Description
This brightly flavored, veggie-packed Greek Sheet Pan Chicken recipe is the perfect low-lift dinner for busy weeknights. Juicy morsels of lemony chicken thighs mingle with a rainbow of zucchini, tomatoes, peppers, and onions, all punctuated by briny olives and squeaky feta for a one-pan meal that’ll transport you to a sun-soaked café in Santorini.
Ingredients
Marinade & Chicken
- ½ Cup olive oil
- ½ Cup lemon juice (from 2 lemons)
- 5 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon paprika
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 pounds boneless, skinless chicken thighs
Vegetables & Toppings
- 1 medium zucchini, cut into half moon slices
- 1 orange bell pepper, sliced
- ½ large red onion, cut into ¼” wedges
- 1 pint cherry tomatoes
- ½ cup kalamata olives
- 4 ounces feta cheese, crumbled
- Italian parsley for garnish
Instructions
- Prepare Marinade: In a small bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, dried thyme, paprika, kosher salt, and black pepper to create the flavorful marinade.
- Marinate Chicken: Place the chicken thighs in a bowl or shallow dish. Pour half of the marinade over the chicken, stirring to coat the pieces thoroughly. Cover and refrigerate for 30 minutes, or up to 2 hours for deeper flavor.
- Preheat Oven: Set your oven to 425°F (220°C) to get it ready for roasting.
- Marinate Vegetables: Toss the zucchini, bell pepper, red onion, and cherry tomatoes with the remaining half of the marinade. Spread this mixture evenly on a large baking sheet.
- Assemble Sheet Pan: Place the marinated chicken thighs nestled among the vegetables on the baking sheet, ensuring even spacing for proper cooking.
- First Bake: Bake in the preheated oven for 30 minutes, allowing the chicken to begin cooking and the vegetables to start softening.
- Add Olives and Feta: Remove the pan from the oven, sprinkle kalamata olives and crumbled feta cheese evenly over the chicken and vegetables.
- Final Bake: Return the pan to the oven and bake an additional 5-10 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the cheese has lightly browned.
- Garnish and Serve: Remove from oven, garnish with fresh Italian parsley. Serve warm on its own or alongside rice, pasta, or potatoes for a complete meal.
Notes
- Marinate chicken for up to 2 hours for enhanced flavor, but avoid marinating longer to prevent the lemon juice from toughening the meat.
- If you prefer, use bone-in chicken thighs; adjust cooking time accordingly.
- Feel free to swap vegetables based on season or preference, such as adding eggplant or mushrooms.
- To make this dish gluten-free, serve with gluten-free grains or side dishes.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated thoroughly before eating.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Greek
