This One Sheet Pan Greek Style Easy Baked Chicken Dinner will save you at dinner time! You can throw everything onto your sheet pan and let it bake into a delicious dinner. The sauce that forms is so good!
Who is hungry for some oven baked chicken? I really hope you just raised your hand almost to the ceiling, because that’s pretty much how excited I am to share this recipe today!
- 1-2 pounds small waxy potatoes (depending on how much your family eats), peeled and halved
- 2 tablespoons olive oil
- 1 teaspoon fine sea salt
- 2 teaspoons dried thyme
- ½ teaspoon ground paprika
- 1 large yellow bell pepper, cut into bite-sized pieces
- 1 large red bell pepper, cut into bite-sized pieces
- 2 large red onions, halved and then cut into large chunks
- 1 pound chicken pieces (I used large chicken wings)
- 1 medium lemon, sliced
- 3 ounces black Kalamata olives (or whatever black olives you can find)
- 3 anchovy filets, torn into pieces (optional)
- 3 ounces feta cheese, crumbled
- Preheat your oven to 430°F (220°C) (or 390°F (200°C) convection).
- Place the potatoes on a deep sheet pan and toss them with 1 tablespoon olive oil, ½ teaspoon sea salt, 1 teaspoon dried thyme and ½ teaspoon ground paprika.
- Add the vegetables and chicken pieces, then toss everything with the remaining seasoning. Make sure to really rub the seasoning and oil into the chicken, that way you’ll ensure tender meat and a crispy and flavourful skin. Arrange the chicken pieces on top of the vegetables and potatoes and bake in the preheated oven for 20 minutes.
- Remove the tray from the oven and stick the lemon slices in between the chicken pieces. Scatter the olives and anchovy filets on top, if using, and finish baking for another 20-25 minutes until the chicken is browned and crispy and cooked through all the way.
- Discard the lemon and serve immediately topped with crumbled feta cheese.
We love anchovies, but the recipe turns out just as well without them if you or your kids aren't big fans.
I tried this both in a normal and in a convection oven and the recipe worked well in both. Just note the difference in temperature settings in the recipe! I did find that on the convection setting I had to switch on the grill for the last five minutes to really get the chicken skin to crisp up.
Things I used to make this recipe:
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