Greek Sheet Pan Chicken
The ultimate comfort food, Greek Sheet Pan Chicken is a vibrant and flavorful dish that brings the taste of the Mediterranean right to your kitchen. With juicy chicken and fresh vegetables, it's an easy weeknight dinner that everyone will love. Try it tonight and make your dinner special!
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!
Notes
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.