This Greek Sheet Pan Chicken is a colorful and tasty dish that’s super easy to make. Juicy chicken thighs are baked with vibrant veggies like bell peppers, onions, and olives, all seasoned with delicious herbs!
I love how all the flavors blend together in one pan. Plus, you can just sit back while it cooks. Less cleanup, more yummy food! Who could resist that? 😄
This meal is perfect for busy days. Just toss everything on the sheet pan, pop it in the oven, and dinner is ready. It’s a winner for sure!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs are perfect for this recipe as they remain juicy during roasting. If you prefer leaner chicken, try boneless, skinless thighs, but adjust cooking time to avoid drying them out.
Cherry Tomatoes: These add sweetness and burst of flavor. If you can’t find them, use halved grape tomatoes or even canned diced tomatoes for a different twist.
Zucchini: Fresh zucchini adds crunch and texture. You can substitute with yellow squash or bell peppers if zucchini isn’t available.
Feta Cheese: Feta gives a nice tangy flavor. If you’re looking for a dairy-free option, try using almond-based feta or omit it altogether—the dish will still taste great!
Olive Oil: This is crucial for flavor and cooking. A lighter oil like avocado oil can work too, but I personally prefer the richness of extra virgin olive oil for its taste.
How Can I Make Sure the Chicken is Perfectly Cooked?
Cooking the chicken just right is key to a successful dish. Here are a few tips to ensure it turns out tender and juicy:
- Marinating: Letting the chicken marinate for 15-30 minutes helps it absorb flavors and keeps it moist.
- Oven Temperature: Preheat your oven properly to 425°F (220°C) before placing your sheet pan in. This high heat helps crisp the skin while cooking the meat through.
- Cooking Time: Roasting for about 35-40 minutes usually works well, but always check the internal temperature. Goal is 165°F (75°C).
- Resting: Let the chicken rest for 5 minutes after roasting. It allows the juices to redistribute, making each bite more flavorful!
How to Make Greek Sheet Pan Chicken
Ingredients You’ll Need:
For the Chicken:
- 4 chicken thighs, bone-in and skin-on
- 1/4 cup olive oil
- 1 lemon, juiced and zested
- 4 cloves garlic, minced
- 2 tsp dried oregano
- 1 tsp dried thyme
- Salt and pepper to taste
For the Vegetables:
- 2 cups cherry tomatoes
- 1 zucchini, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, cut into wedges
- 1/2 cup Kalamata olives
- 1/2 cup feta cheese, crumbled
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This recipe takes about 15-30 minutes for preparation, plus approximately 35-40 minutes for roasting. Let’s say you’ll need about 1 hour total to have a delicious Greek-inspired dinner on the table!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This ensures that your sheet pan meal roasts perfectly and develops that nice golden brown crust on the chicken.
2. Marinate the Chicken:
In a large bowl, combine the chicken thighs with olive oil, lemon juice and zest, minced garlic, oregano, thyme, and a sprinkle of salt and pepper. Toss everything together until the chicken is well coated. It’s best to let it marinate for about 15-30 minutes to soak in all those yummy flavors.
3. Prepare the Vegetables:
While the chicken is marinating, take a large baking sheet and arrange the zucchini, bell pepper, red onion, and cherry tomatoes. Drizzle with the remaining olive oil, adding more salt and pepper, then toss the vegetables to make sure they are all lightly coated.
4. Assemble the Sheet Pan:
Now it’s time to place the marinated chicken thighs on the baking sheet among the colorful vegetables. This way, the flavors can mix together beautifully as they cook.
5. Add Olives and Feta:
Scatter the Kalamata olives and crumbled feta cheese over both the chicken and the vegetables. This will add a delicious briny flavor to your dish!
6. Roast the Meal:
Pop your baking sheet into the preheated oven. Roast everything for about 35-40 minutes, or until the chicken is cooked through (the juices should run clear) and the skin is nice and crispy.
7. Rest and Serve:
Once it’s done cooking, take the sheet pan out of the oven and let it rest for about 5 minutes. This allows the juices to settle. Just before serving, sprinkle some freshly chopped parsley on top for a pop of color and freshness.
Enjoy your vibrant and flavorful Greek-inspired sheet pan meal!
Can I Use Boneless Chicken Thighs?
Absolutely! You can substitute boneless chicken thighs for bone-in if you prefer. Just be aware that boneless thighs may cook faster, so check for doneness around the 25-30 minute mark to avoid overcooking.
What If I Don’t Have Kalamata Olives?
No worries! If you can’t find Kalamata olives, you can use any variety of black or green olives. Just remember to adjust the salt in your dish since some olives can be saltier than others!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. For best results, separate the chicken from the vegetables when storing so they stay fresh. To reheat, place them in the oven at 350°F (175°C) until heated through, or microwave until warm.
Can I Add Other Vegetables?
Certainly! Feel free to add your favorite vegetables, such as asparagus, carrots, or even potatoes. Just make sure to cut them into similar sizes for even cooking. Keep an eye on the roasting time, as different veggies may cook at different rates!
