Description
This Greek Sheet Pan Chicken Dinner combines juicy, herb-marinated chicken thighs with a vibrant medley of roasted vegetables, olives, and feta cheese for an easy, flavorful one-pan meal perfect for weeknight dinners. The oven-roasted method infuses the dish with Mediterranean flavors while keeping cleanup minimal.
Ingredients
Scale
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
Main Ingredients
- 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 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 large bowl. Pour two-thirds of the marinade over them and use your hands to toss and coat the chicken thoroughly. Let the chicken marinate for 10 to 15 minutes at room temperature to absorb the flavors.
- Prep the vegetables: While the chicken marinates, spread the zucchini slices, chopped yellow bell pepper, red onion wedges, and cherry tomatoes evenly on a large baking sheet. Drizzle the remaining marinade over the vegetables and toss to coat all pieces evenly.
- Bake: Nestle the marinated chicken thighs among the vegetables on the baking sheet. Place the sheet pan in the preheated oven and roast for 30 minutes, allowing the chicken to cook and the vegetables 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 sheet pan to the oven and continue roasting for an additional 10 to 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
- Serve: Remove from the oven and sprinkle the dish with finely chopped fresh parsley for a bright, fresh finish. Serve hot and enjoy your flavorful Greek sheet pan chicken dinner.
Notes
- Oven temperatures vary, so if the chicken skin isn’t browning enough, move the baking rack higher or turn on the broiler for the last minute or two. Conversely, lower the rack or reduce the temperature if it’s browning too fast.
- It’s normal for the sheet pan to have leftover liquid from the chicken and the vegetables releasing moisture. If you prefer less liquid, substitute zucchini and tomatoes with lower water-content vegetables such as artichoke hearts or cabbage.
- If opting for chicken breasts instead of thighs, roast the vegetables alone first and add the chicken breasts in the last 20 to 25 minutes to prevent overcooking and dryness.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 32 g
- Saturated Fat: 8 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 110 mg
