Why You’ll Love This Greek Sheet Pan Chicken Dinner

Hey there, fellow food lovers! Are you craving a vibrant, flavorful meal that’s also incredibly easy to make? Then get ready to fall head over heels for this Greek Sheet Pan Chicken Dinner! This recipe is my go-to for weeknight dinners because it’s a total time-saver, and the result? A seriously impressive meal that tastes like you spent hours in the kitchen (but you didn’t!).

Imagine this: juicy, tender chicken thighs with crispy skin, perfectly roasted vegetables bursting with Mediterranean flavors, and the salty, tangy kick of feta cheese. The taste is a symphony of bright lemon, fragrant oregano and thyme, and savory garlic, all coming together in a beautiful, harmonious blend. The textures are equally delightful—the tender chicken contrasts beautifully with the slightly charred vegetables, creating a mouthwatering combination.

What makes this recipe special? It’s the simplicity! One pan, minimal cleanup, and a flavor explosion that will leave your taste buds singing. You’ll love how quick it is to prepare – everything goes onto one sheet pan and into the oven! It’s perfect for busy weeknights, casual gatherings, or even a simple yet satisfying meal for yourself. It evokes a feeling of relaxed Mediterranean sunshine, a delicious escape from the everyday hustle.

Trust me, this recipe is a keeper. You’ll be making it again and again! Get ready to impress yourself and your loved ones with this wonderfully flavorful and effortless meal.

What You’ll Need

This recipe calls for fresh, high-quality ingredients to unlock its full potential. Here’s what you’ll need:

Olive Oil: A good quality extra virgin olive oil is key for that authentic Greek flavor.
Lemon Juice: Freshly squeezed lemon juice brightens the flavors and adds a touch of acidity.
Garlic: Minced garlic adds a pungent, savory depth to the dish.
Dried Oregano & Thyme: These classic Mediterranean herbs are essential for that authentic Greek taste.
Dijon Mustard: A teaspoon of Dijon adds a subtle tang and helps bind the marinade.
Kosher Salt & Black Pepper: Seasoning is key! Kosher salt provides a clean, balanced flavor.
Chicken Thighs (Bone-in, Skin-on): Bone-in, skin-on thighs stay incredibly juicy and render delicious fat.
Zucchini: Adds a touch of sweetness and a great textural contrast.
Yellow Bell Pepper: Provides a vibrant color and a slightly sweet flavor.
Red Onion: Adds a nice bite and sharpness.
Cherry or Grape Tomatoes: Burst with juicy sweetness when roasted.
Kalamata Olives: Pitted Kalamata olives bring a salty, briny flavor.
Feta Cheese: Crumbled feta adds a salty, tangy finish.
Fresh Parsley: Finely chopped parsley adds a bright, fresh herbal note.

Step-by-Step Instructions

Let’s get cooking! This recipe is incredibly easy to follow. Preheat your oven to 400°F (200°C).

Prepare the Marinade: In a large bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, thyme, Dijon mustard, salt, and pepper. Tip: Taste the marinade before adding it to the chicken to ensure the seasoning is to your liking. Adjust accordingly!
Marinate the Chicken: Add the chicken thighs to the bowl and toss to coat them evenly with the marinade. Tip: For even more flavor, marinate the chicken for at least 30 minutes, or even better, overnight in the refrigerator.
Prepare the Vegetables: While the chicken marinates, prepare your vegetables. Halve the zucchini lengthwise and slice it. Chop the bell pepper into 1-inch pieces. Thinly slice the red onion into wedges.
Assemble on the Sheet Pan: Spread the marinated chicken thighs on a large baking sheet. Arrange the zucchini, bell pepper, red onion, and cherry tomatoes around the chicken. Tip: Make sure the vegetables are in a single layer for even roasting. Don’t overcrowd the pan.
Roast: Roast the chicken and vegetables for 35-40 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the vegetables are tender and slightly charred. Tip: For extra crispy skin, broil the chicken for the last 2-3 minutes, watching carefully to prevent burning.
Add Olives and Feta: Remove the sheet pan from the oven and sprinkle the Kalamata olives and feta cheese over the chicken and vegetables. Tip: The feta will melt slightly from the residual heat.
Garnish and Serve: Garnish with freshly chopped parsley and serve immediately.

Tips for Success

To ensure your Greek Sheet Pan Chicken Dinner turns out perfectly, here are a few helpful tips:

Don’t overcrowd the baking sheet. Overcrowding prevents even cooking and can lead to steaming instead of roasting. Use two baking sheets if necessary. Ensure your chicken is fully cooked by using a meat thermometer. It should reach an internal temperature of 165°F (74°C). If you prefer extra crispy chicken skin, pat the thighs dry before marinating and broiling them for the last few minutes of cooking. Fresh herbs always elevate the flavor, so don’t skimp on the parsley! Finally, adjust seasoning to your preference. Taste the marinade and the finished dish and adjust salt and pepper as needed.

Variations to Try

Feel free to experiment with this recipe and make it your own! Here are some variations to try:

Add other vegetables: Feel free to add other vegetables like eggplant, potatoes, or artichoke hearts. Spice it up: Add a pinch of red pepper flakes to the marinade for a spicier kick. Make it vegetarian: Replace the chicken with halloumi cheese or firm tofu, marinated in the same mixture. Lemon Herb Chicken: Omit the olives and mustard for a lighter, more herbaceous flavor. Creamy Greek Sheet Pan Chicken: Stir in a dollop of Greek yogurt before serving for extra creaminess.

Storing and Reheating

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the leftovers on a baking sheet and bake at 350°F (175°C) for 10-15 minutes, or until heated through. You can also reheat individual portions in the microwave. Freezing is also an option: allow the dish to cool completely before placing it in a freezer-safe container. It will keep in the freezer for up to 2 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Q: Can I use chicken breasts instead of thighs? A: While you can use chicken breasts, they tend to dry out more easily than thighs. If using breasts, reduce the cooking time and check for doneness frequently using a meat thermometer. Aim for an internal temperature of 165°F (74°C).

Q: How long does this dish keep in the refrigerator? A: Leftovers will keep well in the refrigerator for up to 3 days in an airtight container.

Q: Can I make this recipe ahead of time? A: Yes! You can marinate the chicken overnight for enhanced flavor. Assemble the sheet pan the night before and store it, covered, in the refrigerator. Just increase the cooking time slightly when you bake it.

Q: What if I don’t have Kalamata olives? A: You can substitute them with other olives like Castelvetrano olives or even leave them out entirely. The dish will still be delicious!

Q: Can I use different herbs? A: Absolutely! Rosemary, marjoram, or even a blend of Italian herbs would be delicious substitutions for the oregano and thyme.

The Final Word

This Greek Sheet Pan Chicken Dinner is a true winner! It’s quick, easy, incredibly flavorful, and requires minimal cleanup – a dream for busy weeknights. The combination of juicy chicken, roasted vegetables, and salty feta is irresistible. The vibrant Mediterranean flavors are sure to transport you to a sun-drenched Greek island, even if just for a moment. Give it a try and let me know what you think in the comments below! Don’t forget to rate the recipe and share your photos on social media – I’d love to see your creations!

Greek Sheet Pan Chicken Dinner

This easy one-pan Greek chicken dinner is bursting with fresh Mediterranean flavors and requires minimal cleanup! Perfect for a weeknight meal.

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Ingredients

* ½ cup olive oil
* 1 lemon juiced (about 3 tablespoons)
* 4 garlic cloves minced
* 2 teaspoons dried oregano
* 1 teaspoon dried thyme
* 1 teaspoon Dijon mustard
* 1 teaspoon kosher salt
* ½ teaspoon freshly ground black pepper
* 6 bone-in skin-on chicken thighs
* 1 medium zucchini halved lengthwise and sliced
* 1 yellow bell pepper chopped into 1-inch pieces
* ½ large red onion thinly sliced into wedges
* 1 pint cherry or grape tomatoes
* ½ cup Kalamata olives pitted
* ¼ cup feta cheese
* 2 tablespoons finely chopped fresh parsley

Instructions

Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
In a large bowl, whisk together olive oil, lemon juice, minced garlic, oregano, thyme, Dijon mustard, salt, and pepper.
Add chicken thighs to the bowl and toss to coat evenly with the marinade.
Arrange chicken thighs on the prepared baking sheet. Around the chicken, arrange the zucchini, bell pepper, red onion, and cherry tomatoes.
Bake for 30 minutes.
Remove the baking sheet from the oven and add the Kalamata olives to the pan. Return to the oven and bake for another 5 minutes.
Remove from oven and sprinkle feta cheese and fresh parsley over the chicken and vegetables.
Serve immediately.

Notes

For extra flavor, marinate the chicken for at least 30 minutes, or even overnight, in the refrigerator. Feel free to substitute other vegetables, such as eggplant, broccoli, or potatoes. If you don’t have fresh parsley, you can use dried parsley (use about 1 teaspoon). You can also add a sprinkle of red pepper flakes for a little heat.

Easy Greek Sheet Pan Chicken Dinner