Description
This Greek Sheet Pan Chicken Dinner features juicy, bone-in, skin-on chicken thighs marinated in a vibrant blend of olive oil, lemon, garlic, and Mediterranean herbs, roasted alongside fresh zucchini, bell pepper, red onion, cherry tomatoes, kalamata olives, and topped with tangy feta cheese and parsley. It’s a wholesome, easy-to-make meal perfect for busy weeknights, combining bright flavors and effortless cleanup.
Ingredients
Scale
Marinade & Chicken
- 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, skin-on
Vegetables & Toppings
- 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
- Make the marinade. Preheat the oven to 425°F (220°C). In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, dried thyme, Dijon mustard, kosher salt, and freshly ground black pepper until well combined.
- Marinate the chicken. Place the chicken thighs in a large bowl and pour two-thirds of the marinade over them. Use your hands to toss and coat the chicken thoroughly. Let the chicken marinate for 10 to 15 minutes to absorb the bright, herby flavors.
- Prep the vegetables. Meanwhile, spread the zucchini slices, chopped yellow bell pepper, red onion wedges, and cherry tomatoes evenly on a large baking sheet. Drizzle the remaining one-third of the marinade over the vegetables and toss gently to coat them well.
- Bake the chicken and vegetables. Nestle the marinated chicken thighs evenly around and on top of the vegetables on the sheet pan. Place the baking sheet in the preheated oven and roast for 30 minutes.
- Add olives and feta, then continue baking. Remove the baking sheet from the oven, scatter the pitted kalamata olives and crumbled feta cheese over the chicken and vegetables. Return to the oven and bake for an additional 10 to 15 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
- Garnish and serve. Once baked, sprinkle the dish with the finely chopped fresh parsley for a bright, fresh finish before serving hot.
Notes
- Oven temperatures and cooking times can vary. If the chicken skin isn’t browning enough, try moving the oven rack higher or briefly broiling at the end. If browning happens too quickly, lower the rack or reduce oven temperature slightly.
- Juices from the chicken and vegetables will accumulate on the sheet pan during roasting. This is normal and adds flavor when drizzled over sides like rice or potatoes. To minimize liquid, substitute zucchini and tomatoes with firmer vegetables like artichoke hearts or cabbage.
- Chicken breasts take less time to cook (about 20-25 minutes) and can dry out if cooked too long. Roast vegetables first, then add chicken breasts during the last 25 minutes of baking if substituting chicken thighs.
- This recipe is a popular favorite and featured in the Healthy Meal Prep cookbook for reliable, flavorful weeknight dinners.
