Description
This Greek sheet pan chicken is an easy, all-in-one dinner recipe with juicy chicken thighs nestled around vibrant, Mediterranean vegetables. Watch the video below to see how I make it in my kitchen!
Ingredients
Scale
- 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
- 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 the oven to 425°F (220°C). In a small bowl, whisk together the olive oil, lemon juice, garlic, oregano, thyme, Dijon mustard, salt, and pepper.
- Place the chicken thighs in a bowl and pour 2/3 of the marinade on top. Toss the chicken until well coated and marinate for 10 to 15 minutes.
- While the chicken is marinating, spread the zucchini, bell pepper, red onion, and tomatoes onto a baking sheet and drizzle with the remaining marinade. Toss to coat the vegetables.
- Add the chicken thighs to the baking sheet, nestling them around the vegetables, and bake for 30 minutes.
- Remove the baking sheet from the oven, add the olives and feta, then return it to the oven for another 10 to 15 minutes, or until the vegetables are softened and the chicken is cooked through to 165°F (74°C).
- Sprinkle the chicken and vegetables with chopped fresh parsley before serving.
Notes
- Every oven cooks slightly differently, so adjust the rack position or use the broiler for the last minute or two to help brown the chicken or prevent overbrowning.
- Leftover liquid on the sheet pan is normal, as chicken juices and high water content vegetables like zucchini and tomatoes release moisture while cooking.
- To reduce pan juices, swap zucchini and tomatoes for lower-moisture vegetables such as artichoke hearts or cabbage.
- If using chicken breasts instead of thighs, roast the vegetables alone first and add the chicken breasts for only the last 20 to 25 minutes of cooking to avoid drying them out.
- This recipe is a reader favorite and works well for meal prep, making it a great option for busy weeks.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 454
- Sugar: 4
- Sodium: 767
- Fat: 35
- Saturated Fat: 9
- Unsaturated Fat: 23
- Trans Fat: 1
- Carbohydrates: 10
- Fiber: 3
- Protein: 26
- Cholesterol: 147