Greek Sheet Pan Chicken

Directions

  1. 1Preheat oven to 425°F (220°C).
  2. 2Whisk together oil, lemon juice, garlic, oregano, thyme, Dijon mustard, salt, and pepper in a bowl.
  3. 3Place chicken thighs in a bowl; pour ⅔ of the marinade over chicken and toss to coat. Marinate for 10-15 minutes.
  4. 4Spread zucchini, bell pepper, red onion, and tomatoes on a baking sheet; drizzle with remaining marinade and toss.
  5. 5Add chicken thighs to baking sheet, nestling them around vegetables. Bake for 30 minutes.
  6. 6Remove from oven; add olives and feta. Bake for another 10-15 minutes, or until chicken is cooked through (165°F).
  7. 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.