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This Greek sheet pan chicken dinner transforms simple ingredients into a Mediterranean feast with minimal effort. The combination of juicy chicken thighs and colorful vegetables creates a complete meal that's as beautiful as it is delicious.
I first made this Greek chicken during a particularly busy week when I needed something simple yet impressive. My family was so enchanted by the bright flavors and beautiful presentation that it quickly became our go-to dinner for both weeknights and dinner parties.
Ingredients
- Bone-in, skin-on chicken thighs: Provide maximum flavor and stay juicy during roasting
- Olive oil: Forms the base of the marinade and adds authentic Mediterranean richness
- Fresh lemon juice: Brightens the entire dish and tenderizes the chicken
- Garlic cloves: Mince them fresh for the best aromatic quality
- Dried oregano and thyme: Classic Greek herbs that stand up well to roasting
- Dijon mustard: Works as an emulsifier while adding subtle tanginess
- Zucchini: Adds tender texture and absorbs the flavorful marinade beautifully
- Bell peppers: Choose yellow for sweetness and vibrant color contrast
- Red onion: Adds sharp flavor that mellows and sweetens as it roasts
- Cherry tomatoes: Burst during cooking to create natural sauce pockets throughout the dish
- Kalamata olives: Bring briny depth and authentic Greek flavor
- Feta cheese: Adds creamy saltiness that balances the dish perfectly
- Fresh parsley: Provides a pop of color and fresh herbaceous finish
Step-by-Step Instructions
- Make the Marinade:
- Preheat your oven to 425°F while you whisk together olive oil, freshly squeezed lemon juice, minced garlic, dried oregano, dried thyme, Dijon mustard, kosher salt, and black pepper. This marinade serves double duty by flavoring both the chicken and vegetables, so make sure to blend thoroughly until emulsified.
- Marinate the Chicken:
- Place chicken thighs in a bowl and pour about two thirds of your marinade over them. Use your hands to massage the marinade into every crevice of the chicken, ensuring maximum flavor absorption. Allow the chicken to marinate for 10 to 15 minutes while you prepare the vegetables. This brief marination time is enough to impart flavor while keeping the recipe quick.
- Prepare the Vegetables:
- Spread zucchini slices, bell pepper pieces, red onion wedges, and whole cherry tomatoes across your sheet pan in an even layer. Drizzle with the remaining marinade and toss gently to coat each piece. Arrange vegetables to create little pockets where the chicken will nest.
- Bake the First Round:
- Nestle the marinated chicken thighs among the vegetables, arranging them skin side up for maximum browning. Place the sheet pan in your preheated oven and bake for 30 minutes. During this time, the chicken will begin to render its fat, which will further flavor the vegetables below.
- Add Final Touches:
- Remove the sheet pan from the oven and scatter kalamata olives and crumbled feta cheese throughout the pan. The olives and feta are added later to prevent them from burning or becoming too soft. Return to the oven for another 10 to 15 minutes until the chicken reaches 165°F internally and the skin is golden and crisp.
- Garnish and Serve:
- Sprinkle the entire dish with freshly chopped parsley just before serving. The heat will release the oils in the parsley, adding a fresh aromatic element to contrast with the roasted flavors. Serve directly from the sheet pan for a rustic presentation or transfer to a serving platter.
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The combination of dried and fresh herbs is what makes this dish special. While dried herbs infuse the marinade with concentrated flavor that stands up to roasting, the fresh parsley finish brightens everything at the end. My grandmother from Thessaloniki always emphasized this dual approach to herbs in Greek cooking.
Perfect Pairings
Serve this colorful sheet pan meal alongside fluffy lemon rice or warm pita bread to soak up the flavorful juices. The bright acidity in the dish pairs beautifully with starchy sides. For a complete Greek inspired spread, consider adding a simple Greek salad or tzatziki sauce on the side. The cool cucumber yogurt sauce provides a refreshing contrast to the warm roasted flavors.
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Make Ahead and Storage
This Greek sheet pan chicken actually improves with time as the flavors meld together. You can prepare the entire dish up to two days ahead and store in an airtight container in the refrigerator. Reheat in a 350°F oven until warmed through, about 15 minutes. The chicken remains juicy even when reheated, though the vegetables will soften further. For meal prep, portion into individual containers with your choice of grain for complete meals throughout the week.
Vegetable Variations
The beauty of this sheet pan dinner lies in its adaptability to whatever vegetables you have on hand. In summer, try adding eggplant chunks or green beans. In winter, substitute heartier vegetables like Brussels sprouts, cauliflower florets, or sweet potato cubes. Just remember to adjust cooking times for denser vegetables by giving them a head start in the oven before adding the chicken.
Frequently Asked Questions
- → Can I use chicken breasts instead of thighs?
Yes, but chicken breasts require less cooking time. Roast the vegetables first, then add the chicken breasts for the last 20-25 minutes to prevent drying out.
- → What vegetables can I use as substitutes?
Artichoke hearts or cabbage can replace high-water content vegetables like zucchini and tomatoes if you prefer less leftover liquid on the pan.
- → How do I ensure the chicken gets golden on top?
If the chicken isn’t browning enough, raise the oven rack or use the broiler for the last 1-2 minutes of cooking.
- → Can I make this ahead of time?
Yes, you can marinate the chicken and prep the vegetables in advance. Store them separately in the fridge, then bake when ready.
- → What should I serve it with?
This dish pairs well with a side of rice, quinoa, or crusty bread to soak up the juices.