🫒 Mediterranean Greek Sheet Pan Chicken
Ingredients
For the Chicken & Veggies
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4–5 chicken thighs or breasts (bone-in or boneless)
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2 cups baby potatoes, halved
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1 red bell pepper, sliced
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1 yellow bell pepper, sliced
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1 red onion, thick slices
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1 cup cherry tomatoes
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⅓ cup Kalamata olives, pitted
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2 tbsp olive oil
For the Greek Marinade
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¼ cup olive oil
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Juice of 1 large lemon
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4 cloves garlic, minced
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1½ tsp dried oregano
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1 tsp paprika
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½ tsp ground cumin
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½ tsp black pepper
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1 tsp salt
For Garnish (Optional)
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Crumbled feta cheese
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Fresh parsley or dill
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Lemon wedges
Instructions
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Preheat oven to 200°C / 400°F.
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In a bowl, whisk together all marinade ingredients.
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Place chicken, potatoes, bell peppers, onion, tomatoes, and olives on a large sheet pan.
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Pour the marinade over everything and toss well to coat evenly.
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Arrange chicken skin-side up (if using skin-on).
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Bake uncovered for 40–45 minutes, flipping potatoes halfway, until chicken is golden and fully cooked.
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Optional: Broil for 3–5 minutes for extra crispiness.
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Sprinkle with feta and fresh herbs, serve with lemon wedges.
Serving Suggestions
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Serve with Greek salad
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Pair with warm pita or flatbread
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Add tzatziki sauce on the side
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Great with brown rice or quinoa
❓ Q & A
Q: Can I use chicken breast instead of thighs?
A: Yes. Reduce baking time to 30–35 minutes to avoid dryness.
Q: Is this recipe Mediterranean-diet friendly?
A: Yes! It’s rich in olive oil, vegetables, lean protein, and herbs.
Q: Can I marinate the chicken overnight?
A: Absolutely. Marinate for 2–24 hours for deeper flavor.
Q: Can I make this in an air fryer?
A: Yes. Cook at 180°C / 360°F for 18–22 minutes, shaking halfway.
Q: What vegetables can I swap in?
A: Zucchini, mushrooms, green beans, or artichokes work beautifully.
Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 3 days.