Description
If you’re craving something fresh, vibrant, and incredibly easy to prepare, this Greek Sheet Pan Chicken is your new go-to recipe. Tender, juicy chicken baked with colorful veggies and classic Mediterranean flavors, all cooked on one pan for minimal cleanup and maximum flavor. Perfect for busy weeknights or relaxed weekend dinners.
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Ingredients
For the Chicken & Marinade:
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4 boneless, skinless chicken thighs or breasts
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3 tbsp olive oil
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3 cloves garlic, minced
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Juice of 1 lemon
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1 tsp dried oregano
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½ tsp ground cumin
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½ tsp paprika
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½ tsp salt
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½ tsp black pepper
For the Sheet Pan Veggies:
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1 red bell pepper, sliced
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1 yellow bell pepper, sliced
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1 red onion, sliced into wedges
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1 zucchini, sliced into rounds
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1 cup cherry tomatoes
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½ cup Kalamata olives, pitted
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½ cup crumbled feta cheese
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1 tbsp olive oil
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Salt and pepper to taste
For Garnish:
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Fresh parsley, chopped
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Lemon wedges
Instructions
Step 1: Marinate the Chicken
In a large bowl, combine olive oil, garlic, lemon juice, oregano, cumin, paprika, salt, and black pepper.
Add the chicken and toss until well coated. Cover and marinate in the fridge for at least 30 minutes, or up to 4 hours for deeper flavor.
Step 2: Prep the Oven and Veggies
Preheat your oven to 425°F (220°C).
While the chicken marinates, slice your vegetables and place them in a large bowl.
Drizzle with 1 tbsp olive oil and season with salt and pepper. Toss to coat evenly.
Step 3: Assemble the Sheet Pan
Line your sheet pan with parchment paper or foil for easy cleanup.
Spread the marinated chicken pieces on the sheet pan.
Arrange the veggies, tomatoes, and olives around the chicken in a single layer.
Step 4: Bake
Place the sheet pan in the preheated oven.
Bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
During the last 5 minutes of baking, sprinkle the crumbled feta over the veggies and chicken to melt slightly.
Step 5: Garnish and Serve
Remove from the oven and let rest for 5 minutes.
Sprinkle with chopped parsley and serve with fresh lemon wedges for squeezing.
Notes
Marinate Longer – The longer the chicken marinates, the deeper the flavor.
Don’t Overcrowd – Give veggies and chicken space on the pan for even roasting.
Use a Meat Thermometer – Ensures perfectly cooked, juicy chicken every time.
Switch the Veggies – Try eggplant, green beans, or artichoke hearts for variety.
Add a Carb – Serve with rice, quinoa, or warm pita bread to round out the meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Cuisine: Greek