Easy Sheet Pan Greek Chicken Recipe with Lemon Feta and Tomatoes for Perfect Weeknight Dinner
A quick and easy sheet pan chicken recipe featuring lemon, feta, and roasted cherry tomatoes that delivers bold Greek flavors with minimal effort, perfect for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4-6 servings 1x
- Category: Main Course
- Cuisine: Greek
Ingredients
Scale
- 4–6 bone-in, skin-on chicken thighs (about 1.5 to 2 pounds / 700 to 900 grams)
- 3 tablespoons extra virgin olive oil
- 3 large garlic cloves, minced
- 1 large lemon, juiced and zested
- 1 tablespoon dried oregano
- 2 cups cherry tomatoes (about 300 grams), halved
- 4 ounces feta cheese (115 grams), crumbled
- Salt to taste (about 1 teaspoon)
- Black pepper to taste (about ½ teaspoon)
- Optional: handful of chopped fresh parsley or dill for garnish
Instructions
- Preheat your oven to 425°F (220°C) and allow it to reach temperature for about 15 minutes.
- In a mixing bowl, whisk together olive oil, minced garlic, lemon juice and zest, dried oregano, salt, and black pepper to create the marinade.
- Add the chicken thighs to the bowl and toss well to coat each piece. Let marinate for 10-15 minutes if time allows.
- Spread the marinated chicken thighs skin-side up on a rimmed baking sheet, spacing them evenly.
- Scatter the halved cherry tomatoes around the chicken and drizzle any leftover marinade over them.
- Roast in the oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and crispy. Tomatoes should be soft and slightly caramelized.
- If desired, broil for 2-3 minutes at the end to crisp the skin further, watching closely to avoid burning.
- Sprinkle crumbled feta evenly over the chicken and tomatoes, then return to the oven for 5 more minutes to warm the feta without melting it completely.
- Remove from oven and let the chicken rest for a few minutes.
- Garnish with chopped fresh parsley or dill if desired and serve directly from the pan.
Notes
Use bone-in, skin-on chicken thighs for juiciness and crispy skin. Marinate chicken overnight for deeper flavor. Avoid overcrowding the pan to ensure crispiness. Add feta at the end to keep its crumbly texture. Use a meat thermometer to avoid overcooking. For dairy-free, omit feta or substitute with vegan cheese or toasted nuts.
Nutrition
- Serving Size: 1 chicken thigh with
- Calories: 375
- Sugar: 5
- Sodium: 550
- Fat: 25
- Saturated Fat: 7
- Carbohydrates: 8
- Fiber: 2
- Protein: 30
Keywords: sheet pan chicken, Greek chicken, lemon feta chicken, easy weeknight dinner, roasted tomatoes, Mediterranean chicken, one pan meal