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Sheet Pan Greek Lemon Chicken with roasted potatoes and vibrant vegetables garnished with fresh herbs

Sheet Pan Greek Lemon Chicken

Juicy chicken thighs roasted with potatoes, olives, and feta in a bright lemon-oregano marinade for an easy one-pan Mediterranean meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs
  • 1.5 lbs baby potatoes halved
  • 1/3 cup olive oil
  • 1/4 cup fresh lemon juice
  • 3 garlic cloves minced
  • 1 tbsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup cherry tomatoes
  • 1/2 cup kalamata olives
  • 1/2 cup crumbled feta cheese
  • 2 tbsp chopped fresh parsley

Method
 

  1. Step 1: Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper.
  2. Step 2: In a bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper to make the marinade.
  3. Step 3: Place chicken thighs and potatoes in separate bowls. Pour 2/3 of marinade over chicken and remaining 1/3 over potatoes. Toss to coat.
  4. Step 4: Arrange potatoes in a single layer on the prepared sheet pan. Roast for 15 minutes.
  5. Step 5: Remove pan from oven. Push potatoes to one side and add marinated chicken in a single layer.
  6. Step 6: Return to oven and roast for 15 minutes. Add tomatoes and olives to the pan.
  7. Step 7: Roast 5-10 more minutes until chicken reaches 165°F (74°C) and potatoes are tender.
  8. Step 8: Sprinkle with feta and parsley before serving. Drizzle with extra lemon juice if desired.

Notes

For crispier chicken, broil for the last 2-3 minutes. Leftovers keep well refrigerated for 3 days.