Fast, flavorful, and healthy — juicy chicken thighs surrounded by tender roasted vegetables makes this Greek chicken sheet pan recipe a dinner winner!
Course Main Course
Cuisine Greek
Keyword chicken, gluten free, healthy, Keto
Prep Time 20 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour
Servings 6
Calories 554kcal
Author Stacey aka the Soccer Mom
Cost $15
Equipment
Large Baking Sheet
Mixing bowls
Ingredients
4-6chicken thighsbone-in, skin-on
1zucchinisliced
1red bell peppercut into 1-inch slices
1orange bell peppercut into 1-inch slices
1Red onionthinly sliced into wedges
1cupcherry tomatoes
1/2cupkalamata olivespitted
1/4cupfeta cheese
Fresh parsleyfor garnish
Greek Marinade Ingredients
3/4cupolive oil
1lemonjuiced
1Tablespoonminced garlic
2teaspoonsdried thyme
2teaspoonsGreek seasoning blend
2TablespoonsDijon mustard
Instructions
To Prep: Wash and chop vegetables. Preheat oven to 420°F.
Whisk together marinade ingredients in a medium bowl.
Place chicken in a large bowl and pour in half of the marinade. Toss to coat and chill in the fridge for 15 minutes while oven preheats.
Spray a baking sheet with non-stick cooking spray. Arrange the vegetables on the pan and cover with remaining marinade.
Add chicken to the baking pan with veggies. Bake for 30 minutes, remove from oven to add olives and sliced lemons, then place the pan back in the oven and bake for 10 more minutes.
Garnish with feta cheese crumbles and fresh parsley.
Notes
Nutrition information is an estimate only and will vary based on exact ingredients used and serving size.