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Greek sheet pan chicken with roasted vegetables, kalamata olives, and crumbled feta on a rimmed baking sheet

Greek Sheet Pan Chicken

A simple one-pan Mediterranean dinner with juicy chicken thighs, colorful roasted vegetables, kalamata olives, and crumbled feta, all seasoned with a lemon oregano marinade and roasted at high heat.
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Prep Time 20 minutes
Cook Time 25 minutes
0 minutes
Total Time 45 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 3 tbsp olive oil
  • 1 lemon, zest only freshly zested
  • 2 cloves garlic minced
  • 1 tsp dried oregano
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 8 oz cremini mushrooms quartered
  • 1 medium zucchini sliced into 1/2-inch thick half rounds
  • 1 red bell pepper chopped into 1-inch pieces
  • 1 yellow bell pepper chopped into 1-inch pieces
  • 1 small red onion chopped into 1-inch pieces
  • 1.25 lbs boneless skinless chicken thighs
  • 0.75 cup cherry tomatoes
  • 0.5 cup pitted kalamata olives
  • 2 oz feta cheese crumbled

Equipment

  • Large rimmed baking sheet
  • Parchment paper
  • Small mixing bowl
  • Large mixing bowl
  • Instant-read thermometer

Method
 

  1. Preheat the oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper.
  2. In a small bowl, stir together the olive oil, lemon zest, minced garlic, dried oregano, salt, and black pepper until combined.
  3. Place the mushrooms, zucchini, bell peppers, and red onion in a large mixing bowl. Spoon half of the seasoning mixture over the vegetables and toss until evenly coated.
  4. Lay the chicken thighs on the prepared baking sheet in a single layer. Spoon the remaining seasoning mixture over each piece and spread evenly. Arrange the seasoned vegetables around the chicken in a single layer without piling them so everything roasts rather than steams.
  5. Bake for 20 minutes. Remove the pan from the oven and stir and turn the vegetables. Scatter the cherry tomatoes, kalamata olives, and crumbled feta across the pan.
  6. Return to the oven and bake for 5 to 10 more minutes, until the chicken reaches an internal temperature of 165 degrees F and the vegetables have slightly caramelized edges.
  7. Serve directly from the pan, or alongside cooked rice, orzo, pita bread, or hummus.

Notes

Chicken thighs stay juicier than breasts at 425 degrees F. If substituting chicken breasts, check doneness at 18 minutes. Spread vegetables in a single layer to ensure roasting rather than steaming. Leftovers keep refrigerated for up to 4 days. Excellent stuffed into pita with hummus the next day.