Description
This Sheet Pan Greek Chicken is a flavorful and easy one-pan dinner loaded with juicy seasoned chicken thighs, roasted vegetables, briny olives, and creamy feta. Finished with fresh tzatziki, it’s a vibrant Mediterranean-inspired meal perfect for busy weeknights.
Ingredients
- 6 boneless skinless chicken thighs (about 2 pounds)
- 1 1/2 pounds baby red potatoes, halved
- 8 ounces cherry tomatoes
- 2 small zucchini, cut into half moons
- 1/2 cup Kalamata olives
- 1 red onion, sliced
- 2 tablespoons + 2 teaspoons olive oil
- 1 tablespoon + 2 teaspoons Greek seasoning
- 1 lemon, sliced
- 3 cloves garlic, minced
- 1/2 cup crumbled feta cheese
- 1/2 cup tzatziki sauce
Instructions
- Preheat the oven to 425 degrees F.
- In a large bowl, combine the potatoes, cherry tomatoes, zucchini, red onion, olives, and minced garlic. Drizzle with 2 tablespoons olive oil and 1 tablespoon Greek seasoning. Toss well to coat.
- Spread the vegetables evenly onto a large sheet pan.
- Add the chicken thighs to the same bowl. Drizzle with the remaining 2 teaspoons olive oil and 2 teaspoons Greek seasoning. Toss until coated.
- Arrange the chicken thighs over the vegetables on the sheet pan. Top the chicken with lemon slices.
- Bake for 30 minutes, or until the chicken reaches an internal temperature of 165 degrees F and the vegetables are tender.
- Remove from the oven and sprinkle with crumbled feta cheese.
- Dollop tzatziki sauce over the sheet pan before serving.
Notes
- For crispier potatoes, cut them into smaller pieces and spread everything in a single layer.
- Chicken breasts can be substituted for thighs but may require adjusted cooking time.
- Serve with warm pita bread or rice for a heartier meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sheet Pan
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 28 g
- Saturated Fat: 7 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 36 g
- Cholesterol: 135 mg
