Description
Greek Sheet Pan Chicken is a one-pan Mediterranean dinner made with juicy chicken thighs, roasted vegetables, olives, and feta, all tossed in a bright lemon-oregano marinade. This easy, healthy recipe is perfect for busy weeknights or meal prep.
Ingredients
- Main Ingredients:
- 6–8 boneless, skinless chicken thighs
- 1 red onion, cut into wedges
- 1 bell pepper (any color), sliced
- 1 medium zucchini, cut into half-moons
- 1 large tomato, sliced into wedges
- ¼ cup Kalamata olives
- ¼ cup Castelvetrano olives (optional)
- 4 oz feta cheese, crumbled or cubed
- Salt and pepper, to taste
- Chopped fresh parsley, for garnish
- Lemon-Oregano Marinade:
- ¼ cup fresh lemon juice
- ¾ cup olive oil
- 1 garlic clove, minced
- 1–2 teaspoons dried oregano
- ¾ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat oven to 425°F (220°C) and line a large sheet pan with parchment or foil.
- Whisk together lemon juice, olive oil, garlic, oregano, salt, and pepper.
- Toss vegetables on the sheet pan with about ¼ of the marinade.
- Season chicken with salt and pepper, place on the pan, and drizzle with remaining marinade.
- Scatter olives and feta over the pan.
- Roast for 35–40 minutes, until chicken is golden and cooked through. Broil for 2–3 minutes for crisp edges if desired.
- Let rest briefly, then garnish with fresh parsley before serving.
Notes
- Swap chicken thighs for chicken breasts or shrimp, adjusting cook time.
- Add grains like couscous or rice for a heartier meal.
- Use goat cheese for a creamy alternative to feta.
- Crushed red pepper flakes add heat to the marinade.
- Great for meal prep—just portion out and store for lunches.
