Easy Sheet Pan Greek Chicken + Tutorial!
Ahh, Greece… sunbaked sandy beaches, lapis blue ocean waters and the air subtly scented with wild oregano. Yes, I’m dreaming right now…
I’ve always wanted to visit Greece, but until I can make that magical trip, I’m happily making do with this delicious and easy to make Sheet Pan Greek Chicken.
I shared my recipe for Sheet Pan Moroccan Chicken earlier this year, so you know that dinner can be ready in a little more than 30 minutes. Sheet Pan Dinners are especially wonderful because everything is blended together in one pan, so cleanup is a quick and easy.
This Sheet Pan Greek Chicken is loaded with the flavors of the Mediterranean, like oregano, lemons, artichokes and pine nuts. The red bell pepper adds color and crunch and the feta adds a subtle tangy saltiness. You can print the gluten-free recipe… and scroll down for the tutorial.
I threw in some pitted Kalamata olives because they’ve got an interesting (but mild!) umami taste… but you can always leave them out.
If you can’t actually get to Greece…this dish will carry you there. It’s the next best thing to being in Santorini… (well, kinda!).
Sheet Pan Greek Chicken 
prep: 15 minutes
cook: 30 minutes
serves 4 to 6
you’ll need…
1½ pounds boneless skinless chicken thighs, cut into 1-inch pieces
1 can (14 ounces) artichoke hearts (can be halved or quartered), drained
1 cup chopped onion
1 cup diced red pepper
2 lemons cut in quarters or slices
¼ cup pine nuts (optional)
4 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons dried oregano
1 teaspoon ground black pepper
½ cup Kalamata olives (optional)
8 ounces feta cheese, cut into ½-inch pieces or crumbled
½ cup fresh oregano or mint leaves (optional)
salt to taste
let’s get to it…
Move oven rack to center. Heat oven to 425°F.
Place chicken, drained artichoke hearts, onion, red pepper, lemons, pine nuts (if using) and garlic on a large, rimmed sheet pan or baking sheet.
Drizzle olive oil over meat and vegetables.
Sprinkle with oregano and black pepper. Toss gently with a spatula to combine. Add Kalamata olives (if using).
Roast for 20 minutes, stir and add the feta cheese. Roast for another 5 to 10 minutes or until chicken is cooked through.
Remove from oven and garnish with fresh oregano or mint leaves if desired.
Sheet Pan Greek Chicken Tutorial
1. you’ll need… 1½ pounds boneless skinless chicken thighs; 1 can (14 ounces) artichoke hearts (can be halved or quartered), drained; 1 cup chopped onion; 1 cup diced red pepper; 2 lemons cut in quarters or slices; ¼ cup pine nuts (optional); 4 cloves garlic minced; 2 tablespoons olive oil; 2 tablespoons dried oregano; 1 teaspoon ground black pepper; ½ cup Kalamata olives (optional); 8 ounces feta cheese; ½ cup fresh oregano or mint leaves (optional); salt to taste.
2. Move oven rack to center. Heat oven to 425°F. Place chicken, drained artichoke hearts, onion, red pepper, lemons, pine nuts (if using) and garlic on a large, rimmed sheet pan or baking sheet.
3. Drizzle olive oil over meat and vegetables.
4. Sprinkle with oregano and black pepper. Toss gently with a spatula to combine. Add Kalamata olives (if using).
5. Roast for 20 minutes, stir and add the feta cheese. Roast for another 5 to 10 minutes or until chicken is cooked through. Remove from oven and garnish with fresh oregano or mint leaves if desired.
