Sheet Pan Greek Chicken Dinner

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.

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…..

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

Don’t worry, the fresh herbs were only for decoration. 😉

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…..

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…..

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:

• Guinness Beer-Braised Chicken Thighs – not just for St. Patrick’s Day!
• Skillet Chicken Cacciatore – YUM!!
• Chicken au Champagne – a French dish to go along with the Irish and Italian and Greek chicken thighs.

Tools used to make this recipe: contains affiliate links

• Baking Sheet(s)
• A good Chef Knife
• Good quality Olive Oil – your local grocery store probably sells this brand.

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

Enjoy!!

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!

5 from 1 vote

Print

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