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- 4 boneless, skinless chicken thighs - 2 cups cherry tomatoes, halved - 1 red onion, sliced - 1 zucchini, sliced into half-moons - 1 bell pepper (red or yellow), sliced - ¼ cup pitted Kalamata olives - 3 cloves garlic, minced For this dish, chicken thighs are my go-to. They stay juicy and tender during cooking. I add cherry tomatoes for sweetness. Sliced red onion adds a nice bite. Zucchini and bell pepper bring color and freshness. Kalamata olives add a briny flavor, while garlic gives depth. - 3 tablespoons olive oil - 1 tablespoon dried oregano - 1 tablespoon lemon juice - 1 teaspoon salt - ½ teaspoon black pepper - Optional toppings: Feta cheese, fresh parsley I use olive oil as a base for my marinade. It helps keep the chicken moist. Lemon juice gives a bright taste, which balances the richness of the chicken. Dried oregano is a classic Greek herb that adds wonderful flavor. I season with salt and black pepper to enhance everything. If you like, sprinkle feta cheese on top before serving. Fresh parsley adds a pop of color and flavor. {{ingredient_image_1}} - Preheat your oven to 400°F (200°C). - Line a large sheet pan with parchment paper. First, set your oven to 400°F (200°C). This high heat will help cook the chicken and veggies evenly. Next, grab a large sheet pan and line it with parchment paper. This makes cleanup easy and prevents sticking. - Mix chicken and vegetables in a bowl. - Drizzle with olive oil and lemon juice, then add seasonings. In a big bowl, add the chicken thighs, cherry tomatoes, sliced onion, zucchini, bell pepper, olives, and minced garlic. Toss these together so they mix well. Then, drizzle olive oil and lemon juice all over the mix. Sprinkle in the oregano, salt, and black pepper. Mix again to coat everything nicely with the flavors. - Arrange chicken and vegetables on the sheet pan. - Bake for 25-30 minutes, adding feta cheese in the final moments. Now, take the chicken and vegetables from the bowl and spread them out on the prepared sheet pan. Place the chicken thighs in the center, and let the veggies surround them. Bake this in your preheated oven for 25 to 30 minutes. The chicken is done when it reaches 165°F (75°C). If you like feta cheese, sprinkle it on top in the last 5 minutes of baking for a creamy touch. Enjoy the bright flavors of the Mediterranean! To cook chicken thighs just right, check the internal temperature. The safe mark is 165°F (75°C). Use a meat thermometer to measure this. Insert it into the thickest part of the thigh without touching the bone. This ensures your chicken is cooked but still juicy. To keep chicken thighs moist, avoid overcooking. Thighs have more fat than breasts, which helps with dryness. When they rest after cooking, they will stay tender. For a flavor boost, try adding more herbs. Fresh dill or rosemary works well. A pinch of red pepper flakes gives a nice kick. Don’t forget to chop your vegetables evenly. This helps them cook at the same rate. Uneven cuts can lead to some being overcooked while others stay crunchy. For a rustic feel, serve directly from the pan. Guests can help themselves, which is fun. You can also plate each serving. Pair this dish with crusty bread. It’s perfect for soaking up the tasty juices. A fresh salad on the side adds a nice crunch and balance to the meal. Pro Tips Marinate for Flavor: For an extra boost of flavor, consider marinating the chicken thighs in olive oil, lemon juice, and oregano for a few hours or overnight before cooking. Vegetable Variations: Feel free to customize the vegetables based on what's in season or what you have on hand. Eggplant, asparagus, or artichokes can be great additions. Perfectly Roasted Veggies: To ensure even roasting, cut the vegetables into similar sizes and spread them out on the pan so they aren’t overcrowded. Serve with Sides: This dish pairs wonderfully with a side of couscous or a fresh Greek salad to complete your Mediterranean meal. {{image_2}} You can easily swap out vegetables. Try using asparagus or eggplant instead of zucchini. These veggies add a new twist. You may also want to change the protein. Chicken breasts work well here. If you prefer a plant-based option, tofu can step in nicely. To amp up the flavor, play with different marinades. Lemon herb or yogurt-based marinades can add a fresh taste. You can also mix in more Mediterranean ingredients. Artichokes or capers can bring a salty punch. They work well with the olives and garlic. If you need a gluten-free option, this recipe is easy to adapt. Just check that your olive oil and seasonings are gluten-free. For a dairy-free version, skip the feta cheese. You can still enjoy bright flavors without it. Want a vegetarian twist? Use chickpeas instead of chicken. They add protein and absorb all the tasty flavors. These swaps keep the dish fun and exciting. To keep your Greek Sheet Pan Chicken fresh, store it right away. Let it cool for about 30 minutes. Then, place it in a container. Use an airtight container to keep the moisture in. You can use glass or plastic containers. Store it in the fridge for up to three days. When you want to enjoy leftovers, you have two good options. You can use the oven or microwave. For the oven, preheat it to 350°F (175°C). Place the chicken and veggies on a baking tray. Heat for about 15-20 minutes. This helps keep the chicken juicy and the veggies crisp. If you use the microwave, heat in short bursts. Start with one minute, check, and then add more time if needed. This way, you avoid overcooking. If you want to freeze your Greek Sheet Pan Chicken, you can do so before or after cooking. If freezing raw, place the seasoned chicken and veggies in a freezer bag. Remove as much air as possible before sealing. If freezing leftovers, let them cool completely first. Then transfer to a freezer-safe container. For thawing, move the container to the fridge overnight. To reheat, use the oven for the best texture. You can also use the microwave but expect a softer texture. Greek Sheet Pan Chicken is a simple, one-pan dish. It features juicy chicken thighs, fresh vegetables, and bold flavors. You combine chicken with cherry tomatoes, zucchini, red onion, and bell pepper. Kalamata olives and garlic add a Mediterranean twist. Olive oil, lemon juice, and oregano create a tasty marinade. This dish is colorful and healthy, perfect for busy nights. Yes, you can use chicken breasts if you prefer. Chicken breasts are leaner than thighs. They cook faster, so check them early. You may want to add a little more olive oil to keep them moist. Thighs have more flavor due to their fat content. Use whichever cut you enjoy most. To check if the chicken is done, use a meat thermometer. The internal temperature should reach 165°F (75°C). You can also look for clear juices. If the juices run clear, the chicken is cooked. Finally, the chicken should feel firm to the touch. If it’s still soft or squishy, it needs more time. Absolutely! You can prep this dish ahead of time. Cut the vegetables and marinate the chicken in advance. Store everything in the fridge for up to 24 hours. When you’re ready, just spread it on the pan and bake. This saves time on busy days and keeps flavors fresh. This blog post shared a simple, flavorful recipe for Greek Sheet Pan Chicken. You learned about key ingredients like chicken thighs, fresh veggies, and Kalamata olives. I provided step-by-step instructions, tips for perfecting your dish, and variations to suit your taste. Remember, this recipe adapts well. You can switch vegetables or proteins as you like. Enjoy this vibrant meal, and don't hesitate to experiment with flavors. Happy cooking!

Mediterranean Delight: Greek Sheet Pan Chicken

A flavorful and colorful sheet pan meal featuring chicken thighs and Mediterranean vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 thighs boneless, skinless chicken
  • 2 cups cherry tomatoes, halved
  • 1 medium red onion, sliced
  • 1 medium zucchini, sliced into half-moons
  • 1 medium bell pepper (red or yellow), sliced
  • 0.25 cup pitted Kalamata olives
  • 3 cloves garlic, minced
  • 3 tablespoons olive oil
  • 1 tablespoon dried oregano
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • optional Feta cheese for topping
  • optional Fresh parsley for garnish

Instructions
 

  • Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.
  • In a large bowl, combine the chicken thighs, cherry tomatoes, red onion, zucchini, bell pepper, olives, and minced garlic.
  • Drizzle olive oil and lemon juice over the mixture. Sprinkle oregano, salt, and black pepper. Toss everything well to ensure the chicken and vegetables are evenly coated with the seasoning.
  • Arrange the chicken thighs in the center of the sheet pan and spread the vegetables around them.
  • Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through and has reached an internal temperature of 165°F (75°C).
  • If using, sprinkle feta cheese over the chicken and vegetables during the last 5 minutes of cooking.
  • Once done, remove from the oven and let it rest for a few minutes. Garnish with fresh parsley before serving.

Notes

Serve directly on the sheet pan for a rustic presentation, or plate each serving individually with a side of crusty bread to soak up the juices.
Keyword chicken, easy dinner, Mediterranean, sheet pan