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Greek Sheet Pan Chicken Dinner

A delicious and easy one-pan meal featuring marinated chicken thighs and fresh vegetables.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course dinner
Cuisine Greek
Servings 4 servings
Calories 600 kcal

Ingredients
  

Marinade

  • ½ cup olive oil
  • 1 lemon juiced (about 3 tablespoons)
  • 4 cloves garlic (minced)
  • 2 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon Dijon mustard
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 6 thighs chicken (bone-in, skin-on)

Vegetables

  • 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 fresh parsley (finely chopped)

Instructions
 

  • Make the marinade by whisking oil, lemon juice, garlic, oregano, thyme, mustard, salt, and pepper.
  • Marinate chicken thighs in ⅔ of the marinade for 10-15 minutes.
  • Prep vegetables by spreading zucchini, bell pepper, onion, and tomatoes on a baking sheet and drizzling with remaining marinade.
  • Bake chicken and vegetables together for 30 minutes.
  • Add olives and feta, then bake for another 10-15 minutes until cooked through.
  • Sprinkle with parsley before serving.

Notes

For extra flavor, let the chicken marinate longer if time allows.
Keyword chicken