Greek Inspired Sheet Pan Chicken

Greek Insipred Sheet Pan Chicken

Ah man, this easy sheet pan recipe gives you perfectly juicy chicken with roasted chickpeas, all flavored with oregano, feta and lemon. It’s a low-mess, one pan wonder that you’ll make on repeat! If you are not into doing loads of dishes (who is?), make this recipe.

The chicken soaks up the tender garlic, and the veggies build in tons of fiber. It’s the simplest meal with the most amount of flavor.

Recipe

Makes 2 servings (double up for meal prep)

Ingredients

• 2 bone-in, skin-on chicken thighs

• ⅔ cup canned chickpeas, drained and rinsed

• ½ red bell pepper, sliced

• ½ yellow bell pepper, sliced

• ½ red onion, sliced

• 1 tablespoon olive oil

• 1 tablespoon lemon juice

• 1 clove garlic, minced

• ½ teaspoon dried oregano

• ½ teaspoon dried thyme

• ½ teaspoon paprika

• ½ teaspoon salt

• ¼ teaspoon black pepper

• ¼ teaspoon red pepper flakes (optional)

• 2 tablespoons feta cheese, crumbled

• 1 tablespoon fresh parsley, chopped

• Lemon wedges, for serving

Instructions

1. Preheat the oven to 425°F (220°C). Line a small baking sheet with parchment paper.

2. Prepare the marinade: In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, paprika, salt, black pepper, and red pepper flakes.

3. Toss the ingredients: In a medium bowl, combine chickpeas, bell peppers, and red onion. Drizzle half of the marinade over the mixture and toss to coat.

4. Season the chicken: Pat the chicken thighs dry and rub them with the remaining marinade.

5. Assemble the sheet pan: Spread the chickpea mixture evenly on the baking sheet and nestle the chicken thighs on top.

6. Bake: Roast for 30-35 minutes, until the chicken is golden and cooked through (internal temp of 165°F/74°C).

7. Finish and serve: Sprinkle with crumbled feta and fresh parsley. Serve with lemon wedges.

   
   

Storage and reheating

Store any leftovers in an airtight container for up to 4 days. Freeze in individual portions for up to 3 months. Make sure to cool the chicken and veggies entirely before packing them away for storage.

Warm in a 350°F oven for 10-15 minutes or microwave for 1-2 minutes.

Why You’ll Love This Easy Sheet Pan Recipe

• One-pan convenience: Low waste, low wash-up. A literal mid-week dream.

• Protein-packed: This recipe gives your protein via the chicken and the chickpeas.

• Full of flavor: The Greek flavors, spices, feta, and lemon make this dish irresistible.

• Meal prep-friendly: This easy sheet pan recipe  is perfect for lunches or quick dinners.

Ingredient Notes

• Chicken thighs: Bone-in, skin-on for the best flavor and juiciness. Boneless can be used but will cook faster and is not quite as juicy.

• Chickpeas: Canned are super convenient, but you can cook dried chickpeas if you want.

• Feta cheese: Adds a creamy, tangy finish. Leave it out if you’d prefer a dairy-free option.

• Olive oil and lemon juice: Essential for that authentic Greek taste.

• Red and yellow bell peppers: These sweet peppers add color, crunch, and a mild, fruity flavor. The red bell pepper provides a slightly sweeter note, while the yellow bell pepper adds a vibrant, slightly tangy taste.

• Red onion: Red onion gives a mild, sweet flavor when cooked, with a slightly sharp edge when raw.

• Olive oil: Use the best-quality olive oil you can get your hands on.

• Lemon: Fresh lemon juice and wedges are key to the flavor balance. Use fresh not bottled.

• Garlic: Fresh garlic over powdered is best.

• Dried oregano and thyme: A quintessential herb in Greek flavors.

• Paprika and red pepper flaked: It’s not totally necessary but adds good, rich color.

• Red pepper flakes (optional): If you don’t love spice, just leave it out.

• Feta cheese: The crumbled feta just makes this dish!

• Fresh parsley: Color and flavor!

• Lemon wedges: Classic in Greek dishes to balance out the other rich ingredients.

Substitutions & Variations

• Swap chicken thighs for chicken breasts (adjust cooking time to 20-25 minutes).

• Use sweet potatoes instead of chickpeas for a lower-carb option. This will decrease the protein content though.

• Make it spicy by adding extra red pepper flakes or a drizzle of harissa.

• Add kalamata olives for extra Greek flavor. Yum!

Tips & Tricks

• Pat the chicken dry before seasoning to get a crispy skin.

• Use a rimmed baking sheet to keep juices contained.

• Don’t overcrowd the pan: Spread ingredients in a single layer for even roasting.

• Broil for the last 2 minutes for extra crispy skin.

Common Mistakes When Making This Recipe

• Using skinless chicken: You’ll miss out on that golden, crispy texture.

• Not drying chickpeas: Extra moisture can prevent crispiness.

• Overcrowding the pan: Leads to steaming instead of roasting.

• Skipping the lemon: It brightens the dish and enhances the Greek flavors.

FAQs

Can I make this recipe ahead of time?

Yes! Prep everything in advance and store it in the fridge. Bake when ready.

Can I use boneless chicken?

Absolutely! Boneless thighs or breasts work but will cook faster—check after 20 minutes.

Can I make this vegetarian?

Yes! Swap chicken for extra chickpeas and add roasted eggplant or mushrooms.