A simple yet vibrant seasoning takes this sheet pan Greek chicken recipe to “must make again” status, with lemony sweets, roasted red onions & briny olives. Perfect with a quick side salad and my Classic Dairy Free Tzatziki!
PREP: Preheat the oven to 425 F / 220 C. Trim the chicken thighs of any bits and pieces of excess fat or skin and pop them down, spaced out evenly, on a rimmed baking sheet. Peel the sweet potatoes and chop them into quarters along their length so that you end up with long, fry-like wedges. Peel and discard the ends of the red onion, chopping it into about 8 wedges or so. Nestle the sweet potato and onion around the chicken thighs and scatter the sheet with the olives.
SEASON: Drizzle with the extra virgin olive oil, patting it onto the chicken skin and then again with the lemon juice, tossing to coat the vegetables. Mix together all of the herbs & salt in a little bowl. Sprinkle the seasoning blend evenly over the chicken and vegetables, tossing to coat with your hands. Snuggle the lemon slices and ends wherever you can find a little gap.
ROAST: Slide the baking sheet into the oven and roast until the chicken is cooked through, the sweet potatoes just beginning to take on a little color and the onion is vibrant pink and just a little blistered at the edges, about 30 – 35 minutes.
PLATE: Divide the chicken and vegetables between plates, drizzling with the pan juices and a little extra lemon juice right before serving. This would be perfect with my Classic Dairy Free Tzatziki on the side, too! I like to serve this with a simple salad of cucumbers, radishes & herbs to lighten things up.
If you love the seasoning on this sheet pan Greek chicken, it’s based on my ever popular Simple Greek Seasoning blend! Make a big batch of it and stash it by the stove to gussy up simple weeknight dinners.
If you do just fine with regular spuds, feel free to swap those in for the AIP elimination phase friendly white sweet potatoes I used here.