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Greek Sheet Pan Chicken Dinner

Easy one-pan dinner with juicy chicken thighs and vibrant Mediterranean vegetables roasted with lemon-oregano marinade, olives, and feta.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 454
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup olive oil extra virgin preferred
  • 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 black pepper freshly ground
  • 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 tomatoes
  • 1/2 cup kalamata olives pitted
  • 1/4 cup feta cheese crumbled
  • 2 tablespoons fresh parsley finely chopped

Equipment

  • Large rimmed sheet pan (18x13-inch half sheet pan)
  • Small bowl for marinade
  • Large bowl for chicken

Method
 

  1. Preheat the oven to 425°F (220°C). In a small bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, thyme, Dijon mustard, salt, and pepper until well combined.
  2. Place the chicken thighs in a large bowl and pour about two-thirds of the marinade (roughly 1/3 cup) over them. Rub the marinade all over each piece to coat completely. Let marinate for 10 to 15 minutes.
  3. While the chicken marinates, spread the zucchini, bell pepper, red onion, and cherry tomatoes onto a large rimmed sheet pan (18x13-inch half sheet pan works best). Drizzle the remaining marinade over the vegetables and toss to coat.
  4. Nestle the marinated chicken thighs among the vegetables on the sheet pan, skin side up, spacing them out for air circulation. Bake for 30 minutes.
  5. Remove the pan from the oven and scatter the kalamata olives and crumbled feta over the vegetables. Return to the oven and bake for another 10 to 15 minutes, or until a meat thermometer inserted into the thickest part of the chicken reads 165°F and the skin is golden and crispy. If needed, broil for 1 to 2 minutes for extra color.
  6. Remove from oven and let rest for 5 minutes to allow juices to redistribute. Sprinkle with fresh chopped parsley before serving.

Notes

Every oven cooks differently. If chicken skin isn't golden enough, turn on the broiler for the last 1 to 2 minutes, watching closely. The liquid on the sheet pan is normal from chicken and vegetables releasing juices. For chicken breasts, roast vegetables alone for 15 minutes first, then add chicken and cook for only 20 to 25 minutes total. Can substitute vegetables with artichoke hearts, cauliflower, eggplant, or cabbage.