Description
This Healthy Greek Sheet Pan Chicken recipe combines juicy bone-in chicken thighs with vibrant Mediterranean vegetables, all roasted together in one pan for an easy, flavorful, and nutritious meal. Marinated in a lemony, oregano-spiked olive oil blend, the dish is finished with briny kalamata olives and crumbly feta cheese, offering an authentic Greek taste without the fuss.
Ingredients
Marinade and Chicken
- 1/2 cup extra-virgin olive oil
- Juice of 1 lemon (about 3 tablespoons)
- 4 garlic cloves (minced)
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 6 bone-in chicken thighs
Vegetables & Garnish
- 1 medium zucchini (halved lengthwise and thickly sliced)
- 1 yellow bell pepper (seeded and diced)
- 1/2 large red onion (thinly sliced into wedges)
- 2 cups cherry or grape tomatoes
- 1/2 cup kalamata olives (pitted)
- 1/4 cup crumbled feta cheese
- 2 tablespoons freshly chopped parsley (for garnish)
Instructions
- Heat the Oven: Begin by preheating your oven to 425°F to ensure it reaches the perfect temperature for roasting the chicken and vegetables evenly.
- Create the Marinade: In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, dried oregano, dried thyme, Dijon mustard, kosher salt, and freshly ground black pepper until fully combined. This marinade will infuse the chicken and vegetables with rich Mediterranean flavors.
- Season the Chicken: Place the bone-in chicken thighs in a large mixing bowl and pour two-thirds of the prepared marinade over them. Use your hands to massage and coat each piece thoroughly, then let the chicken rest at room temperature for 10 to 15 minutes, allowing the flavors to penetrate the meat.
- Prepare the Vegetables: Arrange the halved and thickly sliced zucchini, diced yellow bell pepper, thinly sliced red onion wedges, and whole cherry or grape tomatoes evenly across a rimmed baking sheet. Drizzle with the remaining marinade and toss well to coat all the vegetables evenly.
- Bake the Chicken and Vegetables: Nestle the marinated chicken thighs among the arranged vegetables on the baking sheet. Place it in the preheated oven and roast for 30 minutes, allowing the chicken skin to crisp and the vegetables to start softening.
- Finish with Olives and Feta: After the initial baking, remove the sheet from the oven and scatter the pitted kalamata olives and crumbled feta cheese evenly over the dish. Return the baking sheet to the oven and bake for an additional 10 to 15 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly caramelized.
- Serve and Garnish: Remove the sheet pan from the oven and sprinkle freshly chopped parsley over the dish for a bright, fresh finish. Serve immediately for a wholesome and delicious Greek-inspired meal.
Notes
- Bone-in chicken thighs are preferred for juiciness, but boneless skin-on thighs may be used with slightly reduced cooking time.
- For a spicier kick, add a pinch of crushed red pepper flakes to the marinade.
- If you don't have kalamata olives, substitute with green olives for a milder flavor.
- Ensure even slicing of vegetables for uniform cooking.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
