Get the Recipe:
Greek Sheet Pan Chicken
Juicy lemon herb chicken thighs, crispy roasted potatoes, and caramelized vegetables — all on one pan, under 45 minutes, 45g protein per serving. The dinner that gets made on every practice night.
Ingredients
For the chicken and marinade:
- 3 lbs bone-in, skin-on chicken thighs (about 6 thighs)
- ¼ cup olive oil
- 4 cloves garlic, minced
- Juice of 2 lemons + zest of 1 lemon
- 2 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp red pepper flakes, optional
For the vegetables:
- 1.5 lbs baby Yukon gold potatoes, halved
- 2 medium zucchini, sliced into half moons
- 1 cup cherry tomatoes
- 1 red onion, cut into wedges
- 2 tbsp olive oil
- 1 tsp dried oregano
- ½ tsp salt
- ½ tsp black pepper
To finish:
- ½ cup pitted Kalamata olives
- ⅓ cup crumbled feta cheese
- Fresh parsley, chopped
- Lemon wedges for serving
TZATZIKI SAUCE (TO SERVE ALONGSIDE)
- 1 cup plain Greek yogurt, full fat
- ½ English cucumber, grated
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tbsp fresh lemon juice
- 1 tbsp fresh dill, chopped (or 1 tsp dried)
- ½ tsp salt
Instructions
- Whisk all marinade ingredients together. Pour over chicken thighs, toss to coat. Marinate 30 minutes minimum, for best flavor.
- Preheat oven to 425°F. Toss potatoes and red onion with olive oil, oregano, salt, and pepper on a large sheet pan. Spread into a single layer.
- Nestle marinated chicken thighs skin-side up on top of the potatoes. Pour remaining marinade over everything.
- Roast 25 minutes. Pull pan out and add zucchini, cherry tomatoes, and olives. Return to oven 15–20 minutes until chicken skin is deeply golden and internal temp reads 165°F.
- Remove from oven. Scatter feta and fresh parsley over everything. Squeeze lemon wedges over the top. Serve straight from the pan.
- Grate the cucumber and squeeze out as much liquid as possible with a clean towel or paper towels — this is the most important step, watery tzatziki is no good. Mix together Greek yogurt, squeezed cucumber, garlic, olive oil, lemon juice, dill, and salt. Taste and adjust salt. Refrigerate at least 20 minutes before serving so the flavors come together. Keeps in the fridge for up to 3 days.
- Serve on the side for dipping the chicken or dollop it over the whole pan right before serving. Also incredible in the Greek bowl leftovers the next day.
Notes
- Nutrition does not include tzatziki. Add approximately 50 calories, 5g protein, 3g carbs per 2 tbsp serving.
- Marinate overnight for even better flavor.
- Add vegetables in two stages — potatoes first, zucchini and tomatoes in the last 15 minutes only.
- Feta goes on AFTER the oven — not before.
- Use a meat thermometer. Pull at exactly 165°F.
- A half sheet pan (18x13) is the right size. Don't crowd the pan.
Serving: 6servings, Calories: 480kcal, Carbohydrates: 28g, Protein: 45g, Fat: 22g, Fiber: 3g
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