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Easy Greek sheet pan chicken recipe

Greek Sheet Pan Chicken

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Looking for a dinner that delivers bold Mediterranean flavors with minimal cleanup? This Greek sheet pan chicken recipe is your answer! With juicy chicken thighs, vibrant vegetables, and aromatic herbs all roasting together on a single pan, you’ll have a restaurant-quality meal ready in under an hour. The combination of lemon, garlic, oregano, and feta creates that authentic Greek taste that will transport your taste buds straight to the Aegean coast.

  • Total Time: 60
  • Yield: 6 servings

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 Fresh parsley, finely chopped

Instructions

1. Prepare the marinade: In a small bowl, whisk together olive oil, lemon juice, minced garlic, oregano, thyme, Dijon mustard, salt, and pepper until well combined.

2. Marinate the chicken: Place chicken thighs in a large bowl and pour â…” of the marinade over them. Use your hands to toss the chicken, ensuring each piece is thoroughly coated. Let marinate for 10-15 minutes at room temperature.

3. Prep the vegetables: While chicken marinates, spread zucchini, bell pepper, red onion, and tomatoes on your sheet pan. Drizzle with remaining marinade and toss to coat evenly.

4. Arrange and bake: Nestle marinated chicken thighs among the vegetables on the sheet pan. Bake in a preheated 425°F oven for 30 minutes.

5. Add finishing touches: Remove pan from oven, scatter kalamata olives and feta cheese over everything, then return to oven for another 10-15 minutes until vegetables are tender and chicken reaches 165°F internal temperature.

6. Serve: Sprinkle with fresh parsley and serve hot, making sure to include some of those delicious pan juices with each serving.

Notes

  • Don’t skip the marinating time – even 15 minutes allows the flavors to penetrate the chicken.
  • Make sure your vegetables are cut to similar sizes for even cooking.
  • For extra crispy chicken skin, pat the thighs completely dry before marinating.
  • Let the chicken rest for 5 minutes after cooking to allow the juices to redistribute.
  • Chicken breasts can be used instead of thighs; adjust cooking time by roasting vegetables for 20 minutes first, then adding breasts for another 20-25 minutes until 165°F.
  • Author: Anna Lovae
  • Prep Time: 15
  • Cook Time: 45
  • Category: Dinner
  • Method: Sheet Pan
  • Cuisine: Greek / Mediterranean

Find it online: https://www.maprecipes.com/greek-sheet-pan-chicken-a-mediterranean-flavor-explosion/