Description
Sheet pan Greek chicken is a healthy, vibrant one-pan meal featuring juicy chicken, colorful vegetables, and classic Mediterranean flavors like lemon, garlic, oregano, and feta. It’s easy to prepare and perfect for busy weeknights or meal prep.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs or breasts
- 1 red onion, sliced
- 1 cup cherry tomatoes
- 2 bell peppers, sliced
- 1 zucchini, sliced
- 1/2 cup kalamata olives
- 1/2 cup feta cheese, crumbled
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- Optional: fresh parsley or dill for garnish
Instructions
- Preheat oven to 425°F (220°C) and line a sheet pan with parchment paper or foil.
- In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper.
- Place chicken, onions, cherry tomatoes, bell peppers, and zucchini on the sheet pan.
- Drizzle the olive oil mixture over everything and toss to coat evenly.
- Arrange chicken in a single layer, surrounded by the vegetables.
- Roast for 25–30 minutes, or until the chicken is fully cooked and vegetables are tender and slightly caramelized.
- Add olives and crumbled feta during the last 5 minutes of baking or after removing from oven.
- Garnish with fresh parsley or dill before serving, if desired.
Notes
Add baby potatoes or sweet potatoes for a heartier dish.Use bone-in chicken but increase bake time by 10–15 minutes.Sprinkle red pepper flakes into the marinade for extra heat.Add lemon wedges to the pan for more citrus aroma.Omit feta for a dairy-free version or use a vegan alternative.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 420
- Sugar: 5g
- Sodium: 780mg
- Fat: 26g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 95mg
