Greek Sheet-Pan Chicken Bake

Sheet pan dinners are a game-changer for busy evenings. This Greek Sheet-Pan Chicken Bake combines the ease of preparation, minimal cleanup, and incredible flavors that make it a must-try.

Why You’ll Love Greek Sheet-Pan Chicken Bake

  • Easy Weeknight Dinner: This recipe is a lifesaver for busy nights when you want something delicious without the fuss. With just a few simple steps, you’ll have a fantastic meal on the table.
  • Mediterranean Flavors: The Greek marinade infuses the chicken with zesty and herby notes, perfectly complemented by the roasted vegetables and potatoes.
  • Sweet and Tangy Delight: The combination of lemon juice, red wine vinegar, and Greek seasoning creates a delightful balance of sweetness and tanginess.
  • Perfect for Gatherings: Impress your friends and family with this visually appealing and tasty dish. It’s a crowd-pleaser for gatherings or potluck dinners.
  • Minimal Cleanup: The beauty of sheet pan dinners lies in their simplicity, and the cleanup is a breeze.

Ingredients Needed To Make Sheet-Pan Chicken Bake

  • Boneless, skinless chicken thighs
  • Mini potatoes
  • Onion
  • Lemon
  • Red bell pepper
  • Greek seasoning
  • Kosher salt
  • Olive oil
  • Optional toppings: fresh dill, fresh parsley, fresh basil, feta cheese

How To Make Greek Sheet-Pan Chicken Bake

Preheat the oven to 375°F. Prepare a large sheet pan by brushing it with olive oil to coat the base or use parchment paper for easier cleanup.

Please the marinated chicken thighs, sliced mini potatoes, chopped onion, lemon slices, and red bell pepper on the sheet pan.

Drizzle olive oil over the ingredients on the sheet pan.

Sprinkle Greek seasoning and kosher salt evenly over everything on the sheet pan.

Bake for 25-30 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are tender.

Once done, remove from the oven.

Optional: Garnish with fresh dill, parsley, basil, or crumbled feta cheese before serving.

Variations & Substitutions

  • Vegetarian Option: Substitute chicken with tofu or chickpeas for a vegetarian version.
  • Different Vegetables: Feel free to use other vegetables like zucchini, cherry tomatoes, or carrots according to your preference.
  • Spice Variation: Adjust the level of spice by adding red pepper flakes or a pinch of cayenne pepper to the marinade or seasoning.

Commonly Asked Questions

Can I use chicken breasts instead of thighs?

Yes, boneless, skinless chicken breasts can be used instead of thighs, but ensure not to overcook them to keep them juicy.

Can I make this ahead of time?

You can marinate the chicken ahead of time, but it’s best to assemble and bake it just before serving for the freshest taste.

How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Greek Sheet-Pan Chicken Bake

Sheet pan dinners are seriously awesome. They’re easy to prepare, require minimal cleanup, and are so good.
Print Pin Rate
Course: Main Course
Cuisine: Greek
Keyword: Greek Sheet-Pan Chicken Bake
Prep Time: 15 minutes
Cook Time: 30 minutes
Marinating Time: 2 hours
Total Time: 2 hours 45 minutes
Servings: 6
Calories: 375kcal

Equipment

  • Large mixing bowl
  • Large sheet pan
  • Parchment paper (optional)

Ingredients

For the Chicken Marinade

  • 1 cup water
  • 2 tsp kosher salt
  • 1 tbsp Greek seasoning
  • Juice of 1 lemon
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 2 lbs boneless skinless chicken thighs

For the Meal

  • 2 lbs boneless skinless chicken thighs (marinated)
  • 24 oz mini potatoes sliced in half
  • 1 large onion roughly chopped
  • 1 lemon sliced and quartered
  • 1 red bell pepper roughly chopped
  • 1 tbsp Greek seasoning
  • 2 tsp kosher salt
  • 2 tbsp olive oil
  • Optional toppings: fresh dill fresh parsley, fresh basil, feta cheese

Instructions

For the Chicken Marinade

  • In a large mixing bowl, combine water, kosher salt, Greek seasoning, lemon juice, olive oil, and red wine vinegar. Mix well.
  • Add the boneless, skinless chicken thighs to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 2 hours.

For the Meal

  • Preheat the oven to 375°. Prepare a large sheet pan by brushing it with olive oil to coat the base or use parchment paper for easier cleanup.
  • Place the marinated chicken thighs, sliced mini potatoes, chopped onion, lemon slices, and red bell pepper on the sheet pan.
  • Drizzle olive oil over the ingredients on the sheet pan.
  • Sprinkle Greek seasoning and kosher salt evenly over everything on the sheet pan.
  • Bake for 25-30 minutes until the chicken reaches an internal temperature of 165°F) and the potatoes are tender.
  • Once done, remove from the oven.
  • Optional: Garnish with fresh dill, parsley, basil, or crumbled feta cheese before serving.

Notes

  • Vegetarian Option: Substitute chicken with tofu or chickpeas for a vegetarian version.
  • Different Vegetables: Feel free to use other vegetables like zucchini, cherry tomatoes, or carrots according to your preference.
  • Spice Variation: Adjust the level of spice by adding red pepper flakes or a pinch of cayenne pepper to the marinade or seasoning.

Nutrition

Serving: 1serving | Calories: 375kcal | Carbohydrates: 30g | Protein: 30g | Fat: 15g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 20g | Cholesterol: 178mg | Sodium: 1758mg | Potassium: 1652mg | Fiber: 4g | Sugar: 3g | Vitamin A: 628IU | Vitamin C: 59mg | Calcium: 50mg | Iron: 8mg
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This Greek Sheet-Pan Chicken Bake is super easy to make, bursting with Mediterranean flavors, and makes cleaning up effortless. Prepare it for a cozy family dinner, impress your friends at a gathering, or simply enjoy the convenience and taste on a laid-back weeknight.

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