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Easy Greek Sheet Pan Chicken & Roasted Vegetables is a one-pan wonder that brings bold Mediterranean flavors to your dinner table with minimal effort. Juicy, herb-marinated chicken bakes alongside perfectly roasted vegetables, creating a vibrant and wholesome meal that’s ready in no time. Perfect for busy weeknights or meal prep, this dish is as simple to make as it is delicious.

Helpful Tips

Marinate the chicken ahead of time: Letting the chicken sit in the Greek-inspired marinade for a few hours or overnight boosts the flavor and ensures juicy, tender meat.
Cut veggies evenly: Keep your vegetables similar in size so they cook evenly and get that perfect caramelized finish.
Line the sheet pan: Use parchment paper or foil for easy cleanup, and don’t overcrowd the pan to allow everything to roast properly.

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Easy Greek Sheet Pan Chicken & Roasted Vegetables

Easy Greek Sheet Pan Chicken & Roasted Vegetables is a one-pan wonder that brings bold Mediterranean flavors to your dinner table with minimal effort.

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Prep Time: 15

Cook Time: 35

Total Time: 50

Servings: Servings

Calories: 587kcal

Author: Angela Morris

Ingredients

1/3 cup (118 ml) olive oil
1 lemon juiced
3 cloves garlic minced
1 teaspoon (5 ml) Dijon mustard
1 teaspoon (4 g) dried oregano or fresh
1 teaspoon (1 g) dried thyme or fresh
1 teaspoon (6 g) salt
1/2 teaspoon (1 g) freshly ground black pepper
4 chicken thighs bone-in, skin-on
1 medium zucchini sliced
1 yellow or red bell pepper cubed
1 small red onion cut into wedges
5-6 baby bella mushrooms cut in half
1 cup (149 g) cherry tomatoes
1/2 cup (68 g) kalamata and green olives pitted
1/4 cup (38 g) feta cheese
2 tablespoons (8 g) fresh parsley chopped

Instructions

Preheat the oven to 425°F (220°C).
In a bowl, whisking together olive oil, lemon juice, garlic, Dijon, and seasonings. Remove 1/3 of the marinade and set it aside.
Add the chicken to the bowl with the remaining marinade and let sit for 15 minutes. You can also marinate the chicken overnight for more flavor.
Spread the veggies on the sheet pan, drizzle on the remaining marinade. Toss to coat.
Nestle the chicken into the veggies on the sheet pan.
Roast for 30 minutes. Then add the olives and feta and roast for another 10 minutes. The chicken should reach 165°F internal temperature.
Garnish with parsley and serve.

Video

Notes

Letting the chicken sit in the Greek-inspired marinade for a few hours or overnight boosts the flavor and ensures juicy, tender meat.
Keep your vegetables similar in size so they cook evenly and get that perfect caramelized finish.
Use parchment paper or foil for easy cleanup, and don’t overcrowd the pan to allow everything to roast properly.

Nutrition

Angela Morris

Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.

Recipes, Chicken, Dinner and a Side, Main Dishes

Easy Greek Sheet Pan Chicken & Roasted Veggies