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–+ servings

Greek Sheet Pan Chicken Dinner

Enjoy crispy chicken thighs, roasted zucchini, bell pepper, tomatoes, and bold Mediterranean flavors with olives, feta cheese, and herbs—all cooked in a single sheet pan for easy cleanup.
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 510
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Ingredient List:
  • 0.5 cup olive oil
  • 1 lemon (juiced) (about 3 tablespoons)
  • 4 cloves garlic (minced)
  • 2 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon Dijon mustard
  • 1 teaspoon kosher salt
  • 0.5 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)
  • 0.5 large red onion (thinly sliced into wedges)
  • 1 pint cherry or grape tomatoes
  • 0.5 cup kalamata olives (pitted)
  • 0.25 cup feta cheese
  • 2 tablespoons fresh parsley (finely chopped)

Equipment

  • Sheet pan
  • Small Bowl
  • Whisk
  • Meat thermometer

Method
 

Step-by-Step Instructions:
  1. Preheat oven to 425°F (220°C). In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, Dijon mustard, kosher salt, and black pepper to make the marinade.
  2. Toss chicken thighs in ⅔ of the marinade and let sit for 10–15 minutes.
  3. Spread zucchini, bell pepper, red onion, and cherry tomatoes on a sheet pan. Coat the vegetables with the remaining marinade and toss to combine.
  4. Add chicken thighs to the sheet pan, nestling them among the vegetables. Bake for 30 minutes.
  5. Sprinkle olives and feta cheese over the vegetables and chicken. Bake for an additional 10–15 minutes, or until the chicken reaches an internal temperature of 165°F.
  6. Garnish with fresh parsley and serve immediately while hot.

Nutrition

Calories: 510kcalCarbohydrates: 15gProtein: 25gFat: 38gSaturated Fat: 12gCholesterol: 185mgSodium: 760mgPotassium: 610mgFiber: 4gSugar: 5gVitamin A: 450IUVitamin C: 60mgCalcium: 120mgIron: 1.5mg

Notes

This recipe is versatile—feel free to substitute the vegetables or use different chicken cuts as needed. Nutrition information is estimated based on common ingredients and serving sizes and may vary.

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