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Greek Sheet Pan Chicken Dinner

Enjoy a stress-free weeknight with this ultimate Greek sheet pan chicken dinner featuring juicy thighs, vibrant Mediterranean vegetables, and tangy feta cheese.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 454
Ingredients Method Notes

Ingredients
  

  • 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, skin-on
  • 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

Method
 

  1. Preheat the oven to 425°F (220°C). In a small bowl, whisk together the olive oil, lemon juice, garlic, oregano, thyme, Dijon mustard, salt, and black pepper to make the marinade.
  2. Place the chicken thighs in a bowl and pour two-thirds of the marinade on top. Use your hands to toss the chicken until well coated. Marinate the chicken for 10 to 15 minutes.
  3. Spread the zucchini, bell pepper, red onion, and tomatoes onto a baking sheet. Drizzle the remaining marinade over the vegetables and toss to coat.
  4. Nestle the marinated chicken thighs around the vegetables on the baking sheet.
  5. Bake in the preheated oven for 30 minutes.
  6. Remove the baking sheet from the oven. Add the kalamata olives and feta cheese on top, then return to the oven for another 10 to 15 minutes, or until the vegetables are softened and the chicken is cooked through to 165°F.
  7. Before serving, sprinkle the dish with the finely chopped fresh parsley.

Notes

For the crispiest skin, let your chicken thighs sit uncovered in the refrigerator for an hour before marinating.
Avoid overcrowding the baking sheet so your vegetables properly roast rather than steam.