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Greek Sheet Pan Chicken

This Greek sheet pan chicken is a simple, flavorful weeknight meal that combines roasted chicken and vegetables seasoned with lemon and oregano, all in one pan for easy serving and minimal cleanup.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces chicken thighs Bone-in, skin-on thighs give the best texture and flavor. Trim excess fat if needed.
  • 2 cups mixed vegetables (bell peppers, zucchini, red onion, etc.) Cut veggies to similar sizes so they roast evenly. Use what your family prefers.
  • 3 tablespoons olive oil Use extra virgin for flavor, but any good olive oil will work. Toss evenly so everything browns.
  • 2 teaspoons dried oregano If you have fresh oregano, use 1 tablespoon chopped for a brighter finish.
  • 1 piece lemon juice Fresh lemon juice brightens the dish. Reserve a few wedges for serving.
  • to taste salt and pepper Season generously but taste after cooking. Chicken and roasted veg often need a final pinch.
  • optional Feta cheese Crumble over the finished dish for a creamy, salty contrast. Omit for dairy-free families.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, combine the chicken thighs with olive oil, oregano, lemon juice, salt, and pepper. Massage the marinade into the thighs so each piece is well coated.
  3. Let sit for 10 to 20 minutes if you have time; it deepens the flavor.
Cooking
  1. Place the chicken on a sheet pan and scatter mixed vegetables around it. Give the pieces a little space to help everything brown and crisp up.
  2. Roast in the oven for about 35-40 minutes, or until the chicken is cooked through and vegetables are caramelized. Check at 30 minutes if your oven runs hot. The skin should be golden and the vegetables tender with browned edges.
  3. Serve warm, optionally topped with feta cheese. Let the pan rest for 5 minutes before serving and sprinkle feta and a squeeze of lemon over the top.

Notes

Serve family-style right from the sheet pan. Pair with warm crusty bread or a green salad. Leftovers make a terrific lunch, and reheating them correctly retains moisture.