Description
This Greek Sheet Pan Chicken is everything you love about Mediterranean flavors—juicy, herby chicken thighs nestled among vibrant roasted veggies. The best part? It’s all made in one pan for an easy, no-fuss meal! Perfect for busy nights when you want something healthy, delicious, and satisfying.
Ingredients
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For the marinade:
- ½ cup olive oil
- 1 lemon, juiced (~3 tbsp)
- 4 garlic cloves, minced
- 2 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp Dijon mustard
- 1 tsp kosher salt
- ½ tsp black pepper
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For the sheet pan:
- 6 bone-in, skin-on chicken thighs
- 1 zucchini, sliced
- 1 yellow bell pepper, chopped
- ½ large red onion, sliced into wedges
- 1 pint cherry tomatoes
- ½ cup kalamata olives
- ¼ cup feta cheese
- 2 tbsp fresh parsley, chopped
Instructions
1️⃣ Prepare the marinade: Preheat oven to 425°F (220°C). Whisk together olive oil, lemon juice, garlic, oregano, thyme, Dijon mustard, salt, and pepper.
2️⃣ Marinate the chicken: Toss chicken thighs with ⅔ of the marinade and let sit for 10-15 minutes.
3️⃣ Prep the veggies: Spread zucchini, bell pepper, onion, and tomatoes on a baking sheet. Drizzle with remaining marinade and toss.
4️⃣ Bake: Add chicken to the sheet pan, nestling it among the veggies. Bake for 30 minutes.
5️⃣ Final touch: Add olives and feta, then return to the oven for 10-15 more minutes until chicken reaches 165°F.
6️⃣ Serve: Sprinkle with fresh parsley and enjoy!
💡 Want crispy skin? Broil for 1-2 minutes at the end!
- Prep Time: 15 min
- Cook Time: 45 min
Nutrition
- Calories: 454 kcal
- Fat: 35g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 26g