Feta and Olive Sheet Pan Greek Chicken

• 4 bone-in chicken thighs
• 8 oz feta cheese, crumbled
• 1/2 cup Kalamata olives, pitted
• 1/2 cup cherry tomatoes, halved
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp paprika
• salt to taste
• black pepper to taste
• 1 lemon, sliced
• 1/4 cup fresh parsley, chopped

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a bowl, toss chicken thighs with olive oil, oregano, paprika, salt, and pepper.
3. 3 Arrange chicken thighs on a sheet pan.
4. 4 Scatter feta, olives, cherry tomatoes, and garlic around and between the thighs.
5. 5 Add lemon slices on top of the chicken.
6. 6 Roast in the preheated oven for 35 minutes, or until chicken is cooked through.
7. 7 Garnish with fresh parsley before serving.

Equipment

• Sheet pan
• Baking sheet

Variations

• Add roasted potatoes to the sheet pan for a heartier meal.
• Substitute chicken thighs with chicken breasts for a leaner option.

Substitutions

• Use any brine-cured olives if Kalamata are unavailable.
• Substitute feta with goat cheese for a different flavor profile.

Pairings

• A crisp white wine or sparkling water with lemon.
• Tzatziki sauce on the side.

Nutrition

Tips

• For extra flavor, marinate the chicken in the spice mix for 30 minutes before roasting.
• If you prefer skinless thighs, reduce cooking time by 5 minutes.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 2 months. Thaw in the fridge overnight and reheat in the oven.

Serving Suggestions

• Serve with a fresh Greek salad.
• Pair with warm pita bread.

FAQ