Name: Greek Sheet Pan Chicken
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 6 servings
Cuisine: european
Ingredients: 6 bone-in skin-on chicken thighs (about 2 1/2 pounds); Zest and juice of 3 medium lemons (about 2 tablespoons lemon zest plus 9 tablespoons juice); 5 tablespoons olive oil; 2 1/4 teaspoons dried oregano; 1 teaspoon paprika; 1 teaspoon garlic power; Kosher salt and freshly ground black pepper; 1 1/2 pounds Yukon gold potatoes (about 4 medium), cut crosswise into 1/4-inch-thick slices; 8 ounces cherry tomatoes (about 2 cups); 2 orange bell peppers, cut into 1-inch pieces; 1 large red onion, halved and cut into 1/4-inch-thick slices; One 6-ounce block feta, cut into 1/2-inch pieces; 2 Persian cucumbers, quartered lengthwise and cut into 1/2-inch pieces; 1/3 cup pitted kalamata olives, halved lengthwise; 1/3 cup roughly chopped fresh dill; Prepared tzatziki and warm pita bread, for serving

Article by Amanda Neal and Alice Thompson

Attention: Food Network staffers think this easy Greek chicken dinner is one of the very best sheet pan recipes that exists. We make it repeatedly because it’s so easy, yet shockingly delicious (honestly, one wouldn’t expect a recipe so easy to be this tasty). While bad sheet pan recipes don’t cook all the ingredients at the same rate, this one nails the timing: chicken thighs bake up to crispy, juicy perfection, releasing their savory juices over a bed of Greek-inspired veggies that caramelize and become silky. Lemony potatoes roast in the mix as well, a nod to Greek lemon potatoes. You’ll top the one-pan Mediterranean chicken with creamy-crunchy accoutrements including a quick feta, cucumber and olive salad and store-bought tzatziki.

How to Make Greek Sheet Pan Chicken Like a Pro

Quickly marinate the chicken: Brilliantly, you’ll marinate the chicken while you prep all your vegetables, so the marination process requires no planning ahead and doesn’t add any extra time to the recipe. Marinating the chicken makes for extra-crispy skin and juicy, perfectly seasoned meat. Toss the chicken thighs with lemon juice and zest, olive oil, oregano, paprika, garlic powder and salt and pepper.

Place seasoned potatoes and vegetables on a sheet pan: We use Yukon gold potatoes because of their creaminess and thin skin. They also absorb the seasoning beautifully and hold their shape even after baking. Plus, they remind us of the traditional lemony roasted potatoes popular at Greek restaurants. Tomatoes add a lovely acidity and brightness while orange bell peppers bring sweetness and bright color to round out the meal.

Add the marinated chicken and bake: Bake in a 450-degree-F oven until the veggies are tender and browned in spots and the chicken thighs are crispy and register 165 degrees F on an instant-read thermometer inserted into the thickest part of the thighs not touching bone, 40 to 45 minutes.

Make a quick topping: Cucumbers, feta, olives and a good hit of dill make for a bright topping to go over the baked chicken and vegetables. We suggest using feta made from sheep or goat milk since these cheeses are typically creamier and lower in salt, but you can use any style of feta in a pinch.

Serve: Scatter the cucumber-feta salad over the hot chicken and vegetables and dollop tzatziki on top. You can serve the dish right from the sheet pan: Just bring it to the table and place it on a trivet or a couple of potholders. Serving it with warm pita bread will let you sop up all the delicious juices from the pan!

Can You Swap Chicken Breast for Chicken Thighs?

Bone-in, skin-on chicken thighs work best for this recipe for a few reasons. Having the bone adds more chicken flavor and it keeps the meat moist. The skin also gets beautifully crisp in the oven during the long bake time. Lastly, chicken thighs are fattier and will stay juicer longer than a lean chicken breast — they’re more forgiving and won’t overcook and dry out.

Storage and Reheating Tips

Leftovers can be refrigerated in an airtight container for up to 3 days. To reheat, place the food on a microwave-safe plate, cover with a paper towel to prevent splattering and microwave on high until the chicken is heated through and hits an internal temperature of 165 degrees F.

Alternatively, you can reheat the chicken and veggies in a 350-degree-F oven directly on a sheet pan until hot; cover the pan with foil to prevent the food from drying out.