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Greek Chicken Sheet-Pan Dinner

Balanced
High Protein
blog main image
Meal Slot:
Dinner
Prep Time:
15
minutes
Cook Time:
45
minutes
Calories:
500
Kcal
Protein:
35
g
Carbs:
28
g
Fat:
19
g
Cuisine:
Mediterranean
Allergens:
Dairy
Serves:
4
Description

Sheet‑pan chicken thighs roast with potatoes, bell pepper, and red onion; lemon zest, oregano, olives, and feta add bright, briny Greek flavor with almost no cleanup.

Ingredients
  • Boneless skinless chicken thighs 1.5 lb
  • Baby potatoes 2 lb, halved
  • Red bell pepper 1 large, sliced
  • Red onion 1 medium, sliced
  • Olive oil 1 tbsp
  • Lemon 1, zest and 2 tbsp juice
  • Dried oregano 1½ tsp
  • Garlic powder 1 tsp
  • Kosher salt 1 tsp or to taste
  • Black pepper ½ tsp or to taste
  • Kalamata olives 1/2 cup, pitted and halved
  • Feta cheese 1/3 cup, crumbled
  • Chopped parsley optional for finish
Directions
  1. Heat oven to 425°F (220°C). Line a large sheet pan with parchment for easy cleanup.
  2. In a bowl, toss potatoes with half the olive oil, half the oregano, half the garlic powder, and a pinch of salt and pepper. Spread on the pan and roast 15 minutes.
  3. While potatoes start, toss chicken, bell pepper, and onion with remaining olive oil, oregano, garlic powder, lemon zest, lemon juice, and the remaining salt and pepper.
  4. Pull the pan, push potatoes to the edges, and add the chicken and veg to the center in a single layer. Roast 18–22 minutes, until chicken is cooked through (165°F / 74°C) and vegetables are tender.
  5. Scatter olives and feta over the pan and return to the oven for 3–5 minutes to warm through.
  6. Rest 5 minutes, taste and adjust seasoning, and finish with parsley if using.

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