Greek Sheet Pan Chicken Dinner
User Reviews
5
Greek Sheet Pan Chicken Dinner
Description
Greek Sheet Pan Chicken Dinner focuses on bone-in, skin-on chicken thighs marinated in olive oil, fresh lemon juice, garlic, oregano, thyme, Dijon mustard, and seasoning. The chicken is coated and briefly marinated before being placed with sliced zucchini, yellow bell pepper, red onion, and cherry tomatoes on a sheet pan. The marinade is used to coat the vegetables as well. Baking everything together at 425°F lets the chicken skin crisp while the vegetables soften and roast in the juices released.
The tang from lemon and pungency from kalamata olives combine with the salty finish of crumbled feta cheese added near the end of roasting. This results in a balanced meal with bright, savory Mediterranean flavors and varied texture — tender chicken, soft vegetables, and briny olives with creamy feta.
Serve this dish as a complete meal, perhaps alongside rice, crusty bread, or a light salad to soak up the juices. It makes for straightforward preparation with minimal cleanup, relying on fresh herbs and staple pantry ingredients to build flavor.
To manage juices released from zucchini and tomatoes, consider substituting with lower moisture vegetables like artichoke hearts or cabbage, though the juices add a useful sauce for serving. Chicken breasts can be used by roasting vegetables first and adding breasts later to prevent drying. Oven placement and broiler settings can help adjust browning on the chicken skin to the desired level.
Ingredients
- ½ cup olive oil
- 1 lemon juiced (about 3 tablespoons)
- 4 garlic minced, cloves
- 2 teaspoon oregano dried
- 1 teaspoon thyme dried
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- 6 chicken thighs bone-in, skin-on
- 1 zucchini halved lengthwise and sliced, medium
- 1 yellow bell pepper chopped into 1-inch pieces
- ½ red onion thinly sliced into wedges, large
- 1 pint tomatoes cherry or grape
- ½ cup kalamata olives pitted
- ¼ cup feta cheese
- 2 tablespoons parsley finely chopped, fresh
Instructions
- Make the marinade. Preheat the oven to 425°F (220°C). In a small bowl, whisk together the oil, lemon juice, garlic, oregano, thyme, Dijon mustard, salt, and pepper.
- Marinate the chicken. Place the chicken thighs in a bowl and pour ⅔ of the marinade on top, then use your hands to toss the chicken in the marinade and make sure it's well coated. Marinate the chicken for 10 to 15 minutes.
- Prep the vegetables. While the chicken is marinating, spread the zucchini, bell pepper, red onion, and tomatoes onto the baking sheet and drizzle the remaining marinade on top. Toss together to coat the vegetables.
- Bake. Add the chicken thighs the baking sheet, nestling them around the veggies, and bake for 30 minutes.
- Add the final touches. Remove the baking sheet from the oven, add the olives and feta and then place it back in the oven for another 10 to 15 minutes, or until the vegetables are softened and the chicken is cooked through to 165°F.
- Sprinkle the chicken and vegetables with chopped fresh parsley before serving.
Notes
- High-water vegetables like zucchini and tomatoes release liquid during roasting; swapping with artichokes or cabbage can reduce pan juices.
- If substituting chicken breasts, roast vegetables first, then add breasts for the last 25 minutes to avoid overcooking.
- Adjust oven rack or broiler to control chicken browning for crisp, golden skin.
- Leftover pan juices can be used to drizzle over rice, potatoes, or bread as a flavorful sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 454 kcal
% Daily Value*
| Calories | 454kcal | 23% |
| Carbohydrates | 10g | 3% |
| Protein | 26g | 52% |
| Fat | 35g | 54% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 147mg | 49% |
| Sodium | 767mg | 32% |
| Potassium | 671mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 810IU | 16% |
| Vitamin C | 73mg | 81% |
| Calcium | 92mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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