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Greek Sheet Pan Chicken

Flavorful Greek Sheet Pan Chicken for Effortless Dinners

This Greek Sheet Pan Chicken is an easy weeknight dinner bursting with flavor from a zesty garlic and lemon marinade.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Greek
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 1/4 cup Olive Oil Can substitute with avocado oil for a different flavor profile.
  • 1/4 cup Lemon Juice Use fresh lemon for the best flavor; bottled is less recommended.
  • 3 cloves Garlic Cloves Substitute with garlic powder; use about 1/8 teaspoon per clove.
  • 1 tablespoon Dried Oregano Other dried herbs like thyme or Italian seasoning can be used.
  • 1 teaspoon Dried Thyme Can be omitted if substituting with Italian seasoning.
  • 1 tablespoon Dijon Mustard Substitute with yellow mustard in a pinch.
  • 1 teaspoon Kosher Salt Reduce if using table salt due to higher concentration.
  • 1/2 teaspoon Black Pepper Adjust based on taste; can use white pepper as an alternative.
For the Chicken and Vegetables
  • 4 pieces Chicken Thighs (bone-in, skin-on) Can replace with chicken breasts but adjust cooking time (20-25 minutes).
  • 1 medium Zucchini Substitutable with eggplant or bell peppers.
  • 1 medium Yellow Bell Pepper Can swap with red or green bell peppers.
  • 1 medium Red Onion White onion can be used instead.
  • 1 cup Cherry Tomatoes Substitute with grape tomatoes if preferred.
  • 1/2 cup Kalamata Olives Green olives can replace kalamata for a different taste.
  • 1/2 cup Feta Cheese Omit for a dairy-free version or use vegan feta.
  • 1/4 cup Fresh Parsley Can replace with fresh basil or cilantro.

Equipment

  • baking sheet
  • mixing bowl
  • whisk
  • knife
  • cutting board

Method
 

Preparation Steps
  1. Preheat your oven to 425°F (220°C). In a medium bowl, whisk together olive oil, fresh lemon juice, minced garlic cloves, dried oregano, thyme, Dijon mustard, kosher salt, and black pepper until well combined.
  2. In a large mixing bowl, place the bone-in, skin-on chicken thighs. Pour about two-thirds of the marinade over the chicken, ensuring every piece is well coated. Allow the chicken to marinate for 10-15 minutes at room temperature.
  3. While the chicken marinates, wash and chop the zucchini, yellow bell pepper, red onion, and cherry tomatoes. Spread these vegetables evenly on a spacious baking sheet.
  4. Nestle the marinated chicken thighs among the vegetables on the baking sheet. Slide the pan into the preheated oven and bake for approximately 30 minutes.
  5. After 30 minutes, remove the sheet pan from the oven. Sprinkle kalamata olives and crumbled feta cheese over the cooked chicken and vegetables, then return the pan to the oven for an additional 10-15 minutes.
  6. Once cooked, take the Greek Sheet Pan Chicken out of the oven and let it cool slightly. Garnish with freshly chopped parsley before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 20gProtein: 40gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gCholesterol: 120mgSodium: 800mgPotassium: 650mgFiber: 4gSugar: 5gVitamin A: 10IUVitamin C: 30mgCalcium: 150mgIron: 3mg

Notes

For a delightful serving suggestion, serve over lemon herb rice or quinoa to soak up the juices.

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