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.
Ingredients
- 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: 548kcal | Carbohydrates: 10g | Protein: 26g | Fat: 45g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 25g | Trans Fat: 0.1g | Cholesterol: 147mg | Sodium: 769mg | Potassium: 664mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1279IU | Vitamin C: 60mg | Calcium: 89mg | Iron: 3mg
