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Sheet Pan Juicy Greek Lemon Chicken and Veggies

Close-up of juicy greek chicken thighs roasted on a sheet pan with potatoes and cherry tomatoes.

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Make incredibly juicy Greek chicken with minimal effort using this simple sheet pan recipe featuring bright lemon, garlic, and oregano flavors. This is a quick, healthy Mediterranean dinner.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken thighs or breasts, cut into 1.5-inch pieces
  • 1 large lemon, juiced and zested
  • 1/4 cup olive oil
  • 4 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 pound small potatoes, halved
  • 1 red bell pepper, chopped
  • 1 yellow onion, cut into wedges
  • 1 cup cherry tomatoes
  • 1/2 cup Kalamata olives (optional)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a large, rimmed baking sheet with parchment paper for easy cleanup.
  2. In a medium bowl, whisk together the lemon juice, olive oil, minced garlic, oregano, thyme, salt, and pepper to create the marinade.
  3. Place the chicken pieces, potatoes, bell pepper, and onion onto the prepared baking sheet.
  4. Pour the marinade over the chicken and vegetables. Toss everything directly on the pan until evenly coated. Spread the ingredients into a single layer.
  5. Bake for 20 minutes.
  6. Remove the pan from the oven. Add the cherry tomatoes and olives (if using) to the pan and gently toss with the other ingredients.
  7. Return the pan to the oven and bake for another 10 to 15 minutes, or until the chicken is cooked through (internal temperature reaches 165 degrees Fahrenheit) and the potatoes are tender.
  8. Serve immediately.

Notes

  • For extra juicy chicken, use chicken thighs instead of breasts.
  • If you prefer grilling, marinate the chicken for at least 30 minutes before cooking on a medium-high grill until done.
  • You can substitute the vegetables with zucchini or broccoli florets.

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