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Greek Chicken Sheet Pan

This recipe is Whole30, Paleo, Gluten, and Dairy Free.

This Greek Chicken Sheet Pan dinner is full of protein, veggies and healthy fats made all on one pan! Bursting with flavor from the artichokes, Kalamata olives, peppers, Brussels and sweet tomatoes. Topped with the easiest Greek dressing. This is another winner winner chicken dinner!


6 chicken thighs, on the bone with skin on
1 red bell pepper, sliced thin
1 lb Brussel sprouts, trimmed & cut in half
14 oz can artichoke hearts, packed in water & drained
2 cups grape or cherry tomatoes
1 cup Kalamata olives
1 lb baby whole potatoes, cut in half
1 lemon, sliced
2/3 cup olive oil
1/2 cup red wine vinegar
2 cloves garlic, minced
1/2 tsp oregano
1/2 tsp basil
1 tsp salt
1/2 tsp pepper
1 tbsp dijon mustard

For the most up-to-date discount codes on some specific ingredients that I have used in my recipes you can check out my Discounts page.


Combine all dressing ingredients in a jar and shake well

Marinate chicken in about 1/2 cup of the dressing for several hours or overnight

Preheat oven to 350 & line a large rimmed pan with parchment paper

Place Brussels, potatoes, peppers & lemon slices in a bowl & add 1/4 cup of the dressing, tossing to coat

Place veggies & chicken on pan

Roast 45 minutes

Add tomatoes, olives, artichokes & remaining dressing to pan

Roast another 15 mins or until Brussels & potatoes are fork tender

Enjoy this recipe by Penny's Primal!

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