Description
A vibrant and flavorful Greek sheet pan chicken dinner featuring marinated bone-in, skin-on chicken thighs roasted with fresh vegetables, Kalamata olives, and crumbled feta cheese. This one-pan meal combines Mediterranean herbs, lemon, and garlic to create a simple yet delicious weeknight dinner that’s both wholesome and easy to prepare.
Ingredients
Marinade and Chicken
- ½ cup olive oil
- 1 lemon, juiced (about 3 tablespoons)
- 4 garlic cloves, minced
- 2 teaspoons 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 and skin-on
Vegetables and Toppings
- 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
- Make the marinade. Preheat your oven to 425°F (220°C). In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, dried thyme, Dijon mustard, kosher salt, and freshly ground black pepper until well combined.
- Marinate the chicken. Place the chicken thighs in a large bowl and pour two-thirds of the marinade over them. Using your hands or tongs, toss the chicken to ensure each piece is evenly coated. Let the chicken marinate for 10 to 15 minutes to absorb the flavors.
- Prepare the vegetables. While the chicken marinates, arrange the zucchini slices, yellow bell pepper pieces, red onion wedges, and cherry tomatoes on a large baking sheet. Drizzle the remaining marinade over the vegetables and toss them gently to coat evenly.
- Arrange chicken and begin baking. Nestle the marinated chicken thighs among the vegetables on the baking sheet, making sure they are spaced well. Place the baking sheet in the preheated oven and bake for 30 minutes.
- Add olives and feta, then continue baking. Remove the sheet from the oven, scatter Kalamata olives and crumbled feta cheese evenly over the chicken and vegetables. Return the baking sheet to the oven and bake for an additional 10 to 15 minutes, until the vegetables are tender and the chicken reaches an internal temperature of 165°F (74°C).
- Garnish and serve. Once cooked, remove the dish from the oven and sprinkle the chopped fresh parsley over the chicken and vegetables. Serve warm for a wholesome, flavorful meal.
Notes
- For crispier skin, pat the chicken thighs dry before marinating.
- You can substitute chicken breasts, but reduce the baking time to prevent drying out.
- Feel free to add other vegetables like eggplant or mushrooms as desired.
- Leftovers make great sandwiches or salads the next day.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Greek
