Sheet Pan Greek Chicken

Serves: up to 4 | Cooking time: 1 hour, 40 minutes

Developed by food & travel blogger Julie Wampler of Table For Two, exclusively for Farmer Focus!


For the Marinade

  • 1/4 cup extra virgin olive oil

  • Zest of ½ large lemon

  • Juice of 1 large lemon, about ¼ cup

  • 3 cloves garlic, minced

  • 1 teaspoon oregano

  • 1/2 teaspoon thyme

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon freshly ground black pepper

For the Chicken

  • 1.5 pounds Farmer Focus bone-in, skin-on chicken thighs*

    *You can use boneless, skinless chicken thighs if you don’t want to use bone-in, skin-on chicken thighs. Cooking time should be adjusted (less cooking time) if using boneless.
  • 1 large green bell pepper, roughly chopped

  • 1 large yellow bell pepper, roughly chopped

  • 1 large red onion, roughly chopped

  • 1 pound cherry tomatoes, halved

  • 1 lemon quartered

  • 3/4 cup pitted Kalamata olives

  • 2 ounces feta cheese, crumbled

  • Chopped fresh parsley for garnish


See the full Table For Two post for instructions.

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