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
Scale
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