Sheet Pan Greek Chicken

By
Morgan Baker
Morgan Walker
Morgan Baker
Morgan is a recipe developer and photographer. She is also a gardener and exceptional hugger.
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Updated on 12/28/22
Sheet Pan Greek Chicken

The Spruce / Morgan Walker 
Prep: 20 mins
Cook: 30 mins
Total: 50 mins
Servings: 4 to 6 servings
Yield: 6 pieces
Nutrition Facts (per serving)
418 Calories
20g Fat
31g Carbs
32g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 418
% Daily Value*
Total Fat 20g 25%
Saturated Fat 5g 25%
Cholesterol 144mg 48%
Sodium 972mg 42%
Total Carbohydrate 31g 11%
Dietary Fiber 3g 9%
Total Sugars 3g
Protein 32g
Vitamin C 48mg 242%
Calcium 97mg 7%
Iron 3mg 18%
Potassium 552mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Weeknight dinners can cause a little panic for some. First, there's the daunting task of gathering ingredients, then comes the actual cooking, followed by the inevitable mound of dishes when the meal is over. The cure to this dilemma is a tasty sheet pan meal that takes pantry staples and turns them into a healthful, delicious dinner in a very short amount of time. 

The key to sheet pan dinners is to combine ingredients with similar cooking times and temperatures. In this instance, the bell peppers, onions, and tomatoes can withstand the temperature and time needed for the chicken to cook. This means you don’t have to cook some items for longer than others, making this meal even more of a breeze.

Ingredients

For the Marinade: 

  • 1/4 cup olive oil

  • 1/4 cup freshly squeezed lemon juice

  • 2 tablespoons dried oregano

  • 1 tablespoon red wine vinegar

  • 1 tablespoon dried parsley

  • 6 cloves garlic, minced to a paste

  • 2 teaspoons salt

For the Chicken:

  • 1 1/2 pounds boneless, skinless chicken thighs

  • 1 medium lemon, quartered

  • 2 pepper red bell peppers, chopped into 1 1/2-inch pieces

  • 8 ounces grape tomatoes

  • 1 small yellow onion, quartered

For Topping and Serving:

  • 1/4 cup crumbled feta

  • 3 cups cooked rice

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 400 F.

    Ingredients for Sheet Pan Greek Chicken
    The Spruce / Morgan Walker

  2. In a small bowl, combine the marinade ingredients and whisk rapidly with a fork for about 1 minute to emulsify.

    combine the marinade ingredients
     The Spruce / Morgan Walker

  3. Pour about half the marinade over the chicken thighs and toss well to coat. Set aside to marinade for 10 minutes.

    Pour half marinade on chicken
    The Spruce / Morgan Walker

  4. Toss lemon, bell peppers, tomatoes, and onion in the remaining marinade and transfer to one side of the baking sheet. 

    Chop peppers, onion and tomatoes
    The Spruce / Morgan Walker 

  5. Place marinated chicken on the other side of the baking sheet.

    Place chicken on sheet
    The Spruce / Morgan Walker 

  6. Bake for 25 to 30 minutes, or until the internal temperature of the chicken reaches 165 F. Switch the oven settings to broil on high, and broil the sheet pan meal for an additional 4 minutes.

    Bake sheet pan meal
    The Spruce / Morgan Walker

  7. Top with feta and serve over rice. Enjoy!

    Top with feta
    The Spruce / Morgan Walker

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.