Description
This Greek Sheet Pan Chicken Dinner is a simple, all-in-one meal featuring juicy bone-in, skin-on chicken thighs baked alongside vibrant Mediterranean vegetables. The chicken and veggies are marinated in a zesty blend of olive oil, lemon juice, garlic, and herbs, then roasted together on a heavy-duty sheet pan until tender and flavorful. Finished with kalamata olives, feta cheese, and fresh parsley, this easy dinner is perfect for a healthy weeknight meal with a delicious Greek flair.
Ingredients
Marinade
- ½ cup olive oil
- 1 lemon juiced (about 3 tablespoons)
- 4 garlic cloves minced
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Chicken & Vegetables
- 6 chicken thighs bone-in, skin-on
- 1 medium zucchini halved lengthwise and sliced
- 1 yellow bell pepper chopped into 1-inch pieces
- ½ large red onion thinly sliced into wedges
- 1 pint cherry or grape tomatoes
- ½ cup kalamata olives pitted
- ¼ cup feta cheese
- 2 tablespoons finely chopped fresh parsley
Instructions
- Make the marinade. Preheat the oven to 425°F (220°C). In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, dried thyme, Dijon mustard, kosher salt, and freshly ground black pepper until well combined.
- Marinate the chicken. Place the chicken thighs in a medium bowl. Pour two-thirds of the marinade over the chicken, then use your hands to toss and ensure each piece is evenly coated. Let the chicken marinate for 10 to 15 minutes to absorb the flavors.
- Prep the vegetables. While the chicken marinates, spread the sliced zucchini, chopped yellow bell pepper, red onion wedges, and cherry tomatoes evenly on a heavy-duty sheet pan. Drizzle the remaining marinade over the vegetables and toss to coat thoroughly.
- Bake. Nestle the marinated chicken thighs around the veggies on the baking sheet. Place the sheet pan in the preheated oven and bake for 30 minutes until the chicken begins to cook through and the vegetables start to soften.
- Add the final touches. Remove the baking sheet from the oven. Scatter the pitted kalamata olives and crumbled feta cheese over the chicken and vegetables. Return the pan to the oven and bake for an additional 10 to 15 minutes, or until the vegetables are tender and the chicken reaches an internal temperature of 165°F (74°C).
- Garnish and serve. Sprinkle the cooked chicken and vegetables with finely chopped fresh parsley just before serving to add a bright, fresh finish.
Notes
- Oven temperatures and heat distribution can vary, so if the chicken skin isn’t browning enough, move the oven rack higher or use the broiler for the last minute or two. Conversely, if the chicken is browning too fast, lower the rack or reduce the oven temperature slightly.
- Expect some leftover liquid on the sheet pan; this is normal as chicken and high-water veggies like zucchini and tomatoes release juices during roasting. You can swap those vegetables for less watery options like artichoke hearts or cabbage if you prefer less liquid.
- If substituting chicken breasts, remember they cook faster than thighs. Roast the vegetables alone first, then add chicken breasts in the last 25 minutes to avoid drying out the meat.
- This recipe is a crowd-pleaser and included in the author’s bestselling Healthy Meal Prep cookbook for its versatility and ease.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Greek
