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Greek Sheet Pan Chicken Recipe

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This easy-to-make Greek Sheet Pan Chicken is full of Mediterranean flavor, featuring juicy chicken thighs, roasted veggies, Kalamata olives, and tangy feta cheese. The perfect one-pan meal that’s simple, healthy, and packed with vibrant flavors!

Ingredients

Scale

  1. For the Marinade:

    • 1 lemon, juiced (approximately 3 tablespoons)
    • 4 minced garlic cloves
    • 1/2 cup olive oil
    • 2 teaspoons dried oregano
    • 1 teaspoon dried thyme
    • 1 teaspoon Dijon mustard
    • 1 teaspoon kosher salt
    • 1 teaspoon freshly ground black pepper

  2. For the Sheet Pan:

    1. 6 bone-in, skin-on chicken thighs
    2. 1 medium zucchini, sliced in half lengthwise
    3. 1 yellow bell pepper, chopped into 1-inch pieces
    4. 1 large red onion, thinly sliced into wedges
    5. 1 pint cherry or grape tomatoes
    6. 1 cup pitted Kalamata olives
    7. 1 cup feta cheese
    8. 2 tablespoons finely chopped fresh parsley (for garnish)

Instructions

  1. Preheat the Oven:
    Set the oven to 425°F (220°C).

  2. Prepare the Marinade:
    In a small bowl, whisk together the olive oil, lemon juice, garlic, oregano, thyme, Dijon mustard, salt, and pepper.

  3. Marinate the Chicken:
    Place the chicken thighs in a bowl and coat them with 2/3 of the marinade. Use your hands to ensure the chicken is well coated. Let the chicken marinate for 10-15 minutes.

  4. Prepare the Vegetables:
    Spread the tomatoes, bell pepper, zucchini, and red onion onto a baking sheet. Pour the remaining marinade over the vegetables and toss to coat them evenly.

  5. Bake the Chicken:
    After marinating, place the chicken thighs on the baking sheet, nestling them around the vegetables. Bake in the preheated oven for 30 minutes.

  6. Add Feta and Olives:
    Once the chicken is cooked through (reaching an internal temperature of 165°F) and the vegetables are tender, remove the baking sheet from the oven. Sprinkle the feta and Kalamata olives over the chicken and veggies. Return the pan to the oven for an additional 10-15 minutes, until the feta is slightly melted and golden.

  7. Garnish and Serve:
    Before serving, top the chicken and vegetables with freshly chopped parsley.

Notes

  • You can substitute boneless, skinless chicken thighs for a leaner option, though bone-in skin-on thighs give more flavor.
  • Feel free to swap the Kalamata olives with green olives or your favorite variety.
  • For a low-carb option, skip the tomatoes or use zucchini noodles as a base.

Nutrition

Find it online: https://grandmarecipesflash.com/greek-sheet-pan-chicken-recipe/