A one-pan wonder for the nights you can’t even deal
So here’s the deal—I was standing in the kitchen last Wednesday, staring down a package of chicken thighs and a fridge that looked like it had seen better days. You know the scene: one sad zucchini, a half-used jar of olives, and that last little wedge of feta you meant to use two recipes ago.
I didn’t have the energy to fuss with three pans or make a side dish. I barely had the energy to stand. And then I remembered this dinner. Oh, this glorious, juicy, lemony, one-pan miracle of a meal.
It’s been a regular in my dinner rotation for years, and for good reason. The chicken comes out crisp on the outside, tender on the inside, and the veggies? Roasted to that sweet, caramelized goodness that only a hot oven can do. Plus, there’s feta. And olives. And did I mention it all happens on one pan? One. That’s it. No sink full of dishes. No pots to scrub. Just flavor and ease and a dinner you’ll feel good about serving.
Why This Meal’s a Keeper
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You only need one pan – Bless.
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It tastes like sunshine and vacations – Lemon, oregano, salty olives… it’s giving Santorini vibes without the flight.
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Leftovers reheat like a dream – If they even make it to the next day.
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You can toss in whatever’s lurking in the veggie drawer – She’s flexible.
What You’ll Need (And What You Can Wiggle)
Let’s break it down, plain and simple. This recipe isn’t fussy, and neither are we.
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Chicken thighs – Bone-in, skin-on for flavor that doesn’t quit. Boneless is fine, just cook ‘em a bit less.
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Olive oil + lemon juice – The real MVPs. Use fresh lemon if you can swing it.
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Garlic + herbs – Dried oregano and thyme bring that Greek flavor. Fresh is fab, but dried works just fine.
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Veggies – I used zucchini, red bell pepper, red onion, and cherry tomatoes. But listen—if you’ve got yellow squash or even green beans hanging around, toss ’em in.
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Kalamata olives + feta – These go in at the end so they stay bold and bright. And if you want to sneak in a few extra olives? I’ll never tell.
Let’s Cook, Shall We?
Step 1: Crank the oven to 425°F.
You want a good hot oven so everything gets that golden roast-y edge.
Step 2: Make the marinade.
Whisk together in a small bowl:
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½ cup olive oil
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Juice of 1 lemon
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4 cloves of garlic, minced
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2 tsp oregano
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1 tsp thyme
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1 tsp salt
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½ tsp black pepper
Smell that? That’s flavor about to happen.
Step 3: Get that chicken ready.
Toss the thighs with about ⅔ of the marinade in a big bowl. Let ‘em sit while the oven heats. Just enough time to sip your drink or yell at the dog to stop eating socks again.
Step 4: Veggie time.
Spread your chopped veggies and tomatoes on a big sheet pan. Drizzle with the rest of the marinade and toss it all around. Get messy—it’s half the fun.
Step 5: Chicken, meet pan.
Nestle those thighs in between the veggies, skin-side up. No need to be fancy.
Step 6: Bake for 30 minutes.
And now… we wait. Maybe throw on a playlist, maybe catch up on laundry, maybe do absolutely nothing. That’s your business.
Step 7: Finishing touches.
Sprinkle on the olives and feta, then pop the pan back in for another 10–15 minutes. Everything should be golden, juicy, and begging to be devoured.
Optional but delicious:
Want crispier skin? Broil it for 2–3 minutes at the end. Just stay close—nobody needs a broiler mishap on a Wednesday.
Want to Mix It Up?
This recipe’s like your favorite pair of jeans—goes with everything:
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No feta? Try goat cheese, or skip the cheese entirely (but… why?).
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Low carb life? Ditch the tomatoes and load up on green veg.
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More of a potato person? Add halved baby potatoes with the veggies—just cut them small so they cook through.
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Feeding picky eaters? Serve everything over rice and call it a “bowl.” Works every time.
Leftovers? Yes, Please.
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Fridge: Airtight container, 3–4 days easy.
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Reheat: Oven’s best, but microwave works in a pinch. A little lemon juice freshens things up.
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Freezer: The chicken can be frozen (without the veggies). Just thaw and reheat whenever you need a win.
Before You Head Off…
Look, I’m not saying this sheet pan dinner is going to change your life… but I am saying it might make your Thursday night a whole lot easier.
It’s easy, satisfying, and feels just a tiny bit fancy—like you put in more effort than you actually did. My favorite kind of cooking.
If you make it, let me know how it goes. Tag me, email me, shout from the rooftops. I wanna hear about it. Did you double the olives? Add extra garlic? Burn it a little but still eat every bite? We’ve all been there.
Now go roast something. You’ve got this.
Greek Chicken Sheet Pan Dinner
Ingredients
- 1/2 cup olive oil
- 1 lemon juiced
- 4 cloves garlic minced
- 2 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper freshly ground
- 6 chicken thighs bone-in & skin-on
- 1 large zucchini halved lengthwise and sliced 1/2-inch thick
- 1 red bell pepper seeded and chopped
- 1 small red onion sliced into wedges
- 1 pint cherry tomatoes
- 1/2 cup Kalamata olives pitted
- 1/3 cup feta cheese
Instructions
- Preheat oven to 425°F.
- In a small bowl, whisk together the olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper.
- In a larger bowl, toss the chicken thighs with 2/3 of the marinade. Let rest for 10-15 minutes while the oven preheats.
- Arrange zucchini, bell pepper, red onion, and cherry tomatoes on a rimmed baking sheet. Drizzle with remaining marinade and toss to coat.
- Nestle the marinated chicken thighs among the vegetables on the baking sheet.
- Bake for 30 minutes.
- Remove from oven, add olives and feta to the pan, and return to oven for an additional 10–15 minutes, or until chicken reaches 165°F and vegetables are tender.
- For crispier chicken skin, broil for 2 minutes at the end.
- Serve warm and enjoy!
Notes
Nutrition