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Greek Sheet Pan Chicken

Greek Sheet Pan Chicken

This Greek sheet pan chicken is a flavorful, easy recipe that combines juicy chicken thighs with vibrant Mediterranean vegetables.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dinner
Cuisine Greek
Servings 6 servings
Calories 454 kcal

Equipment

  • Heavy Duty Sheet Pan

Ingredients
  

  • 0.5 cup olive oil
  • 1 tablespoon lemon juice about 3 tablespoons
  • 4 cloves garlic minced
  • 2 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon Dijon mustard
  • 1 teaspoon kosher salt
  • 0.5 teaspoon freshly ground black pepper
  • 6 pieces chicken thighs bone-in, skin-on
  • 1 medium zucchini halved lengthwise and sliced
  • 1 piece yellow bell pepper chopped into 1-inch pieces
  • 0.5 large red onion thinly sliced into wedges
  • 1 pint cherry or grape tomatoes
  • 0.5 cup kalamata olives pitted
  • 0.25 cup feta cheese
  • 2 tablespoons fresh parsley finely chopped

Instructions
 

  • Preheat the oven to 425°F (220°C). In a small bowl, whisk together the oil, lemon juice, garlic, oregano, thyme, Dijon mustard, salt, and pepper.
  • Place the chicken thighs in a bowl and pour ⅔ of the marinade on top, then use your hands to toss the chicken in the marinade and make sure it's well coated. Marinate the chicken for 10 to 15 minutes.
  • While the chicken is marinating, spread the zucchini, bell pepper, red onion, and tomatoes onto the baking sheet and drizzle the remaining marinade on top. Toss together to coat the vegetables.
  • Add the chicken thighs to the baking sheet, nestling them around the veggies, and bake for 30 minutes.
  • Remove the baking sheet from the oven, add the olives and feta, and then place it back in the oven for another 10 to 15 minutes, or until the vegetables are softened and the chicken is cooked through to 165°F.
  • Sprinkle the chicken and vegetables with chopped fresh parsley before serving.

Notes

Always remember that every oven cooks slightly differently. If your chicken thighs aren't getting golden enough on top, you can raise the rack high in the oven or turn on the top broiler for the last minute or two. Alternatively, if the tops are cooking too quickly, you can lower the rack in the oven or reduce the temperature slightly. The leftover liquid on the sheet pan is normal and expected, as natural juices from the chicken seep out as it cooks. And the vegetables themselves release liquid. If you want to avoid this, swap those high water content veggies for others like artichoke hearts or cabbage. This recipe has been a reader-favorite from the moment I created it! That's why I also included it in my bestselling Healthy Meal Prep cookbook.

Nutrition

Serving: 1servingCalories: 454kcalCarbohydrates: 10gProtein: 26gFat: 35gSaturated Fat: 9gPolyunsaturated Fat: 6gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 147mgSodium: 767mgPotassium: 671mgFiber: 3gSugar: 4gVitamin A: 810IUVitamin C: 73mgCalcium: 92mgIron: 3mg
Keyword Greek Chicken, Greek sheet pan chicken, Sheet Pan Chicken, sheet pan chicken dinner, Sheet pan recipe
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