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Greek Sheet Pan Chicken Dinner

Greek sheet pan chicken dinner with lemon-garlic oregano seasoning, roasted until chicken thighs are golden and potatoes turn fork-tender with caramelized edges. Everything cooks on one pan with feta and Kalamata olives added at the end for briny, creamy finish.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: Greek
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Chicken and vegetables
  • 6 bone-in, skin-on chicken thighs
  • 1.5 lb baby potatoes, halved
  • 1 red onion, cut into wedges
  • 2 bell peppers, sliced
Lemon-garlic marinade
  • 4 garlic, minced
  • 0.333 cup olive oil
  • 0.25 cup fresh lemon juice
  • 1 tbsp dried oregano
  • 1 tsp dried thyme
  • 0.25 tsp salt and black pepper, to taste
Toppings and serving
  • 0.5 cup crumbled feta cheese
  • 1 Fresh parsley, chopped, for garnish
  • 1 Kalamata olives, for serving

Equipment

  • 1 sheet pan

Method
 

Prep and marinade
  1. Preheat oven to 425°F (220°C).
  2. Whisk together olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper until evenly combined.
Assemble and roast
  1. Toss chicken thighs, potatoes, onion, and peppers with the marinade on a large sheet pan, arranging in a single layer.
  2. Roast 35–40 minutes, until chicken is golden and cooked through and potatoes are fork-tender.
  3. Flip everything halfway through the roast so both sides caramelize.
Finish and serve
  1. Scatter feta and Kalamata olives over the pan in the last 5 minutes of roasting.
  2. Garnish with fresh parsley and an extra squeeze of lemon before serving.

Notes

For maximum browning, spread the chicken and vegetables in a single layer with space between pieces—crowding steams the edges instead of caramelizing. Store leftovers in the refrigerator up to 3 days in an airtight container; reheat at 375°F (190°C) until hot. Freezing is not ideal for the feta and peppers, which can soften after thawing. For a lower-fat swap, use reduced-fat feta and trim visible fat from the chicken thighs.