Description
Greek Sheet Pan Chicken is an all-in-one dinner with juicy chicken thighs and Mediterranean vegetables roasted together with lemon and herbs.
Ingredients
Scale
- ½ cup olive oil
- 1 lemon, juiced
- 4 garlic cloves, minced
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 6 bone-in, skin-on chicken thighs
- 1 medium zucchini, sliced
- 1 yellow bell pepper, chopped
- ½ large red onion, sliced
- 1 pint cherry tomatoes
- ½ cup kalamata olives
- ¼ cup feta cheese
- 2 tablespoons fresh parsley
Instructions
- Preheat oven to 425°F.
- Whisk olive oil, lemon juice, garlic, oregano, thyme, mustard, salt, and pepper.
- Marinate chicken thighs with two-thirds of the mixture for 10 to 15 minutes.
- Toss vegetables with remaining marinade on a sheet pan.
- Nestle chicken among vegetables and bake for 30 minutes.
- Add olives and feta, then bake 10 to 15 minutes more until chicken reaches 165°F.
- Sprinkle with parsley before serving.
Notes
- Adjust oven rack if chicken browns too quickly.
- Vegetables release liquid during roasting; this is normal.
- Chicken breasts can be substituted with reduced cooking time.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 454
- Sugar: 4g
- Sodium: 767mg
- Fat: 35g
- Saturated Fat: 9g
- Unsaturated Fat: 23g
- Trans Fat: 1g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 147mg