Go Back
- 4 boneless, skinless chicken thighs - 2 cups cherry tomatoes, halved - 1 red onion, sliced into wedges - 1 bell pepper (red or yellow), sliced - 1 zucchini, sliced - 1/4 cup extra virgin olive oil - 1 tablespoon fresh lemon juice - 3 cloves garlic, minced - 1 tablespoon dried oregano - Feta cheese, crumbled (for garnish) - Salt and pepper to taste - 1/4 cup Kalamata olives, pitted and halved - Fresh parsley, chopped (for garnish) - 1 cucumber, diced (for garnish) These ingredients come together to create a bright and flavorful dish. The chicken thighs are juicy and tender. The veggies bring color and texture. The marinade adds zing and depth. With feta and olives, this meal screams Mediterranean flair. Make sure to use fresh ingredients for the best taste. The cherry tomatoes burst with sweetness. The bell peppers add crunch. Each bite offers a balance of flavors. This dish is not just easy; it’s also fun to make. Enjoy the process of arranging the ingredients on the sheet pan—it's like art! {{ingredient_image_1}} First, preheat your oven to 400°F (200°C). This temperature is key for cooking the chicken and veggies just right. Next, grab a large sheet pan and line it with parchment paper. This will help with cleanup later. Now, let’s make the marinade. In a small bowl, mix together 1/4 cup of olive oil, 1 tablespoon of lemon juice, and 3 minced garlic cloves. Add 1 tablespoon of dried oregano, along with salt and pepper to taste. Whisk until everything blends well. This mix adds great flavor to the chicken and veggies. Place 4 boneless, skinless chicken thighs on the parchment-lined pan. Pour half of your marinade over the chicken. Make sure each piece gets coated well. Next, add 2 cups of halved cherry tomatoes, 1 sliced red onion, and a sliced bell pepper around the chicken. Toss in 1 sliced zucchini too. Drizzle the rest of the marinade over the vegetables and toss them gently to coat. Lastly, scatter 1/4 cup of halved Kalamata olives evenly across the pan. Slide the pan into your preheated oven. Bake for 25 to 30 minutes. Check that the chicken reaches an internal temperature of 165°F (75°C). The juices should run clear, and the vegetables must be tender. This will ensure everything is cooked perfectly. Once out of the oven, let the dish rest for a few minutes. Crumble feta cheese over the top and garnish with fresh parsley and diced cucumber. You can serve it straight from the sheet pan for a fun look or transfer it to a platter for a nice presentation. Enjoy your flavorful meal! To ensure even cooking, spread the chicken and veggies evenly on the pan. This allows hot air to circulate. Avoid crowding the pan, which can trap steam and prevent browning. For marinating, use a zip-top bag. This helps the chicken absorb flavors well. Let it marinate for at least 30 minutes. For best results, marinate overnight in the fridge. Want extra flavor? Try adding smoked paprika or cumin. These spices bring warmth and depth. You can also experiment with red pepper flakes for a bit of heat. Fresh herbs are key to a bright taste. Use fresh oregano or thyme if you can. They add a pop of flavor that dried herbs can't match. For plating, serve the chicken straight from the sheet pan. This rustic look is fun and inviting. You can also transfer everything to a large platter for a fancier touch. Garnish with crumbled feta and chopped parsley for color. Add diced cucumber on the side for crunch. This makes the dish more appealing and fresh. Pro Tips Marinate for Maximum Flavor: Allow the chicken to marinate for at least 30 minutes, or even overnight, to enhance the flavors of the dish. Veggie Variations: Feel free to add other vegetables like eggplant or asparagus based on what you have on hand or your personal preference. Check for Doneness: Always use a meat thermometer to ensure the chicken has reached 165°F (75°C) for safe consumption. Garnish for Freshness: Fresh herbs like basil or dill make excellent garnishes that can add a burst of flavor and color to your dish. {{image_2}} You can swap chicken thighs for chicken breasts or drumsticks. Chicken breasts cook faster but may dry out if overcooked. Drumsticks offer juicy meat and flavor. If you prefer other proteins, consider turkey thighs or fish. These options bring different tastes and textures to the dish. Seasonal veggies can add color and taste. Try using asparagus or green beans in spring. In summer, zucchini and bell peppers shine. For autumn, root veggies like sweet potatoes add sweetness. You can mix and match to find your favorite combos. Just make sure to cut them to similar sizes for even cooking. To make this dish gluten-free, simply ensure your marinade ingredients are gluten-free. Most olive oils and spices are safe. For a keto-friendly version, skip the potatoes and use more non-starchy veggies. You can add cauliflower or broccoli for a low-carb boost. This way, you still enjoy a tasty meal while sticking to your diet. To keep your Sheet Pan Greek Chicken fresh, store it in the fridge. Use airtight containers. This helps keep flavors intact and prevents spoilage. Make sure to let the dish cool before sealing. You can safely store it for up to three days. If you want to keep it longer, consider freezing. When reheating, you have two great options: the oven or the microwave. For the oven, preheat to 350°F (175°C). Place the chicken and veggies on a baking sheet. Heat for about 15-20 minutes, until warm. The microwave is quicker. Use a microwave-safe plate. Heat in short bursts, about 1-2 minutes at a time, checking often. This prevents overcooking. Freezing leftovers is easy. Portion the chicken and veggies into freezer-safe bags or containers. Remove as much air as possible. This helps avoid freezer burn. You can freeze it for up to two months. When you're ready to eat, thaw it in the fridge overnight. For reheating, follow the oven or microwave instructions mentioned above. You should bake the Sheet Pan Greek Chicken for 25 to 30 minutes at 400°F (200°C). This time is enough to cook the chicken fully. The chicken should reach an internal temperature of 165°F (75°C). You can check this with a meat thermometer. When it’s done, the juices will run clear, and the veggies will be tender. Yes, you can prep this recipe ahead of time! I suggest marinating the chicken overnight. This helps the flavors soak in well. To prep, just mix the marinade and coat the chicken. Then, cover it and store it in the fridge. You can also chop the veggies a day before cooking. Just keep them in a sealed container in the fridge. You can serve many tasty sides with this dish. Some great options include: - Rice or quinoa for a filling base - Pita bread to soak up the juices - A fresh Greek salad for a crunchy contrast - Roasted potatoes for a hearty side These sides will complement the flavors in the chicken and veggies perfectly! This blog post covered the tasty Sheet Pan Greek Chicken. We explored key ingredients like chicken thighs, cherry tomatoes, and zucchini. You learned how to prepare a simple marinade and arrange everything on the pan. I shared tips for cooking and presentation, plus variations to suit dietary needs. Remember, this dish is flexible and easy to adapt. Whether you're cooking for a crowd or meal prepping for the week, it's a winner. Enjoy making this healthy and flavorful meal for you and your loved ones.

Mediterranean Delight: Sheet Pan Greek Chicken

A flavorful sheet pan meal featuring Greek-inspired chicken and vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 thighs boneless, skinless chicken
  • 2 cups cherry tomatoes, halved
  • 1 unit red onion, sliced into wedges
  • 1 unit bell pepper (red or yellow), sliced
  • 1 unit zucchini, sliced
  • 1 unit cucumber, diced (for garnish)
  • 0.25 cup Kalamata olives, pitted and halved
  • 3 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 tablespoon fresh lemon juice
  • 0.25 cup extra virgin olive oil
  • to taste salt and pepper
  • to taste Feta cheese, crumbled (for garnish)
  • to taste Fresh parsley, chopped (for garnish)

Instructions
 

  • Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.
  • In a small bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
  • Place the chicken thighs on the parchment-lined sheet pan and pour half of the marinade over them, ensuring they're well coated.
  • Add the cherry tomatoes, red onion wedges, bell pepper slices, and zucchini around the chicken on the sheet pan. Drizzle the remaining marinade over the vegetables and toss gently to coat.
  • Scatter the Kalamata olives across the pan, ensuring they're evenly distributed.
  • Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and juices run clear, and the vegetables are tender.
  • Once done, remove the sheet pan from the oven. Let the dish rest for a few minutes, then crumble feta cheese over the top and garnish with fresh parsley and diced cucumber.
  • Serve directly from the sheet pan for a rustic presentation or transfer to a serving platter.

Notes

Serve directly from the sheet pan for a rustic presentation.
Keyword chicken, Greek, Mediterranean, sheet pan