Greek Sheet Pan Chicken Dinner Recipe
This Greek Sheet Pan Chicken Dinner is a vibrant and flavorful one-pan meal featuring juicy, marinated chicken thighs roasted alongside a colorful medley of zucchini, bell peppers, red onions, cherry tomatoes, Kalamata olives, and topped with salty feta cheese and fresh parsley. Easy to prepare and perfect for a healthy weeknight dinner, this dish brings the fresh, aromatic flavors of Greece straight to your table with minimal cleanup.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Greek
Ingredients
Scale
Marinade & 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 & Toppings
- 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
- Make the marinade: Preheat your 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 until fully combined to create a flavorful marinade.
- Marinate the chicken: Place the chicken thighs in a large bowl and pour two-thirds of the prepared marinade over them. Using your hands, thoroughly toss the chicken to ensure each piece is evenly coated. Allow the chicken to marinate for 10 to 15 minutes to absorb the flavors.
- Prepare the vegetables: While the chicken is marinating, arrange the zucchini slices, chopped yellow bell pepper, red onion wedges, and cherry tomatoes evenly on a large rimmed baking sheet. Drizzle the remaining marinade over the vegetables and toss gently to coat all pieces well.
- Arrange chicken and bake: Nestle the marinated chicken thighs among the vegetables on the baking sheet. Place the pan in the preheated oven and bake for 30 minutes, allowing the chicken to begin cooking and the vegetables to start softening.
- Add olives and feta: Remove the baking sheet from the oven and sprinkle the Kalamata olives and crumbled feta cheese over the chicken and vegetables. Return the pan to the oven and bake for an additional 10 to 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
- Garnish and serve: Take the baking sheet out of the oven and sprinkle the entire dish with finely chopped fresh parsley for a burst of color and freshness. Serve hot directly from the pan for an easy and delicious Greek-inspired dinner.
Notes
- You can swap chicken thighs for chicken breasts if preferred; just adjust cooking time accordingly.
- For added heat, sprinkle some crushed red pepper flakes into the marinade.
- If you don’t have a rimmed baking sheet, a large roasting pan will work well.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- To make this dish gluten-free, ensure your Dijon mustard is certified gluten-free.
Keywords: Greek chicken dinner, sheet pan chicken, roasted chicken thighs, easy one-pan meal, Greek cuisine, healthy chicken recipe, Mediterranean dinner
Find it online: https://amayaharis.com/greek-sheet-pan-chicken-dinner-recipe/
