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Greek Sheet Pan Chicken Dinner

Greek sheet pan chicken dinner with golden-roasted thighs, charred lemon slices, and crispy-edged potatoes caramelized on one pan. Oven-roasted Greek chicken and vegetables finished with broiled feta for a tangy, browned top.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Greek
Calories: 760
Ingredients Equipment Method Notes

Ingredients
  

chicken thighs
  • 4 bone-in skin-on chicken thighs
baby potatoes
  • 1.5 lb baby potatoes halved
cherry tomatoes
  • 1 cup cherry tomatoes
red onion
  • 0.5 red onion cut into wedges
kalamata olives
  • 1 cup kalamata olives
feta cheese
  • 4 oz feta cheese crumbled
lemons
  • 3 lemons 2 sliced, 1 juiced
olive oil
  • 0.25 cup olive oil
garlic
  • 4 clove garlic minced
dried oregano
  • 2 tsp dried oregano
dried thyme
  • 1 tsp dried thyme
salt
  • 0.5 tsp salt
black pepper
  • 0.25 tsp black pepper
fresh parsley
  • 0.25 cup fresh parsley chopped

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 425F and line a large rimmed baking sheet with foil, so it’s ready for roasting right away.
Make the lemon-oregano dressing
  1. Whisk olive oil, minced garlic, lemon juice, dried oregano, dried thyme, salt, and black pepper until evenly combined.
Roast potatoes first
  1. Toss the halved baby potatoes with half the dressing and spread them on the baking sheet in an even layer.
  2. Roast for 10 minutes to start blistering the edges and setting the foundation for crispy potatoes.
Add chicken and vegetables
  1. Push the potatoes to the sides and nestle the bone-in skin-on chicken thighs in the center.
  2. Brush the chicken with the remaining dressing for a golden, herby coating.
  3. Scatter the cherry tomatoes, red onion wedges, and sliced lemon around the chicken so everything roasts together.
Finish roasting and broil feta
  1. Roast 30-35 minutes until the chicken skin is golden and the internal temperature reaches 165F.
  2. Scatter the 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

For best caramelized edges, keep the potatoes spread out on the sheet pan and avoid crowding the center once the chicken is added. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a 400F oven until hot. Freezing is not recommended because potatoes can soften after thawing. If you want a lighter option, swap regular feta with reduced-fat feta and expect slightly less browning.