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Sheet Pan Greek Chicken

This Sheet Pan Greek Chicken is a vibrant, Mediterranean-inspired meal with tender roasted chicken thighs, red potatoes, bell peppers, tomatoes, and artichokes—all seasoned with garlic, balsamic, and Italian herbs. Topped with briny Kalamata olives and creamy feta, it’s a flavorful one-pan dinner with easy cleanup.

45 min

Prep Time

45 min

Total Time

45 min

Servings

4

Ingredients

Pantry

  • 2 Bell Peppers

  • 1 Red Onion

  • 1 pint Cherry Tomatoes

  • 1 Lemon

  • 1 can Artichoke Hearts

  • 1 tbs Balsamic Vinegar

  • 6 Red Potatoes

  • 1 tbs Italian Seasoning

  • 1 jar Kalamata Olives

  • ¼ cup Olive Oil

Fridge and Freezer

  • 4 Boneless Skinless Chicken Thighs, thawed

  • 1 tbs minced Garlic

  • 4 oz Feta (optional)

Directions

  1. Wash hands with soap and water. Preheat the oven to 450 degrees. Grease a large baking pan. Wash and dry the produce. Seed and chop the bell peppers. Peel and chop the onion. Halve the lemon. Dice the potatoes. Drain the artichoke hearts.

  2. Spread the chopped peppers, red onion, artichoke hearts, potatoes, and tomatoes on the baking sheet. Lay the chicken thighs on top (always wash hands before and after handling raw meat). In a small bowl, combine ¼ cup olive oil, Italian seasoning, balsamic vinegar, garlic, and season with salt and pepper. Pour about ⅓ of the sauce over the chicken and vegetables.

  3. Bake in the oven for 25 minutes, then sprinkle with feta (if desired) and olives. Pour the remaining sauce over the top and bake for another 5-10 minutes, until potatoes are tender and chicken is cooked through. This recipe makes 4 servings. Refrigerate leftovers within 2 hours.

*Omit feta to make this recipe dairy-free.

<ul><li>*The USDA recommends cooking chicken to an internal temperature of 165 degrees.</li><li>See how to chop bell pepper here: https://www.youtube.com/watch?v=dHQkw3AvpKY</li><li>See how to chop onion here: https://www.youtube.com/watch?v=Z2D7Gif_4tU</li></ul>

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