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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
