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.
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.