Greek Chicken Sheet Pan Dinner
A vibrant and flavorful one-pan meal featuring juicy chicken thighs and roasted Mediterranean vegetables. This Greek-inspired dinner is perfect for busy weeknights and requires minimal cleanup. Topped with briny olives and creamy feta, it’s a wholesome dish your whole family will enjoy.
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
You can swap chicken thighs for chicken breasts, but reduce cooking time slightly. Add a sprinkle of fresh parsley before serving for a pop of color.
Nutrition
Calories: 420kcal
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