Greek Sheet Pan Chicken & Vegetables
This easy Greek sheet pan chicken recipe is perfect for a busy weeknight meal. The chicken is juicy and tender, and the vibrant roasted vegetables are savory and delicious!
Equipment
- 1 Heavy Duty Sheet Pan
- Mixing Bowls
Ingredients
- ½ cup olive oil (extra virgin)
- 1 lemon (juiced (2-3 Tbsp))
- 2 garlic cloves (minced)
- 2 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp Dijon mustard
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 4 chicken thighs (bone-in, skin-on)
- 1 orange or yellow bell pepper (chopped into 1-inch pieces)
- 1 zucchini (sliced)
- 1 red onion (thinly sliced)
- 2 cups cherry tomatoes (halved)
- ½ cup feta cheese
- ½ cup Kalamata olives (optional)
- 2 Tbsp fresh parsley (finely chopped, for garnish)
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, whish together the olive oil, lemon juice, thyme, oregano, garlic, Dijon mustard, salt, and black pepper. Set aside ⅓ cup of the marinade for the vegetables.
- Add chicken to remaining marinade and toss to coat. Let sit 10 minutes.
- While the chicken marinates, slice the zucchini and onion, chop the bell pepper, and halve the tomatoes. Toss with reserved marinade.
- Spread vegetables on sheet pan. Nestle chicken between vegetables and pour remaining marinade over top.
- Bake for 30 minutes.
- Remove from oven and add the feta cheese (and optional olives). Bake for an additional 10-15 minutes, or until chicken is golden and cooked through to 165°F (75°C).
- Sprinkle with fresh chopped parsley before serving.
Notes
Using Boneless, Skinless Chicken Thighs or Breasts:
- Put vegetables in oven first for 10 minutes.
- Remove from oven and add chicken for 20 minutes.
- Remove from oven and add feta for another 10 minutes.
- Cook until chicken reaches 165°F (75°C). Overcooking chicken will result in dry meat.
To store:
- Keep in airtight container in the fridge for up to 3 days.
To reheat:
- Microwave for about 2 minutes or until warm.
To freeze:
- You can prepare the marinade and place both it and the raw chicken in a freezer safe container or zip-top baggie for up to 2 months.
- Thaw in the refrigerator overnight, then prepare remaining ingredients and bake per the instructions.