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Sheet pan of roasted chicken, potatoes, zucchini, grape tomatoes, red onions, black olives, and crumbled feta cheese on parchment paper with a white serving spoon.
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Greek Sheet Pan Chicken

This greek sheet pan chicken is a simple, one-pan dinner packed with bold Mediterranean flavor. Juicy chicken, roasted vegetables, and kalamata olives are coated in a bright lemon-herb marinade and roasted together until golden and tender.
Prep Time15 minutes
Cook Time45 minutes
Course: Main Dish
Cuisine: Mediterranean
Servings: 4 servings
Calories: 613kcal
Author: Wendy

Equipment

  • 1 Large Sheet Pan
  • Large Mixing Bowl
  • 1 whisk
  • 1 Parchment Paper or Cooking Spray
  • 1 measuring cups and spoons
  • 1 sharp knife and cutting board

Ingredients

  • 1 ½ pounds boneless skinless chicken thighs or breasts, cut into large pieces
  • 1 pound baby potatoes halved
  • 1 zucchini sliced into thick half-moons
  • 1 small red onion cut into wedges
  • 1 pint grape tomatoes
  • ¾ cup kalamata olives pitted
  • 3 tablespoons olive oil
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 3 cloves garlic minced
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • ½ cup crumbled feta cheese optional
  • 2 tablespoons chopped fresh parsley optional

Instructions

  • Preheat the oven to 425 degrees F and line a large sheet pan with parchment paper or lightly grease it.
  • In a large bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, oregano, thyme, salt, pepper, and paprika. Add the chicken and toss to coat well.
    Raw, seasoned chicken pieces in a metal bowl surrounded by bowls of chopped vegetables, olives, cherry tomatoes, cheese, herbs, and containers of salt and pepper on a white surface.
  • Add the baby potatoes, zucchini, and red onion to the bowl and toss until everything is evenly coated in the seasoning mixture.
    A metal bowl with chopped red potatoes and zucchini, surrounded by small bowls of feta cheese, olives, cherry tomatoes, herbs, and salt and pepper shakers on a white surface.
  • Spread the chicken and vegetables onto the sheet pan in a single layer, placing the potatoes cut-side down for better browning. Roast for 40 to 45 minutes, stirring once halfway through.
    Sheet pan with roasted chicken chunks, red potatoes, zucchini slices, and red onion on parchment paper.
  • Add the grape tomatoes and kalamata olives during the last 15 minutes of cooking so they soften without breaking down too much.
    Sheet pan with roasted chicken, red potatoes, zucchini, red onions, cherry tomatoes, olives, and crumbled feta cheese on parchment paper.
  • Once the chicken is cooked through and the potatoes are tender, remove from the oven. Top with crumbled feta and fresh parsley if using, and serve warm.

Notes

  • Cut everything evenly. Keep the chicken and vegetables close to the same size so they finish cooking at the same time.
  • Line the pan for easy cleanup. Parchment paper makes cleanup a breeze while still allowing the vegetables to roast beautifully.
  • Check the chicken with a thermometer. Cook until the thickest pieces reach 165°F for juicy, perfectly cooked chicken.
  • Broil for extra color. For crispier edges, broil the sheet pan for the last 2 to 3 minutes. Watch it closely so nothing burns.

Nutrition

Serving: 1Serving | Calories: 613kcal | Carbohydrates: 33g | Protein: 40g | Fat: 36g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 19g | Cholesterol: 117mg | Sodium: 1321mg | Potassium: 1613mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1586IU | Vitamin C: 59mg | Calcium: 191mg | Iron: 6mg