Greek dinner

Greek Lemon-Oregano Sheet-Pan Chicken

Name: Greek Lemon-Oregano Sheet-Pan Chicken
Total time: 45 min
Yield: 2 servings
Cuisine: Greek
Ingredients: 400 g Boneless chicken thighs; 400 g Baby potatoes, halved; 1 whole Red onion, cut into wedges; 1 whole Red bell pepper, chunked; 50 g Kalamata olives; 1 whole Lemon, juiced and zested; 2 tsp Dried oregano; 3 tbsp Olive oil; 120 g Tzatziki (for serving)

Bring sunny Mediterranean flavours straight to your weeknight table with this easy Greek lemon-oregano sheet-pan chicken recipe. Juicy chicken thighs mingle with golden baby potatoes, sweet roasted peppers, and savoury Kalamata olives, all infused with vibrant lemon zest and fragrant oregano. Everything cooks together on a single baking tray, keeping washing up blissfully minimal so you can unwind. Finish each plate with a generous dollop of cool, creamy tzatziki for the ultimate comfort food experience that feels special yet delightfully effortless.

Jump to recipe

Golden roasted Greek chicken thighs with crispy baby potatoes, red bell peppers, red onions, and Kalamata olives on a baking tray, garnished with lemon wedges and a side of tzatziki.

45 min · Leisurely
Beginner
Mild spice
Serves 2
Oven

High proteinGluten freeHigh proteinHotFamily favoriteOne potComfort food

Contains: Milk. Always check ingredient labels.

Why you'll love it

One-pan wonder: minimal washing up with everything roasted on a single baking tray.
Big, bright flavours: vibrant lemon, fragrant oregano, and briny Kalamata olives in every bite.
High-protein comfort: tender chicken thighs and crispy potatoes deliver pure satisfaction.

Fits your table

Eating solo

Cook the full batch to enjoy a glorious, ready-to-reheat lunch the next day.

For two

The base recipe perfectly serves two for an intimate, fuss-free dinner date at home.

With kids

Mild, juicy chicken and roasted potatoes are naturally kid-friendly, with olives and tzatziki served on the side if preferred.

Swaps

For a dairy-free option, swap standard tzatziki for a plant-based dairy-free yoghurt alternative mixed with garlic, lemon, and grated cucumber.

Ingredients

2 servings

Boneless chicken thighs400 g
Baby potatoes, halved400 g
Red onion, cut into wedges1 whole
Red bell pepper, chunked1 whole
Kalamata olives50 g
Lemon, juiced and zested1 whole
Dried oregano2 tsp
Olive oil3 tbsp
Tzatziki (for serving)120 g

Steps

Storage & leftovers

Store leftovers in an airtight container in the fridge for up to 3 days (keeping tzatziki separate); reheat the chicken and vegetables in a hot oven until piping hot, though freezing is not recommended as roasted potatoes lose their texture.

Nutrition

This dinner leans high protein. We don't publish calorie numbers until they're calculated from real data.

Questions

Is this Greek sheet-pan chicken gluten-free?

Yes, this recipe is naturally gluten-free, provided you double-check store-bought tzatziki labels for any gluten-containing thickeners.

What allergens are in this dish?

The only major allergen present in this recipe is milk, which comes from the tzatziki dip.

Can I use chicken breasts instead of thighs?

You can, but chicken thighs stay far juicier during roasting; if using breasts, cut them into thick chunks and check early to ensure they do not dry out.

Can I prepare the ingredients ahead of time?

Yes, you can toss the chicken in the lemon, olive oil, and oregano marinade up to 12 hours ahead and keep it chilled in the fridge.

Appears in

Still undecided? Let Salty pick tonight's dinner

Get personalized ideas

Last updated 2026-11-08