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Greek Sheet Pan Chicken (Easy One Pan Meal!)

This Greek Sheet Pan Chicken is an easy one pan meal packed with lemon, garlic, oregano, and roasted vegetables for a healthy and delicious Mediterranean weeknight dinner.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main
Cuisine: Greek, Mediterranean
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Vegetables
  • 6 chicken thighs bone-in or boneless
  • 1 red onion cut into wedges
  • 1-2 bell peppers sliced
  • 1 zucchini or yellow squash sliced
  • 1 cup cherry tomatoes
  • 1 cup baby potatoes halved
  • 1 lemon sliced
  • 3 tbsp olive oil
Greek Marinade
  • 3 tbsp olive oil
  • 4 cloves garlic minced
  • 1 lemon juiced and zested
  • 1 tbsp dried oregano
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 0.5 tsp red pepper flakes optional
  • 1 tsp salt
  • 0.5 tsp black pepper

Equipment

  • Mixing bowls
  • Baking sheet
  • Parchment paper
  • Tongs

Method
 

  1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment.
  2. Pat chicken dry and place in a bowl.
  3. Whisk together marinade ingredients: olive oil, garlic, lemon juice and zest, oregano, paprika, onion powder, garlic powder, red pepper flakes, salt, and pepper.
  4. Pour half the marinade over the chicken and toss to coat.
  5. Place vegetables on the sheet pan and coat with remaining marinade.
  6. Arrange chicken among the vegetables and top with lemon slices.
  7. Roast for 35–45 minutes until chicken reaches 165°F and vegetables are tender.
  8. Garnish with parsley or dill and feta before serving.

Notes

Great for meal prep and works with various vegetable substitutions.