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Sheet pan roasted Greek chicken thighs, potatoes, bell pepper, zucchini, and red onion.

Sheet Pan Greek Chicken Thighs & Vegetables

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Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6 servings
Author: Emily Wilson

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.
    Greek marinade in a small bowl.
  • Place the chicken thighs in a large bowl and pour about half of the marinade over them. Toss well to coat.
    Chicken marinating in sauce in a glass bowl.
  • Spread the potatoes over a large sheet pan. Toss with the ½ tablespoon olive oil. Roast for 15 minutes.
    Halved baby potatoes on a sheet pan.
  • 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.
    Raw chicken thighs and vegetables on a sheet pan.
  • 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.
    Greek chicken thighs, vegetables, and feta on a sheep pan.

Notes

Storage - leftovers can be saved for up to 3 days in the refrigerator in an airtight container.

Nutrition

Serving: 1g | Calories: 528kcal | Carbohydrates: 22g | Protein: 27g | Fat: 37g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Trans Fat: 0.1g | Cholesterol: 147mg | Sodium: 847mg | Potassium: 880mg | Fiber: 4g | Sugar: 4g | Vitamin A: 666IU | Vitamin C: 45mg | Calcium: 95mg | Iron: 3mg