Description
A delicious and easy Greek Sheet Pan Chicken Dinner featuring juicy marinated chicken thighs baked with fresh vegetables, olives, and feta cheese, providing a flavorful and healthy Mediterranean meal all cooked on one pan for minimal cleanup.
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
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 your 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 to create a flavorful marinade.
- Marinate the chicken: Place the chicken thighs in a large bowl and pour two-thirds of the prepared marinade over them. Use your hands to toss and coat the chicken thoroughly. Let it marinate for 10 to 15 minutes to absorb the flavors.
- Prepare the vegetables: While the chicken is marinating, spread the zucchini slices, chopped yellow bell pepper, red onion wedges, and cherry or grape tomatoes evenly on a large sheet pan. Drizzle the remaining one-third of the marinade over the vegetables and toss gently to coat them well.
- Add chicken and bake: Nestle the marinated chicken thighs among the vegetables on the baking sheet. Place the sheet pan in the preheated oven and bake everything for 30 minutes, allowing the chicken to start cooking and the vegetables to soften slightly.
- Add olives and feta, then continue baking: Remove the baking sheet from the oven carefully. Scatter the pitted kalamata olives and crumbled feta cheese evenly over the chicken and vegetables. Return the pan to the oven and bake 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.
- Garnish and serve: Once baked, sprinkle the dish with finely chopped fresh parsley. Serve the Greek sheet pan chicken and vegetables hot, enjoying the vibrant Mediterranean flavors all from one pan.
Notes
- Bone-in, skin-on chicken thighs offer the juiciest and most flavorful result, but you can substitute with boneless if preferred; just adjust cooking time accordingly.
- Marinating the chicken for longer (up to 2 hours) will deepen the flavor, but 10 to 15 minutes works well for a quick meal.
- Feel free to swap out vegetables based on seasonality or preference—eggplant, mushrooms, or green beans work great.
- Resting the chicken a few minutes after baking lets the juices redistribute for better tenderness.
- Use a meat thermometer to ensure the chicken is cooked safely to 165°F (74°C) inside.
- This recipe is naturally gluten-free and suitable for a Mediterranean diet.
