Greek Chicken Sheet Pan Dinner
A vibrant Mediterranean one-pan meal featuring lemony Greek chicken roasted with vegetables and feta.
Equipment
- Large mixing bowl
- Sheet pan
- Parchment paper
Ingredients
- 2 lb chicken thighs bone-in or boneless
- 1 lb baby potatoes halved
- 1 cup cherry tomatoes
- 1 zucchini sliced
- 1 red onion wedged
- 3 tbsp olive oil
- 2 tbsp lemon juice fresh
- 3 cloves garlic minced
- 1.5 tsp dried oregano
- 1 tsp paprika
- 0.5 tsp salt
- 0.5 tsp black pepper
- 0.5 cup feta cheese crumbled
Instructions
- Preheat oven to 400°F (200°C) and prepare a large sheet pan.
- Whisk olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper.
- Toss chicken in marinade until well coated.
- Roast potatoes for 15 minutes before adding remaining ingredients.
- Add chicken, vegetables, and lemon slices to pan.
- Roast 30–35 minutes until chicken is cooked through.
- Garnish with feta and herbs before serving.
Notes
Do not overcrowd the pan for best roasting results.