Description
A bright and hearty Greek sheet pan chicken dinner made with juicy chicken thighs, lemon, garlic, herbs, and a colorful mix of Mediterranean vegetables.
Ingredients
Scale
- 1/2 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
- 1/2 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
- 1/2 large red onion, thinly sliced into wedges
- 1 pint cherry or grape tomatoes
- 1/2 cup kalamata olives, pitted
- 1/4 cup feta cheese
- 2 tablespoons finely chopped fresh parsley
Instructions
- Preheat the oven to 425°F (220°C). In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, Dijon mustard, salt, and pepper.
- Place chicken thighs in a bowl and pour two-thirds of the marinade over them. Toss to coat and let marinate 10-15 minutes.
- Spread zucchini, bell pepper, red onion, and tomatoes on a sheet pan. Drizzle with remaining marinade and toss to coat.
- Nestle the chicken thighs among the vegetables and bake for 30 minutes.
- Add kalamata olives and feta cheese, return to oven for another 10-15 minutes until chicken reaches 165°F and vegetables are tender.
- Sprinkle with fresh parsley and serve.
Notes
- If the chicken skin isn’t golden enough, move the pan closer to the heat or broil for the last minute.
- Leftover liquid is normal; it can be used as a sauce for sides.
- Chicken breasts can be used, added during the last 25 minutes to avoid overcooking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1
- Calories: 0
- Sugar: 0
- Sodium: 0
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 0
- Fiber: 0
- Protein: 0
- Cholesterol: 0