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Sheet Pan Greek Chicken Dinner

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This Sheet Pan Greek Chicken Dinner with roasted potatoes and vegetables is a quick and easy meal that is perfect any night of the week! You can change up the vegetables, use different types of potatoes, it’s a versatile meal that your whole family will love.

You will have this Sheet pan Greek Chicken Dinner on the table in no time any night of the week! © COOKING WITH CURLS

I enjoyed my Sheet Pan Roast Chicken Thighs recipe so much, I knew I had to come up with another combination. I decided to go with a Mediterranean/Greek flavor this time around.

Sheet Pan Greek Chicken Dinner with roasted potatoes and vegetables is a quick and easy meal for any night of the week! © COOKING WITH CURLS

What you need to make Greek Sheet Pan Chicken Dinner:

  • bone-in, skin-on chicken thighs
  • olive oil
  • dried oregano
  • dried rosemary (crushed in your hand)
  • dried marjoram
  • dried sage
  • sea salt & black pepper
  • Yukon Gold potatoes
  • zucchini (about 4 medium – cut into thin slices)
  • red onion
  • whole garlic cloves 
  • fresh herbs for garnish if desired.

How to make Sheet Pan Greek Chicken Dinner:

Preheat oven to 400 degrees.

Place the chicken thighs in a large bowl or large zipper top bag. Drizzle them with olive oil and sprinkle with seasonings. Rub the seasoning into the skin and set aside.

Chicken thighs coated in seasoning in a large glass bowl © COOKING WITH CURLS

Mix the vegetables with 1 Tablespoon of olive oil, oregano, sea salt and pepper.

Thinly sliced vegetables in a large bowl tossed with oil and seasonings © COOKING WITH CURLS

Place the chicken thighs on a large baking sheet then add the vegetables.

Place seasoned chicken and vegetables on a baking sheet © COOKING WITH CURLS

Bake for 30 to 35 minutes, until a meat thermometer reads 165 degrees. Broil for 2 to 3 minutes to get the skin extra crispy, if desired.

This Sheet Pan Greek Chicken Dinner is a healthy, quick and easy meal that will satisfy everyone in the family! © COOKING WITH CURLS

I drizzled mine with Balsamic Glaze but that is optional…and not Paleo or Whole 30 approved! Drizzle with lemon juice for paleo/whole 30 compliant.

Notes:

  • Try to keep the potato slices on the thin side so they cook thoroughly.
  • Substitute fingerling potatoes that have been cut in half for the sliced potatoes.
  • For added flavor and texture, sprinkle with crumbled feta cheese. {nope, not paleo or whole 30}
  • All oven cook differently! These times are suggestions based on my oven, your times may vary.

Other ways to use Chicken Thighs:

Tools used to make this recipe: contains affiliate links

I guess I need a Spanish or Moroccan version now don’t I?

Enjoy!!

You will have this Sheet pan Greek Chicken Dinner on the table in no time any night of the week! © COOKING WITH CURLS

Sheet Pan Greek Chicken Dinner

Sheet Pan Greek Chicken Dinner with roasted potatoes and vegetables is a quick and easy meal for any night of the week!
4.10 from 10 votes
Print Rate
Course: Main Course
Cuisine: Greek
Keyword: paleo, whole 30, chicken thighs, zucchini, potatoes, sheet pan
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6 Servings
Calories: 369kcal
Author: Lisa Johnson

Ingredients

Greek Spiced Chicken Thighs

  • 6 chicken thighs (about 1 1/2 pounds)
  • 2 Tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon rosemary (crushed in your hand)
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried sage
  • sea salt & black pepper

Mixed Vegetables

  • 1 pound Yukon Gold potatoes (cut into thin slices)
  • 1 pound zucchini (about 4 medium – cut into thin slices)
  • 1 medium red onion (cut into wedges)
  • 6 whole garlic cloves (peeled)
  • 1 Tablespoon olive oil
  • 1 teaspoon dried oregano
  • sea salt & black pepper

Instructions

  • Preheat oven to 400 degrees.
  • Place the chicken thighs in a large bowl or large zipper top bag. Drizzle them with olive oil and sprinkle with seasonings. Rub the seasoning into the skin and set aside.
  • Mix the vegetables with 1 Tablespoon of olive oil, oregano, sea salt and pepper.
  • Place the chicken thighs on a large baking sheet then add the vegetables.
  • Bake for 30 to 35 minutes, until a meat thermometer reads 165 degrees. Broil for 2 to 3 minutes to get the skin extra crispy, if desired.

Notes

  • Try to keep the potato slices on the thin side so they cook thoroughly.
  • Substitute fingerling or mini potatoes that have been cut in half for the sliced potatoes.
  • For added flavor and texture, sprinkle with crumbled feta cheese. {nope, not paleo or whole 30}
  • All oven cook differently! These times are suggestions based on my oven, your times may vary.

Nutrition

Calories: 369kcal | Carbohydrates: 12g | Protein: 21g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 110mg | Sodium: 101mg | Potassium: 741mg | Fiber: 2g | Sugar: 1g | Vitamin A: 240IU | Vitamin C: 22.4mg | Calcium: 56mg | Iron: 3.7mg

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4 Comments

  1. 5 stars
    This meal delivers! It was so quick to prep and easy to cook. My two older children are severely picky eaters and they both cleaned their plates!

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