Description
This Greek Sheet Pan Chicken Dinner is a vibrant and flavorful one-pan meal featuring succulent bone-in, skin-on chicken thighs marinated in a lemony, garlic, and herb sauce. Paired with zucchini, bell pepper, red onion, cherry tomatoes, kalamata olives, and topped with tangy feta and fresh parsley, this dinner is easy to prepare and perfect for a wholesome Mediterranean-inspired meal.
Ingredients
Scale
Marinade and Chicken
- ½ cup olive oil
- 1 lemon, juiced (about 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
- 6 chicken thighs, bone-in, skin-on
Vegetables
- 1 medium zucchini, halved lengthwise and sliced
- 1 yellow bell pepper, chopped into 1-inch pieces
- ½ large red onion, thinly sliced into wedges
- 1 pint cherry or grape tomatoes
- ½ cup kalamata olives, pitted
Toppings
- ¼ cup feta cheese
- 2 tablespoons finely chopped fresh parsley
Instructions
- Make the marinade: Preheat the oven to 425°F (220°C). In a small bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, dried thyme, Dijon mustard, kosher salt, and freshly ground black pepper to create a flavorful marinade.
- Marinate the chicken: Place the chicken thighs in a large bowl, pour two-thirds of the marinade over them, and use your hands to thoroughly coat each piece. Let the chicken marinate for 10 to 15 minutes to absorb the vibrant flavors.
- Prep the vegetables: While the chicken marinates, spread the zucchini slices, chopped yellow bell pepper, red onion wedges, and cherry tomatoes evenly onto a large baking sheet. Drizzle the remaining marinade over the veggies and toss gently to coat them well.
- Bake the chicken and vegetables: Nestle the marinated chicken thighs among the vegetables on the baking sheet. Place the sheet in the preheated oven and bake for 30 minutes, allowing the chicken to cook and begin to brown as the vegetables soften.
- Finish baking with olives and feta: Remove the baking sheet from the oven, scatter the kalamata olives and sprinkle the crumbled feta cheese over the chicken and vegetables. Return the sheet to the oven and bake for an additional 10 to 15 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
- Garnish and serve: Once cooked, sprinkle the dish with finely chopped fresh parsley for a bright finishing touch and serve warm straight from the pan.
Notes
- Ovens vary: If chicken skin isn’t browning enough, move the rack higher or broil for the last minute or two; lower the rack or reduce temperature if browning too quickly.
- Expect some liquid on the sheet pan from natural juices of chicken and vegetables. If desired, substitute lower water-content veggies like artichoke hearts or cabbage.
- Chicken breasts can be used but require less cook time (20–25 minutes). Roast vegetables alone first, then add breasts in last 25 minutes to prevent drying out.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 7 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
