Greek Chicken Sheet Pan Dinner
A complete meal on its own, but delicious with orzo or rice!
Sheet pan meals can get a bad rap because they sometimes combine a bunch of ingredients that may not have the same cooking times or temperature needs. That can be true. But not always. The most successful ones save you time (and dishes!) and help you get an entire meal on the table that’s still incredibly delicious, even if it’s maybe not the most ideal perfect way to, say, roast a Brussels sprout. I’m okay with that, because I like convenience and I often need a quick dinner and I can have a perfectly cooked Brussels sprout another time.
This Greek Chicken Sheet Pan Dinner is one I come to often because I adore the combination of flavors and it’s quick and nutritious. Are the zucchini a little overcooked by the time the chicken is perfect? Maybe. But that doesn’t mean it’s not a no-brainer of a delicious dinner. (And it comes with perfectly cooked, juicy, lemon-flavored chicken.)
For an entire dinner, it’s not a terribly long ingredient list. It starts with chicken — bone-in, skin-on thighs are your best bet here. Then there’s a few veggies — zucchini, red onion, bell pepper, cherry tomatoes (I know those are a fruit) — and some kalamata olives and feta cheese for flavor. Lemon, olive oil, garlic, thyme, and oregano act as a marinade to coat everything in deliciousness.
You want to let the chicken marinate for about fifteen minutes, but only use 2/3 of the marinade.
It’s a good time to chop your vegetables.
The rest of the marinade gets tossed with the veggies before they get arranged on a sheet pan. The chicken gets nestled among it and everything hops into the oven for a half an hour.
After thirty minutes, it’s time to add the feta and olives and everything will bake for ten to fifteen more minutes. This break is a good time to drain off any liquid that’s accumulated on the sheet pan.
The chicken will be your guide for doneness — once the chicken is perfect, the veggies will definitely be done too. When the chicken reaches 165°F on a thermometer, you can pull the whole thing out, but if you’d like crispier skin, just turn on the broiler for two minutes or so.
Greek Chicken Sheet Pan Dinner
Diet: Gluten-Free Diabetic
Watch How It's Made
Ingredients
- 1/2 cup olive oil
- 1 lemon, juiced
- 4 garlic cloves, minced
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 6 chicken thighs, bone-in & skin-on
- 1 large zucchini, halved lengthwise and sliced 1/2-inch thick
- 1 red bell pepper, seeded and chopped
- 1 small red onion, sliced into wedges
- 1 pint cherry tomatoes
- 1/2 cup pitted Kalamata olives
- 1/3 cup feta cheese
Preparation
- Preheat oven to 425°F.
- In a small bowl, whisk together the olive oil, lemon juice, garlic, oregano, thyme, and salt and pepper.
- In a larger bowl, cover the chicken thighs with 2/3 of the marinade and toss to coat. Let rest while oven preheats, 10-15 minutes.
- Arrange zucchini, bell pepper, red onion, and tomatoes on a rimmed baking sheet and drizzle with the remaining marinade. Toss to coat.
- Nestle chicken thighs among the veggies and bake 30 minutes.
- Remove from oven, and add olives and feta to baking sheet. Return to oven until chicken reads 165°F and vegetables are tender, 10-15 minutes more.
- If browner chicken is desired, broil for about 2 minutes.
- Serve and enjoy!
Recipe adapted from Every Last Bite.