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Jivko Cagov

Greek Sheet Pan Chicken Dinner

Lemon and oregano chicken thighs roasted with potatoes, zucchini, red onion and cherry tomatoes, topped with feta and olives.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 5 servings
Ingredients Method Notes

Ingredients
  

  • 2 lb boneless skinless chicken thighs
  • 1 lb baby potatoes halved
  • 1 red onion cut into wedges
  • 1 zucchini sliced into half-moons
  • 1 pint cherry tomatoes
  • 3 tbsp olive oil
  • 1 lemon zested and juiced
  • 4 cloves garlic minced
  • 2 tsp dried oregano
  • 1/2 cup crumbled feta
  • 1/3 cup Kalamata olives
  • salt and black pepper to taste

Method
 

  1. Heat the oven to 425°F (220°C). In a large bowl, whisk the olive oil, lemon zest and juice, garlic, oregano, 1 teaspoon salt and 1/2 teaspoon pepper.
  2. Toss the potatoes with a third of the marinade, spread them on a large rimmed sheet pan and roast for 10 minutes.
  3. Toss the chicken with a third of the marinade and the onion and zucchini with the rest. Push the potatoes aside and add the chicken, onion and zucchini to the pan in a single layer. Roast for 12 minutes.
  4. Add the cherry tomatoes and roast for 8 more minutes, until the chicken reaches 165°F (74°C) and the potatoes are tender. Use two pans if the food is crowded, because crowding steams it instead of roasting it.
  5. Top with the feta and olives and finish with a squeeze of lemon.

Notes

Cut the potatoes small and in even halves. They are the slowest item on the pan.
Chicken breast works, but cut it into thick pieces and check it at 15 minutes so it does not dry out.