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Greek Sheet Pan Chicken Dinner

Greek sheet pan chicken with golden-roasted chicken thighs, charred lemon slices, and crispy-edged potatoes caramelized together on one pan. A Mediterranean sheet pan dinner with blistered cherry tomatoes, olives, feta, and herb-forward lemon oregano seasoning.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Greek
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 4 bone-in skin-on chicken thighs Use skin-on thighs for the crisp, golden finish.
Baby potatoes
  • 1.5 lb baby potatoes Halve so the edges crisp while the centers stay tender.
Cherry tomatoes
  • 1 cup cherry tomatoes Keep them whole for blistered, jammy spots.
Red onion
  • 0.5 red onion Cut into wedges so they roast and sweeten.
Kalamata olives
  • 1 cup kalamata olives Add toward the end so they warm without drying out.
Feta cheese
  • 4 oz feta cheese Crumbled on top to brown under the broiler.
Lemons
  • 3 lemons Use 2 sliced and 1 juiced for bright, charred lemon flavor.
Olive oil
  • 0.25 cup olive oil For the dressing that roasts everything together.
Garlic
  • 4 clove garlic Minced for a mellow, aromatic roast.
Dried oregano
  • 2 tsp dried oregano Classic Greek herb backbone for the chicken and vegetables.
Dried thyme
  • 1 tsp dried thyme Adds an earthy note that complements lemon.
Salt
  • 0.5 tsp salt Season in the dressing so flavor penetrates the potatoes and chicken.
Black pepper
  • 0.25 tsp black pepper Freshly ground if possible.
Fresh parsley
  • 0.25 cup fresh parsley Chopped for a green finish right before serving.

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 425°F and line a large rimmed baking sheet with foil for easy cleanup.
  2. Whisk olive oil, minced garlic, lemon juice, dried oregano, dried thyme, salt, and black pepper until combined.
Roast potatoes first
  1. Toss halved baby potatoes with half the dressing and spread them on the baking sheet in an even layer, then roast for 10 minutes.
  2. Push the roasted potatoes to the sides to make space in the center.
Add chicken and vegetables
  1. Nestle bone-in skin-on chicken thighs in the center and brush them with the remaining dressing.
  2. Scatter cherry tomatoes, red onion wedges, and lemon slices around the chicken for roasting at 425°F.
Finish roasting and broil feta
  1. Roast for 30–35 minutes, until the chicken skin is golden and the chicken reaches an internal temperature of 165°F.
  2. Scatter kalamata olives and crumbled feta over the top, then broil for 3 minutes until the feta starts to brown.
Serve
  1. Garnish with chopped fresh parsley and serve directly from the pan.

Notes

Pro tip: keep the chicken skin exposed in the center so it crisps while everything roasts; if the potatoes brown too quickly, loosely tent with foil. Store leftovers in an airtight container in the fridge up to 3–4 days; reheat on a sheet pan at 400°F until warmed. Freezing: no (potatoes and feta texture can change). Dietary swap: use a vegan feta-style crumble to keep it vegetarian-friendly while preserving the broiled topping step.