Greek Sheet Pan Chicken

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from kristineskitchenblog.com

Juicy chicken thighs, colorful veggies, olives and feta cheese bring big flavor to this Greek Sheet Pan Chicken. It's an easy one pan meal that the whole family will love! Serve it as is or with rice, pasta or pita bread and hummus.

Prep Time20

Cook Time25

Total Time45

Servings: servings

Calories: 380kcal

Author: Kristine Rosenblatt

Ingredients

3 tablespoons olive oil
zest of 1 lemon
2 cloves garlic minced
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
8 ounces cremini mushrooms quartered
1 medium zucchini sliced into ½-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 pounds boneless skinless chicken thighs
¾ cup cherry tomatoes
½ cup pitted kalamata olives
2 ounces feta cheese crumbled

Instructions

Preheat oven to 425° F. Line a rimmed baking sheet with parchment paper.
In a small bowl, stir together the olive oil, lemon zest, garlic, oregano, salt and pepper.
3 tablespoons olive oil, zest of 1 lemon, 2 cloves garlic, 1 teaspoon dried oregano, ½ teaspoon salt, ¼ teaspoon black pepper
Put the veggies in a large mixing bowl: mushrooms, zucchini, bell peppers and red onion. Spoon half of the olive oil/seasoning mixture over the veggies and toss to coat.
8 ounces cremini mushrooms, 1 medium zucchini, 1 red bell pepper, 1 yellow bell pepper, 1 small red onion
Place the chicken thighs on the baking sheet. Spoon the remaining seasoning mixture over the chicken. Add the vegetables to the pan around the chicken.
1.25 pounds boneless skinless chicken thighs
Bake for 20 minutes. Then remove the pan from the oven and stir the vegetables a bit. Scatter the whole cherry tomatoes, kalamata olives and feta around the baking sheet and bake for 5-10 minutes more, until chicken is cooked through to at least 165° F. Serve.
¾ cup cherry tomatoes, ½ cup pitted kalamata olives, 2 ounces feta cheese

Video

Notes

Recipe Variations:

Add Potatoes: Use baby potatoes, red potatoes or gold potatoes. Cut them into 1-inch pieces.
Boneless Skinless Chicken Breasts: Use the same method and cook times, cooking just until the chicken is 165° F in the center. The exact cook time will depend on the size/thickness of the chicken breasts.
Bone-In Chicken Thighs: Add about 10 minutes to the initial cook time.
Other Vegetables: Try yellow squash, asparagus, broccoli, green beans or artichoke hearts (add during the last 5-10 minutes of cook time).
Fresh Herbs: Sprinkle on chopped fresh parsley, dill, oregano or thyme right before serving.

Nutrition

Nutrition information is only an estimate.