Name: Greek Sheet Pan Chicken
Prep time: 15 min
Cook time: 45 min
Ingredients: ½-1 pounds golden fingerling potatoes; ¼ cup olive oil (extra virgin); 1 ½-2 pounds chicken thighs (boneless, skinless); 1 tablespoon salt (divided); 1 tablespoon black pepper (divided); 1 tablespoon garlic (minced); 1 tablespoon oregano (dried, divided); ½ teaspoon rosemary (dried); 1 large lemon (zested and then sliced); ½ medium zucchini (cubed); ½ medium summer squash (cubed); ½ large red bell pepper (1" pieces); ½ large onion (1" pieces); ½ pound asparagus (halved); ½ 14oz. can artichoke hearts (drained, quartered); ¾ cup cherry or grape tomatoes (halved); 6 ounces feta (cubed or crumbled); ½ cup kalamata olives (pitted, halved); 4-5 sprigs rosemary (fresh); 4-5 sprigs oregano (fresh); olive oil (to drizzle (optional)); lemon juice (to drizzle (optional)); sea salt (optional); cracked black pepper (optional)

^{Simple, elegant, easy and absolutely delicious – this Greek sheet pan chicken and vegetables recipe is an incredible weeknight dinner and certainly a crowd pleaser. Throwing together all your favorite vegetables with chicken thighs, olives, feta and seasoning couldn’t be easier.}

Keeping with the recent theming for my Mediterranean style food, it was important to pop in a totally new recipe. With little to no mess and super flavorful ingredients, this sheet pan chicken is going to be a winner in any household. And if you’re not feeling the whole Greek vibe, any flavoring and topping of choice should work!

Sheet pan meals are becoming wildly popular. I can see why. Especially for busy moms, meal prep fans, and those who have limited space or cooking supplies. This meat and potato recipe pleases so many different people and it’s stunning even directly out of the oven.

I also love this recipe because it is the product of one of my other favorite hobbies…cleaning out the fridge! As long as you have some sort of protein, hearty vegetables, and seasoning or dressing of your picking, then you’re good to go. Chop and throw together any and all vegetables that need to be used along with some chicken that you forgot you bought last week and enjoy this for a few days.

Like I said, you can make it your own but here are some ways to mix up a sheet pan dinner:

Add thick and hearty vegetables that add the balance of carbs to your complete meal. Some great options would include potatoes, yams, carrots or parsnips.
Greens are usually my favorite thing on a plate but you want to choose wisely because you are cooking these for some time. Avoid leafy greens (kale would be fine closer to the end) but load up on broccoli, green beans and/or asparagus. These don’t take too long to cook but they definitely don’t wilt and get mushy fast.
Water based vegetables are also great but know your cooking times for each and then cut them accordingly. I love adding any variety of color to the sheet. Onions, peppers, zucchini and summer squash are all great but they can be cut in larger pieces because they cook fast and you want to avoid them getting mushy.
Super soft vegetables like tomatoes are great in this but only you decide how soft you want them. I cut them up and added them towards the end so they didn’t completely disintegrate.
Flavor it UP! Herbs, spices and dressings really help make this dish more cohesive but feel free to get really creative. I also added some special other toppings like olives, feta, artichokes and then fresh herbs at the end.
For the protein, find a forgiving piece of meat that won’t overcook while in a hot oven for some time. Thick pieces of salmon, pork, and chicken (thighs work the best) also pair well with tons of seasoning varieties as well as vegetables.

And that’s that. Really any vegetables you have on hand that you need to use work well for this. I really wanted to keep it in the Greek/Mediterranean genre so added fresh herbs at the end along with lemon took this meal over the top.

This turned out to be a simple and somewhat healthy dinner. Baked chicken and vegetables seem boring but I promise you, it’s amazing how this turned out!

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Greek Sheet Pan Chicken

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Simple, elegant, easy and absolutely delicious – this Greek sheet pan chicken and vegetables recipe is an incredible weeknight dinner and certainly a crowd pleaser. Throwing together all your favorite vegetables with chicken thighs, olives, feta and seasoning couldn’t be easier.

Prep Time:15 mins

Cook Time:45 mins

Ingredients

½-1 pounds golden fingerling potatoes
¼ cup olive oil extra virgin
1 ½-2 pounds chicken thighs boneless, skinless
1 tablespoon salt divided
1 tablespoon black pepper divided
1 tablespoon garlic minced
1 tablespoon oregano dried, divided
½ teaspoon rosemary dried
1 large lemon zested and then sliced
½ medium zucchini cubed
½ medium summer squash cubed
½ large red bell pepper 1" pieces
½ large onion 1" pieces
½ pound asparagus halved
½ 14oz. can artichoke hearts drained, quartered
¾ cup cherry or grape tomatoes halved
6 ounces feta cubed or crumbled
½ cup kalamata olives pitted, halved
4-5 sprigs rosemary fresh
4-5 sprigs oregano fresh
olive oil to drizzle (optional)
lemon juice to drizzle (optional)
sea salt optional
cracked black pepper optional

Instructions

Preheat oven to 425°.
Fill a large pot with water and bring to a boil with a dash of salt. Parboil the baby potatoes whole in the boiling, lightly salted water. Boil for 6 minutes. Remove and let cool.
In a large skillet or cast iron skillet, drizzle olive oil and bring to high heat. Pan sear your chicken thighs for 1 minute on each side while seasoning with dried oregano, half tablespoon of salt and pepper. **If using skin-on chicken thighs, sear skin side down for about 2 minutes until skin is crisp, and then one minute on the other side.
Remove chicken and set aside.
Using a large baking sheet, drizzle about 1-2 tablespoons of olive oil on the sheet. Cut potatoes in half and set them in a large mixing bowl.
Prepare additional vegetables such as zucchini, asparagus, squash, onions, peppers and artichokes and add to the bowl with the potatoes. Cut all vegetables to even sizes. Drizzle the bowl of vegetables with another tablespoon of olive oil, minced garlic, oregano, rosemary, lemon zest, half tablespoon salt and pepper. Toss all ingredients together and lay evenly on the baking sheet.
Nestle chicken around the baking sheet with the vegetables and add slices of lemon and rosemary sprigs. Bake for 17-20 minutes until the chicken is almost cooked through and the potatoes are almost tender.
Remove from the oven and add tomatoes, olives and feta. Add back into the oven for about another 10 minutes.
Remove from the oven and top with fresh oregano leaves. Drizzle additional olive oil or lemon juice on the tray if desired and serve hot.

Notes

How long does it last and where?

This will last up to 3-5 days in the fridge in a airtight container.

Can you freeze it?

No, this recipe has a lot of different components so they each require a little bit of attention.

Substitutions?

Like said above, there are infinite ways to build a sheet pan chicken and vegetable dinner.

Feel free to swap out vegetables that are more enjoyable for you. If you’re trying to cut back on starchy vegetables, add cauliflower florets instead and they would be great on this tray.

I really wanted to add artichokes, feta and olives to this dish because I was really in the mood for Greek food. If you want something spicier, add roasted jalapeños. If you want to knick the tangy cheese and briny olives, that’s totally fine!

Leftover fresh herbs that resemble the flavor profile you’re looking for are great to add at the end. If you only have dried herbs, that totally works. I used both because they were available but this is all about using what you have!

Tips and Tricks

After studying the best way to make sheet pan meals, I read a lot of recipes that required the meat and veggies to all cook at the same time. That’s totally fine, however, you absolutely have to be aware of the sizes and cooking times for each.

I seared the chicken for a minute on both sides because I knew it was the dark meat and it really didn’t overcook too fast. The sear added a nice crust. You don’t have to but if you’re using chicken thighs with skin on them, the sear helps crisp up the skin first.

For the potatoes, these do require a little more cooking time if you’re not cutting them down too small. Boil the potatoes or start them in the roasting pan before everything else to speed up their cooking process. If you don’t have time to do that, cut them smaller so they cook faster. Same with most vegetables. Cut everything to even sizes so they cook better. For vegetables that have a higher water content like onions, peppers and zucchini, those can be cut in bigger slices so they don’t become soggy. Test and adjust and be aware of all the cooking times for each component.

Don’t totally overcrowd and layer ingredients. The more you do, the more they will steam and become soggy. Spread everything out on the pan evenly into one single layer and it’ll be perfectly cooked and crisp.

Add fresh herbs and cut tomatoes closer to the end. They will totally disintegrate if you add them first and are expecting them to be crisp.

What to serve with it?

This is the star of the show but it goes super well with my Toasted Chickpea & Quinoa Salad. Definitely pair with some tzatziki!!!