Greek Sheet Pan Chicken Dinner

This easy Greek sheet pan chicken brings big Mediterranean flavor to your dinner table with minimal fuss. Juicy bone-in chicken thighs soak up a lemony herbed marinade, while vibrant vegetables roast to the perfect tenderness all in one pan. It is the kind of weeknight meal I reach for when I want satisfying taste and maximum convenience without a pile of dirty pans.

I was amazed at how quickly this became my family’s favorite. The combination of crispy chicken skin and all those roasted juices makes everyone race to the table.

Ingredients

• Olive oil: delivers richness and helps everything crisp and brown beautifully try to use a robust Greek or Mediterranean variety
• Lemon: fresh lemon juice provides zing that defines Greek cuisine pick a heavy lemon for the juiciest result
• Garlic: gives a savory backbone mince it just before using for the best flavor
• Dried oregano: classic Greek herb choose a fragrant brand for maximum taste
• Dried thyme: adds fragrant depth rubbing it between your fingers releases more flavor
• Dijon mustard: imparts gentle tang and balances the marinade
• Kosher salt: brings out the chicken and vegetable flavors opt for flaky crystals if possible
• Freshly ground black pepper: for gentle heat always crack it fresh for fragrance
• Chicken thighs: bone in skin on for juicy meat and crispy skin look for plump and well trimmed pieces
• Zucchini: mild and creamy when roasted choose ones with shiny skins
• Yellow bell pepper: sweet and vibrant pick peppers that feel heavy for their size
• Red onion: becomes caramelized in the oven slice into even wedges so it cooks uniformly
• Cherry or grape tomatoes: burst with sweetness roasting intensifies their flavor
• Kalamata olives: provide briny complexity look for firm dark olives pitted for ease
• Feta cheese: creamy salty bite choose block feta in brine for ultimate creaminess
• Fresh parsley: brings a fresh finish chop right before serving

Step by Step Instructions

Make the Marinade:

In a small bowl blend olive oil with lemon juice garlic dried herbs Dijon mustard salt and pepper Whisk until everything looks creamy and well mixed This simple step creates all the flavor for the dish

Marinate the Chicken:

Place your chicken thighs in a large bowl Pour about two thirds of the marinade over the top Use your hands to thoroughly massage the marinade into the chicken Rub under the skin for extra flavor Let the chicken sit for ten to fifteen minutes This gives the meat time to soak up all the zesty flavors

Prepare the Vegetables:

Lay zucchini bell pepper red onion and tomatoes on the heavy sheet pan Drizzle the remaining marinade over the veggies Toss with your hands to coat every piece The oil and herbs will help them caramelize and roast evenly

Bake:

Nestle the chicken among the vegetables on the pan Make sure the skin faces up Place the pan on the center oven rack Bake for thirty minutes The vegetables will begin to soften and the chicken skin will turn golden

Add Olives and Feta:

Remove the pan from the oven Scatter the olives and crumble the feta over the top Slide the pan back into the oven for another ten to fifteen minutes You are looking for deeply roasted vegetables with caramelized edges and chicken that is cooked through to one hundred sixty five degrees Fahrenheit

Finish and Serve:

When everything is done sprinkle generously with the chopped parsley Let the tray rest a few minutes This helps the juices settle and the flavors blend before serving

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My favorite part is using a crust of bread to mop up every drop of the lemony pan juices. The feta adds creaminess like nothing else and makes this dish extra special at family gatherings.

Storage Tips

Leftovers store well in an airtight container in the refrigerator for up to three days. Reheat gently in the oven to keep the chicken skin as crisp as possible. You can also freeze individual servings but leave off the parsley until after reheating.

Ingredient Substitutions

If you need a dairy free option just leave out the feta cheese. Artichoke hearts or chunks of cabbage work well in place of zucchini or tomatoes if you want vegetables that give off less moisture. For a different protein use boneless chicken breasts but add them later since they cook faster than thighs.

Serving Suggestions

Serve this Greek chicken over a bed of couscous rice or roasted potatoes to soak up all the flavorful juices. Add a side of crusty bread or a simple cucumber salad for a refreshing contrast. It is perfect for a casual dinner party or family style meal.

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Cultural and Historical Context

Sheet pan dinners are a modern twist on the classic Greek tray bakes beloved in home kitchens. In Greece cooks often roast chicken or lamb with seasonal vegetables and plenty of lemon and herbs The combination of juicy meat with olives and feta brings together iconic Greek flavors in a way that is totally weeknight friendly.

Recipe FAQs

→ Can I use chicken breasts instead of thighs?

Yes, chicken breasts work well, but reduce baking time to prevent them from drying out—about 20 to 25 minutes should suffice.

→ Which vegetables work best with this dish?

The classic combination includes zucchini, bell pepper, red onion, and cherry tomatoes, but you can substitute artichoke hearts or cabbage if desired.

→ How do I ensure crispy chicken skin?

For crispier skin, position the pan higher in the oven or finish under the broiler for 1–2 minutes at the end of cooking.

→ Is it normal for the pan to have juices after baking?

Yes, natural juices from the chicken and vegetables collect on the sheet pan and make a flavorful sauce for serving.

→ What are some serving suggestions?

Serve this dish with crusty bread, rice, or roasted potatoes to soak up the savory pan juices.

→ Can I prepare this dish ahead of time?

You can marinate the chicken and prep the vegetables ahead for convenient assembly and baking later.