Servings
Font
Back
5.0 from 1,821 votes

Greek Sheet Pan Chicken Dinner

This Greek sheet pan chicken is an easy, all-in-one dinner recipe with juicy chicken thighs nestled around vibrant, Mediterranean vegetables. Watch the video below to see how I make it in my kitchen!

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 6 servings
Calories: 454 kcal
Course: Dinner
Cuisine: Greek

Ingredients

  • ½ cup olive oil
  • 1 lemon juiced (about 3 tablespoons)
  • 4 garlic cloves minced
  • 2 teaspoon 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 finely chopped fresh parsley

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Bake. Add the chicken thighs the baking sheet, nestling them around the veggies, and bake for 30 minutes.
  5. 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.
  6. Sprinkle the chicken and vegetables with chopped fresh parsley before serving.

Notes

  • Natural juices from the chicken seep out as it cooks. And the vegetables themselves, especially the zucchini and tomatoes, release liquid. If you want to avoid this, you can swap those high water content veggies for others like artichoke hearts or cabbage. But I personally love the leftover juices to drizzle on starchy sides!
  • that chicken breasts require less cooking time than chicken thighs. They only need about 20 to 25 minutes, before they start to dry out. So if you’d like to swap in chicken breasts, roast the vegetables alone on the sheet pan, and then add the chicken breasts in the last 25 minutes of cooking.
  • Always remember that every oven cooks slightly differently. If your chicken thighs aren't getting golden enough on top, you can raise the rack high in the oven or turn on the top broiler for the last minute or two. Alternatively, if the tops are cooking too quickly, you can lower the rack in the oven or reduce the temperature slightly.
  • The leftover liquid on the sheet pan is normal and expected. Natural juices from the chicken seep out as it cooks. And the vegetables themselves, especially the zucchini and tomatoes, release liquid. If you want to avoid this, you can swap those high water content veggies for others like artichoke hearts or cabbage. But I personally love the leftover juices to drizzle on starchy sides!
  • If you want to use chicken breasts, keep in mind that chicken breasts require less cooking time than chicken thighs. They only need about 20 to 25 minutes, before they start to dry out. So if you’d like to swap in chicken breasts, roast the vegetables alone on the sheet pan, and then add the chicken breasts in the last 25 minutes of cooking.
  • This recipe has been a reader-favorite from the moment I created it! That's why I also included it in my bestselling Healthy Meal Prep cookbook, so that you'd always have it in your kitchen to enjoy.

Nutrition Information

Calories 454kcal (23%) Carbohydrates 10g (3%) Protein 26g (52%) Fat 35g (54%) Saturated Fat 9g (45%) Polyunsaturated Fat 6g Monounsaturated Fat 17g Trans Fat 1g Cholesterol 147mg (49%) Sodium 767mg (32%) Potassium 671mg (19%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 810IU (16%) Vitamin C 73mg (81%) Calcium 92mg (9%) Iron 3mg (17%)

Nutrition Facts

Serving: 6servings

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.