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Sheet Pan Greek Chicken with Lemon and Potatoes

A vibrant, one-pan dinner that brings Greek-inspired flavors to your table with minimal cleanup. Tender chicken thighs roasted alongside potatoes, olives, and briny feta, all brightened with lemon, oregano, and garlic. It’s budget-friendly, naturally gluten-free, and ideal for weeknights or a casual weekend gathering.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings 4
Calories 520 kcal

Ingredients
  

  • 4 boneless, skinless chicken thighs
  • 1 pound baby potatoes, halved
  • 1 cup kalamata olives, pitted
  • 1 cup cherry tomatoes
  • 1 medium red onion, thickly sliced
  • 3 cloves garlic, minced
  • 1 2 lemons, zested and juiced
  • 1 tablespoon Dried oregano
  • 1 teaspoon ground cumin (optional for warmth)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon crushed red pepper flakes
  • 2 tablespoons olive oil
  • 1 teaspoon salt (adjust to taste)
  • 1/2 teaspoon black pepper
  • 1/4 cup feta cheese, crumbled
  • 2 tablespoons fresh parsley, chopped (optional for garnish)

Instructions
 

  • Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper for easier cleanup, if you like.
  • Pat the chicken thighs dry and season them with salt, pepper, half the lemon juice, and half of the zest. Let them sit for a few minutes to absorb the bright flavors.
  • In a large bowl, combine the potatoes, red onion, cherry tomatoes, olives, minced garlic, oregano, thyme, cumin (if using), red pepper flakes, olive oil, remaining lemon juice and zest. Toss until everything is evenly coated.
  • Spread the potato mixture on the sheet pan in a single even layer. Nestle the seasoned chicken thighs among the vegetables.
  • Roast in the preheated oven for about 25–30 minutes, or until the potatoes are tender and the chicken reaches an internal temperature of 165°F (74°C). If you like a crisper finish, you can broil for 1–2 minutes at the end, watching carefully.
  • Remove from the oven and sprinkle crumbled feta over the hot pan. Return to the oven for 1–2 minutes just to soften the feta lightly.
  • Garnish with chopped parsley if using, and serve hot with a side of crusty bread or a simple green salad to complete the meal.