Description
Succulent Greek Sheet Pan Chicken delivers Mediterranean flavors straight to your dinner table with minimal effort and maximum taste. Herb-infused chicken, crispy potatoes, and zesty lemon create a classic Greek-inspired meal you’ll crave again and again.
Ingredients
Scale
Protein:
- 6 chicken thighs, bone-in, skin-on
Vegetables and Produce:
- 1 medium zucchini, halved lengthwise and sliced
- 1 yellow bell pepper, chopped into 1-inch pieces
- 1/2 large red onion, thinly sliced into wedges
- 1 pint cherry or grape tomatoes
- 1/2 cup kalamata olives, pitted
- 2 tablespoons finely chopped fresh parsley
Seasonings and Liquids:
- 1/2 cup olive oil
- 1 lemon, juiced (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
- 1/4 cup feta cheese
Instructions
- Craft a vibrant marinade by whisking olive oil, lemon juice, garlic, oregano, thyme, Dijon mustard, salt, and pepper into a harmonious blend of Mediterranean flavors.
- Thoroughly coat chicken thighs with two-thirds of the prepared marinade, allowing the meat to absorb the aromatic mixture for 10-15 minutes at room temperature.
- Prepare vegetables by slicing zucchini, yellow bell pepper, red onion, and cherry tomatoes, then distribute them evenly across a sheet pan, ensuring a single layer for optimal roasting.
- Drizzle remaining marinade over vegetables, tossing gently to ensure complete coverage and maximum flavor absorption.
- Arrange marinated chicken thighs among the vegetables, creating a harmonious arrangement on the sheet pan.
- Roast the entire pan in a preheated 425°F oven for approximately 30 minutes, watching for golden, crispy chicken skin and slightly caramelized vegetable edges.
- Sprinkle Kalamata olives and crumbled feta over the partially cooked dish, returning to the oven for an additional 10-15 minutes.
- Verify chicken doneness by confirming an internal temperature of 165°F and ensuring vegetables are tender and slightly charred.
- Remove from oven and garnish with fresh parsley, adding a bright, herbal finish to the colorful Mediterranean-inspired meal.
- Serve immediately, allowing diners to enjoy the perfect blend of roasted chicken and vegetables.
Notes
- Maximize flavor absorption by scoring chicken thighs before marinating, allowing seasoning to penetrate deeper into the meat.
- Create a gluten-free version by substituting Dijon mustard with whole grain mustard or omitting entirely for sensitive diets.
- Prevent vegetable burning by cutting them into similar-sized pieces to ensure even roasting and consistent cooking throughout the pan.
- Elevate dish’s complexity by adding a pinch of smoked paprika or za’atar spice blend to the marinade for an extra Mediterranean twist.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 4
- Calories: 510
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 36 g
- Saturated Fat: 8 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 130 mg