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Greek Sheet-Pan Chicken

Total Time

Prep: 10 min. Bake: 40 min.

Makes

4 servings

I love roasted vegetables and keeping things simple. One bowl and one sheet pan, that's it. You could certainly use boneless chicken and add other veggies to this Greek sheet-pan chicken. Then serve it with cucumber salad. —Sara Martin, Whitefish, Montana
Greek Sheet-Pan Chicken Recipe photo by Taste of Home

Ingredients

  • 4 bone-in chicken thighs, skin removed
  • 1/2 cup Greek vinaigrette
  • 8 small red potatoes, quartered
  • 1 medium sweet red pepper, cut into 1/2-in. strips
  • 1 can (14 ounces) water-packed artichoke hearts, drained and halved
  • 3/4 cup pitted ripe olives, drained
  • 1 small red onion, cut into 8 wedges
  • 1/4 teaspoon pepper
  • 1/3 cup crumbled feta cheese

Directions

  1. Preheat oven to 375°. Spray a 15x10x1-in. baking pan with cooking spray; set aside.
  2. In a large bowl, combine the first 7 ingredients; toss to coat. Place chicken and vegetables in a single layer on baking pan; sprinkle with pepper. Bake until a thermometer inserted in chicken reads 170°- 175° and vegetables are tender, 30-35 minutes.
  3. If desired, preheat broiler. Broil chicken and vegetables 3-4 inches from heat until lightly browned, 2-3 minutes. Remove from oven, cool slightly. Sprinkle with feta cheese.
Greek Sheet Pan Chicken Tips

Can you use different cuts of chicken to make Greek sheet pan chicken?

While this recipe uses bone-in chicken thighs, you can easily substitute other cuts. It’s important to use cuts of chicken that will cook in a similar time frame, so the veggies pan don’t over- or under-cook. If using thicker chicken breasts, consider pounding them flatter. If you have chicken tenders or smaller pieces, keep an eye on them and remove if they're done before the potatoes or veggies.

What else can you add to this Greek sheet pan chicken recipe?

Like using a different cut of chicken, you should consider any additions to this Greek sheet pan chicken for time and temperature. Using canned vegetables can be great, or try blanching heartier veggies like Brussels sprouts.

Can you use a baking sheet instead of a sheet pan to make this recipe?

Sheet pan dinners allow you to cook everything on one pan, so cleanup is a snap. Make sure to use a sheet pan with a lip so the juices don’t run over and burn on the bottom of your oven. If you have a pan without a lip, get creative with some aluminum foil and make a boat of sorts by folding the edges to create a barrier at least 1-inch high.

Maggie Knoebel, Taste of Home Culinary Assistant

Nutrition Facts

1 serving: 481 calories, 24g fat (5g saturated fat), 92mg cholesterol, 924mg sodium, 31g carbohydrate (3g sugars, 4g fiber), 31g protein.

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