Greek Sheet Pan Chicken

4.67 from 18 votes

Greek Sheet Pan Chicken

The Greek inspired sheet pan chicken is filling and nourishing, and packed with colors, textures and flavors. It only takes a few minutes to put together!

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: Mediterranean

Keyword: greek chicken, greek sheet pan chicken, sheet pan chicken

Servings:

Calories: 617kcal

Ingredients

For the chicken

1 1/2 lb chicken thighs boneless, skinless
3 Tbsp olive oil extra virgin, divided
1 Tbsp balsamic vinegar
2 tsp dried oregano
2 tsp smoked paprika
3 cloves garlic minced
3 scallions finely sliced
1 lemon juiced
1/2 tsp kosher salt or flaky salt
1 lb potatoes cut into 1 inch chunks
2 bell peppers red, green, or a mix of both, roughly diced

For the olive topping

1 red chile pepper sliced
1/2 cup kalamata olives I use whole, but pitted is ok
8 oz feta cheese roughly crumbled

For the garlic yoghurt

1/2 cup Greek yogurt unsweetened/plain
1/2 tsp black pepper coarsely ground
1 clove garlic extra, minced
1/4 tsp kosher salt flaky salt
1/2 bunch parsley fresh, chopped

US Customary - Metric

Instructions

Preheat oven to 425° F/220°C, combi steam setting. If your oven has variable steam levels, use 50% (if not, don't worry! Just set to combi steam at the correct temperature and the oven will take care of the rest). In a medium bowl, combine the chicken, 1 tablespoon of the olive oil, lemon juice, balsamic vinegar, oregano, paprika, scallion, garlic, salt and pepper. Mix well, then set aside in the fridge for 20-30 minutes.
1 1/2 lb chicken thighs, 3 Tbsp olive oil, 1 Tbsp balsamic vinegar, 2 tsp dried oregano, 2 tsp smoked paprika, 3 cloves garlic, 3 scallions, 1/2 tsp kosher salt, 1/2 tsp black pepper, 1 lemon
On a baking sheet, toss the potatoes and peppers with the remaining 2 tablespoons olive oil. Season with salt and black pepper. Nestle the marinated chicken on top of the vegetables, then put the sheet into the oven. Cook until the chicken and vegetables are cooked through and the chicken is golden, about 25-30 minutes.
3 Tbsp olive oil, 1 lb potatoes, 2 bell peppers
While the chicken and vegetables cook, mix the chile pepper, olives and feta in a bowl. In a separate bowl, combine the yogurt, extra garlic and salt.
1 red chile pepper, 1/2 cup kalamata olives, 8 oz feta cheese, 1/2 cup Greek yogurt, 1 clove garlic, 1/4 tsp kosher salt
When the meal is ready, serve the chicken and vegetables on warmed plates. Spoon the feta/olive mix and the yogurt over the chicken, then top with parsley.
1/2 bunch parsley

Notes

You can substitute different vegetables for the peppers and potatoes. Try thickly sliced zucchini, patty pan squash, eggplant or mushrooms. Be aware that squashes, nightshades and mushrooms will release more liquid, so you may have to drain this off prior to serving.
Skin-on, bone-in chicken thighs will work in this recipe. They need a longer cooking time, so give them a head start for 15 minutes. Take them out, remove to a plate and put the vegetables on the baking sheet, before returning the par-cooked chicken to the sheet and proceeding to cook for a further 20-25 minutes.
Chicken breast filets will also work in this recipe. Cut your chicken breasts in half if they’re large, and give the vegetables a 10-15 minute head start before adding the marinated chicken and cooking for a further 15-20 minutes.

Nutrition