When time is tight but you still want a flavorful and healthy meal, this Greek-Inspired Sheet Pan Chicken is the answer. Packed with Mediterranean flavors, juicy chicken, and roasted vegetables, this dish comes together in one pan with minimal prep. It’s the perfect meal for busy nights when you crave something delicious and wholesome.
Why You’ll Love This Recipe?
- One pan = minimal cleanup.
- Bold, fresh Mediterranean flavors that are both satisfying and light.
- Perfectly cooked chicken with roasted veggies in under 40 minutes.
Ingredients
Here’s what you’ll need:
- Bone-in, skin-on chicken thighs or breasts
- Olive oil
- Fresh garlic, minced
- Lemon juice and zest
- Fresh oregano, chopped (or dried oregano)
- Cherry tomatoes, halved
- Red onion, sliced
- Bell peppers, chopped
- Kalamata olives
- Feta cheese, crumbled
- Salt and pepper to taste
The full ingredient list and measurements are included below.
Directions
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper for easy cleanup.
Step 2: Prepare the Chicken
In a small bowl, whisk together olive oil, minced garlic, lemon juice, lemon zest, chopped oregano, salt, and pepper. Rub this mixture all over the chicken thighs or breasts, making sure they are well coated.
Step 3: Roast the Chicken and Veggies
Place the chicken on the prepared sheet pan, skin-side up. Arrange the cherry tomatoes, sliced red onion, chopped bell peppers, and Kalamata olives around the chicken. Drizzle any remaining marinade over the vegetables.
Step 4: Bake the Dish
Roast the chicken and vegetables in the preheated oven for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
Step 5: Add the Feta and Serve
Once the chicken is cooked, sprinkle crumbled feta cheese over the chicken and veggies. Return the pan to the oven for an additional 5 minutes to melt the cheese.
Step 6: Garnish and Serve
Serve the Greek-inspired chicken with a side of couscous, quinoa, or a simple green salad. Garnish with extra fresh oregano and a squeeze of lemon juice.
Expert Tips and Tricks
- Use bone-in chicken for juicier meat: Bone-in, skin-on chicken retains moisture better during roasting.
- Customize the veggies: Add or swap vegetables like zucchini, eggplant, or olives depending on what you have on hand.
- Make it spicier: Add red pepper flakes or a sprinkle of paprika to the chicken marinade for extra heat.
Recipe Variations and Possible Substitutions
- Swap chicken thighs for boneless, skinless chicken breasts for a leaner option.
- Use goat cheese instead of feta for a different cheese flavor.
- For a low-carb version, replace the couscous or quinoa with a side of cauliflower rice.
Serving and Pairing Suggestions
Serve this dish with a side of warm pita bread, a Greek salad, or roasted potatoes. Pair it with a crisp white wine, like Sauvignon Blanc, or a refreshing sparkling water with lemon.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, place in a covered dish in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through.
FAQs
Q1: Can I use boneless chicken for this recipe?
Yes, boneless, skinless chicken breasts or thighs will work, but reduce the cooking time to 20-25 minutes.
Q2: Can I make this recipe ahead of time?
Yes, you can marinate the chicken and chop the veggies ahead of time. Simply assemble everything on the sheet pan and bake when you’re ready.
Q3: Can I make this vegetarian?
Absolutely! You can swap the chicken for chickpeas or another plant-based protein like tofu.
Q4: Can I add more vegetables?
Definitely! Feel free to include veggies like mushrooms, cucumbers, or even artichokes for more flavor and texture.
Conclusion
This Greek-Inspired Sheet Pan Chicken is a simple yet flavorful meal that brings the essence of Mediterranean cuisine right to your table. With minimal prep and easy cleanup, it’s the perfect dish for busy nights when you still want something healthy and satisfying. Try it tonight and enjoy a taste of Greece in the comfort of your own home!
Print
Greek-Inspired Sheet Pan Chicken Recipe for Busy Nights
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Sheet Pan
- Cuisine: Greek
Description
This Greek-Inspired Sheet Pan Chicken is a simple, flavorful, and wholesome dinner option that comes together quickly on one pan. Marinated chicken, roasted with Mediterranean vegetables like bell peppers, zucchini, and red onion, all drizzled with a zesty lemon-oregano dressing. Perfect for busy weeknights when you want something healthy and delicious without the hassle.
Ingredients
For the Chicken Marinade:
- 4 boneless, skinless chicken breasts (or thighs)
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 2 tsp dried oregano
- 2 garlic cloves, minced
- 1 tsp paprika
- Salt and pepper, to taste
For the Vegetables:
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium zucchini, sliced
- 1 red onion, sliced
- 1 tbsp olive oil
- Salt and pepper, to taste
For the Dressing:
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tbsp red wine vinegar
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- Salt and pepper, to taste
Optional Garnish:
- Fresh parsley, chopped
- Crumbled feta cheese
Instructions
- Marinate the Chicken:
- In a bowl, combine olive oil, lemon juice, oregano, garlic, paprika, salt, and pepper. Place the chicken breasts in a resealable bag or shallow dish and pour the marinade over them. Seal and refrigerate for at least 30 minutes, or up to 2 hours.
- Prepare the Vegetables:
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Arrange the sliced bell peppers, zucchini, and red onion on the sheet pan. Drizzle with olive oil, and season with salt and pepper. Toss to coat evenly.
- Cook the Chicken:
- Remove the chicken from the marinade and place it on the sheet pan with the vegetables.
- Roast in the preheated oven for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and slightly caramelized.
- Make the Dressing:
- While the chicken is cooking, whisk together olive oil, lemon juice, red wine vinegar, oregano, garlic powder, salt, and pepper in a small bowl.
- Serve:
- Once cooked, remove the chicken and vegetables from the oven. Drizzle the dressing over the chicken and veggies. Garnish with fresh parsley and crumbled feta cheese, if desired.
- Serve:
- Serve the Greek-inspired chicken and vegetables as is, or with a side of rice, quinoa, or pita bread for a complete meal.
Notes
- Feel free to use chicken thighs for a juicier result.
- You can swap out vegetables like cherry tomatoes, eggplant, or olives to customize the dish.
- For extra flavor, marinate the chicken overnight.
Nutrition
- Serving Size: 1 chicken breast with vegetables
- Calories: 320
- Sugar: 7g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 70mg