Easy Greek Sheet Pan Chicken & Roasted Vegetables

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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.

Prep Time15

Cook Time35

Total Time50

Course: Main Course

Cuisine: Greek

Keyword: chicken thigh, Vegetables

Servings: Servings

Calories: 587kcal

Author: Angela Morris

Ingredients

1/3 cup olive oil
1 lemon juiced
3 cloves garlic minced
1 teaspoon Dijon mustard
1 teaspoon dried oregano or fresh
1 teaspoon dried thyme or fresh
1 teaspoon salt
1/2 teaspoon 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 cherry tomatoes
1/2 cup kalamata and green olives pitted
1/4 cup feta cheese
2 tablespoons fresh parsley chopped

US Customary - Metric

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