Greek Sheet Pan Chicken
Directions
- 1Preheat oven to 425°F (220°C).
- 2Whisk together oil, lemon juice, garlic, oregano, thyme, Dijon mustard, salt, and pepper in a bowl.
- 3Place chicken thighs in a bowl; pour ⅔ of the marinade over chicken and toss to coat. Marinate for 10-15 minutes.
- 4Spread zucchini, bell pepper, red onion, and tomatoes on a baking sheet; drizzle with remaining marinade and toss.
- 5Add chicken thighs to baking sheet, nestling them around vegetables. Bake for 30 minutes.
- 6Remove from oven; add olives and feta. Bake for another 10-15 minutes, or until chicken is cooked through (165°F).
- 7Sprinkle with parsley before serving.
Ingredients
- 0.5 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
- 0.5 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
- 0.5 large red onion, thinly sliced into wedges
- 1 pint cherry or grape tomatoes
- 0.5 cup kalamata olives, pitted
- 0.25 cup feta cheese
- 2 tablespoons finely chopped fresh parsley
Equipment
Heavy Duty Sheet Pansmall bowllarge bowlbaking sheet
Tips
- Every oven cooks differently. Adjust rack position or broiler as needed.
- Leftover liquid is normal. If you want to avoid this, swap high water content veggies for others like artichoke hearts or cabbage.
- For chicken breasts, roast vegetables first, then add chicken in the last 25 minutes of cooking to avoid dryness.
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