Greek Sheet Pan Chicken Dinner

This Greek sheet pan chicken dinner brings together juicy, golden chicken thighs and a colorful array of Mediterranean vegetables for a satisfying all-in-one meal. Everything cooks together on one pan so you get maximum flavor with minimum mess. It is the kind of weeknight meal I turn to when I want flavor and ease but without a crowded sink of dishes afterwards.

I first made this for my family on a chilly Tuesday and everyone went back for seconds and thirds. Since then it has become a go-to for busy nights and quick meal prep sessions before the week starts.

Ingredients

• Olive oil: gives richness and helps everything roast up golden choose extra virgin for the best flavor
• Lemon: fresh lemon juice brightens up the marinade and makes everything taste lively look for plump lemons for max juice
• Garlic: adds depth and a little bite fresh cloves are best for flavor
• Dried oregano and thyme: bring herbaceous Mediterranean notes use high quality dried herbs that smell fresh
• Dijon mustard: adds just a hint of sharpness and helps emulsify the marinade
• Kosher salt: seasons the chicken and veggies evenly larger flakes are easier to sprinkle
• Black pepper: rounds out the seasoning freshly ground gives a better kick
• Chicken thighs: are juicy and flavorful bone-in skin-on will crisp up beautifully
• Zucchini: gives a fresh tender bite look for firm dark green skin
• Yellow bell pepper: adds sweetness and color choose glossy skin and heavy for size
• Red onion: becomes sweet and mellow when roasted look for firm onions with shiny skins
• Cherry tomatoes: provide juicy pops of flavor buy the ripest brightest you can find
• Kalamata olives: bring salty briny notes and a Greek touch use pitted for easy eating
• Feta cheese: tops it all with creamy tang choose block feta packed in brine for best texture
• Fresh parsley: adds a herbal finish and freshness rough chop before serving

Step-by-Step Instructions

Make the Marinade:

Whisk together the olive oil lemon juice minced garlic dried oregano dried thyme Dijon mustard kosher salt and black pepper in a small bowl until you have a smooth marinade

Marinate the Chicken:

Place chicken thighs in a large bowl and pour about two thirds of the marinade over them Use your hands to coat each piece thoroughly so the chicken is covered Let it sit and marinate for ten to fifteen minutes to build flavor

Prep the Vegetables:

While the chicken marinates arrange zucchini bell pepper red onion and tomatoes on a heavy duty sheet pan Drizzle on the rest of the marinade and toss vegetables by hand until all pieces are coated and glistening

Assemble for Baking:

Nestle the marinated chicken thighs among the veggies on the sheet pan Place everything so pieces are not piled on top of each other which helps them roast evenly

Roast the Pan:

Place the pan in a preheated oven at four hundred twenty five degrees Fahrenheit Roast for thirty minutes letting the chicken skin go golden and the veggies begin to soften

Add the Final Touches:

Remove pan from the oven and scatter kalamata olives and crumbled feta cheese over everything Slide the pan back in for another ten to fifteen minutes until veggies are tender and chicken reaches an internal temp of one hundred sixty five degrees Fahrenheit

Finish and Serve:

Take the pan out and sprinkle fresh chopped parsley over the chicken and vegetables Spoon onto plates or serve straight from the pan at the table

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The kalamata olives are my personal favorite in this dish Their briny flavor reminds me of childhood summers at my grandmother’s table and how she’d scatter olives into nearly every dish. The first time my kids tried this sheet pan meal they fought over the last few olives and now I always add extra.

Storage Tips

Leftovers keep well in an airtight container for up to three days in the fridge. Reheat in the oven or air fryer for best texture or in the microwave for a fast lunch. The roasted veggies will soften more as they sit but the flavors blend even better overnight.

Ingredient Substitutions

You can swap zucchini for eggplant or artichoke hearts if you want less moisture. Chicken breasts cook faster so add them midway through baking instead of at the start. Use green olives if you do not have kalamata or skip the olives if preferred.

Serving Suggestions

Serve this right off the pan with pita or warm crusty bread to mop up the juices. It goes well with a scoop of rice or a lemony orzo. For extra veggies add a handful of baby spinach in the final five minutes of roasting.

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Greek Flavor Inspiration

Greek sheet pan chicken brings together classic Mediterranean flavors that have been enjoyed for centuries. Simple herbs lemon olive oil and feta are the backbone of traditional recipes and make this dish taste like a Greek summer evening with every bite.

Recipe FAQs

→ Can I use chicken breasts instead of thighs?

Yes, chicken breasts work well but require less cooking time. Roast vegetables first, then add breasts for the final 20–25 minutes to prevent drying out.

→ What vegetables can I swap into this meal?

You can substitute artichoke hearts, cabbage, or other sturdy vegetables if you’d like to reduce liquid or change flavors.

→ How do I achieve golden, crispy chicken skin?

Place the oven rack higher or briefly broil at the end if needed. Always monitor to prevent burning.

→ Is there a way to keep the pan from getting watery?

Using lower-moisture vegetables and patting chicken skin dry before roasting can help limit excess liquid. Some juice is normal and flavorful.

→ What sides pair well with this meal?

Serve with crusty bread, rice, orzo, or roasted potatoes to soak up the savory juices from the pan. A crisp salad also complements it well.