Greek Sheet Pan Chicken Dinner (Printable Version)
# What You’ll Need:
→ Marinade
01 -
120ml olive oil
02 -
1 lemon, juiced (about 3 tablespoons)
03 -
4 garlic cloves, minced
04 -
2 teaspoons dried oregano
05 -
1 teaspoon dried thyme
06 -
1 teaspoon Dijon mustard
07 -
1 teaspoon kosher salt
08 -
½ teaspoon freshly ground black pepper
→ Main Ingredients
09 -
6 bone-in, skin-on chicken thighs
10 -
1 medium zucchini, halved lengthwise and sliced
11 -
1 yellow bell pepper, chopped into 2.5cm pieces
12 -
½ large red onion, thinly sliced into wedges
13 -
300g cherry or grape tomatoes
14 -
80g kalamata olives, pitted
15 -
60g feta cheese
16 -
2 tablespoons finely chopped fresh parsley
# Steps to Follow:
01 -
Preheat the oven to 220°C. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, dried thyme, Dijon mustard, salt, and pepper until well combined.
02 -
Place the chicken thighs in a bowl and pour ⅔ of the marinade over them. Use your hands to coat the chicken thoroughly. Allow to marinate for 10-15 minutes.
03 -
While the chicken is marinating, spread the zucchini, bell pepper, red onion, and tomatoes on a baking sheet. Drizzle with the remaining marinade and toss to coat evenly.
04 -
Arrange the marinated chicken thighs on the baking sheet, nestling them among the vegetables. Bake for 30 minutes.
05 -
Remove the baking sheet from the oven and scatter the olives and feta across the pan. Return to the oven for another 10-15 minutes, until the vegetables are tender and the chicken reaches an internal temperature of 74°C.
06 -
Sprinkle the fresh parsley over the chicken and vegetables before serving.
# Additional Notes:
01 -
If your chicken isn't browning sufficiently, place the rack higher in the oven or briefly use the broiler for the last 1-2 minutes.
02 -
The natural juices released during cooking make an excellent sauce for drizzling over rice or other sides.
03 -
For chicken breasts instead of thighs, roast the vegetables alone first, then add the chicken breasts for the final 20-25 minutes to prevent them from drying out.