Sheet Pan Greek Chicken

I love how simple and easy sheet pan meals are! A few of my favorites include this Sheet Pan Greek Chicken, Sheet Pan Kielbasa and Tortellini, Sheet Pan Hasselback Potatoes and Sausage, Sheet Pan Hawaiian Chicken, and Sheet Pan Fajitas. There is something about being able to throw everything onto a baking sheet and then throwing it in the oven that makes weeknight dinner so much easier!

Ingredients

• Chicken – I love to use bone in chicken thighs. They don’t dry out on a baking sheet like chicken breasts do.
• Olive Oil
• Lemon
• Garlic
• Seasonings – oregano, thyme, salt, pepper
• Dijon Mustard
• Zucchini
• Bell Pepper
• Red Onion
• Cherry Tomatoes
• Kalmata Olives
• Feta Cheese – my kids and husband don’t love feta cheese, so I will often leave it off parts of the dish for them.

How to Make Sheet Pan Greek Chicken

• Preheat the oven to 425°F.
• Combine the oil, lemon juice, garlic, oregano, thyme, Dijon mustard, salt, and pepper.
• Place the chicken thighs in a bowl and pour ⅔ of the marinade on top. Marinate the chicken for 10 to 15 minutes.
• Add the zucchini, bell pepper, red onion, and tomatoes onto the baking sheet and drizzle the remaining marinade on top.
• Add the chicken thighs the baking sheet,
• Bake for 30 minutes.
• Remove the baking sheet from the oven, add the olives and feta and then place it back in the oven for another 10 to 15 minutes.

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Sheet Pan Greek Chicken

Greek sheet pan chicken is an easy one pan meal with juicy chicken thighs with vibrant, Mediterranean vegetables. Combine everything and bake in the oven for a simple weeknight dinner.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Course dinner, Main Course

Servings 6

Calories 548 kcal

Ingredients

  

1x2x3x

• 6 chicken thighs bone-in skin-on
• ½ cup olive oil
• 1 lemon juiced
• 4 garlic cloves minced
• 2 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp Dijon mustard
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 zucchini sliced
• 1 bell pepper chopped into 1-inch pieces
• ½ red onion thinly sliced
• 1 pint cherry or grape tomatoes
• ½ cup kalamata olives pitted
• ¼ cup feta cheese

Instructions

 

• Preheat the oven to 425°F.
• Combine the oil, lemon juice, garlic, oregano, thyme, Dijon mustard, salt, and pepper.
• Place the chicken thighs in a bowl and pour ⅔ of the marinade on top. Marinate the chicken for 10 to 15 minutes.
• Add the zucchini, bell pepper, red onion, and tomatoes onto the baking sheet and drizzle the remaining marinade on top.
• Add the chicken thighs the baking sheet,
• Bake for 30 minutes.
• Remove the baking sheet from the oven, add the olives and feta and then place it back in the oven for another 10 to 15 minutes,

Nutrition

Calories: 548kcalCarbohydrates: 10gProtein: 26gFat: 45gSaturated Fat: 10gPolyunsaturated Fat: 7gMonounsaturated Fat: 25gTrans Fat: 0.1gCholesterol: 147mgSodium: 769mgPotassium: 664mgFiber: 3gSugar: 5gVitamin A: 1279IUVitamin C: 60mgCalcium: 89mgIron: 3mg

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