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This one-pan Greek chicken dinner takes ordinary items and turns them into a Mediterranean treat without much work. Tender chicken thighs paired with vibrant veggies make a wholesome meal that looks stunning and tastes wonderful.
I whipped up this Greek chicken for the first time during a super hectic week when I needed something uncomplicated but still wow-worthy. My family fell in love with the zingy flavors and gorgeous look so much that now we make it for regular dinners and when guests come over.
Ingredients
- Bone-in, skin-on chicken thighs: They give the richest taste and stay moist while cooking
- Olive oil: Creates the foundation for the marinade with true Mediterranean flavor
- Fresh lemon juice: Adds zest to the whole dish and softens the chicken
- Garlic cloves: Chop them yourself for the strongest aroma
- Dried oregano and thyme: Traditional Greek seasonings that handle high heat well
- Dijon mustard: Helps blend everything while adding a slight tang
- Zucchini: Offers a soft bite and soaks up all the tasty marinade
- Bell peppers: Pick yellow ones for their sweetness and lovely color
- Red onion: Brings a punchy flavor that gets milder and sweeter as it cooks
- Cherry tomatoes: They pop during cooking and make little pockets of sauce throughout
- Kalamata olives: Give a salty kick and genuine Greek taste
- Feta cheese: Adds a creamy, salty element that rounds out everything nicely
- Fresh parsley: Gives a bright green touch and fresh herby finish
Step-by-Step Instructions
- Make the Marinade:
- Turn your oven on to 425°F as you mix olive oil, fresh lemon juice, chopped garlic, dried oregano, dried thyme, Dijon mustard, kosher salt, and black pepper together. This flavor mix works for both the chicken and veggies, so stir it well until it's completely blended.
- Marinate the Chicken:
- Put your chicken thighs in a bowl and pour about two-thirds of the marinade over them. Rub it into all parts of the chicken with your hands for the best flavor. Let it sit for 10-15 minutes while getting your veggies ready. Even this short time gives plenty of taste while keeping things quick.
- Prepare the Vegetables:
- Lay out zucchini slices, bell pepper chunks, red onion wedges, and whole cherry tomatoes evenly on your baking sheet. Pour the leftover marinade on top and gently mix until everything's coated. Arrange them so there are spaces where you'll put the chicken.
- Bake the First Round:
- Place the chicken pieces among the veggies with the skin facing up so it gets nicely browned. Put the pan in your hot oven and cook for 30 minutes. During this time, fat from the chicken will drip down, making the veggies underneath even tastier.
- Add Final Touches:
- Take the pan out and sprinkle kalamata olives and crumbled feta across everything. We add these later so they don't burn or get too mushy. Put it back in the oven for another 10-15 minutes until chicken reaches 165°F inside and has crispy golden skin.
- Garnish and Serve:
- Scatter fresh chopped parsley all over right before you serve it. The warmth will bring out the parsley's oils, adding a fresh scent that balances the roasted flavors. Serve straight from the pan for a casual look or move it to a serving dish.
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Using both dried and fresh herbs makes this dish stand out. The dried herbs give the marinade deep flavor that handles roasting well, while the fresh parsley at the end lifts everything up. My grandma from Thessaloniki always told me about using herbs this way in Greek cooking.
Perfect Pairings
Enjoy this bright sheet pan dinner with a side of lemony rice or warm pita bread to mop up all the tasty juices. The tangy flavors go great with starchy sides. For a full Greek meal, try adding a basic Greek salad or some tzatziki sauce. The cool yogurt and cucumber dip makes a nice contrast to the hot roasted food.
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Make Ahead and Storage
This Greek chicken actually tastes better the next day as the flavors blend together more. You can cook the whole dish up to two days before and keep it in a sealed container in your fridge. Warm it up in a 350°F oven for about 15 minutes until it's heated through. The chicken stays juicy when reheated, though your veggies will get softer. For meal prep, divide into separate containers with some rice or other grain for ready-to-go meals all week.
Vegetable Variations
What's great about this sheet pan meal is you can swap in whatever veggies you have around. In summer, try throwing in chunks of eggplant or some green beans. In winter, go for heartier options like Brussels sprouts, cauliflower pieces, or cubed sweet potatoes. Just remember that tougher veggies need more time, so put them in the oven a bit earlier than you add the chicken.
Frequently Asked Questions
- → Could I swap chicken thighs for breasts?
Absolutely, but keep in mind breasts cook faster. Start by roasting the veggies first, then add the chicken for only 20-25 minutes to avoid overcooking.
- → What other veggies can I swap in?
Try options like artichokes or cabbage if you’d rather skip vegetables like zucchini or tomatoes that release more liquid when cooked.
- → How do I get the chicken crispy on top?
If it’s not golden enough, try moving it closer to the oven’s top rack or finish under the broiler for a minute or two.
- → Can I prep this ahead of time?
You can! Marinate the chicken and chop the veggies in advance, then keep everything in the fridge until you’re ready to cook it all together.
- → What are some sides to go with it?
Pair this meal with quinoa, rice, or some crusty bread to soak up the delicious juices from the pan.