Description
This Greek Sheet Pan Chicken Dinner is an easy and flavorful one-pan meal featuring juicy bone-in, skin-on chicken thighs marinated in a zesty lemon-oregano mixture. Roasted alongside tender zucchini, sweet bell peppers, red onions, tomatoes, and kalamata olives, then topped with crumbled feta cheese and fresh parsley, this vibrant dinner captures the essence of Mediterranean cuisine while requiring minimal prep and cleanup.
Ingredients
Scale
Marinade & Chicken
- 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
Vegetables & Toppings
- 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
- Make the marinade: Preheat your oven to 425°F (220°C). In a small bowl, whisk together olive oil, fresh lemon juice, minced garlic, dried oregano, dried thyme, Dijon mustard, kosher salt, and freshly ground black pepper. This mixture will infuse the chicken and vegetables with bright, herbal flavors.
- Marinate the chicken: Place the bone-in, skin-on chicken thighs into a large bowl. Pour about two-thirds of the prepared marinade over the chicken, then use your hands to thoroughly toss and coat each piece. Let the chicken marinate for 10 to 15 minutes to absorb the flavors.
- Prepare the vegetables: While the chicken marinates, arrange the sliced zucchini, chopped yellow bell pepper, thinly sliced red onion, and cherry tomatoes evenly on a large baking sheet. Drizzle the remaining marinade over the vegetables, then toss gently to coat all pieces evenly.
- Bake the chicken and vegetables: Nestle the marinated chicken thighs among the seasoned vegetables on the baking sheet. Place the sheet in the preheated oven and bake for 30 minutes, allowing the chicken skin to crisp and vegetables to begin roasting.
- Add olives and feta: Remove the baking sheet from the oven, sprinkle the pitted kalamata olives and crumbled feta cheese evenly over the chicken and vegetables. Return the sheet to the oven and bake for an additional 10 to 15 minutes, or until the vegetables are tender and the chicken reaches an internal temperature of 165°F (74°C).
- Garnish and serve: Once cooked, remove the baking sheet from the oven and sprinkle the entire dish with finely chopped fresh parsley. Serve immediately for a hearty, wholesome Greek-inspired dinner.
Notes
- If you prefer, chicken breasts can be used instead of thighs but may require a shorter cooking time.
- Adding a splash of red wine vinegar to the marinade can enhance acidity and flavor.
- Use a meat thermometer to ensure the chicken is cooked safely to 165°F (74°C).
- For a spicier version, add crushed red pepper flakes to the marinade.
- This dish can be meal-prepped by storing the cooked chicken and vegetables in airtight containers for up to 3 days.
