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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.
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.
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.
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
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.
Kiera says
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!
Lisa Johnson says
I am so happy to hear that Kiera, I’m glad they liked it!!
Becca says
Did you use boneless or bone in thighs?
Also, what about skin or skinless?
Lisa Johnson says
Hi Becca, they are bone-in, skin-on chicken thighs.