Greek Sheet Pan Chicken Dinner
Greek Sheet Pan Chicken Dinner combines marinated bone-in, skin-on chicken thighs with zucchini, bell pepper, red onion, cherry tomatoes, kalamata olives, and feta cheese. The chicken is coated in a lemon and herb marinade featuring garlic, oregano, thyme, and Dijon mustard, then baked alongside the vegetables. Roasting the components together allows the juices from the chicken and vegetables to meld, creating a flavorful base. Finished with fresh parsley, this dish offers tender, juicy chicken with roasted Mediterranean vegetables, ideal for a weeknight meal that balances protein and vibrant produce.
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
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 454
% 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.