Greek Sheet Pan Chicken Dinner (Print Version)
# Ingredients:
→ Marinade
01 -
½ cup olive oil
02 -
1 lemon, juiced (about 3 tablespoons)
03 -
4 garlic cloves, minced
04 -
2 teaspoons dried oregano
05 -
1 teaspoon dried thyme
06 -
1 teaspoon Dijon mustard
07 -
1 teaspoon kosher salt
08 -
½ teaspoon freshly ground black pepper
→ Main Ingredients
09 -
6 chicken thighs, bone-in, skin-on
10 -
1 medium zucchini, halved lengthwise and sliced
11 -
1 yellow bell pepper, chopped into 1-inch pieces
12 -
½ large red onion, thinly sliced into wedges
13 -
1 pint cherry or grape tomatoes
14 -
½ cup kalamata olives, pitted
15 -
¼ cup feta cheese
16 -
2 tablespoons finely chopped fresh parsley
# Instructions:
01 -
Preheat the oven to 425°F (220°C). In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, Dijon mustard, salt, and pepper.
02 -
Place the chicken thighs in a bowl and pour ⅔ of the marinade on top. Toss the chicken in the marinade to coat evenly. Let marinate for 10 to 15 minutes.
03 -
Spread the zucchini, bell pepper, red onion, and tomatoes onto a baking sheet. Drizzle the remaining marinade on top and toss the vegetables to coat evenly.
04 -
Arrange the chicken thighs on the baking sheet, nestling them among the vegetables. Bake for 30 minutes.
05 -
Remove the baking sheet from the oven, add olives and feta cheese, and return to the oven. Bake for another 10 to 15 minutes, or until vegetables are tender, and the chicken reaches an internal temperature of 165°F.
06 -
Sprinkle chopped parsley over the chicken and vegetables before serving.
# Notes:
01 -
Oven cooking times may vary. Use the broiler for additional browning if needed, or adjust the rack height to control the cooking intensity.
02 -
The liquid left on the sheet pan is normal due to juices from the chicken and vegetables. It can be used as a drizzle for side dishes.
03 -
If substituting chicken breasts, add them to the pan during the final 25 minutes of cooking to prevent overcooking.