Easy Sheet Pan Greek Chicken (Printable)

Juicy chicken and bell peppers roasted with herbs and feta for a vibrant Mediterranean dish.

# What You'll Need:

→ Chicken & Marinade

01 - 4 boneless, skinless chicken thighs (approximately 21 oz)
02 - 3 tablespoons olive oil
03 - 2 tablespoons fresh lemon juice
04 - 2 teaspoons dried oregano
05 - 1 teaspoon garlic powder
06 - 1 teaspoon smoked paprika
07 - 1 teaspoon salt
08 - ½ teaspoon black pepper

→ Vegetables

09 - 2 large bell peppers (mixed colors), sliced
10 - 1 medium red onion, sliced
11 - 7 oz cherry tomatoes, halved
12 - 3.5 oz Kalamata olives, pitted

→ Finishing Touches

13 - 3.5 oz feta cheese, crumbled
14 - 2 tablespoons fresh parsley, chopped
15 - Lemon wedges, for serving

# How to Make It:

01 - Preheat the oven to 425°F. Line a large sheet pan with parchment paper.
02 - In a large mixing bowl, whisk together olive oil, lemon juice, oregano, garlic powder, smoked paprika, salt, and black pepper.
03 - Add chicken thighs to the marinade and toss thoroughly to coat. Allow to marinate for 10 minutes if time permits.
04 - Arrange sliced bell peppers, red onion, cherry tomatoes, and pitted Kalamata olives on the prepared sheet pan. Drizzle lightly with olive oil and toss to combine.
05 - Nestle the marinated chicken thighs among the vegetable mixture on the sheet pan.
06 - Roast in the preheated oven for 25 to 30 minutes until the chicken reaches an internal temperature of 165°F and vegetables are tender with slight caramelization.
07 - Remove from oven, sprinkle crumbled feta cheese and chopped parsley over the dish. Serve warm with lemon wedges.

# Expert Suggestions:

01 -
  • Everything cooks on one pan, which means you can have dinner ready and cleaned up before most people finish chopping their mise en place.
  • The chicken stays ridiculously juicy because the vegetables release moisture as they roast, creating a self-basting situation you didnt even have to engineer.
  • It looks impressive enough to serve guests but requires so little effort that youll actually make it on a weeknight.
02 -
  • Dont skip the parchment paper unless you enjoy scraping burned tomato guts off metal for twenty minutes.
  • Check the chicken at 25 minutes if your thighs are on the smaller side, overcooked chicken is sadder than undercooked vegetables.
  • Let the chicken rest on the pan for a few minutes after it comes out, the juices redistribute and everything tastes better.
03 -
  • Use a sheet pan thats actually big enough so the vegetables roast instead of steam, crowding kills the caramelization.
  • If your feta is too salty, soak it in cold water for ten minutes before crumbling.
  • Save any leftover marinade and toss it with the vegetables instead of wasting it, theres flavor in there.
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