This Sheet Pan Greek Chicken Dinner is a healthy meal made with tender chicken, bell peppers, red onions, and perfectly roasted potatoes. The chicken is marinated in a blend of olive oil and balsamic vinegar and zesty lemon. This sheet pan dinner has fresh flavors and is an easy dinner for those busy weeknights.
1teaspoondried tarragon, you can omit if you don't have this
1teaspoondried oregano
1teaspoonpaprika
1teaspoonsalt
½teaspoonblack pepper
2lbsboneless chicken thighs
1poundbaby potatoes, halved
1small red onion, sliced into strips
2bell peppers, seeded and sliced into strips
1whole lemon, sliced
¼cupcrumbled feta cheese
¼cupfresh parsley, chopped
8pitted Kalamata olives
Instructions
Preheat the oven to 425 degrees F and line a large sheet pan with aluminum foil.
In a large bowl, whisk the olive oil, lemon juice, vinegar, tarragon, oregano, paprika, salt, and pepper together in a large bowl. Add chicken thighs, potatoes, onion, and bell peppers. Stir until everything is evenly coated.
Place chicken pieces evenly and spread out on the prepared baking sheet. Pour the veggies in between the chicken spreading in an even layer. Scatter lemon slices over the vegetables, making sure to leave the chicken uncovered so that the skin will brown.
Bake in preheated oven for about 35-40 minutes. The temperature of the thick part of the thigh should be 165 degrees F. Remove from oven and top with feta. Return to the oven for 2 minutes to get feta melty. Remove from oven and top with parsley and olives. Serve with Tzatziki if desired.
Store leftovers in the fridge in an airtight container.