Name: Greek Sheet Pan Chicken Dinner Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Greek
Ingredients: 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); 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); ¼ cup feta cheese; 2 tablespoons finely chopped fresh parsley

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Introduction

This Greek Sheet Pan Chicken Dinner combines tender, juicy chicken thighs with vibrant Mediterranean vegetables and classic flavors like oregano, lemon, and feta. It’s an easy, all-in-one meal perfect for busy weeknights or casual gatherings.

The image shows a white metal baking tray filled with a colorful baked dish. There are five browned chicken thighs placed evenly over a mix of vegetables. The vegetable layers include sliced yellow bell peppers, red cherry tomatoes, sliced zucchini, thick wedges of red onion, and dark olives scattered throughout. Crumbled white cheese and small green parsley leaves are sprinkled on top and around the chicken and vegetables. The tray is set on a white marbled surface with fresh parsley sprigs placed nearby for garnish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)
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)
¼ cup feta cheese
2 tablespoons finely chopped fresh parsley

Instructions

Step 1: 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 black pepper to create a marinade.
Step 2: Place the chicken thighs in a large bowl and pour two-thirds of the marinade over them. Toss well using your hands to coat the chicken evenly. Let the chicken marinate for 10 to 15 minutes.
Step 3: While the chicken marinates, spread the zucchini, yellow bell pepper, red onion, and cherry tomatoes across a large baking sheet. Drizzle the remaining marinade over the vegetables and toss to coat.
Step 4: Nestle the marinated chicken thighs among the vegetables on the baking sheet. Place the sheet in the oven and bake for 30 minutes.
Step 5: Remove the baking sheet from the oven, scatter kalamata olives and crumble feta cheese over the chicken and vegetables. Return 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.
Step 6: Remove from the oven and sprinkle with finely chopped fresh parsley before serving.

Tips & Variations

For extra flavor, marinate the chicken for up to 2 hours if you have time.
Swap zucchini for eggplant or add mushrooms for more vegetable variety.
If you prefer less heat, omit the black pepper or reduce the garlic slightly.
Serve with warm pita bread or over cooked rice for a complete meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. For best texture, avoid overcooking during reheating.

How to Serve

A white plate is filled with a serving of cooked white rice on the right side. On the left side, there is a golden-brown roasted chicken thigh placed on top of a colorful mix of roasted vegetables, including bright red cherry tomatoes, yellow bell peppers, deep purple Kalamata olives, sliced green zucchini, and red onion wedges. Small white crumbles of feta cheese and green chopped parsley are scattered over the dish for freshness and color contrast. The plate sits on a white marbled surface next to a checkered grey cloth, a stainless steel fork and knife to the left, and a small white bowl of chopped green herbs on the upper right. Behind the plate, a silver baking pan holds extra chicken and vegetables with a similar arrangement. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken thighs instead?

Yes, boneless chicken thighs can be used; reduce the baking time slightly and check for doneness earlier to avoid drying out the meat.

What can I substitute for kalamata olives?

If you don’t have kalamata olives, green olives or other brined olives work well. You can also omit them if you prefer.