Easy Sheet Pan Greek Chicken (Printable version)

Juicy chicken thighs with bell peppers, olives, tomatoes, and feta in a vibrant Mediterranean style.

# What You'll Need:

→ Chicken & Marinade

01 - 4 boneless, skinless chicken thighs (approximately 21 oz)
02 - 3 tablespoons olive oil
03 - 2 tablespoons fresh lemon juice
04 - 2 teaspoons dried oregano
05 - 1 teaspoon garlic powder
06 - 1 teaspoon smoked paprika
07 - 1 teaspoon salt
08 - ½ teaspoon black pepper

→ Vegetables

09 - 2 large mixed-color bell peppers, sliced
10 - 1 medium red onion, sliced
11 - 7 oz cherry tomatoes, halved
12 - 3.5 oz pitted Kalamata olives

→ Finishing Touches

13 - 3.5 oz crumbled feta cheese
14 - 2 tablespoons fresh parsley, chopped
15 - Lemon wedges, for serving

# Directions:

01 - Set oven to 425°F. Line a large sheet pan with parchment paper.
02 - Whisk olive oil, lemon juice, oregano, garlic powder, smoked paprika, salt, and black pepper in a large bowl.
03 - Add chicken thighs to the marinade, tossing to coat evenly. Allow to marinate for 10 minutes if possible.
04 - Arrange sliced bell peppers, red onion, cherry tomatoes, and olives on the sheet pan. Drizzle with olive oil and toss gently to combine.
05 - Nestle the marinated chicken thighs among the vegetables on the pan.
06 - Roast for 25 to 30 minutes until chicken reaches an internal temperature of 165°F and vegetables are tender with slight caramelization.
07 - Remove from oven. Sprinkle crumbled feta cheese and chopped parsley over the top. Serve with lemon wedges.

# Expert Tips:

01 -
  • Everything cooks on one pan, so cleanup is almost nonexistent and you can actually sit down when dinner is ready.
  • The chicken stays incredibly juicy while the vegetables caramelize at the edges, giving you sweet, savory, and tangy all in one bite.
  • It tastes like you spent hours marinating and layering flavors, but the whole thing comes together in under an hour.
02 -
  • Don't crowd the pan or the vegetables will steam instead of roast, and you'll miss out on those sweet, caramelized edges that make this dish sing.
  • Check the chicken with a thermometer instead of cutting into it, because once you slice it open all the juices run out and it dries up fast.
  • Add the feta after roasting, not before, or it will melt into a puddle instead of staying in creamy, tangy crumbles on top.
03 -
  • Use parchment paper or a silicone mat on the sheet pan so cleanup is just a quick wipe, and nothing sticks or burns onto the metal.
  • Let the chicken rest on the counter for fifteen minutes before roasting so it cooks more evenly and stays juicier throughout.
  • Toss any leftover pan juices with pasta the next day for an instant, flavor packed lunch that tastes like you planned it all along.
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