This Sheet Pan Greek Chicken recipe is from Downshiftology; I look forward to seeing more of Lisa’s tasty recipes, and I encourage you to check out her site! She also has a quite the popular YouTube channel. I find myself watching more videos on home tips, recipes, and self-improvement than I ever have before. If you have a favorite creator that I should follow, please let me know! I’m always looking for inspiring people to learn from.
When I say that this may be my favourite recipe of the year, I’m not kidding. It’s so simple to make and is so delicious- you’ll want to make it every week. It’s perfect for meal planning, too. Alter the recipe to make as many portions as you’d like, add rice or spinach, and you’ll have meals to last into the next couple of days.
I hope you enjoy this Greek Chicken recipe, and if you’d like to follow me along for more, you can find me on Facebook and Instagram. I had to start from scratch, so if you’d give me a follow, I would appreciate it immensely!
Sheet Pan Greek Chicken
Ingredients
½ cup olive oil
1 lemon, juiced (about 3 tablespoons)
4 garlic cloves, minced
2 tsp dried oregano
1 tsp each dried thyme, Dijon Mustard, Salt, and Pepper
6 chicken thighs, bone-in, skin-on
1 medium zucchini, halved lengthwise and sliced
2½ cherry or grape tomatoes
1 yellow bell pepper, chopped into 1-inch pieces
1 large red onion, thinly sliced into wedges
½ cup pitted kalamata olives, (optional- I truly wish I liked olives)
Feta cheese, crumbled- the amount is up to you. Just be cautious of the sodium it adds.
2 Tbsps finely chopped fresh parsley
Instructions
In a small bowl, whisk together the oil, lemon juice, garlic, oregano, thyme, Dijon mustard, salt, and pepper.
Place the chicken thighs in a bowl and pour ⅔ of the marinade on top, then use your hands to toss the chicken in the marinade and make sure it’s well coated. Marinate the chicken for 10 to 15 minutes. During this time, preheat the oven to 425°F (220°C).
While the chicken is marinating, spread the zucchini, bell pepper, red onion, and tomatoes onto the baking sheet and drizzle the remaining marinade on top. Toss together to coat the vegetables.
Add the chicken thighs to the baking sheet, placing them around the vegetables. Bake for 30 minutes.
Remove the baking sheet from the oven, add the olives and feta and then place it back in the oven for another 10 to 15 minutes, or until the vegetables are softened and the chicken is cooked through to 165°F.
Sprinkle the chicken and vegetables with chopped fresh parsley before serving.
*Always remember that every oven cooks differently. If your chicken thighs aren’t golden enough on top, raise the rack to be higher in the oven. Or, turn on the top broiler for the last minute or two. Alternatively, if the tops are cooking too quickly, you can lower the rack in the oven or reduce the temperature slightly.
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