Greek Sheet Pan Chicken Dinner
This one-pan Greek chicken dinner is easy to make and bursting with fresh Mediterranean flavors. It's perfect for a weeknight meal or a casual gathering.
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 chicken thighs bone-in, skin-on
- * 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 the chicken thighs to the bowl and toss to coat them evenly in the marinade.
- Arrange the chicken thighs on the prepared baking sheet. Surround the chicken with 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, or until the chicken is cooked through and the vegetables are tender. The internal temperature of the chicken should reach 165°F (74°C).
- Remove from the oven and sprinkle with feta cheese and fresh parsley.
- Serve immediately.
Notes
For extra flavor, marinate the chicken for at least 30 minutes, or even overnight, before baking. You can substitute other vegetables like eggplant, potatoes, or asparagus. If you don't have fresh parsley, you can use dried parsley, but use about 1 teaspoon. Feel free to adjust the amount of feta cheese to your liking.