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–+ servings
Greek Sheet Pan Chicken

One-Pan Greek Sheet Pan Chicken for Effortless Dinner Bliss

This Greek Sheet Pan Chicken combines juicy chicken thighs and vibrant seasonal vegetables for a delicious, effortless dinner.
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Prep Time 15 minutes
Cook Time 40 minutes
Marinating Time 15 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Greek
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 1/4 cup Olive Oil Can substitute with avocado oil if desired.
  • 1/4 cup Lemon Juice White wine vinegar can be a replacement.
  • 4 cloves Garlic Minced or crushed.
  • 1 tablespoon Dried Oregano Italian seasoning can be used instead.
  • 1 teaspoon Dried Thyme Fresh thyme is a great enhancement.
  • 1 tablespoon Dijon Mustard Optional to omit.
  • 1 teaspoon Kosher Salt Adjust to taste.
  • 1 teaspoon Black Pepper Freshly ground is preferred.
For the Chicken and Vegetables
  • 4 pieces Chicken Thighs (bone-in, skin-on) Can substitute with chicken breasts (adjust cooking time).
  • 2 medium Zucchini Bell peppers can be swapped.
  • 1 medium Yellow Bell Pepper Any color bell pepper can be used.
  • 1 medium Red Onion Yellow onion can be used as an alternative.
  • 1 cup Cherry or Grape Tomatoes Can swap for diced canned tomatoes.
  • 1/2 cup Kalamata Olives Green olives are an option.
  • 1/2 cup Feta Cheese Can be omitted for dairy-free diets.
  • 1/4 cup Fresh Parsley Cilantro or basil can be alternatives.

Equipment

  • Oven
  • Mixing bowl
  • Baking Sheet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C). In a large bowl, whisk together olive oil, lemon juice, minced garlic, oregano, thyme, Dijon mustard, salt, and pepper to create the marinade.
  2. Place the chicken thighs in a separate bowl and pour about two-thirds of the marinade over them. Let marinate for 10-15 minutes at room temperature.
  3. On a baking sheet, arrange cut zucchini, yellow bell pepper, red onion, and cherry tomatoes. Drizzle remaining marinade over vegetables and toss gently.
  4. Nestle marinated chicken among the vegetables on the baking sheet. Bake for 30 minutes or until chicken skin is golden brown.
  5. After 30 minutes, remove the baking sheet and add Kalamata olives and crumbled feta cheese. Return to oven for an additional 10-15 minutes.
  6. Remove from oven and garnish with chopped parsley before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 10gProtein: 35gFat: 30gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 18gCholesterol: 120mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 600IUVitamin C: 35mgCalcium: 150mgIron: 2.5mg

Notes

Allow at least 10-15 minutes for marinating chicken; longer enhances flavor. Rotate the baking sheet halfway through cooking for even results.

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