Easy Crispy Sheet Pan Greek Chicken Thighs Recipe for Perfect Weeknight Dinners
A simple and flavorful sheet pan dinner featuring crispy skin chicken thighs and Mediterranean-inspired roasted veggies, perfect for busy weeknights or unexpected guests.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Greek, Mediterranean
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 3 tablespoons extra virgin olive oil
- Juice and zest of 1 lemon
- 3 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 red bell pepper, roughly chopped
- 1 zucchini, roughly chopped
- 1 red onion, roughly chopped
- 1 cup cherry tomatoes
- Optional: Kalamata olives or crumbled feta for garnish
Instructions
- Preheat your oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper or lightly grease it.
- In a large mixing bowl, whisk together olive oil, lemon juice and zest, minced garlic, dried oregano, salt, and black pepper.
- Toss the chicken thighs in the marinade until well coated. Let sit for 10-15 minutes if time allows, or cook immediately.
- Roughly chop the veggies and toss them with a little olive oil, salt, and pepper.
- Arrange the chicken thighs skin-side up on the sheet pan and nestle the veggies around them, ensuring they are not overcrowded.
- Roast in the oven for 35-40 minutes. At about 20 minutes, use tongs to flip the veggies and baste the chicken with pan juices.
- Check that the chicken reaches an internal temperature of 165°F (74°C) and that the skin is golden and crispy, and veggies are tender with slightly charred edges.
- Optionally, sprinkle crumbled feta and sliced Kalamata olives over the dish after removing from the oven.
- Serve with a wedge of lemon and a drizzle of extra olive oil, spooning some of the roasted pan juices over the chicken and veggies.
Notes
Pat chicken skin dry before marinating to ensure crispiness. Avoid overcrowding the pan to allow air circulation. Flip veggies only halfway through cooking, not the chicken. Rest chicken a few minutes after cooking to keep it juicy. Use a meat thermometer to avoid overcooking.
Nutrition
- Serving Size: One chicken thigh wi
- Calories: 350400
- Fat: 25
- Carbohydrates: 10
- Fiber: 3
- Protein: 30
Keywords: sheet pan chicken, Greek chicken thighs, crispy chicken, roasted veggies, easy weeknight dinner, Mediterranean recipe, gluten-free, low-carb