Description
Juicy Greek Sheet Pan Chicken baked with roasted vegetables, olives, and feta for a complete Mediterranean dinner.
Ingredients
½ cup olive oil
1 lemon, juiced (about 3 tablespoons)
4 garlic cloves, minced
2 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon Dijon mustard
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
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
1. Preheat the oven to 425°F (220°C). In a small bowl, whisk together the oil, lemon juice, garlic, oregano, thyme, Dijon mustard, salt, and pepper.
2. Marinate the chicken with ⅔ of the marinade for 10 to 15 minutes.
3. Spread the zucchini, bell pepper, onion, and tomatoes on a sheet pan and drizzle the remaining marinade.
4. Nestle chicken among the veggies and bake for 30 minutes.
5. Add olives and feta, then bake another 10–15 minutes until the chicken is cooked through.
6. Sprinkle with fresh parsley before serving.
Notes
Use bone-in, skin-on chicken for maximum flavor. Serve with warm pita or couscous for a full meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 plate
- Calories: 454
- Sugar: 4g
- Sodium: 767mg
- Fat: 35g
- Saturated Fat: 9g
- Unsaturated Fat: 23g
- Trans Fat: 1g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 147mg
Keywords: Greek Sheet Pan Chicken, one pan dinner, healthy chicken, Mediterranean diet, roasted vegetables, easy weeknight meal