Heat your oven to 425°F while you prep everything. Pat those chicken thighs dry with paper towels — this helps them get golden and crispy, which is honestly the best part. Line a large sheet pan with parchment paper or foil for easy cleanup, seriously worth that extra step.

Mix together olive oil, lemon juice, minced garlic, oregano, smoked paprika, salt, and black pepper in a small bowl. Whisk it all together until it looks kinda creamy and well combined. This marinade is where all the magic happens for your Greek chicken sheet pan dinner.

Toss the chicken thighs in that lemon herb mixture, making sure each piece gets coated really well on both sides. Don't be shy with the coating — every bit of that marinade adds flavor. Arrange the chicken on your prepared sheet pan with some space between each thigh.

Add your cubed potatoes, red onion wedges, bell pepper slices, cherry tomatoes, and Kalamata olives around the chicken pieces. Drizzle any remaining marinade over the vegetables, then toss everything together so it's evenly coated. The veggies will get coated in all those amazing lemon herb flavors as they roast.

Pop the sheet pan into your preheated 425°F oven and roast for about 35-40 minutes until the chicken reaches 165°F internally and the skin gets golden brown. Mine always sticks a little to the pan and that's totally fine — crispy edges are the best part. You'll know it's done when the potatoes are fork-tender.

Pull everything out and let it rest for about 3 minutes before serving — this keeps the chicken from drying out. The kitchen smells absolutely amazing at this point, trust me on this. Sprinkle that feta cheese right over the hot pan so it gets slightly warm and melty.

Serve your Greek chicken sheet pan dinner straight from the pan if you want, or divide it among four plates. Make sure everyone gets some of everything — chicken, potatoes, veggies, and that salty feta cheese. Squeeze a little extra lemon over top if you like things more tangy.