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One-pan Greek chicken dish with olives and feta cheese, showcasing briny and fresh ingredients.

Classic One-Pan Greek Chicken with Olives & Feta — briny and fresh.

This recipe for Classic One-Pan Greek Chicken with Olives & Feta is a healthy and flavorful meal that cooks up quickly on a single baking sheet. Tender chicken and roasted vegetables are tossed with a bright lemon-oregano dressing, then finished with briny olives and creamy feta.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 people
Calories 450 kcal

Equipment

  • Oven
  • Baking Sheet
  • Parchment Paper
  • Small Bowl
  • Whisk

Ingredients
  

Main Ingredients

  • 1.5 - 2 lbs boneless, skinless chicken thighs or breasts cut into 1-inch pieces
  • 1 pint Cherry or Grape Tomatoes halved
  • 1 Red Onion small, thinly sliced
  • 1 Bell Pepper large (any color, but red or yellow add extra sweetness), cored and cut into 1-inch pieces
  • 1/2 cup Kalamata Olives pitted and roughly chopped
  • 1/2 cup Feta Cheese crumbled

Dressing & Seasoning

  • 3 tablespoons Olive Oil extra virgin
  • 1 Lemon juiced, plus extra wedges for serving
  • 1 teaspoon Dried Oregano
  • 1/2 teaspoon Garlic Powder (or 2 cloves fresh garlic, minced)
  • Salt and Black Pepper To taste

Optional for Serving

  • Fresh parsley chopped; warmed pita bread or cooked quinoa

Instructions
 

Preparation

  • Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.
  • Combine the chicken pieces, halved cherry tomatoes, sliced red onion, and bell pepper pieces on the prepared baking sheet.

Roasting

  • Whisk together olive oil, lemon juice, dried oregano, garlic powder, salt, and black pepper in a small bowl, then pour this dressing over the ingredients on the baking sheet.
  • Toss everything thoroughly on the baking sheet to ensure even coating, and spread into a single layer.

Bake

  • Roast the pan in the preheated oven for 20-25 minutes.
  • Remove the pan from the oven and sprinkle Kalamata olives and crumbled feta cheese over the chicken and vegetables.
  • Return the pan to the oven and roast for another 5-10 minutes, or until the chicken is cooked through and vegetables are tender.

Serving

  • Garnish with fresh parsley if desired, and serve immediately with extra lemon wedges.

Notes

Avoid overcrowding the pan to ensure proper roasting; use two pans or roast in batches if necessary. Chicken is fully cooked when its internal temperature reaches 165°F/74°C. Enjoy this delicious meal with warm pita bread or cooked quinoa for a complete dinner!