Ingredients
- ½ cup olive oil
- 1 lemon, juiced (about 3 tablespoons)
- 4 garlic cloves, minced
- 2 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- ½ teaspoon 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
- ½ large red onion, thinly sliced into wedges
- 1 pint cherry or grape tomatoes
- ½ cup kalamata olives, pitted
- ¼ cup feta cheese
- 2 tablespoons finely chopped fresh parsley
Instructions
1. Preheat and prep the marinade
Set your oven to 425°F (220°C). While it heats up, whisk together the olive oil, lemon juice, garlic, oregano, thyme, Dijon mustard, salt, and pepper in a small bowl. This is your flavor powerhouse right here!
2. Marinate the chicken
Place your chicken thighs in a large bowl and pour about two-thirds of the marinade over them. Use your hands to rub it in really well. You want every bit of that chicken to be covered in flavor. Let the chicken sit for 10 to 15 minutes while you prep the veggies. (Don’t worry—this short marinating time is enough to work its magic.)
3. Get the veggies ready
On a large sheet pan, spread out your zucchini, bell peppers, red onion, and tomatoes. Drizzle the remaining marinade over the veggies and toss everything together until it’s evenly coated.
4. Nestle the chicken
Place the marinated chicken thighs on the sheet pan, nestling them in and around the vegetables. Make sure the chicken isn’t crowded so it can roast properly.
5. Roast away!
Pop the whole thing into your preheated oven and bake for 30 minutes. Your kitchen will start smelling amazing right around the 20-minute mark!
6. Add the finishing touches
After 30 minutes, take the pan out and scatter the kalamata olives and crumbled feta over the top. Return everything to the oven for another 10-15 minutes, or until the chicken is fully cooked through (you’re looking for an internal temp of 165°F).
7. Garnish and serve
Once out of the oven, sprinkle some freshly chopped parsley over the top, and voila! You’ve got a Greek-inspired feast that’s ready to hit the table.
Notes
How to Serve: Bring It All Together
When serving this Greek sheet pan chicken, I like to go all out with the Mediterranean vibes. A generous helping of warm, fluffy pita bread on the side is perfect for mopping up the juices, and a simple side salad with cucumber, red onion, and more feta rounds out the meal. If you’re feeling extra fancy, throw in a small bowl of tzatziki for dipping.
For a family-style dinner, I recommend placing the entire sheet pan in the center of the table (on a heat-safe surface, of course) and letting everyone help themselves. It’s rustic, but in the best way.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner