoid overcrowding the sheet pan—use a large rimmed baking sheet so potatoes have space to roast, not steam. Refrigerate leftovers in a sealed container for up to 3 days; reheat on a sheet pan in a 400F oven until hot. Freezing is not recommended because feta and tomatoes can soften, but you can prep the dressing and chop vegetables ahead. For a lighter option, use reduced-fat feta (same bake timing).