Greek Sheet Pan Chicken Dinner
Easy Greek Sheet Pan Chicken with veggies, feta, and herbs. A one-pan Mediterranean dinner perfect for any night of the week.
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 and 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 crumbled feta cheese
- 2 tablespoons finely chopped fresh parsley
Instructions
Prepare the Marinade
- Preheat your oven to 425°F (220°C). In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, Dijon mustard, salt, and pepper.
Marinate the Chicken
- Place the chicken thighs in a large bowl and pour ⅔ of the marinade over them. Use your hands or tongs to toss and coat the chicken well. Let it marinate for 10 to 15 minutes while you prepare the vegetables.
Prep the Vegetables
- Spread the zucchini, bell pepper, red onion, and cherry tomatoes onto a large baking sheet. Drizzle with the remaining marinade and toss everything to coat evenly.
Roast
- Nestle the marinated chicken thighs skin-side up around the vegetables on the baking sheet. Bake for 30 minutes.
Add Olives and Feta
- Remove the baking sheet from the oven, scatter the olives and feta cheese on top, then return to the oven for another 10 to 15 minutes. The chicken should be cooked through to 165°F and the vegetables soft and slightly caramelized.
Finish and Serve
- Sprinkle the dish with freshly chopped parsley and serve hot. Enjoy with warm pita, orzo, or a crisp Greek salad.