Greek Sheet Pan Chicken Dinner (Printable Version)
Tender chicken, colorful veggies, zesty herbs, olives, and feta come together in a flavorful Mediterranean-inspired sheet pan meal.
# Ingredients:
→ Marinade
01 -
120 ml extra virgin olive oil
02 -
3 tablespoons freshly squeezed lemon juice
03 -
4 garlic cloves, minced
04 -
2 teaspoons dried oregano
05 -
1 teaspoon dried thyme
06 -
1 teaspoon Dijon mustard
07 -
1 teaspoon kosher salt
08 -
0.5 teaspoon freshly ground black pepper
→ Main Ingredients
09 -
6 chicken thighs, bone-in and skin-on
10 -
1 medium zucchini, halved lengthwise and sliced
11 -
1 yellow bell pepper, chopped into 2.5 cm pieces
12 -
0.5 large red onion, thinly sliced into wedges
13 -
300 grams cherry or grape tomatoes
14 -
70 grams kalamata olives, pitted
15 -
40 grams feta cheese
16 -
2 tablespoons finely chopped fresh parsley
# Steps:
01 -
Preheat oven to 220°C. In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, Dijon mustard, salt, and black pepper until well combined.
02 -
Place chicken thighs in a large bowl and pour two-thirds of the marinade over them. Toss thoroughly to ensure all pieces are evenly coated. Marinate at room temperature for 10 to 15 minutes.
03 -
While chicken is marinating, spread zucchini, yellow bell pepper, red onion, and tomatoes onto a heavy-duty sheet pan. Drizzle with the remaining marinade and toss to coat vegetables evenly.
04 -
Nestle marinated chicken thighs among the vegetables on the sheet pan. Bake in preheated oven for 30 minutes.
05 -
Remove sheet pan from oven, scatter kalamata olives and feta cheese over the chicken and vegetables. Return to oven and bake for an additional 10 to 15 minutes, until the chicken reaches an internal temperature of 74°C and vegetables are tender.
06 -
Sprinkle chopped fresh parsley over the dish before serving. Serve hot, spooning pan juices over the portions if desired.
# Notes:
01 -
For deeper browning of chicken skin, finish under a hot grill for 1-2 minutes if needed.
02 -
Natural juices from chicken and vegetables will accumulate; these are ideal for drizzling over starches or mopping with bread.
03 -
To substitute chicken breasts, reduce their roasting time to 20–25 minutes and add them to the pan after vegetables have started roasting.
04 -
Any vegetables with high water content may increase pan juices; alternative options include artichoke hearts or cabbage if a drier texture is preferred.