Greek Sheet Pan Chicken Dinner

Why You’ll Love This Recipe

This Greek Sheet Pan Chicken Dinner is not only delicious but also incredibly convenient. Everything is cooked on one sheet pan, which means less cleanup and more time to enjoy your meal. The chicken is tender and flavorful, marinated in a perfect blend of olive oil, lemon, and garlic, while the roasted vegetables, such as bell peppers, red onions, and zucchini, soak up all the delicious juices. This dish is healthy, fresh, and packed with vibrant flavors that transport you to the Mediterranean with every bite. Plus, it’s gluten-free and can easily be made low-carb or keto-friendly by adjusting the vegetables.

Ingredients

• 4 bone-in, skinless chicken thighs (or chicken breasts)

• 2 tablespoons olive oil

• 1 lemon (juice and zest)

• 3 garlic cloves, minced

• 1 teaspoon dried oregano

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary

• Salt and pepper, to taste

• 1 red onion, sliced

• 1 bell pepper, sliced

• 1 zucchini, sliced

• 1 cup cherry tomatoes (optional)

• 1/2 cup Kalamata olives (optional)

• Fresh parsley or feta cheese for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 400°F (200°C).

2. In a small bowl, combine the olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, rosemary, salt, and pepper.

3. Place the chicken thighs (or breasts) on a sheet pan and pour the marinade over the chicken, ensuring it’s evenly coated. Let it marinate for at least 15 minutes, or up to 1 hour for more flavor.

4. While the chicken is marinating, prepare the vegetables. Slice the red onion, bell pepper, and zucchini into strips and scatter them around the chicken on the sheet pan.

5. Add the cherry tomatoes and Kalamata olives (if using) to the pan.

6. Roast in the preheated oven for 30-35 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C), and the vegetables are tender.

7. Garnish with fresh parsley or crumbled feta cheese, if desired. Serve hot and enjoy!

Servings and Timing

• Servings: 4

• Prep time: 15 minutes (plus marinating time)

• Cook time: 30-35 minutes

• Total time: 45-50 minutes

Variations

• Chicken Breasts: You can swap chicken thighs for boneless, skinless chicken breasts if you prefer leaner meat. Just be mindful of the cooking time as breasts may cook faster.

• Vegetable Variations: Feel free to swap or add other vegetables such as eggplant, carrots, or sweet potatoes for more variety.

• Spicy Version: Add red pepper flakes or a chopped chili pepper to the marinade for a spicy kick.

• Low-Carb: If you’re following a low-carb or keto diet, stick to vegetables like zucchini, bell peppers, and cherry tomatoes, avoiding higher-carb vegetables like potatoes or corn.

Storage/Reheating

• Storage: Store any leftovers in an airtight container in the fridge for up to 3-4 days.

• Reheating: Reheat in the microwave or place it back in the oven at 350°F (175°C) for 10-15 minutes, or until heated through. If you have leftovers, the chicken can also be shredded and added to salads or wraps.

FAQs

1. Can I use chicken breasts instead of chicken thighs?

Yes, you can use chicken breasts, but the cooking time may be shorter. Be sure to check the internal temperature of the chicken to make sure it reaches 165°F (74°C).

2. Can I marinate the chicken overnight?

Yes, marinating the chicken overnight will help intensify the flavors. Just make sure to store it in the refrigerator until you’re ready to cook.

3. Can I use other vegetables?

Absolutely! You can substitute the bell peppers, onions, and zucchini with other Mediterranean vegetables like eggplant, mushrooms, or even cauliflower for different textures and flavors.

4. Can I make this recipe without olives?

Yes, the olives are optional, but they do add a nice briny flavor that complements the other ingredients. Feel free to omit them if you prefer.

5. Can I cook this recipe on a different type of pan?

Yes, you can use a roasting pan or a large baking dish if you don’t have a sheet pan. Just make sure the chicken is spread out in a single layer for even cooking.

6. Can I make this recipe ahead of time?

You can prepare the chicken and vegetables, marinate the chicken, and refrigerate it for up to 24 hours before cooking. This makes for an even more convenient weeknight dinner.

7. How do I know when the chicken is done?

The chicken is done when it reaches an internal temperature of 165°F (74°C). You can use a meat thermometer to check for doneness.

8. Can I add cheese to this dish?

Yes, adding some crumbled feta cheese before serving would be a delicious addition, as it complements the Greek flavors. You can also add some shredded cheese before roasting if you prefer a cheesy casserole-style dish.

9. Can I freeze this recipe?

Yes, you can freeze the cooked chicken and vegetables for up to 2 months. Let it cool completely before transferring to an airtight container. Reheat in the oven when ready to serve.

10. What can I serve this with?

This Greek Sheet Pan Chicken Dinner is delicious on its own, but you can serve it with a side of cauliflower rice, quinoa, or a simple green salad for a more filling meal.

Conclusion

Greek Sheet Pan Chicken Dinner is an easy, flavorful, and healthy meal that’s perfect for any night of the week. Packed with Mediterranean-inspired ingredients like olive oil, lemon, garlic, and herbs, this one-pan dish delivers bold, vibrant flavors without a lot of effort. The best part? It’s incredibly customizable, so you can add your favorite vegetables and toppings to suit your taste. Whether you’re looking for a quick weeknight dinner or a fresh meal for meal prepping, this recipe is a winner. Enjoy a taste of the Mediterranean in every bite

Greek Sheet Pan Chicken Dinner

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Greek Sheet Pan Chicken Dinner is a healthy, flavorful, and easy-to-make meal that combines tender chicken, vibrant vegetables, and zesty Mediterranean flavors. With a simple marinade of olive oil, lemon, garlic, and herbs, this one-pan meal delivers bold and fresh flavors in under an hour. Perfect for a quick weeknight dinner, meal prep, or a special family meal, this dish is customizable and can be made keto or low-carb with a few simple adjustments.

• Author: Laura
• Prep Time: 10min
• Cook Time: 30min
• Total Time: 45min
• Yield: 4servings
• Category: Main Course
• Method: Roasting
• Cuisine: Mediterranean
• Diet: Gluten Free

Ingredients

4 bone-in, skinless chicken thighs (or chicken breasts)

2 tablespoons olive oil

1 lemon (juice and zest)

3 garlic cloves, minced

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper, to taste

1 red onion, sliced

1 bell pepper, sliced

1 zucchini, sliced

1 cup cherry tomatoes (optional)

½ cup Kalamata olives (optional)

Fresh parsley or feta cheese for garnish (optional)

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Instructions

1. Preheat the Oven:
   Preheat your oven to 400°F (200°C).

2. Marinate the Chicken:
   In a small bowl, combine the olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, rosemary, salt, and pepper.
   Place the chicken thighs (or breasts) on a sheet pan and pour the marinade over them, ensuring the chicken is evenly coated. Let it marinate for at least 15 minutes, or up to 1 hour for more flavor.

3. Prepare the Vegetables:
   While the chicken is marinating, slice the red onion, bell pepper, and zucchini into strips. Arrange the vegetables around the chicken on the sheet pan.

4. Add Optional Ingredients:
   Add cherry tomatoes and Kalamata olives (if using) to the pan.

5. Roast the Chicken and Vegetables:
   Roast in the preheated oven for 30-35 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C), and the vegetables are tender.

6. Garnish and Serve:
   Garnish with fresh parsley or crumbled feta cheese, if desired. Serve hot and enjoy!

Notes

• Chicken Breasts: You can substitute chicken thighs for boneless, skinless chicken breasts if you prefer leaner meat. Just be mindful of the cooking time as breasts may cook faster.

• Vegetable Variations: Add or substitute vegetables like eggplant, carrots, or sweet potatoes for more variety.

• Spicy Version: Add red pepper flakes or a chopped chili pepper to the marinade for extra heat.

• Low-Carb: For a low-carb or keto diet, stick to zucchini, bell peppers, and cherry tomatoes, and avoid higher-carb vegetables like potatoes.