Greek Sheet Pan Chicken Recipe – Easy Meals To Cook
Hello, fellow foodies! If you’re like me, you love a delicious meal that involves minimal cleanup. Enter Greek sheet pan chicken! This dish has become a staple in my kitchen. Not only is it easy to prepare, but it’s bursting with flavors that make your taste buds dance.
The beauty of sheet pan meals lies in their versatility. Throw everything on one tray and let the oven work its magic. Trust me; after trying this recipe, your weeknight dinners will never be the same.
What is Greek Sheet Pan Chicken?
Simply put, Greek sheet pan chicken is an all-in-one meal featuring juicy, marinated chicken, vibrant vegetables, and zesty flavors—all roasted together. The magic happens when the chicken and vegetables mingle, absorbing each other’s juices and spices.
This dish encapsulates the essence of Mediterranean cuisine and serves as a celebration of freshness.
Why Does This Recipe Work?
1. Flavorful Marinade: The marinade combines olive oil, fresh lemon juice, and aromatic herbs. This infusion of flavors not only tenderizes the chicken but also creates a savory crust as it roasts.
2. Healthy Ingredients: With chicken, an array of vegetables, and olives, this dish brings a balanced plate to your dining table. Each ingredient is packed with nutrients.
3. Simple Prep and Clean-Up: You only need a cutting board, a large bowl, and a sheet pan. After dinner, simply dispose of the foil (if you used any) and wash the pan. Easy-peasy!
4. Customizable: Feel free to swap in your favorite vegetables or proteins. This adaptability allows you to create different variations, so you never get bored with the same flavors.
Ingredients You'll Need To Make This Dish
For the Marinade:
- 1/2 cup extra virgin olive oil
- 1 lemon, juiced (about 3 tablespoons)
- 4 garlic cloves, minced
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
For the Dish:
- 6 bone-in, skin-on chicken thighs
- 1 medium zucchini, halved lengthwise and sliced
- 1 yellow bell pepper, chopped into 1-inch pieces
- 1/2 large red onion, thinly sliced into wedges
- 1 pint cherry or grape tomatoes
- 1/2 cup pitted kalamata olives
- 1/4 cup crumbled feta cheese
- 1 tablespoon balsamic vinegar (for a slight depth of flavor)
- 2 tablespoons freshly chopped parsley
- 1/2 teaspoon lemon zest (for added brightness)
How To Make This Greek Sheet Pan Chicken
Step 1: Prepping the Marinade
In a large mixing bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, thyme, Dijon mustard, salt, and pepper. Getting that marinade just right is key. It’s the foundation for all the flavors to come.
Step 2: Marinating the Chicken
Add the chicken thighs to the marinade. Ensure each piece is well coated. I usually let this sit for at least 30 minutes to an hour if time allows—if not, even 15 minutes works. It’s like giving a little present to your taste buds!
Step 3: Preparing the Vegetables
While the chicken is marinating, prepare your veggies. Slice the zucchini, chop the bell pepper, and wedge the onion. Grab a baking sheet and toss the veggies in some olive oil, salt, and pepper to taste. This step adds a little zing to your veggies.
Step 4: Arranging Everything on the Sheet Pan
Once the chicken is marinated, lay it out on one side of the sheet pan. Load the veggies on the other side. Scatter the tomatoes and olives throughout. It’s a colorful arrangement for your eyes and tummy!
Step 5: Roasting
Preheat your oven to 425°F (220°C). Roast for 35-40 minutes. The chicken should reach an internal temperature of 165°F (75°C). If you want a crispy skin, broil for the last 2-3 minutes. Just keep an eye on it!
Step 6: Enjoying Your Creation
Once cooked, let it rest for about five minutes. Top everything with crumbled feta, fresh parsley, and a sprinkle of lemon zest. Trust me; your kitchen will smell divine, and your taste buds will thank you!
Tips & Tricks
- Use Bone-In Chicken: This helps retain moisture. The bones add extra flavor, keeping the meat juicy.
- Don’t Overcrowd the Pan: If there’s too much on the sheet pan, the food will steam rather than roast. You want that crispy texture!
- Marinade Overnight: If you plan ahead, marinating overnight intensifies the flavors.
- Experiment with Vegetables: Feel free to add eggplant, asparagus, or even artichokes. Your meal, your choice!
- Save Leftovers: This dish keeps well. Store anything you don’t finish in an airtight container.
Nutrition Information
- Calories: Approximately 350 per serving.
- Protein: 23g
- Carbohydrates: 12g
- Fat: 24g
- Fiber: 3g
- Sugar: 3g
Enjoy this dish guilt-free! The balance of protein, fat, and carbohydrates offers a wholesome meal, perfect for any season.
How Do You Store The Leftovers?
Let the leftovers cool to room temperature before storing them. Place them in an airtight container and refrigerate. You can keep them for up to three days.
If you want to stretch the life of your meal, consider freezing portions. They can last up to three months in the freezer. Just ensure to label everything with the date!
What Sides Would Complement Greek Sheet Pan Chicken?
Tzatziki Sauce
Creamy and tangy, tzatziki adds a refreshing element to the dish. Made from yogurt, cucumbers, garlic, and dill, it balances the chicken's flavors perfectly.
Quinoa Salad
Quinoa salad with diced veggies and a lemon vinaigrette pairs beautifully. The nutty flavor of quinoa complements the Mediterranean spices while adding an extra protein punch.
Roasted Potatoes
Crispy roasted potatoes tossed with olive oil, garlic, and herbs create a satisfying counterpart to the chicken. They soak up any juices and create an irresistible crunch.
What Alternatives Can You Use for the Ingredients?
Chicken Thighs
If you're looking for alternatives, chicken breasts can also work. Just lower the roasting time for a juicy result.
Olive Oil
Avocado oil or coconut oil are excellent substitutes. They lend a different flavor while maintaining healthy fat content.
Feta Cheese
For a dairy-free option, try crumbled tofu or nutritional yeast for that cheesy flavor and savory touch.
Vegetables
Don’t feel stuck! You can easily swap in broccoli, carrots, or snap peas. Use whatever is fresh and in season.
Conclusion
Greek sheet pan chicken is more than just a meal; it’s a culinary experience. With vibrant colors, tantalizing flavors, and effortless preparation, this dish can easily become a favorite in any kitchen.
From marinating the chicken to watching the veggies roast, every step is rewarding. Don’t be surprised if you find yourself making this dish on repeat!
Give it a try, and you may discover a new weekly tradition. Happy cooking!
You’ll also like the following recipes!
Before diving into the colorful world of Greek sheet pan chicken, let’s talk about what pairs wonderfully with this gem of a dish. Pairing your Greek sheet pan chicken with the right sides elevates the meal. Think about light, refreshing flavors that harmonize well.
A creamy cucumber-yogurt sauce that cools and balances the chicken's savory notes. It’s quick to whip up and adds a refreshing element.
Toss together fresh cucumbers, tomatoes, red onions, and feta cheese. Drizzle with olive oil and a splash of vinegar for a zesty side.
Soft, warm pita bread is perfect for scooping up chicken and veggies. It's an easy, fun addition that the entire family will enjoy.
- 1/2 cup extra virgin olive oil
- 1 lemon, juiced (about 3 tablespoons)
- 4 garlic cloves, minced
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 6 bone-in, skin-on chicken thighs
- 1 medium zucchini, halved lengthwise and sliced
- 1 yellow bell pepper, chopped into 1-inch pieces
- 1/2 large red onion, thinly sliced into wedges
- 1 pint cherry or grape tomatoes
- 1/2 cup pitted kalamata olives
- 1/4 cup crumbled feta cheese
- 1 tablespoon balsamic vinegar (for a slight depth of flavor)
- 2 tablespoons freshly chopped parsley
- 1/2 teaspoon lemon zest (for an added citrusy brightness)
- In a large mixing bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, thyme, Dijon mustard, salt, and pepper. Getting that marinade just right is key. It’s the foundation for all the flavors to come.
- Add the chicken thighs to the marinade. Ensure each piece is well coated. I usually let this sit for at least 30 minutes to an hour if time allows—if not, even 15 minutes works. It’s like giving a little present to your taste buds!
- While the chicken is marinating, prepare your veggies. Slice the zucchini, chop the bell pepper, and wedge the onion. Grab a baking sheet and toss the veggies in some olive oil, salt, and pepper to taste. This step adds a little zing to your veggies.
- Once the chicken is marinated, lay it out on one side of the sheet pan. Load the veggies on the other side. Scatter the tomatoes and olives throughout. It’s a colorful arrangement for your eyes and tummy!
- Preheat your oven to 425°F (220°C). Roast for 35-40 minutes. The chicken should reach an internal temperature of 165°F (75°C). If you want a crispy skin, broil for the last 2-3 minutes. Just keep an eye on it!
- Once cooked, let it rest for about five minutes. Top everything with crumbled feta, fresh parsley, and a sprinkle of lemon zest. Trust me; your kitchen will smell divine, and your taste buds will thank you!
Servings 6
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 24g37%
- Total Carbohydrate 12g4%
- Dietary Fiber 3g12%
- Sugars 3g
- Protein 23g46%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- Use Bone-In Chicken: This helps retain moisture. The bones add extra flavor, keeping the meat juicy.
- Don’t Overcrowd the Pan: If there’s too much on the sheet pan, the food will steam rather than roast. You want that crispy texture!
- Marinade Overnight: If you plan ahead, marinating overnight intensifies the flavors.
- Experiment with Vegetables: Feel free to add eggplant, asparagus, or even artichokes. Your meal, your choice!
- Save Leftovers: This dish keeps well. Store anything you don’t finish in an airtight container.
I’m Kelly Blackford, a registered dietitian and the creator of Easy Meals to Cook. My passion is helping busy individuals and families create simple, nutritious meals without the stress of complicated techniques. Through my blog, I share easy, budget-friendly recipes designed to make home cooking accessible and enjoyable for everyone.