Sheet Pan Greek Chicken with Olives and Tomatoes

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

Juicy chicken thighs roasted with Kalamata olives, cherry tomatoes, and herbs on a single sheet pan for easy cleanup. This Greek-inspired chicken recipe (mediterranean), ready in about 50 minutes, pairs bone-in, skin-on chicken thighs, olive oil, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 pieces bone-in, skin-on chicken thighs
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 2 tsp dried oregano
• 2 tbsp lemon juice
• 1/2 cup Kalamata olives, pitted
• 1 pint cherry tomatoes, halved
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp fresh parsley, chopped (for garnish)

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Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, toss 6 bone-in, skin-on chicken thighs with 3 tbsp olive oil, 4 minced garlic cloves, 2 tsp dried oregano, 2 tbsp lemon juice, 1 1/2 tsp salt, and 1 tsp black pepper until well coated.
2. Step 2: Arrange the chicken thighs skin-side up on a large rimmed baking sheet. Scatter 1/2 cup pitted Kalamata olives and 1 pint halved cherry tomatoes evenly around the chicken.
3. Step 3: Roast in the preheated oven for 35-40 minutes, until the chicken skin is golden and crisp and the internal temperature reaches 165°F.
4. Step 4: Remove from oven and sprinkle 2 tbsp chopped fresh parsley over the top before serving for a bright, fresh finish.