Description
Enjoy a flavorful Greek Sheet Pan Chicken Dinner with juicy chicken and vibrant veggies! Perfect for busy nights—give it a try!
Ingredients
Scale
- ½ cup olive oil
- 1 lemon (juiced)
- 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
- Fresh parsley for garnish
Instructions
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, whisk together olive oil, lemon juice, minced garlic, oregano, thyme, Dijon mustard, salt, and pepper.
- Coat the chicken thighs with two-thirds of the marinade and let them marinate for 10 to 15 minutes.
- Spread sliced zucchini, bell pepper, onion, and tomatoes on a baking sheet. Drizzle with remaining marinade and toss to coat.
- Nestle marinated chicken among the vegetables on the baking sheet and bake for about 30 minutes.
- Add kalamata olives and feta cheese on top; bake for an additional 10 to 15 minutes until chicken reaches an internal temperature of 165°F (75°C).
- Garnish with fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 chicken thigh with vegetables (300g)
- Calories: 420
- Sugar: 5g
- Sodium: 800mg
- Fat: 26g
- Saturated Fat: 4g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 130mg
Keywords: For more flavor infusion, marinate the chicken overnight. Feel free to customize with seasonal vegetables like asparagus or eggplant. Serve alongside grains like quinoa or rice for a complete meal.