Description
This Greek Sheet Pan Chicken recipe combines succulent bone-in, skin-on chicken thighs with a vibrant medley of Mediterranean vegetables, all infused with a zesty lemon and oregano marinade. Baked together on a single sheet pan for an easy, flavorful meal, it’s perfect for weeknight dinners or meal prep, offering a delicious balance of protein, veggies, and savory herbs that capture the essence of Greek cuisine.
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
Chicken and Vegetables
- 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 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. Pour two-thirds of the marinade over the chicken and use your hands to toss, ensuring each piece is thoroughly coated. Allow the chicken to marinate for 10 to 15 minutes for flavors to meld.
- Prep the vegetables: While the chicken marinates, arrange the sliced zucchini, 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 gently to coat them evenly.
- Bake: Nestle the marinated chicken thighs among the vegetables on the baking sheet. Place it in the preheated oven and bake for 30 minutes, allowing the chicken to begin cooking and the vegetables to soften.
- Add final touches and finish baking: Remove the sheet pan from the oven. Scatter the pitted kalamata olives and crumble the feta cheese 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 and the vegetables are tender.
- Serve: Once baked, sprinkle the dish with finely chopped fresh parsley for a burst of color and fresh flavor. Serve warm and enjoy your Greek-inspired sheet pan chicken dinner.
Notes
- Oven temperatures can vary; if the chicken skin is not browning enough, move the rack higher or broil briefly for 1-2 minutes.
- Leftover juices on the sheet pan are natural from the chicken and vegetable moisture—these can be drizzled over sides for extra flavor.
- To reduce liquid, substitute zucchini and tomatoes with lower water-content vegetables like artichoke hearts or cabbage.
- Chicken breasts can be used instead of thighs but require shorter cooking (20-25 minutes); roast vegetables first, then add breasts during the last 25 minutes.
- This recipe is ideal for meal prep and has been featured in the Healthy Meal Prep cookbook.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Greek
