Greek Sheet Pan Chicken
When I think of Mediterranean diet recipes, nothing comes to my mind but this delicious Greek Sheet Pan Chicken recipe as it’s one of my favorites. This recipe is packed with lots of veggies, and creamy feta, and the chicken is juicy and very flavorful. Let’s get right into it without taking too much of our precious time.
Greek Sheet Pan Chicken Recipe
The Greek Sheet Pan Chicken recipe features tender, super-flavorful chicken, a variety of vegetables, and feta cheese. The ingredients are cooked together on a single sheet pan, which is emphasized in the name. This tastes delicious, and I love that it is versatile, as the vegetables can be used in many ways.
How to Prepare Greek Sheet Pan Chicken Recipe
There’s beauty in simplicity, and this recipe proves that effortlessly as it is simple to prepare, taking only about an hour and it comes out with a delightful taste.
Ingredients for Preparing Greek Sheet Pan Chicken Recipe
Once you’re ready to prepare Greek Sheet Pan Chicken, here are the ingredients you need to get at hand.
6-8 chicken thighs, about two pounds
½ cup of olive oil
¼ cup of fresh lemon juice
4 cloves of garlic, minced
2 teaspoons of oregano, dried
1 teaspoon of thyme, dried
1 teaspoon of Dijon mustard
1 teaspoon of Kosher salt
½ teaspoon of black pepper, freshly ground
1 medium zucchini, halved lengthwise and sliced
1 medium red onion, sliced into wedges
1 pint of cherry tomatoes
1 yellow bell pepper, sliced into 1-inch pieces
¼ cup pitted Kalamata olives
¼ cup pitted Castelvetrano olives
¼ cup of feta cheese
2 tablespoons of finely chopped fresh parsley, for garnish
Instructions for Preparing Greek Sheet Pan Chicken
We have a lengthy ingredient list but there are only a couple of step-by-step instructions for you to prepare this dish.
Step 1: Preheat your oven to 425°F (or 220°C).
Step 2: In a small bowl, add the olive oil, lemon juice, garlic, thyme, oregano, Dijon mustard, salt, and pepper, and whisk together properly.
Step 3: In a bowl, toss in the chicken thighs and pour about ⅔ of the mix you just made in with it, toss the chicken around with your hands until it is well coated. Allow to marinate for 12-15 minutes.
Step 4: While the chicken is marinating, spread the veggies (zucchini, red onion, tomatoes, bell pepper) onto a large baking sheet. Drizzle the remaining marinade over the vegetables and toss together till the veggies are well coated.
Step 5: Add the chicken thighs to the baking sheet, close to the vegetables. Bake in your preheated oven for 25-30 minutes.
Step 6: Remove the baking sheet from the oven, and spread the olives and feta cheese around. Bake for an additional 12-15 minutes.
Step 7: Garnish the dish with some freshly chopped parsley before serving. You can serve it with a side of white rice or even mashed potatoes.
Notes:
You can also use chicken breast in place of the thighs but make sure to reduce the initial baking time to 20-25 minutes as the breast cooks faster than the thighs.
And yes, you can use lime juice in place of lemon juice.
Greek Sheet Pan Chicken Recipe
Equipment
- Large sheet pan
Ingredients
- 6-8 chicken thighs about two pounds
- ½ cup olive oil
- ¼ cup fresh lemon juice
- 4 cloves garlic minced
- 2 teaspoons oregano dried
- 1 teaspoon thyme dried
- 1 teaspoon Dijon mustard
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper freshly ground
- 1 medium zucchini halved lengthwise and sliced
- 1 medium red onion sliced into wedges
- 1 pint of cherry tomatoes
- 1 yellow bell pepper sliced into 1-inch pieces
- ¼ cup pitted Kalamata olives
- ¼ cup pitted Castelvetrano olives
- ¼ cup feta cheese
- 2 tablespoons of finely chopped fresh parsley for garnish
Instructions
- Preheat your oven to 425°F (or 220°C).
- In a small bowl, add in the olive oil, lemon juice, garlic, thyme, oregano, Dijon mustard, salt, and pepper, and whisk together properly.
- In a bowl, toss in the chicken thighs and pour about ⅔ of the mix you just made in with it, toss the chicken around with your hands until it is well coated. Allow to marinate for 12-15 minutes.
- While the chicken is marinating, spread the veggies (zucchini, red onion, tomatoes, bell pepper) onto a large baking sheet. Drizzle the remaining marinade over the vegetables and toss together till the veggies are well coated.
- Add the chicken thighs to the baking sheet, close to the vegetables. Bake in your preheated oven for 25-30 minutes.
- Remove the baking sheet from the oven, and spread the olives and feta cheese around. Bake for an additional 12-15 minutes.
- Garnish the dish with some freshly chopped parsley before serving. You can serve it with a side of white rice or even mashed potatoes.
Notes
- You can also use chicken breast in place of the thighs but make sure to reduce the initial baking time to 20-25 minutes as the breast cooks faster than the thighs.
- And yes, you can use lime juice in place of lemon juice.
Nutrition
How to Store Greek Sheet Pan Chicken
If you’re amongst the luckiest people on earth and have some leftovers, here’s how you can deal with them.
Transfer to an airtight container, and store in the refrigerator for 2-4 days.
Transfer to a freezer-safe container, and store for 2-3 months.
When reheating, allow to thaw, and microwave for 1-minute intervals until the veggies and chicken are warm enough.
This Greek sheet pan chicken is one of my favorite Mediterranean diet recipes, the juicy and flavorful chicken alongside the veggies are just perfect. The recipe is straightforward, making this very easy to prepare for just anyone. The dish makes a good all-in-one dinner, when you try out this recipe, make sure to drop a comment below.
