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Sheet Pan Greek Chicken with Potatoes, Vegetables, and Feta Recipe

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4.1 from 5 reviews

This Sheet Pan Greek Chicken with Potatoes and Vegetables is a vibrant, easy-to-make meal featuring tender boneless, skinless chicken thighs roasted alongside baby potatoes, grape tomatoes, zucchini, and red onion. Infused with classic Greek flavors like lemon, garlic, and oregano-based seasoning, then topped with crumbled feta cheese and kalamata olives, this dish delivers a perfect balance of savory and tangy notes. Ideal for a wholesome family dinner, it requires just one sheet pan and 45 minutes, making cleanup a breeze.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

Chicken and Marinade

  • 1.5 lbs chicken thighs (boneless and skinless)
  • 1/2 cup olive oil
  • 3 tbsp lemon juice
  • 4 small cloves garlic (minced)
  • 3 tsp Greek seasoning
  • 2 tsp garlic powder
  • 2 tsp dried parsley
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp red pepper flakes

Vegetables

  • 1 lb baby potatoes (halved)
  • 1 pint grape tomatoes
  • 1 medium zucchini (chopped)
  • 1 small red onion (cut into thick slices)

Toppings and Garnish

  • 1/3 cup feta cheese (crumbled)
  • 1/4 – 1/2 cup kalamata olives (optional)
  • Fresh parsley (chopped, for garnish)
  • Tzatziki (for serving, optional)

Instructions

  1. Prepare the Oven and Marinade: Preheat your oven to 425°F (220°C). In a small bowl, whisk together the olive oil, lemon juice, minced garlic, Greek seasoning, garlic powder, dried parsley, paprika, salt, black pepper, and red pepper flakes until fully combined to form a flavorful marinade.
  2. Toss the Vegetables: Place the halved baby potatoes, grape tomatoes, chopped zucchini, and thick-sliced red onion on a large sheet pan. Drizzle half of the olive oil marinade over the vegetables and toss well to coat everything evenly, then spread the vegetables out in a single layer for even roasting.
  3. Add the Chicken: Arrange the boneless, skinless chicken thighs on top of the vegetable mixture on the sheet pan. Brush the remaining marinade generously over the chicken pieces to ensure they are well seasoned and moist.
  4. Bake: Place the sheet pan on the middle rack of the preheated oven. Bake at 425°F for 30 to 35 minutes. Halfway through cooking, give the vegetables a gentle toss to promote even roasting. Bake until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and lightly browned.
  5. Add Toppings and Serve: Remove the sheet pan from the oven. Sprinkle the crumbled feta cheese over the chicken and vegetables, add the kalamata olives if using, and scatter fresh chopped parsley on top. Serve hot with optional tzatziki sauce on the side for a refreshing finish. Enjoy your meal!

Notes

  • Using boneless, skinless chicken thighs ensures quicker cooking and juicy meat.
  • If you prefer, you can substitute chicken breasts but adjust cooking time accordingly.
  • Feel free to add or substitute other vegetables like bell peppers or mushrooms depending on preference.
  • Ensure the chicken reaches the safe internal temperature of 165°F to avoid undercooking.
  • Tzatziki sauce is optional but highly recommended to add a creamy, tangy contrast to the dish.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently in the oven or microwave.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Greek
  • Diet: Low Fat

Find it online: https://dishiary.com/sheet-pan-greek-chicken-with-potatoes-vegetables-and-feta-recipe/