Sheet Pan Greek Chicken and Veggies (Easy One-Pan Meal) Recipe

Introduction

This Sheet Pan Greek Chicken and Veggies recipe is an easy, flavorful one-pan meal perfect for busy weeknights. Juicy marinated chicken cooks alongside vibrant Mediterranean vegetables, making dinner both healthy and hassle-free.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts or thighs
• 3 tbsp olive oil (for marinade)
• 2 tbsp freshly squeezed lemon juice
• 1 tsp lemon zest
• 3 garlic cloves, minced
• 1 tbsp Greek seasoning (oregano, thyme, salt, pepper)
• 1 tbsp red wine vinegar
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced
• 1 small red onion, sliced
• 1 cup cherry tomatoes
• ½ cup Kalamata olives
• 2 tbsp olive oil (for veggies)
• 1 tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup crumbled feta cheese, for serving
• Fresh parsley, optional garnish

Instructions

1. Step 1: In a bowl, whisk together 3 tablespoons olive oil, lemon juice, lemon zest, minced garlic, Greek seasoning, and red wine vinegar. Add the chicken and toss to coat evenly. Let it marinate for at least 15 minutes or up to 24 hours in the refrigerator for deeper flavor.
2. Step 2: Slice the bell peppers, zucchini, red onion, and halve the cherry tomatoes. In a large bowl, combine the vegetables and Kalamata olives. Drizzle with 2 tablespoons olive oil, then sprinkle dried oregano, salt, and black pepper. Toss well to coat.
3. Step 3: Preheat your oven to 400°F (200°C). On a large, rimmed baking sheet, arrange the marinated chicken on one side. Spread the seasoned vegetables around the chicken in an even layer.
4. Step 4: Bake in the preheated oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C). For extra crispiness, broil for the last 2 minutes, watching closely to avoid burning.
5. Step 5: Remove from oven and sprinkle the chicken and vegetables with crumbled feta cheese and fresh parsley if using. Serve immediately with warm pita bread, quinoa, or a side of tzatziki sauce.

Tips & Variations

• Marinate the chicken overnight to intensify the lemon and garlic flavors.
• Substitute chicken thighs for breasts if you prefer juicier meat.
• Add sliced eggplant or mushrooms to the vegetable mix for more variety.
• Use fresh oregano instead of dried for a brighter herb taste.
• Serve with a side of rice or couscous if you want to bulk up the meal.

Storage

Store leftover chicken and vegetables in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. Avoid reheating multiple times to maintain moisture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fresh or fully thawed chicken to ensure even cooking and proper marinating. If using frozen chicken, thaw it completely in the refrigerator before marinating.

What can I serve with Greek chicken and veggies?

This dish pairs beautifully with warm pita bread, quinoa, rice, or traditional Greek sides like tzatziki sauce and a simple cucumber salad.

Sheet Pan Greek Chicken and Veggies (Easy One-Pan Meal) Recipe

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★★★★★

4.7 from 68 reviews

• Author: Harper
• Total Time: 40 minutes (plus marinating time)
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

This Sheet Pan Greek Chicken and Veggies recipe offers a delicious and easy one-pan meal packed with Mediterranean flavors. Tender marinated chicken breasts or thighs are roasted alongside vibrant vegetables like bell peppers, zucchini, cherry tomatoes, olives, and red onion. Finished with crumbled feta and fresh parsley, it’s a healthy, colorful, and hassle-free dinner perfect for busy weeknights.

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Ingredients

Scale 1x2x3x

For the Chicken Marinade

• 1.5 lbs boneless skinless chicken breasts or thighs
• 3 tbsp olive oil
• 2 tbsp freshly squeezed lemon juice
• 1 tsp lemon zest
• 3 garlic cloves, minced
• 1 tbsp Greek seasoning (oregano, thyme, salt, pepper)
• 1 tbsp red wine vinegar

For the Vegetables

• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced
• 1 small red onion, sliced
• 1 cup cherry tomatoes
• ½ cup Kalamata olives
• 2 tbsp olive oil
• 1 tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepper

For Serving

• ½ cup crumbled feta cheese
• Fresh parsley (optional garnish)

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Instructions

1. Marinate the Chicken: In a bowl, whisk together 3 tablespoons olive oil, lemon juice, lemon zest, minced garlic, Greek seasoning, and red wine vinegar. Add the chicken pieces and toss to coat thoroughly. Let the chicken marinate for at least 15 minutes or up to 24 hours in the refrigerator for deeper flavor infusion.
2. Prepare the Vegetables: Slice the red and yellow bell peppers, zucchini, and red onion. Leave the cherry tomatoes whole and halve the Kalamata olives if desired. In a large bowl, toss all the vegetables and olives with 2 tablespoons olive oil, dried oregano, salt, and black pepper until evenly coated.
3. Assemble on a Sheet Pan: Preheat the oven to 400°F (200°C). On a large rimmed baking sheet, arrange the marinated chicken pieces on one side. Spread the seasoned vegetables evenly around the chicken on the pan to ensure even cooking.
4. Bake to Perfection: Place the baking sheet in the preheated oven and bake for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender. For a crispier finish, optionally broil the dish for the last 2 minutes.
5. Garnish & Serve: Remove the pan from the oven and sprinkle crumbled feta cheese evenly over the chicken and vegetables. Garnish with freshly chopped parsley if desired. Serve immediately alongside warm pita bread, quinoa, or tzatziki sauce for a complete meal.

Notes

• Marinating the chicken for longer (up to 24 hours) will enhance the flavors.
• Use bone-in chicken if preferred, but adjust the cooking time accordingly.
• This recipe is easily customizable with your favorite seasonal vegetables.
• Feel free to swap Kalamata olives for green olives if desired.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

• Prep Time: 15 minutes (plus marinating time)
• Cook Time: 25 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Greek

Keywords: Greek chicken, sheet pan dinner, one-pan meal, baked chicken, Mediterranean recipe, healthy dinner, easy chicken recipe, roasted vegetables