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–+ servings

Healthy Greek Sheet Pan Chicken Recipe

This healthy and flavorful recipe combines tender chicken thighs with vibrant vegetables, olives, and feta cheese, all infused with Greek-inspired flavors like lemon, oregano, and thyme.
It's an easy, one-pan meal that’s perfect for busy weeknights or meal prep.
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Prep Time 15 minutes
Cook Time 45 minutes
Course Main Dish
Cuisine Greek
Servings 6
Calories 257 kcal

Ingredients
  

Marinade and Chicken:

  • 1/2 cup extra-virgin olive oil
  • Juice of 1 lemon about 3 tablespoons
  • 4 garlic cloves minced
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon Dijon mustard
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 6 bone-in chicken thighs

Vegetables and Toppings:

  • 1 medium zucchini halved lengthwise and thickly sliced
  • 1 yellow bell pepper seeded and diced
  • 1/2 large red onion thinly sliced into wedges
  • 2 cups cherry or grape tomatoes
  • 1/2 cup kalamata olives pitted
  • 1/4 cup crumbled feta cheese
  • 2 tablespoons freshly chopped parsley for garnish

Instructions
 

  • Heat the Oven: Begin by preheating your oven to 425°F.
  • Create the Marinade: In a small bowl, whisk together the olive oil, lemon juice, garlic, oregano, thyme, Dijon mustard, salt, and pepper until well combined.
  • Season the Chicken: Place the chicken thighs in a large mixing bowl and pour two-thirds of the marinade over them. Use your hands to coat the chicken evenly. Let it rest on the counter for 10 to 15 minutes to absorb the flavors.
  • Prepare the Vegetables: Arrange the zucchini, bell pepper, red onion, and cherry tomatoes evenly across a rimmed baking sheet. Drizzle the remaining marinade over the vegetables and toss to ensure they are coated.
  • Bake the Chicken and Vegetables: Add the marinated chicken thighs to the baking sheet, nestling them into the vegetables. Place the sheet in the oven and bake for 30 minutes.
  • Finish with Olives and Feta: After 30 minutes, remove the baking sheet from the oven. Scatter the olives and feta cheese across the dish. Return the baking sheet to the oven and continue baking for an additional 10 to 15 minutes, or until the chicken is fully cooked and the vegetables are tender.
  • Serve and Garnish: Remove from the oven and garnish with freshly chopped parsley before serving.

Notes

  • If you prefer boneless, skinless chicken breasts, roast the vegetables on their own for 20 minutes first. Then add the chicken breasts on top and continue baking for an additional 20 to 25 minutes.
  • Pair this dish with warm pita bread or rice for a heartier meal.
  • Reheating Tips: To reheat frozen portions, thaw overnight in the refrigerator. Warm the dish in a 350°F oven for about 10 minutes or microwave for 2-3 minutes until thoroughly heated.
Storage:
Refrigerator: Store leftovers in an airtight container for up to 3 to 4 days.
Freezer: Freeze for up to 3 months for longer storage.

Nutrition

Serving: 1gCalories: 257kcalCarbohydrates: 9gProtein: 20gFat: 17gSaturated Fat: 1gCholesterol: 94mgSodium: 624mgFiber: 2gSugar: 4g
Keyword easy Greek chicken recipe, healthy food recipe, healthy sheet pan dinner, Mediterranean sheet pan recipe, one-pan healthy meals, roasted chicken and vegetables
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