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Greek Chicken Sheet Pan Dinner

A vibrant, healthy one-pan meal featuring crispy chicken thighs roasted with zucchini, tomatoes, onions, olives, and feta cheese in a lemon-oregano marinade.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Marinade
  • 0.5 cup olive oil extra virgin
  • 1 large lemon juiced
  • 3 cloves garlic minced
  • 1 tbsp dried oregano
  • 1 tsp salt
  • 0.5 tsp black pepper
Tray Ingredients
  • 6-8 pieces chicken thighs bone-in, skin-on
  • 2 medium zucchini sliced into half moons
  • 1 medium red onion cut into wedges
  • 1 pint cherry tomatoes whole
  • 0.5 cup Kalamata olives pitted
  • 0.5 cup feta cheese crumbled
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • Large rimmed baking sheet
  • Small Bowl (for marinade)
  • Knife and Cutting Board

Method
 

  1. Preheat oven to 400°F (200°C).
  2. In a small bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
  3. Place chicken thighs in a bowl and coat with 2/3 of the marinade.
  4. Place zucchini, red onion, and tomatoes on a large baking sheet. Toss with remaining marinade. Spread to edges.
  5. Arrange chicken thighs skin-side up in the center of the pan among the vegetables.
  6. Roast for 30 minutes.
  7. Remove pan, scatter olives and feta cheese over the veggies. Return to oven for 5-10 minutes until chicken is golden (165°F internal).
  8. Garnish with fresh parsley and serve hot.

Notes

Serve with warm pita bread or rice.