Greek Sheet Pan Chicken

Baked chicken thighs with cherry tomatoes, zucchini, red onions, red bell peppers, olives, and crumbled feta on a sheet pan, garnished with chopped parsley.

5 from 4 votes

Greek Sheet Pan Chicken

🍋🌿🍅🇬🇷 Bring some Mediterranean flair to your weeknight chicken dinner! An easy sheet pan chicken recipe complete with bell peppers, zucchini, tomatoes, feta cheese, and more! The zesty marinade with lemon juice and Dijon mustard keeps the chicken JUICY and gives so much FLAVOR to the veggies! Feel free to make vegetable substations as desired and outlined in the blog post.

Prep Time10

Cook Time30

Marinating Time30

Course: Chicken, Dinner

Cuisine: Greek, Mediterranean

Diet: Gluten Free

Keyword: Greek sheet pan chicken, sheet pan chicken, sheet pan chicken dinner, sheet pan Greek chicken

Servings:

Calories: 491cal

Equipment

Ingredients

Marinade

¼ cup extra virgin olive oil
¼ cup lemon juice freshly squeezed is best
1 teaspoon Dijon mustard (use 2 tsp if you enjoy Dijon)
1 teaspoon dried oregano (or 1 1/2 tsp fresh oregano)
1 teaspoon salt
1 teaspoon freshly ground black pepper
½ teaspoon dried thyme (or 3/4 tsp fresh thyme)
4 boneless chicken thighs (I use thighs with skin on; boneless skinless chicken breasts or bone-in chicken may be used; you can use up to 6 thighs if you have more than 4 on hand)

Vegetables

1 large red onion peeled and sliced vertically into about 8 chunky wedges
1 red bell pepper seeded and diced into 1-inch pieces (any color of bell pepper may be used)
1 ¾ to 2 cups cherry tomatoes (or grape tomatoes)
1 medium zucchini sliced into ½-inch rounds
4 cloves of garlic peeled and left whole
⅓ cup black kalamata olives pitted; optional
4 ounces feta cheese crumbled or broken into chunky pieces; optional
Fresh parsley finely minced; optional for serving

Instructions

Marinade: To a 2-cup glass measuring cup or a medium bowl, add all the marinade ingredients, and whisk to combine.
Chicken: To a large bowl, add the chicken and pour about 2/3 of the marinade over the chicken, toss and flip to evenly coat, and marinate for at least 30 minutes, up to 8 hours. Set aside the remaining 1/3 of the marinade for the vegetables. Marinating Tips - The longer you can marinate, the better. If you want to get it started marinating before work in the morning, that's great. Cover and refrigerate the chicken if marinating longer than 30 minutes.
Vegetables: Preheat oven to 400F and if desired for easier cleanup, optionally line your baking sheet with foil. Place the onions, bell peppers, tomatoes, zucchini, and garlic on the baking sheet and drizzle the remaining 1/3 of the reserved marinade over them and toss with your hands to evenly coat.
Baking: Nestle the chicken pieces onto the baking sheet (discard the chicken marinade) with the vegetables and bake uncovered for about 20 to 25 minutes. Seasoning Tip - I like to sprinkle everything with a bit more salt and pepper once it's all on the baking sheet, but it's optional.
When the chicken is about 10 minutes away from being done, remove the baking sheet from the oven, toss and flip the veggies to ensure even browning, evenly scatter the olives, evenly crumble the feta over the top, and return to the oven for about 10 minutes, or until chicken is cooked through. Chicken is done when the internal temp registers 165F as measured with a digital thermometer.
Garnishing: Optionally sprinkle with fresh parsley and serve.

Notes

Storage: Leftovers will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months. Reheat gently as desired.

Nutrition