Here's a wonderful, sheet pan bone-in, skin-on chicken thighs recipe that's a complete meal! You'll roast chicken thighs, potatoes, zucchini, cherry tomatoes and red onion in a lush olive oil lemon and herb sauce. While the recipe does take 50 minutes, much of it is hands-off roasting time.
Emily's Recipe Notes
I love Mediterranean flavors, and this Greek chicken thighs recipe is full of punchy, briny notes from the olives and feta but still rich and delicious with a lemony olive oil sauce.
I'm always looking for ways to use bone-in, skin-on thighs because they cook beautifully. You can use chicken quarters, legs, or whole chicken pieces as well - just make sure not to sub for boneless because the cook time will be different!
Ingredients
Here's what you'll need to make this fantastic Greek chicken recipe.
- Chicken - use bone-in, skin-on chicken thighs for best results. You'll want 6 thighs to make 6 servings, which will be anywhere from 2 ½ to 3 pounds depending on the size of the thighs.
- Potatoes - I recommend using small, yellow baby potatoes. If your potatoes are larger than 2 inches in diameter, I would quarter them instead of halving them.
- Zucchini - one large zucchini will work for this recipe. You can substitute for summer squash (yellow squash) as well.
- Tomatoes - both cherry and grape tomatoes (or any other little tomato) will work in this dish.
- Red Onion - I love the color and flavor of a red onion in this dish, but you can substitute for 2 to 3 shallots or a small yellow onion if needed.
- Lemons - you'll need several lemons for this recipe - I highly recommend using fresh lemon juice as it packs the most flavor!
- Olive Oil - you don't need to use your best olive oil for this, since it will be baking.
- Feta - a little crubly feta to finish the dish adds a punch of salty flavor!
- Kalamata Olives - an absolute must as far as I'm concerned, the olives really take this dish over the top in flavor!
- Garlic - freshly minced garlic cloves help to season the marinade
- Dried Herbs & Seasonings - a combination of dried oregano, salt, pepper, paprika, and dried thyme create wonderful flavor for the marinade.
How to Make Sheet Pan Greek Chicken
- Step 1: Preheat oven to 425. Toss potatoes with half tablespoon of olive oil and roast for 15 minutes.
- Step 2: Whisk together the olive oil, lemon juice, garlic, oregano, salt, pepper, paprika, and thyme.
- Step 3: Place the chicken thighs in a large bowl and pour about half of the marinade over them. Toss well to coat.
- Step 4: Remove the pan from the oven and nestle the chicken thighs, skin-side up, among the potatoes. Add the bell pepper, zucchini, and red onion around the chicken. Pour the remaining marinade on the vegetables and toss to combine. Roast for 25 minutes.
- Step 5: Scatter the Kalamata olives over the pan and squeeze the lemon wedges over everything. Sprinkle with feta and fresh parsley.
Greek Chicken Thighs Recipe FAQs
Chicken is done when in reaches an internal temperature of 165 degrees F on an instant read thermometer. If you don't have a thermometer, you can cut into the chicken and if the juice runs clear it's done - if it's slightly pink or cloudy, it needs more time.
You can broil your chicken and veggie for a minute or two at the end of the cook time. Watch closely though as you don't want to burn them!
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Ingredients
For the chicken & vegetables
- 6 bone-in, skin-on chicken thighs about 2½-3 pounds
- 1 pounds baby potatoes halved
- 1 zucchini cut into thick half-moons
- 1 ½ cups cherry tomatoes
- 1 small red onion cut into wedges
- ¾ cup Kalamata olives pitted
- 1 lemon cut into wedges
- ¼ cup crumbled feta for serving
- 2 tablespoons chopped fresh parsley
For the Greek marinade
- ¼ cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 4 garlic cloves minced
- 1 ½ teaspoons dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon paprika
- ½ teaspoon dried thyme
Instructions
- Preheat oven to 425°F.
- Whisk together the olive oil, lemon juice, garlic, oregano, salt, pepper, paprika, and thyme.
- Place the chicken thighs in a large bowl and pour about half of the marinade over them. Toss well to coat.
- Spread the potatoes over a large sheet pan. Toss with the ½ tablespoon olive oil. Roast for 15 minutes.
- Remove the pan from the oven and nestle the chicken thighs, skin-side up, among the potatoes. Add the bell pepper, zucchini, and red onion around the chicken. Pour the remaining marinade on the vegetables and toss to combine.
- Return the pan to the oven and roast for 20 to 25 minutes, until the chicken reaches 165°F internally and the skin is deeply golden. If you'd like extra-crispy skin, broil for 1 to 2 minutes at the end, watching carefully.
- Scatter the Kalamata olives over the pan and squeeze the lemon wedges over everything. Sprinkle with feta and fresh parsley.
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