Greek sheet pan chicken is bursting with Greek flavors and beautiful colors! Seasoned chicken and caramelized veggies are roasted together resulting in a quick and easy dinner ready to impress!
In a small bowl, whisk together the olive oil, lemon juice, Greek seasoning, salt, and pepper.
In a large bowl, toss the chicken with 2/3 of the marinade until well coated. Marinate 15 minutes (can let sit longer in the fridge it time allows).
On a baking sheet, place the potatoes, bell pepper, red onion, and tomatoes. Drizzle the remaining 1/3 of the marinade over the top. Toss together until well coated.
Nestle the marinated chicken among the veggies. Bake 25 minutes.
Remove from the oven and drain the juices. Use a paper towel if needed to blot the pan (this will help the veggies crisp up). Add the feta and olives, if using, and bake another 15 minutes, or until the veggies are softened and the chicken reaches 165°F on a meat thermometer.
Sprinkle with parsley and serve with lemon slices, if using.
Notes
Storage: Store leftovers in a covered container in the refrigerator or up to 3 days.Variations:
Swap chicken thighs for chicken breasts. You could also dice it up and cook similar to my sheet pan chicken and veggies.
Swap the olive for mushrooms.
Swap the feta for parmesan cheese.
Add in extra vegetables such as sliced mushrooms, zucchini or broccoli.