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GREEK SHEET PAN CHICKEN RECIPE

GREEK SHEET PAN CHICKEN

This Greek sheet pan chicken offers a straightforward, all-in-one meal featuring succulent chicken thighs paired with a medley of Mediterranean vegetables. Infused with lemon, garlic, and aromatic herbs, it delivers a vibrant and flavorful dinner suitable for any weeknight.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 5 People
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 6 chicken thighs bone-in, skin-on
  • ½ cup olive oil
  • 1 lemon juiced (approximately 3 tablespoons)
  • 4 garlic cloves minced
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon Dijon mustard
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 medium zucchini halved lengthwise and sliced
  • 1 yellow bell pepper cut into 1-inch pieces
  • ½ large red onion thinly sliced into wedges
  • 1 pint cherry or grape tomatoes
  • ½ cup kalamata olives pitted
  • ¼ cup feta cheese
  • 2 tablespoons finely chopped fresh parsley

Method
 

  1. Prepare the Marinade: Preheat the oven to 425°F (220°C). In a small bowl, combine the olive oil, lemon juice, garlic, oregano, thyme, Dijon mustard, salt, and pepper, whisking thoroughly until well emulsified.
  2. Marinate the Chicken: Place the chicken thighs in a bowl and pour two-thirds of the prepared marinade over them. Use your hands to ensure every piece is evenly coated. Allow the chicken to marinate for 10 to 15 minutes to enhance flavor penetration.
  3. Prepare the Vegetables: Arrange the zucchini, bell pepper, red onion, and cherry tomatoes on a baking sheet. Drizzle the remaining marinade over the vegetables and toss gently to coat each piece evenly.
  4. Bake the Dish: Nestle the marinated chicken thighs among the vegetables on the sheet pan. Roast in the preheated oven for 30 minutes, ensuring even cooking.
  5. Add Final Touches: Remove the sheet pan from the oven, scatter the kalamata olives and feta cheese over the top, then return to the oven for an additional 10 to 15 minutes. Continue baking until the vegetables are tender and the chicken reaches an internal temperature of 165°F.

Notes

Sprinkle freshly chopped parsley over the chicken and vegetables before serving to provide a fresh, aromatic finish.