Description
Discover how to make delicious Greek Sheet Pan Chicken with this easy recipe. Learn how to marinate, roast, and enjoy this flavorful Mediterranean dish!
Ingredients
- – 1/2 cup (120 ml) vegetable oil
- – 1 lemon, juiced (about 45 ml)
- – 4 garlic cloves, minced
- – 2 teaspoon (10 ml) dried oregano
- – 1 teaspoon (5 ml) dried thyme
- – 1 teaspoon (5 ml) mustard
- – 1 teaspoon (5 ml) kosher salt
- – 1/2 teaspoon (3 ml) freshly ground black pepper
- – 6 chicken thighs, bone-in, skin-on
- – 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 (473 ml) cherry or grape tomatoes
- – 1/2 cup (75 g) olives, pitted
- – 1/4 cup (60 g) crumbled feta cheese
- – 2 tablespoons (30 ml) finely chopped fresh parsley
Instructions
- Prepare the marinade mixture. Set your oven to warm up to 425°F (220°C). In a mixing bowl, combine the oil, lemon juice, minced garlic, oregano, thyme, mustard, salt, and pepper and mix until well combined.
- Infuse the chicken with flavor. In a separate bowl, place the chicken thighs and pour about two-thirds of the marinade over them. Use your hands to ensure the chicken is thoroughly coated. Allow it to sit and soak in the flavors for 10 to 15 minutes.
- Get the vegetables ready. As the chicken absorbs the marinade, arrange the zucchini, bell pepper, red onion, and tomatoes on a baking sheet. Pour the rest of the marinade over the vegetables and toss to ensure they are evenly coated.
- Cook in the oven. Position the marinated chicken thighs on the baking sheet, nestled among the vegetables, and place the sheet in the oven for 30 minutes.
- Finish with additional ingredients. Take the baking sheet out of the oven, add the olives and crumbled feta cheese, and return it to the oven for another 10 to 15 minutes, or until the vegetables are tender and the chicken reaches an internal temperature of 165°F.
- Garnish and serve. Before serving, sprinkle the chicken and vegetables with freshly chopped parsley.
Notes
- Add smoked paprika or red pepper flakes to the marinade for an extra burst of flavor.
- Cover the baking sheet with foil for the first 20 minutes to keep the chicken skin from crisping too much.
- Experiment with Kalamata or green olives for a unique taste in the dish.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Calories: 450
- Fat: 26g
- Protein: 35g
Keywords: chicken marinade, roasted vegetables, baked chicken, Mediterranean flavors, one-pan meal