Description
This Greek Sheet Pan Chicken Dinner brings all the bold, sun-soaked flavors of the Mediterranean straight to your kitchen—with just one pan and minimal cleanup. Juicy, golden-roasted chicken thighs are seasoned to perfection and surrounded by a colorful medley of veggies, briny olives, and creamy feta. Add a squeeze of lemon and a sprinkle of herbs, and dinner is done. Bright, hearty, and weeknight-easy, this dish is made to impress.
Ingredients
1 cup olive oil
Juice of 2 lemons (about 6 tbsp)
8 garlic cloves, minced
4 tsp dried oregano
2 tsp dried thyme
2 tsp Dijon mustard
2 tsp kosher salt
1 tsp freshly ground black pepper
12 chicken thighs (bone-in, skin-on)
2 medium zucchinis, halved lengthwise and sliced
2 yellow bell peppers, chopped into 1-inch pieces
1 large red onion, cut into wedges
2 pints cherry or grape tomatoes
1 cup kalamata olives, pitted
½ cup crumbled feta cheese
¼ cup sun-dried tomatoes, chopped (optional twist)
1 tsp crushed red pepper flakes (optional for heat)
4 tbsp finely chopped fresh parsley
Instructions
Preheat oven to 425°F (220°C). Line two large sheet pans with parchment or foil.
In a bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, mustard, salt, and pepper.
Toss chicken thighs in half the marinade and let sit while prepping veggies.
In a separate bowl, toss all veggies (except feta and parsley) with the remaining marinade.
Arrange chicken and veggies evenly across the sheet pans.
Roast for 40–45 minutes, until chicken is golden and veggies are tender.
In the last 5 minutes, sprinkle feta and sun-dried tomatoes over the top.
Finish with fresh parsley and a pinch of chili flakes if desired. Serve with lemon wedges or over rice, couscous, or pita
- Prep Time: 15 mins
- Cook Time: 45 minutes
- Category: Dinner