Transport your taste buds to the sun-kissed shores of the Mediterranean with our Greek Sheet Pan Chicken Dinner. This culinary masterpiece marries succulent chicken thighs with a symphony of vibrant vegetables, feta, and olives—all roasted to perfection on a single sheet pan. With a marinade that’s bursting with Greek flavors, this easy-to-make dish promises a delightful explosion of taste in every bite.
In our home, the Greek Sheet Pan Chicken Dinner is synonymous with festive gatherings and flavorful feasts. The sizzle of marinated chicken, the aroma of garlic and oregano filling the air, and the colorful array of veggies—it’s a celebration on a sheet pan. This recipe has turned ordinary evenings into extraordinary affairs, creating a culinary journey that captures the essence of the Mediterranean right in our dining room.
Why This Greek Sheet Pan Chicken Recipe:
Why This Mediterranean Magic Extravaganza!
- Mouthwatering Marinade: A concoction of olive oil, lemon, garlic, oregano, and thyme creates a marinade that transforms chicken into a tender, flavorful delight.
- Effortless Elegance: The sheet pan method makes this a fuss-free yet impressive dish, with all the components roasting together for maximum flavor infusion.
- Colorful and Nutrient-Rich: A rainbow of veggies, from zucchini to bell peppers and cherry tomatoes, ensures a visually stunning and nutrition-packed meal.
- Perfectly Balanced: The addition of kalamata olives and feta cheese adds a salty kick and creamy finish, balancing the dish beautifully.
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, 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 feta cheese
- 2 tablespoons finely chopped fresh parsley
Directions:
- Preheat the oven to 425°F (220°C). In a small bowl, whisk together olive oil, lemon juice, minced garlic, oregano, thyme, Dijon mustard, salt, and pepper.
- Place the chicken thighs in a bowl and pour ⅔ of the marinade on top. Toss the chicken in the marinade to coat well and let it marinate for 10 to 15 minutes.
- While the chicken is marinating, spread zucchini, bell pepper, red onion, and tomatoes onto the baking sheet. Drizzle the remaining marinade over the vegetables and toss to coat.
- Add the marinated chicken thighs to the baking sheet, nestling them around the veggies. Bake for 30 minutes.
- Remove the sheet from the oven, add olives and feta, then return it to the oven for another 10 to 15 minutes or until the veggies are softened, and the chicken is cooked through (165°F).
- Sprinkle chopped fresh parsley over the chicken and veggies before serving.
Notes:
- For a complete meal, serve over a bed of couscous or quinoa.
- Customize with your favorite Mediterranean herbs or add a pinch of red pepper flakes for a hint of heat.
- This dish is perfect for meal prep; refrigerate leftovers for a delicious next-day lunch.
