Description
This Greek Sheet Pan Chicken recipe is a vibrant and flavorful one-pan meal featuring juicy, marinated chicken thighs roasted alongside tender potatoes, bell peppers, grape tomatoes, red onion, artichoke hearts, and kalamata olives. Finished with feta cheese and fresh parsley, and served with tzatziki sauce, this dish offers a perfect balance of tangy, savory, and herbal flavors, inspired by traditional Mediterranean cuisine.
Ingredients
Marinade
- 1/2 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 5 cloves garlic, minced
- 1 tablespoon finely chopped fresh parsley
- 1 teaspoon dried oregano
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes
Chicken and Vegetables
- 6 chicken thighs, bone-in, skin-on
- 2 medium Yukon gold potatoes, chopped into 1/2-inch pieces
- 1 red bell pepper, chopped into 1-inch pieces
- 1 cup grape tomatoes
- 1/2 large red onion, sliced
- 14 oz can artichoke hearts, drained and quartered
- 1/2 cup kalamata olives, pitted
Toppings and Garnish
- 1/2 cup feta cheese
- Chopped fresh parsley, for garnish
- Oil spray, for greasing the pan
- Tzatziki sauce, for serving
Instructions
- Preheat Oven: Preheat your oven to 425°F and grease a large baking sheet with oil spray to prepare for roasting.
- Prepare Marinade: In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, fresh parsley, dried oregano, Dijon mustard, kosher salt, black pepper, and crushed red pepper flakes. Set aside 1/4 cup of the marinade for the vegetables.
- Marinate Chicken: Place the chicken thighs in a large bowl and pour 3/4 cup of the marinade over them. Toss thoroughly with your hands to coat each piece evenly. Allow the chicken to marinate for 15 minutes while you prepare the vegetables.
- Prepare Vegetables: Arrange the chopped potatoes, red bell pepper, grape tomatoes, and sliced red onion on the prepared baking sheet. Drizzle the reserved 1/4 cup marinade over the vegetables and toss until they are well coated.
- Assemble and Bake Initial: Nestle the marinated chicken thighs among the vegetables on the baking sheet. Place the baking sheet in the preheated oven and bake for 30 minutes.
- Add Artichokes and Olives: Remove the baking sheet from the oven, then scatter the drained and quartered artichoke hearts and pitted kalamata olives around the chicken and vegetables. Return the pan to the oven and bake for an additional 10 to 15 minutes until the vegetables are tender and the chicken reaches an internal temperature of 165°F.
- Garnish and Serve: Remove from oven, sprinkle the chicken and vegetables with feta cheese and chopped parsley. Serve the dish warm with tzatziki sauce on the side and pita bread if desired.
Notes
- For crispier chicken skin, pat the chicken thighs dry before marinating.
- You can substitute Yukon gold potatoes with baby red potatoes or fingerlings.
- Marinate the chicken up to 2 hours ahead of time for deeper flavor.
- Check the internal temperature of the chicken with a meat thermometer to ensure safe cooking.
- If using frozen artichoke hearts, thaw and drain thoroughly before adding.
- Serve with warm pita bread to make it a complete meal.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
