Description
Greek Sheet Pan Chicken combines juicy bone-in chicken thighs, colorful vegetables, Kalamata olives, feta, lemon, garlic, and herbs in one easy Mediterranean dinner with minimal cleanup.
Ingredients
6 bone-in, skin-on chicken thighs
1/2 cup olive oil
3 tablespoons lemon juice, from about 1 lemon
4 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon dried thyme
1 teaspoon Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 zucchini, sliced into half-moons
1 red bell pepper, chopped
1 red onion, cut into wedges
2 cups grape or cherry tomatoes
1/2 cup Kalamata olives
1/3 cup crumbled feta cheese
2 tablespoons chopped fresh parsley
Instructions
1. Preheat the oven to 425°F or 220°C.
2. Mix the olive oil, lemon juice, garlic, oregano, thyme, Dijon mustard, salt, and black pepper in a bowl.
3. Coat the chicken thighs with about two-thirds of the marinade.
4. Let the chicken rest for 10 to 15 minutes.
5. Spread the zucchini, bell pepper, red onion, and tomatoes across a large sheet pan.
6. Toss the vegetables with the remaining marinade.
7. Arrange the marinated chicken thighs skin side up among the vegetables.
8. Roast for 30 minutes.
9. Add the Kalamata olives and crumbled feta cheese.
10. Continue baking for 10 to 15 minutes, until the chicken reaches 165°F or 74°C and the vegetables feel tender.
11. Sprinkle with chopped fresh parsley and serve warm.
Notes
Bone-in, skin-on chicken thighs provide the juiciest texture.
If the chicken does not brown enough, move the pan closer to the top of the oven or briefly use the broiler.
Watch the chicken closely while broiling so the skin does not burn.
If the chicken browns too quickly, lower the oven rack or slightly reduce the oven temperature.
Extra liquid in the pan is normal because the chicken and vegetables release moisture as they cook.
For less liquid, use lower-moisture vegetables such as cabbage or artichokes.
You can substitute potatoes, cauliflower, eggplant, or artichokes for the listed vegetables.
You can use chicken breasts, but they only need about 20 to 25 minutes.
Roast the vegetables first, then add the chicken breasts later.
Serve with rice, lentils, mashed potatoes, warm pita bread, or salad.
Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
Freeze cooled leftovers for up to 3 months.
Reheat in the microwave for 2 to 3 minutes.
For crispier skin, reheat in a 375°F or 190°C air fryer for 5 to 8 minutes.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Greek Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 454
- Sugar: 4 g
- Sodium: 767 mg
- Fat: 35 g
- Saturated Fat: 9 g
- Unsaturated Fat: 23 g
- Trans Fat: 1 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 147 mg