Description
This Greek Sheet Pan Chicken Dinner is a simple and flavorful all-in-one meal featuring juicy, marinated chicken thighs baked alongside vibrant Mediterranean vegetables like zucchini, bell pepper, red onion, and cherry tomatoes. Finished with kalamata olives, feta cheese, and fresh parsley, this dish delivers authentic Greek flavors with minimal cleanup, perfect for an easy weeknight dinner or meal prep.
Ingredients
Marinade and Chicken
- 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
- 6 chicken thighs bone-in, skin-on
Vegetables and Toppings
- 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 large bowl and pour two-thirds of the marinade over them. Use your hands to toss and coat the chicken evenly. Let the chicken marinate for 10 to 15 minutes to absorb the flavors.
- Prep the vegetables: While the chicken marinates, spread the zucchini, yellow bell pepper, red onion, and cherry tomatoes evenly on a large baking sheet. Drizzle the remaining marinade over the vegetables and toss gently to coat them well.
- Bake the chicken and vegetables: Nestle the marinated chicken thighs around the veggies on the baking sheet. Place the sheet in the preheated oven and bake for 30 minutes.
- Add final touches and finish baking: Remove the baking sheet from the oven. Scatter the kalamata olives and crumble the feta cheese over the chicken and vegetables. Return the sheet to the oven and bake for an additional 10 to 15 minutes, or until the vegetables are tender and the chicken has reached an internal temperature of 165°F (74°C).
- Garnish and serve: Sprinkle the chopped fresh parsley evenly over the chicken and vegetables before serving to add a fresh, bright finish.
Notes
- Oven temperatures and performance vary; if chicken isn’t browning enough, place the baking rack higher or broil for the last minute or two. If it browns too quickly, lower the rack or reduce the temperature slightly.
- Expect some liquid in the pan from the chicken and water-rich vegetables like zucchini and tomatoes. This flavorful juice can be drizzled on side dishes or avoided by swapping for lower-water vegetables like artichoke hearts or cabbage.
- If using chicken breasts instead of thighs, roast vegetables alone initially and add chicken breasts for the last 20 to 25 minutes, as they cook faster and dry out if overcooked.
- This recipe is a fan favorite and included in the bestseller Healthy Meal Prep cookbook for easy access anytime.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Greek
