Greek Sheet Pan Chicken
The Greek Sheet Pan Chicken is one of those meals that always brings a smile to my face. Picture it: a busy weeknight, and I just want something that’s not only satisfying but also easy to prepare. This dish feels like a warm hug with its vibrant colors and rich flavors. The blend of chicken, fresh vegetables, and aromatic herbs creates a perfect harmony that fills my kitchen with inviting scents. It’s a meal that tells a story—a story of family dinners filled with laughter and shared moments. What I love most is that you can toss everything onto a single sheet pan, making cleanup a breeze. Plus, the leftovers (if there are any!) are just as delicious the next day, making it a fantastic option for meal prep. This dish has become a staple in my home, and I can’t wait for you to experience the joy it brings!
Recipe Snapshot
40 mins
10 mins
30 mins
Medium
350 kcal
30 g
Gluten-Free
20 g
Sheet Pan, digital thermometer
The Charm of This Greek Sheet Pan Chicken
Simple Preparation
One of the things I adore about the Greek Sheet Pan Chicken is how straightforward it is to make. There’s no need for complicated techniques or hours spent in the kitchen. Just marinate the chicken, chop up your vegetables, and let the oven do the work. It’s an ideal weeknight dinner that doesn’t compromise on flavor.
Flavor Explosion
Thanks to the combination of extra virgin olive oil, lemon juice, and Dijon mustard, every bite bursts with freshness. The dried oregano and thyme add a fragrant touch that reminds me of sunny Mediterranean days. And let’s not forget the optional feta cheese and kalamata olives—they elevate this dish to a whole new level!
Versatile Ingredients
This recipe allows for creativity with the vegetables. Feel free to use what you have on hand! Whether it’s zucchini, bell peppers, or seasonal produce, the Greek Sheet Pan Chicken can adapt to whatever you have, making it an excellent choice for any time of the year.
Effortless Cleanup
Another reason to love this dish is the minimal cleanup. With everything cooked on one sheet pan, you save time on washing dishes and can focus on enjoying your meal. It’s perfect for those nights when you want to relax rather than spend hours cleaning up.
Perfect for Everyone
Whether you’re cooking for a family gathering, hosting friends, or simply preparing a cozy dinner for yourself, the Greek Sheet Pan Chicken satisfies all appetites. It’s a crowd-pleaser that’s sure to impress without requiring culinary expertise.
Ingredients You’ll Need for Greek Sheet Pan Chicken
To create the deliciousness of the Greek Sheet Pan Chicken, you’ll need a handful of fresh and flavorful ingredients. Each component plays a vital role, from the tender chicken to the vibrant vegetables. Here’s what you’ll require:
- ¼ cup extra virgin olive oil: The base of our marinade, adding richness and flavor.
- ¼ cup lemon juice: Freshly squeezed is best for a zesty kick.
- 1 teaspoon Dijon mustard: It brings a subtle tang that enhances the marinade.
- 1 teaspoon dried oregano: A staple herb in Greek cooking that adds a wonderful aroma.
- 1 teaspoon salt: Essential for enhancing all the flavors.
- 1 teaspoon freshly ground black pepper: For a touch of heat.
- ½ teaspoon dried thyme: Complements the other herbs beautifully.
- 4 boneless chicken thighs: I prefer thighs for their juiciness and flavor.
- 1 large red onion: Adds sweetness and depth when roasted.
- 1 red bell pepper: Sweet and crunchy, it brightens the dish.
- 1 ¾ to 2 cups cherry tomatoes: Bursting with flavor, they add a pop of color.
- 1 medium zucchini: A great way to include more veggies.
- 4 cloves garlic: Whole cloves roast to a sweet and mellow flavor.
- ⅓ cup black kalamata olives: Optional, but they add a delicious briny flavor.
- 4 ounces feta cheese: Crumbled on top for a creamy and salty finish.
- Fresh parsley: For garnish, adding a fresh touch before serving.
Instructions for Greek Sheet Pan Chicken
Making the Greek Sheet Pan Chicken is as enjoyable as it is rewarding. Follow these steps, and you’ll have a delicious meal ready in no time. Let’s dive right in!
- In a 2-cup glass measuring cup or a medium bowl, combine all the marinade ingredients: olive oil, lemon juice, Dijon mustard, dried oregano, salt, black pepper, and dried thyme. Whisk them together until they’re well blended.
- Take a large bowl and add the chicken thighs. Pour about two-thirds of the marinade over the chicken, ensuring it’s evenly coated. Toss and flip the chicken to ensure every piece is well covered. Allow the chicken to marinate for at least 30 minutes or up to 8 hours if you have the time. Set aside the remaining marinade for the vegetables.
- Preheat your oven to 400°F (200°C). If you’d like easier cleanup, line your baking sheet with foil. This will prevent sticking and make washing up a breeze.
- On the lined or unlined baking sheet, place the sliced red onion, diced bell pepper, cherry tomatoes, sliced zucchini, and whole garlic cloves. Drizzle the remaining marinade over the veggies and toss them using your hands to ensure they are evenly coated.
- Next, nestle the marinated chicken thighs among the vegetables on the baking sheet, discarding any leftover marinade used for the chicken. This is where the magic happens!
- Sprinkle everything with a little extra salt and black pepper if desired. This step enhances the flavors during baking.
- Place the baking sheet in the preheated oven and bake uncovered for about 20 to 25 minutes. You’ll know it’s time to check when the aroma starts to fill your kitchen; it’s hard to resist!
- When the chicken is about 10 minutes away from being done, carefully remove the baking sheet from the oven. Toss and flip the vegetables around to ensure they brown evenly. Scatter the kalamata olives and crumble the feta cheese over everything. Return the baking sheet to the oven and bake for an additional 10 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) using a digital thermometer.
- Once done, remove the baking sheet from the oven and let it cool for a few minutes. Optionally, sprinkle with fresh parsley before serving. Enjoy your Greek Sheet Pan Chicken hot, straight from the oven!
Things Worth Knowing
- Marinating: The longer you marinate the chicken, the more flavorful it becomes. Aim for at least 30 minutes, but if you can marinate overnight, go for it!
- Cooking Temperature: Ensure your oven is properly preheated to 400°F. This high temperature is essential for getting a nice sear on the chicken and roasting the veggies perfectly.
- Checking Doneness: Always use a meat thermometer to check that your chicken is cooked to 165°F. This guarantees juicy, safe-to-eat chicken.
- Vegetable Choices: Don’t hesitate to mix and match your veggies! Broccoli, asparagus, or even sweet potatoes can be fantastic substitutes.
- Resting Time: Allow the dish to rest for a few minutes before serving. This helps the juices redistribute, making every bite tender and juicy.
Pro Tips and Tweaks
Making the perfect Greek Sheet Pan Chicken can be an art! Here are some pro tips to elevate your dish:
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 5 days. Just reheat gently in the oven or a skillet to keep the chicken juicy.
- Freezing: You can freeze the baked dish for up to 3 months. Just let it cool completely before transferring to a freezer-safe container.
- Pairing: This dish pairs wonderfully with a simple green salad or a side of quinoa for added nutrition.
- Garnishing: Fresh herbs like dill or basil can add a refreshing touch when serving.
- Flavor Enhancements: Consider adding some crushed red pepper flakes to the marinade for a spicy kick.
- Cooking Variations: You can make this dish on the grill for a smoky flavor. Just use a grill-safe pan!
What Complements This Greek Sheet Pan Chicken
Serving the Greek Sheet Pan Chicken is a wonderful experience that can be tailored to any occasion. Here are some perfect complements:
- Side Salads: Pair this dish with a refreshing Greek salad, featuring cucumbers, tomatoes, and olives for a cohesive theme.
- Grains: Serve with fluffy couscous, rice, or quinoa to soak up all the flavors from the chicken and vegetables.
- Seasonal Veggies: During warmer months, grilled or roasted seasonal veggies, like asparagus or corn, make excellent side dishes.
- Occasions: This dish is perfect for family dinners, casual gatherings, or even meal prep for the week ahead!
- Storage Tips: Make sure to store any leftovers in an airtight container in the fridge for up to 5 days.
- Garnishing: Fresh herbs like parsley or dill can add a bright finish to your presentation before serving.
FAQ
Conclusion
The Greek Sheet Pan Chicken is a fantastic dish that combines ease of preparation with vibrant flavors. It brings a touch of the Mediterranean right to your table, making it special for any occasion. I encourage you to try this recipe and experience the joy it brings to your dining table. It’s sure to become a favorite for you and your loved ones!
Greek Sheet Pan Chicken
Equipment
- Sheet Pan
- Digital Thermometer
Ingredients
- ¼ cup extra virgin olive oil
- ¼ cup lemon juice freshly squeezed is best
- 1 teaspoon Dijon mustard (use 2 tsp if you enjoy Dijon)
- 1 teaspoon dried oregano (or 1 1/2 tsp fresh oregano)
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- ½ teaspoon dried thyme (or 3/4 tsp fresh thyme)
- 4 boneless chicken thighs (I use thighs with skin on; boneless skinless chicken breasts or bone-in chicken may be used; you can use up to 6 thighs if you have more than 4 on hand)
- 1 large red onion peeled and sliced vertically into about 8 chunky wedges
- 1 red bell pepper seeded and diced into 1-inch pieces (any color of bell pepper may be used)
- 1 ¾ to 2 cups cherry tomatoes (or grape tomatoes)
- 1 medium zucchini sliced into ½-inch rounds
- 4 cloves garlic peeled and left whole
- ⅓ cup black kalamata olives pitted; optional
- 4 ounces feta cheese crumbled or broken into chunky pieces; optional
- Fresh parsley finely minced; optional for serving
Instructions
- In a 2-cup glass measuring cup or a medium bowl, combine all the marinade ingredients: olive oil, lemon juice, Dijon mustard, dried oregano, salt, black pepper, and dried thyme. Whisk them together until they’re well blended.
- Take a large bowl and add the chicken thighs. Pour about two-thirds of the marinade over the chicken, ensuring it’s evenly coated. Toss and flip the chicken to ensure every piece is well covered. Allow the chicken to marinate for at least 30 minutes or up to 8 hours if you have the time. Set aside the remaining marinade for the vegetables.
- Preheat your oven to 400°F (200°C). If you’d like easier cleanup, line your baking sheet with foil. This will prevent sticking and make washing up a breeze.
- On the lined or unlined baking sheet, place the sliced red onion, diced bell pepper, cherry tomatoes, sliced zucchini, and whole garlic cloves. Drizzle the remaining marinade over the veggies and toss them using your hands to ensure they are evenly coated.
- Next, nestle the marinated chicken thighs among the vegetables on the baking sheet, discarding any leftover marinade used for the chicken. This is where the magic happens!
- Sprinkle everything with a little extra salt and black pepper if desired. This step enhances the flavors during baking.
- Place the baking sheet in the preheated oven and bake uncovered for about 20 to 25 minutes. You’ll know it’s time to check when the aroma starts to fill your kitchen; it’s hard to resist!
- When the chicken is about 10 minutes away from being done, carefully remove the baking sheet from the oven. Toss and flip the vegetables around to ensure they brown evenly. Scatter the kalamata olives and crumble the feta cheese over everything. Return the baking sheet to the oven and bake for an additional 10 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) using a digital thermometer.
- Once done, remove the baking sheet from the oven and let it cool for a few minutes. Optionally, sprinkle with fresh parsley before serving. Enjoy your Greek Sheet Pan Chicken hot, straight from the oven!
