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Irresistible Greek Sheet Pan Chicken in 4 Simple Steps

Greek Sheet Pan Chicken
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Flavor-packed weeknight hero that’s an easy family dinner favorite!

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs
  • 1 zucchini, sliced
  • 1 yellow bell pepper, sliced
  • 1 red onion, cut into wedges
  • 1 cup cherry tomatoes
  • 1/2 cup Kalamata olives
  • 1/2 cup crumbled feta cheese
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tbsp red wine vinegar
  • 3 garlic cloves, minced
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • Salt & black pepper to taste
  • 2 cups cooked basmati or jasmine rice
  • Chopped fresh parsley for garnish

Instructions

  1. Marinate the Chicken: In a large bowl, whisk together olive oil, lemon juice, red wine vinegar, garlic, oregano, thyme, salt, and pepper. Add chicken thighs and toss to coat. Marinate for at least 30 minutes.
  2. Prep the Veggies: Chop zucchini, peppers, red onion, and toss them in a bit of olive oil, salt, and oregano.
  3. Assemble on Sheet Pan: Preheat oven to 425°F (220°C). Arrange chicken thighs in the center of a large baking sheet. Scatter the veggies and cherry tomatoes around. Sprinkle olives over the top.
  4. Roast to Perfection: Roast for 35–40 minutes, until the chicken skin is crispy and cooked through (165°F internal temp). Veggies should be lightly charred and tender.
  5. Serve It Up: Plate over warm rice, top with crumbled feta and a sprinkle of parsley.

Notes

  • For extra flavor, marinate the chicken overnight.
  • Use any seasonal vegetables you prefer.
  • Serve with warm pita bread for a complete meal.

Nutrition

Find it online: https://www.tastydelishrecipes.com/greek-sheet-pan-chicken-recipe/