Description
This Greek Sheet Pan Chicken with Potatoes is a vibrant, one-pan meal featuring tender chicken thighs and a medley of vegetables roasted to perfection with a garlicky, lemon-oregano marinade. Topped with crumbled feta, it’s an easy, flavorful dish perfect for weeknight dinners.
Ingredients
Marinade
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 ½ teaspoon kosher salt
- ¼ teaspoon freshly-ground black pepper
Vegetables & Chicken
- 1–2 medium Yukon gold potatoes, sliced into thin wedges (about ¾ pounds)
- 1 medium red onion, sliced
- 1 large bell pepper (any color), sliced
- 1 medium zucchini, sliced into half-moons
- 1½ pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup cherry tomatoes, halved
Toppings
- ¼ cup crumbled feta cheese
Instructions
- Preheat and Prep: Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment paper for easier cleanup or spray it with cooking spray.
- Make the Marinade: In a small bowl, whisk together olive oil, fresh lemon juice, minced garlic, dried oregano, kosher salt, and freshly ground black pepper until well combined.
- Assemble the Sheet Pan: Place the sliced potatoes, red onion, bell pepper, and zucchini on the sheet pan. Pour half the marinade over the vegetables and toss thoroughly using your hands or tongs to ensure even coating. Spread the vegetables out in an even layer.
- Add the Chicken: Arrange the bite-sized chicken pieces over the coated vegetables. Drizzle the remaining marinade over the chicken and vegetables to evenly coat everything.
- Roast: Place the sheet pan in the preheated oven and roast for about 30 minutes, stirring or flipping halfway through to ensure even cooking and browning.
- Add Cherry Tomatoes: After 30 minutes, scatter the halved cherry tomatoes over the chicken and vegetables. Return the sheet pan to the oven and roast for an additional 5-10 minutes until the chicken is cooked through and vegetables are tender and slightly caramelized.
- Finish and Serve: Remove from oven, sprinkle crumbled feta cheese evenly over the top, and serve warm. The savory feta adds a perfect salty contrast to the tangy roasted chicken and vegetables.
Notes
- You can substitute chicken breasts for thighs if preferred, but thighs tend to be juicier and more flavorful.
- Use parchment paper or nonstick spray to prevent sticking and make cleanup easier.
- Slicing potatoes thinly helps them cook evenly and become nicely roasted alongside the chicken.
- For extra flavor, add a sprinkle of fresh chopped parsley or a squeeze of lemon juice before serving.
- Ensure chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
