Go Back
–+ servings
A sheet pan filled with roasted chicken thighs, cherry tomatoes, artichoke hearts, olives, Brussels sprouts, and halved baby potatoes, all seasoned and cooked together.
Penny Kovacs

Greek Chicken Sheet Pan

No ratings yet
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 marinade. This is another winner winner chicken dinner!
Print Recipe Pin Recipe
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 6 Chicken Thigh bone in and skin on
  • 1 Red Bell Pepper sliced thin
  • 1 lb Brussels Sprouts trimmed & cut in half
  • 14 oz Artichoke Hearts packed in water & drained
  • 2 cups Tomato Grape, or cherry tomatoes
  • 1 cup Kalamata Olives
  • 1 lb Potatoes Baby, cut in half
  • Dressing:
  • 2/3 cup Extra Virgin Olive Oil
  • 1/2 cup Red Wine Vinegar
  • 2 cloves Garlic minced
  • 1/2 tsp Oregano Dried
  • 1/2 tsp Basil Dried
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1 Tbsp Dijon Mustard

Method
 

  1. Combine all dressing ingredients in a jar and shake well.
  2. Marinate the chicken in about 1/2 cup of the dressing for several hours or overnight.
  3. Preheat oven to 350˚ and line a large rimmed pan with parchment paper.
  4. Place Brussels, potatoes, peppers and lemon slices in a bowl and add 1/4 cup of the dressing, tossing to coat.
  5. Place veggies and chicken on pan.
  6. Roast 45 minutes.
  7. Add tomatoes, olives, artichokes and remaining dressing to pan.
  8. Roast another 15 mins or until Brussels and potatoes are fork tender.
  9. Enjoy!

Tried this recipe?

Let us know how it was!