Sheet Pan Greek Chicken Dinner
This Sheet Pan Greek Chicken Dinner is a healthy meal made with tender chicken, bell peppers, red onions, and perfectly roasted potatoes. The chicken is marinated in a blend of olive oil and balsamic vinegar and zesty lemon. This sheet pan dinner has fresh flavors and is an easy dinner for those busy weeknights.
Ingredients
- ¼ cup extra-virgin olive oil
- 3 Tablespoons lemon juice
- 2 Tablespoons balsamic vinegar
- 2 cloves garlic, minced
- 1 teaspoon dried tarragon, you can omit if you don't have this
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 lbs boneless chicken thighs
- 1 pound baby potatoes, halved
- 1 small red onion, sliced into strips
- 2 bell peppers, seeded and sliced into strips
- 1 whole lemon, sliced
- ¼ cup crumbled feta cheese
- ¼ cup fresh parsley, chopped
- 8 pitted Kalamata olives
SERVE WITH:
- tzatziki sauce
- diced tomatoes, cucumbers, and red onion
- warm naan
- feta for topping
Instructions
- Preheat the oven to 425 degrees F and line a large sheet pan with aluminum foil.
- In a large bowl, whisk the olive oil, lemon juice, vinegar, garlic, tarragon, oregano, paprika, salt, and pepper together in a large bowl. Add chicken thighs, potatoes, onion, and bell peppers. Stir until everything is evenly coated.
- Place chicken pieces evenly and spread out on the prepared baking sheet. Pour the veggies in between the chicken spreading in an even layer. Scatter lemon slices over the vegetables, making sure to leave the chicken uncovered so that the skin will brown.
- Bake in preheated oven for about 35-40 minutes. The temperature of the thick part of the thigh should be 165 degrees F. Remove from oven and top with feta. Return to the oven for 2 minutes to get feta melty. Remove from oven and top with parsley and olives. We like to eat it in warm naan with Tzatziki, diced tomatoes, cucumbers, and red onion on top.
- Store leftovers in the fridge in an airtight container.