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–+ servings
Greek Sheet Pan Chicken

Greek Sheet Pan Chicken: Weeknight Delight with Mediterranean Flavors

A quick and healthy Greek Sheet Pan Chicken that embodies Mediterranean flavors, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Marinating Time 15 minutes
Total Time 1 hour
Servings: 4 servings
Course: Chicken
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Marinade
  • 1/4 cup Olive Oil Can substitute with avocado oil
  • 1/4 cup Lemon Juice Fresh preferred; bottled works in a pinch
  • 4 cloves Garlic Minced
  • 1 tablespoon Dried Oregano Substitute with Italian seasoning if needed
  • 1 teaspoon Dried Thyme Fresh enhances aroma
  • 1 tablespoon Dijon Mustard Omit for mustard-free version
  • 1 teaspoon Kosher Salt Adjust to taste
  • 1/2 teaspoon Black Pepper Freshly ground preferred
Chicken and Vegetables
  • 2 pounds Chicken Thighs Skin-on, bone-in preferred
  • 1 large Zucchini Can replace with eggplant
  • 1 large Yellow Bell Pepper Substitute with red or orange
  • 1 medium Red Onion Substitute with yellow onion or shallots
  • 1 cup Cherry Tomatoes Grape tomatoes are a good substitute
  • 1/2 cup Kalamata Olives Any brined olives can be used
  • 1/2 cup Feta Cheese Omit for dairy-free or replace with nutritional yeast
  • 1/4 cup Fresh Parsley For garnish, can use basil or thyme

Equipment

  • oven
  • Baking Sheet
  • Mixing Bowl
  • Whisk
  • Parchment paper

Method
 

Instructions
  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat.
  2. In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, Dijon mustard, salt, and pepper. Set aside one-third of the marinade for vegetables.
  3. In a large mixing bowl, add chicken thighs and pour remaining marinade over them. Toss to coat and let marinate for 10-15 minutes.
  4. Chop zucchini, bell pepper, onion, and tomatoes into bite-sized pieces. Combine with reserved marinade and toss to coat.
  5. Transfer marinated vegetables onto the prepared baking sheet and nestle marinated chicken among them.
  6. Bake in preheated oven for 30 minutes until chicken skin is golden and crispy.
  7. Remove from oven, sprinkle olives and feta over chicken and vegetables, and bake for an additional 10-15 minutes until chicken reaches 165°F (74°C).
  8. Let the dish rest for a few minutes and garnish with fresh parsley before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 12gProtein: 30gFat: 30gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 150mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 700IUVitamin C: 70mgCalcium: 150mgIron: 3mg

Notes

For a crowd, double the ingredients. Adjust cooking time for chicken breasts to prevent drying out. Store leftovers in an airtight container for up to 4 days.

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