Description
A flavorful Greek-inspired chicken dinner cooked on a single sheet pan.
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 425°F (220°C).
- In a small bowl, whisk together the olive oil, lemon juice, garlic, oregano, thyme, Dijon mustard, salt, and pepper.
- Place the chicken thighs in a bowl, pour about two-thirds of the marinade over them, and toss well to coat. Let marinate for 10 to 15 minutes.
- Spread the zucchini, bell pepper, red onion, and tomatoes on a large baking sheet. Drizzle with the remaining marinade and toss to coat evenly.
- Nestle the marinated chicken thighs among the vegetables on the sheet pan and bake for 30 minutes.
- Remove the pan from the oven, scatter the olives and feta over the top, then return to the oven and bake for another 10 to 15 minutes, until the chicken is cooked through (165°F / 74°C) and the vegetables are tender.
- Sprinkle with chopped fresh parsley before serving.
Notes
- If the chicken isn’t golden enough, move the pan higher in the oven or broil briefly at the end.
- Vegetables like zucchini and tomatoes release liquid during cooking; this is normal and great for drizzling over rice or potatoes.
- If using chicken breasts instead of thighs, roast the vegetables first and add the breasts for the last 20 to 25 minutes only.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 454 kcal
- Sugar: 4 g
- Sodium: 767 mg
- Fat: 35 g
- Saturated Fat: 9 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 147 mg
Keywords: Greek Sheet Pan Chicken Dinner