Whole 30 Sheet Pan Greek Chicken

Total time1 hr

Prep time15 min

Cook time45 min

Bone-in chicken thighs and drumsticks roast right on the sheet pan with garlic, oregano, and lemon juice rubbed under the skin for deep, savory flavor in every bite. Red onion wedges soften and caramelize alongside the chicken, while bright lemon rounds and briny Kalamata olives tuck into the gaps and roast until everything turns golden and fragrant. Juicy cherry tomatoes go in partway through so they blister and burst without turning mushy, adding a fresh, saucy contrast to the crisp-skinned chicken. Everything cooks down to tender, well-seasoned meat with deeply caramelized edges, all made in one pan for easy cleanup. It's a straightforward, produce-and-protein-forward dinner that fits neatly into a Whole30 kitchen. Serve it straight from the pan with the pan juices spooned over the top for a bright, herby finish.

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Ingredients

4 servings

3 lbs bone-in, skin-on chicken thighs and drumsticks (about 6–8 pieces)
Heritage Farm Bone In Skin On Chicken Thighs
H-E-B Natural Bone-in Skin-on Chicken Thighs Trader Joe's All Natural Bone-In Skin-On Chicken Thighs Hill Country Fare Bone-in Skin-on Chicken Thighs, Value Pack Wegmans Bone-In, Skin-On, Chicken Thighs, Raised without Antibiotics, FAMILY PACK
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3 tbsp olive oil, divided
4 garlic cloves, minced
1 ½ tsp dried oregano
1 tsp kosher salt
½ tsp black pepper
1 lemon, half juiced and half sliced into thin rounds
1 medium red onion, cut into 1-inch wedges
1 cup cherry tomatoes
½ cup kalamata olives, pitted
½ cup crumbled feta cheese
2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Preheat the oven to 425°F (220°C). In a small bowl, combine 2 tbsp of the olive oil, the minced garlic, dried oregano, kosher salt, black pepper, and the juice from half the lemon. Stir until combined.
2
Pat the chicken pieces dry with paper towels and place them on a large rimmed sheet pan. Pour the marinade over the chicken and turn each piece to coat evenly, then arrange skin-side up.

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