Greek Chicken Thigh Sheet Pan Meal
One of my most favorite chicken thigh dinners is this Greek sheet pan meal! The flavors are amazing together and it’s healthy! If you don’t like olives you can definitely leave them out and it’ll still turn out great. Make sure to also try our chicken fajita sheet pan meal, too!
What ingredients do I need to make these greek chicken thighs?
- Skin-on chicken thighs
- Olive oil
- Lemon juice
- Red wine vinegar
- Dried oregano
- Garlic powder
- Onion powder
- Salt and pepper
- Red onion
- Red bell pepper
- Yellow bell pepper
- Cherry tomatoes
- Kalamata olives
- Crumbled feta cheese
- Fresh parsley
FAQs:
Storage Instructions: Leftovers can be stored in an airtight container in the fridge for up to 3-4 days.
Can I use boneless, skinless chicken thighs instead? Yes, you can use boneless, skinless chicken thighs but the cooking time may need to be adjusted as they cook faster than bone-in, skin-on chicken thighs. It also won’t have that crispy skin that makes it extra flavorful.
Can I add other vegetables or olives? Yes, you can use any type of olive that you prefer. You can also add other vegetables such as zucchini, eggplant, or potatoes. Just make sure to cut them into similar sizes to ensure even cooking.
What makes this recipe Greek? This recipe is considered Greek because it features several ingredients commonly found in Greek cuisine, such as kalamata olives, feta cheese, red onion, and oregano. Additionally, the use of lemon juice, garlic, and olive oil in the marinade is also common in Greek cooking. The combination of these ingredients and flavors gives this recipe a distinct Greek flavor profile.
Greek Chicken Sheet Pan Dinner
Ingredients
- 6 bone-in skin-on chicken thighs
- 3 tablespoons olive oil
- 1 ½ tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 2 teaspoons dried oregano
- 1 teaspoons garlic powder
- 1 teaspoons onion powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 large red onion sliced
- 1 large red bell pepper sliced
- 1 large yellow bell pepper sliced
- 1 ½ cups cherry tomatoes
- ¾ cup kalamata olives optional
- 4 ounces crumbled feta cheese
- Fresh parsley for garnish chopped
Instructions
- Preheat the oven to 425°F.
- In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, oregano, garlic powder, onion powder, salt, and pepper.
- Place the 6 chicken thighs in the center of a large sheet pan and generously brush the tops and sides of the chicken with the olive oil mixture.
- Arrange the sliced red onion, red bell pepper, and yellow bell pepper around the chicken on the sheet pan.
- Add the cherry tomatoes and kalamata olives on top of the other vegetables.
- Bake for 35-40 minutes. Just before the chicken has reached temperature and the skin is slightly crispy, sprinkle the crumbled feta cheese over the chicken and vegetables and bake for an additional 5-10 minutes or until the cheese is slightly melted and the internal temperature of the chicken reaches 165°F.
- Garnish with freshly chopped parsley before serving. Enjoy!
Notes
– To save time, you can prepare the olive oil mixture and slice the vegetables ahead of time and store them in separate containers in the fridge until ready to use.
– For a crispier skin, pat the chicken thighs dry with paper towels before brushing with the olive oil mixture.
