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Greek Sheet Pan Chicken and Veggies Recipe

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4.2 from 2 reviews

This Greek Sheet Pan Chicken and Veggies recipe is a vibrant, all-in-one meal featuring juicy chicken thighs baked alongside a colorful medley of potatoes, bell peppers, zucchini, cherry tomatoes, Kalamata olives, and tangy feta cheese. The dish is seasoned with a zesty lemon garlic dressing infused with oregano and olive oil, delivering bright Mediterranean flavors with minimal cleanup.

  • Total Time: 55 minutes
  • Yield: 6 servings

Ingredients

Marinade/Dressing

  • ¼ cup fresh lemon juice
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup olive oil

Main Ingredients

  • 2 pounds boneless skinless chicken thighs
  • 1 pound baby potatoes, halved (about 4 cups)
  • 1 medium red bell pepper, chopped
  • 1 medium yellow bell pepper, chopped
  • 1 medium zucchini, sliced into half moons
  • 1 pint cherry tomatoes
  • ½ cup Kalamata olives
  • 6 ounces feta cheese, cut into chunks
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Preheat the oven: Set your oven to 425°F (220°C) and line a large baking sheet with parchment paper to prepare for roasting.
  2. Make the dressing: In a medium bowl, whisk together lemon juice, minced garlic, dried oregano, salt, black pepper, and olive oil until well combined. This dressing will infuse flavor into both the chicken and vegetables.
  3. Prep the veggies: Arrange the halved baby potatoes, chopped red and yellow bell peppers, sliced zucchini, and cherry tomatoes directly onto the prepared baking sheet. Drizzle about half of the lemon garlic dressing over the vegetables. Toss everything directly on the pan to evenly coat each piece, then spread the vegetables into an even layer for roasting.
  4. Add chicken: Place the boneless skinless chicken thighs on top of the seasoned vegetables. Spoon the remaining dressing evenly over the chicken to ensure it is well coated with flavor.
  5. Bake: Roast in the preheated oven for 35 to 40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender when pierced with a fork. For a golden, slightly crispy finish, switch the oven to broil and cook for an additional 2 to 3 minutes.
  6. Add olives and feta: Scatter Kalamata olives and chunks of feta cheese around the pan, allowing them to warm slightly and meld with the roasted ingredients.
  7. Finish and serve: Spoon some of the flavorful pan juices over the chicken and vegetables for extra moisture and taste. Garnish with chopped fresh parsley before serving warm.

Notes

  • You can substitute chicken breasts if preferred, though thighs remain juicier and more flavorful.
  • Use parchment paper or a silicone mat on the baking sheet for easier cleanup.
  • For extra depth, marinate the chicken and vegetables in the dressing for 30 minutes prior to roasting.
  • If you prefer less salty dishes, reduce the salt to ½ teaspoon and use low-sodium feta.
  • Broiling times may vary—watch closely to avoid burning the feta and olives.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Greek
  • Diet: Halal

Find it online: https://dishiary.com/greek-sheet-pan-chicken-and-veggies-recipe/