Sheet Pan Greek Chicken
This Sheet Pan Greek Chicken is an easy and flavorful dish, highlighting juicy chicken thighs, fresh vegetables, and Mediterranean spices.
Equipment
- baking sheet
Ingredients
Marinade
- 2 medium lemons, finely grated zest
- 5 tablespoons freshly squeezed lemon juice divided
- 2 cloves garlic, minced
- 5 tablespoons olive oil divided
- 2 teaspoons dried oregano
- 1.5 teaspoons kosher salt divided
- 1 teaspoon paprika
- 0.5 teaspoon freshly ground black pepper divided
Main Ingredients
- 2 pounds bone-in, skin-on chicken thighs about 6
- 12 ounces Yukon Gold or red potatoes about 5 small, thinly sliced
- 2 cups grape or cherry tomatoes about 9 ounces
- 1 medium red onion halved and sliced into ½-inch pieces
- 4 ounces feta cheese broken into large crumbles
- 0.5 cup pitted olives such as kalamata, optional
- finely chopped fresh dill or parsley leaves for garnish, optional
Instructions
Preparation
- Stir together the lemon zest, 2 tablespoons lemon juice, minced garlic, 3 tablespoons olive oil, dried oregano, 1 teaspoon kosher salt, paprika, and ¼ teaspoon black pepper in a large bowl.
- Pat the chicken thighs dry with paper towels and loosen the skin. Rub with the lemon mixture and marinate at room temperature.
- Preheat the oven to 425℉.
- Toss together the potatoes, grape tomatoes, sliced red onion, crumbled feta cheese, olives (if using), remaining olive oil, lemon juice, salt, and black pepper on a baking sheet.
- Nestle the chicken skin-side up into the vegetables and roast until the chicken reaches 165ºF and the potatoes are tender, about 35 to 40 minutes. Garnish with dill if desired.
Nutrition
Serving: 1servingCalories: 490kcalCarbohydrates: 20gProtein: 30gFat: 32gSaturated Fat: 8gPolyunsaturated Fat: 12gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 800mgPotassium: 900mgFiber: 2gSugar: 2gVitamin A: 200IUVitamin C: 20mgCalcium: 100mgIron: 3mg
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