SHEET PAN GREEK CHICKEN AND VEGGIES

Sheet pan dinners are guaranteed to be easy with minimal cleanup and turn out great every time. This Greek-inspired chicken dinner is full of vibrant flavors and fresh additions of herbs, olives, and sun-dried tomatoes.

Prep Time30

Cook Time45

Total Time1 15

Course: Main Course

Cuisine: American, Greek

Keyword: Chicken and veggies, Greek chicken, Sheet pan, Sheet pan chicken, Sheet pan recipe

Servings:

Author: Olivia Adriance

Ingredients

Chicken and Veggies:

4 bone-in chicken thighs
½ cup olive oil
¼ cup red wine vinegar
1 tablespoon lemon juice
3 cloves garlic, minced
2 teaspoons Dijon mustard
1 ½ teaspoon dried oregano
1 ½ teaspoon dried dill
1 teaspoon salt
½ teaspoon pepper
1 red bell pepper, cut into ¾-inch strips
1 zucchini, cut into ½-inch rounds
1 red onion, cut into ½-inch wedges
1 cup cherry tomatoes

Garnishes:

½ cup kalamata olives
¼ cup sun-dried tomatoes in oil
Chopped parsley
Feta (optional)

Instructions

Add the olive oil, red wine vinegar, lemon juice, garlic, Dijon mustard, oregano, dill, salt, and pepper to a bowl and whisk until well combined.
Add the chicken thighs to the marinade and let them sit for 30 minutes while you chop up the veggies.
Preheat the oven to 425°F.
Add the chicken thighs to a sheet pan.
Toss the veggies in the leftover marinade and then remove with a slotted spoon onto your sheet pan.
Bake for 35 to 40 minutes, or until the internal temperature reaches 165°F.
Remove from the oven and turn the oven to broil.
Broil for 2 to 3 minutes to allow the chicken skin to crisp up a bit.
When ready to eat, plate up the chicken and veggies, and garnish with olives, sun-dried tomatoes, chopped parsley, and feta (if using). Enjoy!

Notes

You could pair the chicken and veggies with a grain of choice, such as pre-cooked frozen rice, or add it to a bowl of greens for a simple weeknight meal. Leftovers are great the next day for lunch, too!

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