Greek Sheet Pan Chicken

chicken thighs

🥗Healthier: chicken breasts

💰Cheaper: bone-in chicken pieces

Breasts are leaner; bone-in pieces are often less expensive.

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese is lower in fat; ricotta can be more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a high smoke point; canola is often cheaper.

black olives

🥗Healthier: green olives

💰Cheaper: canned olives

Green olives are lower in calories; canned options are budget-friendly.

Prep the ingredients: Chop the onions and bell peppers, peel and mince the garlic and leave the cherry tomatoes whole. Cut any unwanted fat and skin off the chicken thighs and pat dry with a kitchen paper towel. Spray a baking sheet with cooking oil and set aside.

Preheat the oven to 180C/365F.

Add chopped bell peppers, onions, and cherry tomatoes to a large bowl. Add 1 Tablespoon of olive oil to the vegetables and season with ½ teaspoon of oregano, salt, and black pepper. Toss to combine and transfer to the prepared tray spreading it out in a single layer.

Still using the same bowl, add the chicken thighs, paprika, the remaining oregano, thyme, lemon zest, minced garlic, lemon juice, olive oil, salt, and black pepper and mix to combine.

Place the chicken thighs in between the vegetables at intervals and drizzle the remaining marinade (in the bowl) over the veg and chicken.

Bake in the preheated oven for about 30 minutes and bring out the tray from the oven. Sprinkle Feta cheese and olives on the chicken and veggies. Return the sheet pan to the oven and continue to bake the chicken for another 10 minutes or until you reach an internal temperature of 75C/165F using a meat thermometer.

Serve and enjoy!

Cooking Techniques

Equipment Needed

Spice Level:

Allergens