This One-Pan Greek Chicken Is the Only Way I'm Making Chicken Right Now
Dear Dinner Therapist: I struggle with balancing the nutritional needs of everyone in my family at dinnertime. My husband needs meals that are low-fat and low-calorie with lean protein. My kids are fairly picky, so I also need to sneak veggies and protein into meals they will actually eat. In addition, we both work, so these meals need to be quick and easy to prepare.
I’m looking for more quick dinner recipes that include protein, starch, and veg in one dish. —Mattie
Dear Mattie: As soon as I read your question, the very first thing that popped into my mind was that a sheet pan chicken dinner feels like the perfect fit for you and your family! This version has lean, super-juicy chicken flavored with a Greek-inspired lemon and garlic rub, plus a medley of vegetables (and creamy feta!) that all cook together on a single sheet pan. There’s also minimal chopping and prep — and once dinner goes in the oven, cooking is totally hands-off.
There are two things about this recipe that I absolutely adore: First and most important is that this recipe has lots of flexibility with the vegetables. You mention that your kids are fairly picky, so rest assured it’s easy to make swaps based on what they like. Second is the garlicky, schmaltzy, lemon-herb sauce you get at the bottom of the sheet pan at the end of cooking. I recommend spooning it over everything on your plate. This sheet pan is an entire meal in itself and certainly doesn’t need anything extra on the table. That said, some crusty bread to mop up all the juices from the bottom of the sheet pan can be a nice touch. You can also serve it over a bed of salad greens for a warm Greek salad-ish vibe.
Why You’ll Love It
Super-flavorful, juicy chicken. Marinating chicken can have a way of feeling fussy and tedious, but I assure you that is not the case here. While the oven heats up, the chicken sits in a mixture of lemon zest and juice, garlic, olive oil, and seasonings. This results in super-juicy chicken that will remind you of Greek chicken.
It’s easy to make at the end of the day. Dinner comes together with a single piece of cookware and less than 15 minutes of upfront prep.
There’s tons of flexibility. You have a lot of room to adjust the other ingredients on the sheet pan to meet the needs and tastes of the eaters around your table.
Key Ingredients in Sheet Pan Greek Chicken
Chicken thighs: Budget-friendly bone-in chicken thighs are my top pick for this recipe.
Lemons: You’ll use both the zest and the juice for maximum flavor.
Potatoes: To ensure they cook until soft and tender, thinly slice the potatoes to no more than 1/4-inch thick.
Tomatoes: Take your pick between grape or cherry tomatoes. They’ll come out of the oven super soft and practically melt in your mouth.
Feta cheese: Start with a block of feta, then break it into large crumbles.
How to Make Sheet Pan Greek Chicken
Marinate the chicken. Use your fingers to gently loosen and pull the skin away from the meat without removing it. This way the marinade can be rubbed under the skin, which will make the chicken even more flavorful.
Prep the remaining ingredients. While the chicken marinates, heat the oven and prep the vegetables and feta. Add everything to a rimmed baking sheet and toss with olive oil, lemon juice, salt, and pepper.
Add the chicken to the sheet pan and roast. Nestle the chicken into the vegetables and roast until the chicken is cooked through and potatoes are tender.
Helpful Swaps
One to two sliced bell peppers or 2 cups trimmed green beans can be used in place of the tomatoes.
An equal amount of sliced zucchini, cauliflower florets, drained canned or jarred artichoke hearts, or a can of drained and rinsed chickpeas or white beans can be used as an alternative to the potatoes.
A couple of shallots or yellow onion can be used as a substitute for red onion.
Boneless, skinless chicken thighs will work in this recipe, but will have a shorter cook time. If you’re using them, I recommend slicing the potatoes very thin or swapping them for chickpeas or zucchini, and checking for doneness around 25 minutes.
To keep this recipe dairy-free, simply omit the feta cheese.
Dinner Therapist is my column dedicated to solving your dilemmas around the most important — but let’s be honest, sometimes most dreaded — meal of the day. Prepping dinner night after night can be so hard. Here, I deliver practical and hopefully fun advice to make cooking less complicated and more enjoyable. Follow along for all the recipes. Got your own dinner struggles? We want to hear from you! Fill out this super-quick form for your chance to be featured in an upcoming column.
Sheet Pan Greek Chicken Recipe
The sauce at the bottom of the sheet pan is everything.
Prep time 15 minutes
Cook time 35 minutes to 40 minutes
Serves 4 to 6
Ingredients
Finely grated zest of 2 medium lemons (about 2 tablespoons)
5 tablespoons freshly squeezed lemon juice, divided
2 cloves garlic, minced
5 tablespoons olive oil, divided
2 teaspoons dried oregano
1 1/2 teaspoons kosher salt, divided
1 teaspoon paprika
1/2 teaspoon freshly ground black pepper, divided
2 pounds bone-in, skin-on chicken thighs (about 6)
12 ounces Yukon Gold or red potatoes (about 5 small), thinly sliced
2 cups grape or cherry tomatoes (about 9 ounces)
1 medium red onion, halved and sliced into 1/2-inch pieces
4 ounces feta cheese, broken into large crumbles
1/2 cup pitted olives, such as kalamata (optional)
Finely chopped fresh dill or parsley leaves, for garnish (optional)
Instructions
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Stir the finely grated zest of 2 medium lemons, 2 tablespoons of the lemon juice, 2 minced garlic cloves, 3 tablespoons of the olive oil, 2 teaspoons dried oregano, 1 teaspoon of the kosher salt, 1 teaspoon paprika, and 1/4 teaspoon of the black pepper together in a large bowl.
Pat 2 pounds bone-in, skin-on chicken thighs dry with paper towels. Use your fingers to gently loosen and pull the skin away from the meat without removing it. Add to the bowl and rub all over with the lemon mixture, working it gently under the skin. Let sit and marinate at room temperature while you heat the oven and prepare the vegetables.
Heat the oven to 425℉.
Toss 12 ounces thinly sliced small Yukon Gold potatoes, 2 cups grape tomatoes, 1 sliced medium red onion, 4 ounces crumbled feta cheese, 1/2 cup pitted olives if using, the remaining 2 tablespoons olive oil, 3 tablespoons lemon juice, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper together on a rimmed baking sheet. Arrange into an even layer.
Nestle the chicken skin-side up into the vegetables. Roast until the chicken registers at least 165ºF on an instant-read thermometer and the potatoes are tender, 35 to 40 minutes. Garnish with finely chopped fresh dill if desired.
Recipe Notes
Storage: Refrigerate leftovers in an airtight container for up to 4 days.
Further Reading
Why People Are Ditching Their Seltzer After a Disturbing Study
The One Cookware Brand That Gordon Ramsay Can’t Stop Talking About
Tuscan Chicken Is the "Most Delicious" Dinner of All Time, Says Everyone Who's Tried It
