Description
This Greek Sheet Pan Chicken is a flavorful and easy one-pan meal featuring marinated chicken thighs with vibrant vegetables and tangy feta cheese, perfect for a weeknight dinner.
Ingredients
Scale
- 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
- Preheat your oven to 400°F (200°C).
- In a bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, Dijon mustard, salt, and pepper.
- Place chicken thighs in a large bowl or zip-top bag and pour the marinade over them. Marinate for at least 15 minutes.
- On a large baking sheet, arrange the marinated chicken thighs, zucchini, bell pepper, red onion, tomatoes, and olives.
- Bake in the preheated oven for 30 minutes, or until the chicken is cooked through and vegetables are tender.
- Remove from the oven and sprinkle with feta cheese and chopped parsley before serving.
Notes
For extra flavor, let the chicken marinate for a few hours or overnight. You can substitute different vegetables based on what you have on hand.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner, Main Course
- Method: Sheet Pan, Roasting
- Cuisine: Greek, Mediterranean
Nutrition
- Serving Size: 1 chicken thigh with roasted vegetables
- Calories: 500 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 38 g
- Saturated Fat: 8 g
- Unsaturated Fat: 27 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 3 g
- Protein: 29 g
- Cholesterol: 125 mg
Keywords: Greek Sheet Pan Chicken, sheet pan dinner, one-pan meal, Greek chicken recipe