This super easy Greek Chicken is an entire meal cooked on just one pan with little fuss!
With lemon, garlic and olive oil, this meal is full of flavor with little effort! Perfect for busy nights or relaxed weekends, juicy chicken thighs are nestled in a bed of potatoes, peppers, onions, and tomatoes for a delicious meal.
Why We Love This Recipe
One pan…. a whole meal on one pan makes for less mess and an easy clean up! Add parchment paper to the pan to make it even easier!
It uses simple ingredients you likely have on hand already. Swap up the veggies to include your favorites. Most of the time in this recipe is hands off so it’s great to prep and put in the oven.
It has great flavor as the veggies roast in the oven and the juices from the chicken add to the potatoes.
Ingredients/Variations
This Sheet Pan Greek Chicken uses fresh ingredients, marinated, and baked until tender!
CHICKEN Chicken thighs are juicy and full of flavor and the perfect choice for this meal.
You can substitute bone-in skin-on split chicken breasts in place of the chicken thighs.
POTATOES Baby potatoes are used in this dish, but any potatoes will work great!
Cut your potatoes in smaller pieces, about 3/4″, so they cook through along with the chicken. If your potatoes are too large, the chicken will be done before the potatoes are tender.
VEGGIES Bell peppers and tomatoes are added in the last 20 minutes of cooking. If you like softer veggies, add them sooner.
If you like firmer veggies, add them later. Try adding zucchini, mushrooms or other favorites to stretch this dish even further!
MARINADE This marinade in this dish is similar to a souvlaki marinade. Greek seasoning adds great flavor and can substitute for the seasonings in this recipe (or even swap it with Italian seasoning)!
How to Make Sheet Pan Greek Chicken
Super easy and totally delicious, preparing Greek chicken takes just a few simple steps!
- Add marinade to chicken and refrigerate.
- Place chicken on the pan with potatoes and onions and bake. Add bell peppers and tomatoes in the last 20 minutes of cooking.
- Garnish with feta cheese and serve.
Hearty one-dish entrees don’t need a lot of extras, but a salad, an extra veggie or two and some pita can really round out a great dinner!
Tips for Success
- Cut the potatoes small so they cook in time along with the chicken.
- Add a pinch of oregano, greek seasoning or lemon zest to to the potatoes for extra flavor before they cook.
- For softer tomatoes and bell peppers, add them sooner. For firmer vegetables, add them later.
- Chicken thighs can be replaced with bone-in split chicken breasts.
- If using boneless chicken breasts, they bake quickly and should be added in the last 30 minutes of cook time (for 5-6 oz chicken breasts, adjust as needed to ensure they reach 165°F).
Other Great Chicken Dishes
- Sheet Pan Chicken and Veggies – such an easy dinner
- Chicken ala King – 30-minute meal
- Creamy Tomato Chicken Pasta – a one-pot dish
- Chicken Souvlaki – perfect BBQ dinner
- Cilantro Lime Chicken – zesty & flavorful
- Chicken Cacciatore – slow cooker version
- Easy Chicken and Potatoes – a one-pan dinner
Did you enjoy this one pan Greek Chicken recipe? Be sure to leave a rating and a comment below!
Sheet Pan Greek Chicken
Ingredients
- 2 pounds chicken thighs with bone/skin
- 1 ½ tablespoons olive oil divided use
- 1 pound baby potatoes halved
- ½ red onion chopped
- 1 bell pepper, green or red chopped
- 1 cup grape tomatoes
- ½ cup feta cheese for garnish, optional
- 1 lemon divided
Marinade
- 1 small lemon, juiced about 3 tablespoons juice
- 3 tablespoons olive oil
- 2 cloves garlic minced
- 1 tablespoon soy sauce
- 1 teaspoon honey
- ½ teaspoon oregano
- ½ teaspoon dried rosemary crushed
Instructions
- Preheat oven 400°F.
- Combine marinade ingredients and pour over chicken. Marinate at least 15 minutes or up to 4 hours.
- Combine baby potatoes, onion, 1 tablespoon olive oil and salt and pepper to taste. Place on a parchment lined pan. Nestle marinated chicken on the pan between the potatoes. Bake 30 minutes
- Toss bell peppers and tomatoes with remaining 1/2 tablespoon olive oil and season with salt & pepper. Add to the pan and bake an additoinal 20 minutes or until potatoes are tender and chicken reaches 165°F.
- Squeeze fresh lemon overtop and garnish with feta cheese
Notes
- Cut the potatoes small so they cook in time along with the chicken.
- Add a pinch of oregano, greek seasoning, rosemary and/or lemon zest to to the potatoes for extra flavor before they cook.
- For softer tomatoes and bell peppers, add them sooner. For firmer vegetables, add them later.
- Chicken thighs can be replaced with bone-in split chicken breasts.
- If using boneless chicken breasts, they bake quickly and should be added in the last 30 minutes of cook time (for 5-6 oz chicken breasts, adjust as needed to ensure they reach 165°F).
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Casserole, Chicken, Main Course
Cuisine American, Greek© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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This is hands down one of the best recipes I’ve ever found online, one of our favorite meals. I marinate as long as possible & the flavors are fantastic! I Debone thighs because the crispy skin adds a lot to the dish but it’s easier to eat without the bones. I don’t use the tomatoes or green pepper, I use a sweet red pepper instead, cut in larger pieces and put it all in at once. There are never any leftovers. This website is my new favorite, haven’t found a bad recipe on it yet!
Thank you for sharing Barbara! So happy to hear how much you love this easy chicken recipe!
Holly,
I just made your Sheet Pan Greek Chicken and boy was it delicious. I will have to triple this recipe and make it for our family gatherings. I am a triple amputee so I would enlist the help of a few family members to help. Than you for a flavorful recipe to add to my repertoire.
Ron Mays
That would be perfect for a family gathering, Ron. Glad you enjoyed it!
Holly:
I have been following your site for a few years now.
I am an active old timer, 84 yrs of age, and love to bug about in my lil kitchen set up.
Today, I made the “Sheet Pan Greek Chicken” it was out of this world. Just had to mention this to my daughter.
Luv your site, keep up the great work.
HAPPY HOLIDAYS
So glad you loved the chicken Ronald, thank you for sharing with your daughter! Happy Cooking!
Made this tonight and it was REALLY good! I used thighs and everything was so flavourful!
I also added some leafy kale when I put the peppers in. It was very crispy and yummy too. Will definitely make this again!
Kale is a great addition Kim, thanks for sharing!
Hi Holly. If I want to use chicken breast instead of thighs how long should I bake it? I did make this and it was delicious. But I used chicken breasts and they were a little overcooked. Maybe 5 min less?
Thanks,
Annie
Hi Annie, the amount of time it takes to cook the chicken breast will depend on the size of the chicken breast. I would check it at the 40-minute mark and bake until it reaches an internal temperature of 165°F. Hope that helps!
Made it last night. It was nice and light. Really good!
All your recipes are quick and easy, most ingredients on hand. Thanks
Thanks Penny!
We had it for dinner this evening, and it was exceptional! Chicken thighs (& legs) are our fave part of the chicken, since they’re full of flavor and are super juicy. The Greek style & flavor of this dish appealed to us, as we do a lot of Mediteraneon cooking. Thanks Holly. :-)
So happy to hear that Angelina! Glad you all enjoyed it.