Greek Sheet Pan Chicken Dinner (Print-Friendly Format)
Tender chicken thighs baked with tangy lemon, herbs, and Mediterranean veggies for a vibrant dinner.
# Ingredients You’ll Need:
→ Marinade
01 -
120 ml olive oil
02 -
1 lemon, juiced (approximately 45 ml)
03 -
4 garlic cloves, minced
04 -
2 teaspoons dried oregano
05 -
1 teaspoon dried thyme
06 -
1 teaspoon Dijon mustard
07 -
1 teaspoon kosher salt
08 -
0.5 teaspoon freshly ground black pepper
→ Sheet Pan Components
09 -
6 chicken thighs, bone-in and skin-on
10 -
1 medium zucchini, halved lengthwise and sliced
11 -
1 yellow bell pepper, chopped into 2.5 cm pieces
12 -
0.5 large red onion, thinly sliced into wedges
13 -
400 g cherry or grape tomatoes
14 -
120 ml kalamata olives, pitted
15 -
60 ml feta cheese, crumbled
16 -
2 tablespoons fresh parsley, finely chopped
# How to Make It:
01 -
Preheat oven to 220°C. In a small bowl, whisk together olive oil, lemon juice, minced garlic, oregano, thyme, Dijon mustard, salt, and black pepper.
02 -
Place chicken thighs in a bowl. Pour two-thirds of the marinade over the chicken and toss thoroughly to coat. Allow the chicken to marinate for 10 to 15 minutes.
03 -
Arrange zucchini, yellow bell pepper, red onion, and cherry tomatoes on a heavy-duty sheet pan. Drizzle remaining marinade over the vegetables and toss to evenly coat.
04 -
Nestle marinated chicken thighs among the vegetables on the sheet pan.
05 -
Bake for 30 minutes at 220°C until chicken begins to brown and vegetables begin to soften.
06 -
Remove pan from oven. Scatter kalamata olives and crumbled feta cheese over chicken and vegetables. Return to oven and bake for an additional 10 to 15 minutes, until vegetables are tender and chicken reaches an internal temperature of 74°C.
07 -
Sprinkle with chopped fresh parsley before serving.
# Extra Tips:
01 -
Oven efficiency may vary; adjust rack position or broiler setting if chicken needs additional browning or cooks too rapidly.
02 -
Residual liquid in the pan is a result of meat and vegetable juices; this can be used to enhance accompanying sides.
03 -
To substitute chicken breasts, roast vegetables first and add chicken breasts for only the final 20–25 minutes of cooking.