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Greek Sheet Pan Chicken Recipe

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★★★★★

4.9 from 99 reviews

A flavorful and easy Greek Sheet Pan Chicken recipe featuring marinated bone-in, skin-on chicken thighs roasted alongside vibrant vegetables like zucchini, bell pepper, red onion, and cherry tomatoes, then topped with kalamata olives, feta cheese, and fresh parsley. Perfect for a healthy, one-pan Mediterranean-inspired dinner.

Ingredients

Scale

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

  1. 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 to create a flavorful marinade.
  2. Marinate the chicken: Place the chicken thighs in a bowl and pour ⅔ of the prepared marinade over them. Use your hands to toss and coat the chicken thoroughly. Let the chicken marinate for 10 to 15 minutes to absorb the flavors.
  3. Prep the vegetables: While the chicken marinates, spread the zucchini slices, chopped yellow bell pepper, red onion wedges, and cherry tomatoes evenly on a baking sheet. Drizzle the remaining marinade over the vegetables and toss to coat them evenly.
  4. Bake: Nestle the marinated chicken thighs around the vegetables on the baking sheet. Bake everything together in the preheated oven for 30 minutes, allowing the chicken to start cooking and the vegetables to soften.
  5. 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 to the oven and bake for another 10 to 15 minutes, or until the chicken reaches an internal temperature of 165°F and vegetables are tender.
  6. Serve: Sprinkle the dish with freshly chopped parsley for a bright, fresh finish and serve immediately while hot.

Notes

  • Oven temperatures may vary; if chicken isn’t browning well, move the rack higher or broil for the last 1-2 minutes. If it’s browning too fast, lower the rack or reduce temperature slightly.
  • The juices released by chicken and vegetables are normal and can be drizzled over sides like rice or potatoes for extra flavor.
  • For a lower-liquid dish, substitute zucchini and tomatoes with veggies lower in water content, such as artichoke hearts or cabbage.
  • If using chicken breasts instead of thighs, roast the vegetables alone first, then add chicken breasts during the last 20-25 minutes, as they cook faster and can dry out.
  • This recipe is great for meal prep and has been included in a bestselling Healthy Meal Prep cookbook due to its popularity and ease.

Keywords: Greek chicken, sheet pan dinner, baked chicken thighs, Mediterranean chicken, healthy chicken recipe, one pan meal, roasted vegetables, feta cheese, kalamata olives, lemon chicken

Find it online: https://bakedbylisa.com/greek-sheet-pan-chicken-recipe/