Delicious Greek Sheet Pan Chicken Dinner

Welcome to a delightful culinary adventure where we whip up a Greek sheet pan chicken dinner that’s bursting with flavor and simplicity!

This recipe combines succulent chicken thighs with vibrant vegetables, all drizzled in a zesty marinade that will leave your taste buds dancing.

Perfect for busy weeknights, it’s a one-pan wonder that makes cleanup a breeze!

Let’s dive right in and make this delicious dish!

Ingredients

• Chicken: 6 bone-in, skin-on chicken thighs
• Olive Oil: ½ cup
• Lemon: Juice from 1 lemon (about 3 tablespoons)
• Garlic: 4 cloves, minced
• Dried Oregano: 2 teaspoons
• Dried Thyme: 1 teaspoon
• Kosher Salt: 1 teaspoon
• Black Pepper: ½ teaspoon
• Dijon Mustard: 1 teaspoon
• Vegetables:
  • 1 yellow bell pepper, diced
  • ½ large red onion, sliced into wedges
  • 1 large zucchini, sliced
  • 1 pint cherry tomatoes
• Extras:
  • ½ cup Kalamata olives, pitted
  • ¼ cup feta cheese
  • 2 tablespoons fresh parsley, chopped

Step 1: Preheat the Oven and Prepare the Marinade

Start by preheating your oven to 425°F (220°C).

In a small mixing bowl, combine ½ cup of olive oil with the juice from one lemon.

Add 4 minced garlic cloves, 2 teaspoons of dried oregano, 1 teaspoon of dried thyme, 1 teaspoon of kosher salt, ½ teaspoon of black pepper, and 1 teaspoon of Dijon mustard.

Stir the marinade well to combine all the flavors.

Step 2: Marinate the Chicken

Place 6 bone-in chicken thighs into a bowl and pour about two-thirds of the marinade over them.

Use your hands to mix the marinade into the chicken, ensuring it’s well coated.

Let the chicken marinate for about 15 to 20 minutes while you prepare the vegetables.

If you have time, you can marinate it longer in the fridge for more flavor.

Step 3: Prepare the Vegetables

Dice up 1 yellow bell pepper into bite-sized chunks.

Slice ½ large red onion into wedges, adding a little extra if you love roasted onions.

Cut the ends off 1 large zucchini and slice it into thick pieces, around ¼ to ½ inch thick.

Finally, add the vegetables to a sheet pan, scattering them around.

Don’t worry about arranging them perfectly as you’ll mix them with the marinade next.

Step 4: Combine and Bake

Add 1 pint of cherry tomatoes to the sheet pan and drizzle the remaining marinade over everything.

Use your hands to mix everything together, ensuring all the veggies are coated.

Now, nestle the marinated chicken thighs on top of the vegetables.

Once everything is arranged, bake in the oven for 30 minutes.

Step 5: Add Final Touches

After 30 minutes, remove the sheet pan from the oven. The chicken should be lightly golden.

Sprinkle ½ cup of Kalamata olives and ¼ cup of feta cheese around the pan.

Return the pan to the oven for an additional 10 to 15 minutes until the chicken is cooked through and the veggies are caramelized.

Once done, remove from the oven and sprinkle with chopped fresh parsley.

Step 6: Serve and Enjoy!

To serve, add a portion of the roasted vegetables to a plate and top it with a chicken thigh.

This dish is perfect on its own or served over rice or lentils for a heartier meal.

Enjoy your Greek sheet pan chicken dinner!