Sheet Pan Greek Chicken
Make meal times easy with this sweet and savory Greek sheet pan chicken dinner complete with veggies and a homemade yogurt sauce!
Servings: 6 servings
Calories: 408kcal
Equipment
1 Jar
1 Mixing Bowl
1 Large Baking Sheet
Ingredients
- ¼ cup olive oil
- 3 cloves garlic minced
- 1 lemon juiced
- 1 teaspoon honey
- 1 teaspoon oregano
- 1 teaspoon thyme
- ½ teaspoon onion powder
- ¼ teaspoon sea salt
- ⅛ teaspoon black pepper
- 1 ½ lb chicken thigh skin on
- 1 lb baby potatoes halved
- 1 pint grape tomatoes
- 1 small red onion cut into large chunks
Toppings (optional)
- Yogurt dill sauce
- Feta crumbles
Instructions
- Preheat oven to 425 F. In a jar, mix together the olive oil, garlic, lemon juice, honey, oregano, thyme, onion powder, sea salt, and black pepper until well blended. Pour 3 tablespoon of the marinade over the chicken thighs in a separate container or bowl, gently mix to coat, and set aside.¼ cup olive oil, 3 cloves garlic, 1 lemon, 1 teaspoon honey, 1 teaspoon oregano, 1 teaspoon thyme, ½ teaspoon onion powder, ¼ teaspoon sea salt, ⅛ teaspoon black pepper, 1 ½ lb chicken thigh
- In a large baking pan, add the halved baby potatoes, grape tomatoes, and red onion pieces. Pour the remaining marinade over top and toss well to coat. Arrange the potatoes and veggies into a single layer and bake in the preheated oven for 10 minutes.1 lb baby potatoes, 1 pint grape tomatoes, 1 small red onion
- Once the potatoes and veggies are partially cooked, nestle the chicken thighs onto the pan. Place the sheet pan back into the oven for 15 - 18 minutes until the chicken is cooked through. For a crispy exterior, turn the oven to broil for an extra 2-3 minutes.
- While the chicken is baking, prepare the yogurt dill sauce if using.Yogurt dill sauce
- Once you pull the sheet pan out of the oven, sprinkle the feta cheese over top, if using. The cheese will gradually melt into the chicken and veggies. Serve immediately with the yogurt sauce on top and enjoy!Feta crumbles
Notes
Storage : Transfer leftover sheet pan Greek chicken and vegetables to an airtight container, and store in the refrigerator for 3-4 days. Or, freeze for up to 3 months.
Nutrition
Serving: 1serving | Calories: 408kcal | Carbohydrates: 19g | Protein: 21g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 193mg | Potassium: 755mg | Fiber: 3g | Sugar: 4g | Vitamin A: 769IU | Vitamin C: 27mg | Calcium: 37mg | Iron: 2mg