Greek Sheet Pan Chicken Dinner Recipe

I dove into this Greek sheet pan chicken recipe and found it irresistible. Crispy chicken thighs mingle with roasted baby potatoes, onions, red bell pepper, and tomatoes, bursting with Mediterranean flavors. I love how this one-pan magic transforms healthy ingredients into a gourmet dinner, making it my go-to for easy, satisfying meals.

I love whipping up this Greek Sheet Pan Chicken Dinner because its full of flavors that seem to come together magically. I think the best part is how the bone in, skin on chicken thighs get all crisp and juicy while sitting next to 1 lb of baby potatoes that roast perfectly.

My go-to version also includes a red onion cut into wedges and a red bell pepper sliced into strips that gives it a vibrant taste. The cherry tomatoes and thinly sliced lemon add a burst of zesty freshness that balances the savory garlic and olive oil mix, along with a hint of oregano and thyme.

I feel this dish is a wholesome meal that fits right in with Mediterranean Diet Recipes and is a healthy dinner option for weeknight meal preps. I like that it gives a balanced mix of protein and vitamins making it a real nutritious sheet pan dinner loved by my family.

Why I Like this Recipe

I really like this recipe because it’s super easy to put together and still tastes amazing. I can just toss all the veggies and chicken on one pan and let the oven do most of the work, which saves me so much time cleaning up later. I also love how the chicken gets crispy on the outside while staying juicy on the inside—it’s like a perfect balance. Plus, the mix of vegetables, lemon, and even the olives gives the dish a really unique, Mediterranean vibe that makes it feel a bit fancy, even on a weeknight. Finally, I appreciate that it’s a healthy meal that still fills me up, making it a great option for when I want both flavor and nutrition without too much fuss.

Ingredients

• Chicken thighs are protein-packed, juicy and flavorful with skin and bones, they help keep you full.
• Baby potatoes are a great source of carbs and fiber, adds creaminess and a subtle sweetness to the meal.
• Red onion provides a punch of flavor and crunch, adds mild sweetness while boosting the nutrients.
• Red bell pepper has a bright taste and vibrant crunch, loaded with vitamin C and antioxidants.
• Cherry tomatoes are juicy and tangy, rich in antioxidants and perfect for a refreshing finish.
• Garlic adds a zesty punch, loaded with health benefits and brings warmth to every bite.
• Kalamata olives give an optional tangy salty touch, full of healthy fats and Mediterranean vibes.

Ingredient Quantities

• 6 bone in, skin on chicken thighs
• 1 lb baby potatoes, quartered
• 1 red onion, cut into wedges
• 1 red bell pepper, sliced into strips
• 1 pint cherry tomatoes
• 1 lemon, thinly sliced (plus extra wedges for serving)
• 4 garlic cloves, minced
• 3 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• Salt and pepper to taste
• 1/2 cup Kalamata olives, pitted (optional)

How to Make this

1. Preheat your oven to 425°F while you get your ingredients ready.

2. In a small bowl, mix together the 3 tbsp olive oil, 4 minced garlic cloves, 1 tsp dried oregano, 1/2 tsp dried thyme, and a good pinch of salt and pepper.

3. In a big bowl, toss the 1 lb baby potatoes (quartered), 1 red onion (cut into wedges), 1 red bell pepper (sliced into strips), 1 pint cherry tomatoes, and the 1 lemon sliced thinly with the olive oil mix.

4. Spread the veggies evenly on a large sheet pan, making sure they’re in one layer so they roast nicely.

5. Rub the 6 chicken thighs (bone in, skin on) with a little extra olive oil, salt and pepper, then nestle them among the veggies on the pan, skin side up.

6. If you like, scatter the 1/2 cup Kalamata olives (pitted) evenly over the pan for that extra Mediterranean twist.

7. Place the sheet pan in the oven and roast everything for about 35 minutes until the chicken is cooked through and the veggies are nicely caramelized.

8. Check that the chicken reaches an internal temperature of 165°F; if the skin isn’t as crispy as you like, you can broil it for 2 more minutes.

9. Remove from the oven and let it sit for a couple minutes before serving.

10. Serve warm with extra lemon wedges on the side and enjoy your hearty Greek sheet pan chicken dinner!

Equipment Needed

1. Oven
2. Small mixing bowl
3. Big bowl
4. Large sheet pan
5. Cutting board
6. Chef knife
7. Measuring spoons
8. Meat thermometer
9. Tongs or spatula

These are the basic tools you’ll need for the recipe.

FAQ

• Q: Can I use boneless, skinless chicken thighs instead?
  A: Sure you can, but the bone in, skin on thighs give more flavor and help keep the meat juicy so its really worth sticking with the recipe if you can.
• Q: How do I know when the chicken is properly cooked?
  A: The chicken should reach an internal temperature of 165°F and the juices run clear when you cut into it. If the skin is crispy and golden its usually a good sign its done.
• Q: Can I swap out baby potatoes for regular potatoes?
  A: Yup, you can use regular potatoes, just cube them into bite sized pieces. They might need a bit more time in the oven depending on the size so check for tenderness.
• Q: What if I don’t have all the spices at home?
  A: If you’re missing oregano or thyme you can use a bit of mixed Italian seasoning. It might change the flavor a tad but it still makes a tasty dish!
• Q: Can I add other veggies?
  A: Definitely, you can throw in zucchini or even a handful of spinach at the last minutes of cooking for extra nutrition and color.

Greek Sheet Pan Chicken Dinner Recipe Substitutions and Variations

• If you can’t find bone in chicken thighs, you can use boneless, skinless thighs instead though they might cook faster
• If baby potatoes are hard to come by, try using halved new potatoes or even diced sweet potatoes for a different twist
• If red bell pepper is scarce, any other color bell pepper like green or yellow would work just fine
• If Kalamata olives aren’t available, you might swap them for green olives or even a few capers for that salty kick
• If cherry tomatoes aren’t in season, grape tomatoes can be a decent alternative and work just as well

Pro Tips

1. Make sure you don’t overcrowd the pan with veggies so they roast evenly; if they’re bunched together they might steam instead of getting that nice caramelization.
2. Really massage that olive oil mix into the chicken; let it soak in well so each bite gets plenty of flavor, dont be shy with it.
3. Always check the chicken’s temperature with a meat thermometer – you gotta hit 165°F; then let the chicken sit for a couple of minutes after you take it out so the juices settle in.
4. If you like your chicken extra crispy, consider broiling it for an extra couple of minutes at the end; just watch it carefully so it doesn’t burn.