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Greek Sheet Pan Chicken

Greek Sheet Pan Chicken: A Flavorful One-Pan Dinner Delight

This Greek Sheet Pan Chicken brings the essence of the Mediterranean to your kitchen with minimal preparation, making it a must-try one-pan dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Marinating Time 15 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 1/4 cup Olive Oil can substitute with avocado oil
  • 1/4 cup Lemon Juice fresh juice preferred
  • 4 cloves Garlic, minced garlic powder can be used
  • 2 tsp Dried Oregano can substitute with Italian seasoning
  • 1 tsp Dried Thyme fresh thyme can be used
  • 1 tsp Dijon Mustard any mustard can substitute
  • 1 tsp Kosher Salt sea salt can be used
  • 1/2 tsp Black Pepper white pepper can be used
For the Chicken and Veggies
  • 6 pieces Chicken Thighs, bone-in, skin-on boneless skinless thighs can also be used
  • 1 medium Zucchini, sliced can substitute with yellow squash or asparagus
  • 1 piece Yellow Bell Pepper, chopped any bell pepper can replace
  • 1/2 large Red Onion, sliced sweet onions or scallions can substitute
  • 1 pint Cherry or Grape Tomatoes can substitute with regular tomatoes
  • 1/2 cup Kalamata Olives, pitted can use green olives
  • 1/4 cup Feta Cheese, crumbled goat cheese can be used
  • 2 tbsp Fresh Parsley, chopped can substitute with dill or basil

Equipment

  • Oven
  • medium-sized bowl
  • large baking sheet
  • whisk

Method
 

Step-by-Step Instructions for Greek Sheet Pan Chicken
  1. Preheat your oven to 425°F (220°C). In a medium-sized bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, thyme, Dijon mustard, kosher salt, and black pepper.
  2. In a separate bowl, place the chicken thighs and pour about two-thirds of the marinade over them. Let the chicken marinate for 10-15 minutes.
  3. On a large baking sheet, spread out the sliced zucchini, chopped yellow bell pepper, and sliced red onion. Add the cherry or grape tomatoes, drizzle with the remaining marinade, and toss until well coated.
  4. Nestle the marinated chicken thighs among the vegetables on the baking sheet, leaving space between each thigh.
  5. Bake for about 30 minutes until the chicken is golden brown and crispy.
  6. After 30 minutes, sprinkle the Kalamata olives and crumbled feta cheese over the chicken and vegetables. Return to the oven for an additional 10-15 minutes.
  7. Check that the chicken has reached an internal temperature of 165°F (74°C) before serving, and garnish with freshly chopped parsley.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 12gProtein: 30gFat: 28gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gCholesterol: 150mgSodium: 900mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 10IUVitamin C: 50mgCalcium: 4mgIron: 6mg

Notes

For a delightful twist, try pairing this with Lazy Chicken Parmesan and check out my Crockpot Chicken Nachos for more family-friendly meals!

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