Greek Cuisine

Sheet Pan Greek Chicken Recipe – Greek Special

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Sheet Pan Greek Chicken Recipe – Greek Special

This Sheet Pan Greek Chicken recipe brings the vibrant flavors of the Mediterranean to your table with minimal effort. Tender chicken thighs marinated in a zesty blend of lemon juice, garlic, and oregano are roasted alongside colorful bell peppers, zucchini, and red onion. Topped with creamy feta cheese and briny Kalamata olives, this one-pan meal is perfect for a weeknight dinner or meal prep. Serve it with warm pita bread or a side of Greek salad for a complete meal.
  • Prep Time10 min
  • Cook Time30 min
  • Total Time40 min

Sheet Pan Greek Chicken Ingredients :

  • 1 red pepper, cut into 2-inch pieces
  • 1 yellow pepper, cut into 2-inch pieces
  • 1 red onion, cut into eighths
  • 2 cups cherry tomatoes
  • 1/2 cup artichoke hearts
  • Zest and juice of 1 lemon
  • 2 large chicken breasts, halved, or 4 chicken thighs
  • 2 cloves of garlic, crushed
  • 1/4 cup olive oil
  • 1 1/2 tablespoons balsamic vinegar
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons chopped fresh basil
  • 2/3 cup Kalamata olives
  • 1/4 cup chopped feta cheese (omit for Paleo/Whole30 diets)

How To Make Sheet Pan Greek Chicken

1

Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).

2

On a large baking sheet or roasting tray, place chopped peppers, slices of red onion, artichoke hearts, lemon wedges, and tomatoes.

3

In a bowl, whisk together garlic, olive oil, vinegar, paprika, and oregano. Pour one-third of the sauce over the vegetables, season with salt and pepper, and toss until well coated. Arrange the chicken pieces on top of the vegetables and brush with more sauce. Bake in the oven for 25 minutes.

4

After 25 minutes, add feta, chopped basil, and olives to the tray. Pour the remaining sauce over everything and return to the oven for another 5-10 minutes, or until the chicken is cooked through and no longer pink. Sprinkle with basil before serving.

Recipe Notes

Marinating time: For best flavor, marinate the chicken for at least 30 minutes, or up to 2 hours, in the refrigerator.

Vegetable substitutions: Feel free to swap in other Mediterranean vegetables like eggplant or cherry tomatoes based on availability.

Cooking tip: Ensure the chicken pieces are evenly spaced on the sheet pan to promote even cooking and browning.

Serving suggestion: Pair this dish with a side of hummus and tabbouleh for a complete Mediterranean feast.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.

Freezing: This dish freezes well; store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

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