Intro
Hi, I am Dulcia. I love meals that combine bold Mediterranean flavors with minimal fuss. This Sheet Pan Greek Chicken is one of my go-to weeknight dinners – lemony, herby chicken thighs roasted with tender potatoes, burst tomatoes, salty feta, and optional kalamata olives. It comes together quickly and cleans up faster than most dinners.
Origins
This dish draws inspiration from classic Greek flavors – lemon, oregano, garlic, and feta. Sheet-pan meals are a modern convenience that match the rustic spirit of Mediterranean cooking, where roasting vegetables and proteins together is common. For background on Greek cuisine, see Wikipedia: https://en.wikipedia.org/wiki/Greek_cuisine. For safe internal temperatures for poultry, I follow USDA guidance: https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/meat/cooking-meat-temperatures.
I also test recipe timings and notes on my site: https://www.dulciarecipes.com/.
Ingredients
- Finely grated zest of 2 medium lemons (about 2 tablespoons)
- 5 tablespoons freshly squeezed lemon juice, divided
- 2 cloves garlic, minced
- 5 tablespoons olive oil, divided
- 2 teaspoons dried oregano
- 1 1/2 teaspoons kosher salt, divided
- 1 teaspoon paprika
- 1/2 teaspoon freshly ground black pepper, divided
- 2 pounds bone-in, skin-on chicken thighs (about 6)
- 12 ounces Yukon Gold or red potatoes (about 5 small), thinly sliced
- 2 cups grape or cherry tomatoes (about 9 ounces)
- 1 medium red onion, halved and sliced into 1/2-inch pieces
- 4 ounces feta cheese, broken into large crumbles
- 1/2 cup pitted olives, such as kalamata (optional)
- Finely chopped fresh dill or parsley leaves, for garnish (optional)
Instructions
- Stir the grated zest of 2 lemons, 2 tablespoons lemon juice, minced garlic, 3 tablespoons olive oil, dried oregano, 1 teaspoon kosher salt, paprika, and 1/4 teaspoon black pepper together in a large bowl.
- Pat the chicken thighs dry with paper towels. Gently loosen and pull the skin away from the meat without removing it. Add to the bowl and rub all over with the lemon mixture, working it gently under the skin. Let sit and marinate at room temperature while you heat the oven and prepare the vegetables.
- Heat the oven to 425°F.
- Toss potatoes, tomatoes, red onion, feta, olives (if using), remaining olive oil, remaining lemon juice, remaining kosher salt, and remaining black pepper on a rimmed baking sheet. Arrange into an even layer.
- Nestle the chicken skin-side up into the vegetables. Roast until the chicken registers at least 165°F on an instant-read thermometer and the potatoes are tender, 35 to 40 minutes. Garnish with fresh dill if desired.
Lemon-Herb Chicken with Roasted Potatoes and Tomatoes
- Total Time: 50 to 55 mins
- Yield: 4 to 6 servings 1x
Description
Roasted lemon-herb chicken thighs with potatoes, tomatoes, feta, and optional olives and fresh herbs.
Ingredients
- Finely grated zest of 2 medium lemons (about 2 tablespoons)
- 5 tablespoons freshly squeezed lemon juice, divided
- 2 cloves garlic, minced
- 5 tablespoons olive oil, divided
- 2 teaspoons dried oregano
- 1 1/2 teaspoons kosher salt, divided
- 1 teaspoon paprika
- 1/2 teaspoon freshly ground black pepper, divided
- 2 pounds bone-in, skin-on chicken thighs (about 6)
- 12 ounces Yukon Gold or red potatoes (about 5 small), thinly sliced
- 2 cups grape or cherry tomatoes (about 9 ounces)
- 1 medium red onion, halved and sliced into 1/2-inch pieces
- 4 ounces feta cheese, broken into large crumbles
- 1/2 cup pitted olives, such as kalamata (optional)
- Finely chopped fresh dill or parsley leaves, for garnish (optional)
Instructions
- Stir the grated zest of 2 lemons, 2 tablespoons lemon juice, minced garlic, 3 tablespoons olive oil, dried oregano, 1 teaspoon kosher salt, paprika, and 1/4 teaspoon black pepper together in a large bowl.
- Pat the chicken thighs dry with paper towels; gently loosen and pull the skin away from the meat without removing it, add to the bowl and rub all over with the lemon mixture, working it gently under the skin, and let sit and marinate at room temperature while you heat the oven and prepare the vegetables.
- Heat the oven to 425?F.
- Toss potatoes, tomatoes, red onion, feta, olives (if using), remaining olive oil, remaining lemon juice, remaining kosher salt, and remaining black pepper on a rimmed baking sheet and arrange into an even layer.
- Nestle the chicken skin-side up into the vegetables and roast until the chicken registers at least 165?F on an instant-read thermometer and the potatoes are tender, 35 to 40 minutes; garnish with fresh dill or parsley if desired.
- Prep Time: 15 mins
- Cook Time: 35 to 40 mins
Tips
- Use bone-in, skin-on thighs for the best flavor and moistness. Skin creates a flavorful shield during roasting.
- Slice potatoes uniformly so they cook evenly. Thin slices speed the roast.
- Let chicken sit while you prep vegetables so the lemon mixture mildly seasons the meat.
- Always check internal temperature with an instant-read thermometer. The USDA recommends at least 165°F for poultry.
Variations
- Make it dairy-free: skip feta and add extra olives or a handful of toasted pine nuts after roasting.
- Add green vegetables: tuck in trimmed asparagus or green beans during the last 10 to 12 minutes of roasting.
- Swap chicken thighs for bone-in chicken breasts. Increase cooking time slightly and monitor temperature.
FAQ
Q: Can I use boneless chicken thighs?
A: Yes, but they will cook faster. Reduce roast time and check internal temperature early.
Q: Can I prepare this ahead?
A: You can marinate the chicken up to 24 hours ahead. Keep chilled until ready to roast and allow 20 to 30 minutes at room temperature before baking.
Q: Is this gluten-free?
A: Yes, the recipe is naturally gluten-free as written.
Conclusion
This Sheet Pan Greek Chicken is one of those dependable recipes I come back to when I want big flavor with little fuss. It is bright, savory, and perfect for a family dinner. If you try it, leave a note on my site to tell me how it went. Warmly, Dulcia
External resources: Wikipedia on Greek cuisine, USDA poultry guidance