sheet pan Greek chicken

5 from 3 votes
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6

Ingredients

FOR THE GREEK CHICKEN

  • ¼ cup olive oil
  • ¼ cup red wine vinegar
  • 1 tablespoon Cavender’s Greek seasoning
  • 1 teaspoon paprika
  • 2 cloves garlic, minced
  • kosher salt and cracked black pepper
  • 1 ½ lbs. boneless skinless chicken thighs (about 6 pieces)
  • 1 lb. baby potatoes, halved
  • 2 bell peppers, sliced
  • 1 red onion, sliced
  • 1 lemon, sliced
  • ½ cup crumbled feta (8 oz.)
  • cup olives, pitted

FOR DILL SAUCE

  • ½ cup Greek yogurt
  • 2 tablespoons lemon juice
  • 1 teaspoon finely chopped fresh dill
  • kosher salt and cracked black pepper

Instructions

FOR THE GREEK CHICKEN

  • Preheat the oven to 425°F. Line a sheet pan with aluminum foil or parchment paper.
  • Add to a large bowl ¼ cup oil, ¼ cup red wine vinegar, 1 tablespoon Greek seasoning, 1 teaspoon paprika, 2 cloves minced garlic, and a big pinch salt and pepper; whisk to combine. Add 1 ½ lbs. chicken and toss to coat. Transfer the chicken to lined sheet pan, allowing excess marinade to drip off. Reserve marinade.
  • Add 1 lb. halved potatoes, 2 sliced bell peppers, and 1 sliced red onion to the bowl and toss with remaining marinade. Transfer vegetables to the sheet pan in an even layer around the chicken. Add 1 sliced lemon and then transfer to the oven and roast for 25 minutes.
  • Remove from the oven and top chicken with ½ cup crumbled feta and scatter ⅓ cup olives on the sheet pan. Roast for an additional 5 minutes or until the chicken is cooked through (165º F) and the potatoes are golden brown.
  • Serve with the Dill Sauce.

FOR THE DILL SAUCE

  • Add to a small bowl ½ cup yogurt to bowl then whisk in 2 tablespoons lemon juice, and 1 teaspoon fresh dill; whisk to combine. Season with a pinch salt and pepper to taste. Set aside.

SERVING SUGGESTIONS

  • Serve with a simple green salad and toasted pita bread to complete this meal.

SWAP SUGGESTIONS

  • Protein: Chicken thighs can be swapped for chicken breasts.
  • Vegetarian: Swap chicken for cauliflower steaks and reduce cooking time by half.
  • Gluten-Free: Swap Cavenders Greek Seasoning out for Greek Freak by Spiceology.
  • Vegan/Dairy-Free: Omit the Dill Sauce and feta cheese.

MAKE AHEAD

  • Make dill sauce and marinade; slice bell peppers, red onion, and lemon. Store in separate airtight containers in the refrigerator for up to 5 days.

Nutrition

Calories: 423kcal | Carbohydrates: 22g | Protein: 31g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 142mg | Sodium: 663mg | Potassium: 802mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1631IU | Vitamin C: 79mg | Calcium: 243mg | Iron: 2mg