Greek Sheet Pan Chicken

Looking for a dinner that’s bursting with flavor but won’t have you slaving away in the kitchen? Say hello to Sheet-Pan Greek-Style Chicken with Roasted Vegetables! This dish is a dream come true—it’s vibrant, hearty, and packed with Mediterranean goodness. Picture juicy, marinated chicken thighs roasted to perfection alongside a medley of colorful, caramelized vegetables, all with that signature Greek flair. You’ve got tangy lemon, fragrant herbs, and a touch of olive oil to make everything come together in a symphony of flavors. Plus, cleanup is a breeze with everything cooked on one sheet pan! It’s the perfect balance of convenience and wow-factor.

Why You’ll Love Sheet-Pan Greek-Style Chicken with Roasted Vegetables

This recipe isn’t just about the ingredients—it’s about bringing together simple, fresh flavors to create something that feels special without any hassle. Here’s why you’re going to love this dish:

Easy and Convenient

One of the best things about this recipe is how easy it is. Simply toss the chicken and veggies in a simple marinade, pop everything on a baking sheet, and let the oven do the work. It’s a stress-free meal with minimal cleanup!

Full of Flavor

The chicken gets marinated in a tangy lemon-garlic mixture, while the vegetables soak up all those same Mediterranean flavors. Every bite is bursting with freshness, herbs, and that unmistakable Greek flavor you crave.

Healthy and Satisfying

Packed with lean chicken and nutrient-dense vegetables, this sheet-pan dinner is not only healthy but also incredibly filling. It’s perfect for those who want to eat light but still feel satisfied.

Customizable

This dish is incredibly versatile. Swap out the vegetables based on what you have on hand—zucchini, eggplant, or even sweet potatoes would work beautifully. You can also adjust the level of seasoning to your liking.

Great for Meal Prep

This dish is perfect for meal prepping. You can make a large batch ahead of time and have healthy, flavorful lunches or dinners ready to go throughout the week. The chicken and veggies store well and reheat nicely.

Ingredients

Here’s what you need to create your own Sheet-Pan Greek-Style Chicken with Roasted Vegetables:

For the Chicken:

• Bone-in, Skin-on Chicken Thighs: These are the perfect choice because they stay juicy and tender during roasting.
• Olive Oil: A good-quality olive oil adds richness and helps the marinade stick.
• Lemon: Both zest and juice for that bright, tangy Greek flavor.
• Garlic: Minced garlic gives a punch of savory flavor to the marinade.
• Dried Oregano: Classic Greek herb that brings a fresh, earthy flavor to the chicken.
• Dried Thyme: Adds a savory depth to the marinade.
• Salt and Pepper: For seasoning and balancing all the flavors.

For the Vegetables:

• Red Bell Pepper: Adds color and sweetness to the sheet pan.
• Red Onion: For a slight sweetness and savory bite.
• Cherry Tomatoes: Roasted tomatoes burst with flavor, providing juiciness and acidity.
• Zucchini: A mild, soft vegetable that roasts beautifully and soaks up the marinade.
• Baby Potatoes: These get perfectly crispy on the outside and tender on the inside.
• Olive Oil: To toss the vegetables and help them roast to perfection.
• Dried Oregano: Just like in the chicken, it brings an authentic Greek touch to the veggies.
• Salt and Pepper: To taste, ensuring every part of the dish is well-seasoned.

(Note: Full ingredient measurements are provided in the recipe card directly below.)

Instructions

Ready to whip up this Mediterranean-inspired feast? Follow these easy steps:

Step 1: Marinate the Chicken

Start by marinating the chicken thighs. In a bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, dried thyme, salt, and pepper. Add the chicken thighs to the bowl and toss them around until they’re well-coated in the marinade. Cover and let the chicken marinate in the fridge for at least 30 minutes (or up to overnight for maximum flavor).

Step 2: Prepare the Vegetables

While the chicken marinates, prep your veggies. Cut the red bell pepper, zucchini, and red onion into chunks. Slice the baby potatoes into halves or quarters, depending on their size. Add all the vegetables to a large bowl, drizzle with olive oil, and season with dried oregano, salt, and pepper. Toss everything together so that the vegetables are evenly coated.

Step 3: Preheat and Arrange the Ingredients

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil for easy cleanup. Arrange the marinated chicken thighs on the baking sheet and scatter the seasoned vegetables around them. Make sure the vegetables are spread out in a single layer to ensure even roasting.

Step 4: Roast the Chicken and Vegetables

Roast everything in the preheated oven for 35-45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are golden brown and tender. You can also broil the chicken for an additional 2-3 minutes at the end to get the skin nice and crispy.

Step 5: Serve and Enjoy!

Once everything is perfectly roasted, remove from the oven. Let the chicken rest for a few minutes before serving. Serve the chicken and vegetables hot, garnished with a little extra fresh lemon juice or a sprinkle of fresh herbs like parsley if desired.

Nutrition Facts

Servings: 4
Calories per serving: 450 kcal
Total Fat: 22g
Saturated Fat: 4g
Cholesterol: 125mg
Sodium: 550mg
Total Carbohydrates: 30g
Dietary Fiber: 6g
Sugars: 7g
Protein: 35g

(Note: Nutritional values are estimates and may vary depending on the exact ingredients used.)

Preparation Time

Prep Time: 10 minutes (plus marinating time)
Cook Time: 40 minutes
Total Time: 50-60 minutes

How to Serve Sheet-Pan Greek-Style Chicken with Roasted Vegetables

This Sheet-Pan Greek-Style Chicken with Roasted Vegetables can be enjoyed in many ways:

As a Complete Meal

The chicken and roasted vegetables make a filling, well-rounded meal. You don’t need anything extra, but a simple side of rice or quinoa could be a great addition if you want to bulk it up a bit.

With a Fresh Salad

Pair this dish with a simple Greek salad featuring crisp cucumbers, kalamata olives, and crumbled feta for a true Mediterranean feast.

With Pita and Hummus

For a fun twist, serve the chicken with some warm pita bread and a side of hummus. This makes for a fantastic wrap-style meal or appetizer.

With Tzatziki Sauce

To really bring the Greek flavor home, serve these roasted veggies and chicken with a dollop of tzatziki sauce on the side. Its cool, creamy texture is a perfect contrast to the warm, savory chicken and veggies.

Additional Tips

• Make it Spicy: Add a pinch of red pepper flakes to the marinade or vegetables to give the dish a little heat.
• Use Chicken Breasts: If you prefer chicken breasts, they work well too, but be sure to reduce the cooking time slightly to avoid drying them out.
• Swap Vegetables: Feel free to swap out the vegetables based on what you have available. Eggplant, mushrooms, or even carrots would be delicious alternatives.
• Meal Prep: This dish makes great leftovers! Store the chicken and vegetables in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave.

FAQ Section

Q1: Can I use boneless chicken thighs?
A1: Yes, boneless chicken thighs can be used. However, they may cook a little faster, so be sure to adjust the cooking time.

Q2: Can I make this recipe with other vegetables?
A2: Absolutely! Feel free to swap the vegetables for others like sweet potatoes, asparagus, or even cauliflower. Just make sure to cut them into uniform sizes so they cook evenly.

Q3: Can I prep this ahead of time?
A3: Yes, you can marinate the chicken and prep the vegetables the day before. Just cover and store them in the fridge until you’re ready to roast them.

Q4: How can I make this dish more flavorful?
A4: For even more flavor, try adding a sprinkle of crumbled feta cheese over the chicken and vegetables just before serving. It’ll add a nice salty and tangy touch.

Q5: Can I use chicken breasts instead of thighs?
A5: Yes, but be aware that chicken breasts may cook faster and can dry out more easily, so be sure to watch them closely while roasting.

Q6: Can I use a different kind of oil?
A6: You can use any cooking oil, but olive oil gives the best Mediterranean flavor. If you’re looking for a neutral taste, avocado oil is a great alternative.

Q7: Can I make this recipe dairy-free?
A7: Yes, this recipe is naturally dairy-free! Just make sure not to add any cheese or dairy products, and you’re all set.

Q8: How long will leftovers last?
A8: Leftovers will last in the fridge for up to 3 days. You can reheat them in the microwave or in a hot oven.

Q9: Can I freeze the leftovers?
A9: Yes, you can freeze the chicken and vegetables for up to 1 month. Thaw in the fridge overnight before reheating.

Q10: Can I use a sheet pan with a cooling rack?
A10: Yes! Using a cooling rack on the sheet pan will allow air to circulate around the chicken, helping it cook evenly and get crispy on all sides.

Conclusion

This Sheet-Pan Greek-Style Chicken with Roasted Vegetables is everything you need in a weeknight meal—easy, flavorful, and full of Mediterranean goodness. With minimal prep and maximum flavor, it’s the kind of dish that will become a staple in your meal rotation. Whether you’re serving it for a family dinner, meal prepping for the week, or entertaining guests, it’s guaranteed to impress. Try it out today and enjoy a fresh and hearty meal that’s as delicious as it is simple!

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