Name: Sheet Pan Greek Chicken and Veggies Recipe
Prep time: 15 min
Cook time: PT-491266H34M57S
Total time: PT-491266H34M57S
Cuisine: Greek
Ingredients: 1.5 lbs boneless skinless chicken breasts or thighs; 3 tbsp olive oil; 2 tbsp lemon juice (freshly squeezed); 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; 1 tsp dried oregano; ½ tsp salt; ¼ tsp black pepper; ½ cup crumbled feta cheese; Fresh parsley (optional garnish); Warm pita bread, quinoa, or tzatziki sauce (optional sides)

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Introduction

This Sheet Pan Greek Chicken and Veggies recipe is a simple, flavorful meal perfect for busy weeknights. Juicy marinated chicken pairs beautifully with a colorful mix of Mediterranean vegetables, all baked together on one pan for easy cleanup.

A metal rectangular tray filled with six browned chicken thighs sitting on a mix of colorful vegetables including yellow bell pepper pieces, red cherry tomatoes, sliced zucchini, and curved slices of purple onion. Scattered among the vegetables are dark Kalamata olives and small bits of white crumbled feta cheese. Fresh green parsley leaves are sprinkled over the dish, adding a touch of brightness. The tray is placed on a white marbled surface with sprigs of parsley and small white bowls containing more feta and chopped herbs nearby, along with a gray linen cloth partly under the tray. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 lbs boneless skinless chicken breasts or thighs
3 tbsp olive oil
2 tbsp lemon juice (freshly squeezed)
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
1 tsp dried oregano
½ tsp salt
¼ tsp black pepper
½ cup crumbled feta cheese (for serving)
Fresh parsley (optional garnish)

Instructions

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 well. Let it marinate for at least 15 minutes or up to 24 hours for best flavor.
Step 2: Prepare the vegetables by slicing the red and yellow bell peppers, zucchini, red onion, and gathering the cherry tomatoes and Kalamata olives. In a large bowl, toss these veggies with 2 tablespoons olive oil, dried oregano, salt, and black pepper.
Step 3: Preheat the oven to 400°F (200°C). On a large, rimmed baking sheet, arrange the marinated chicken on one side and spread the seasoned vegetables on the other side.
Step 4: Bake for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C). For extra crispness, broil for the last 2 minutes if desired.
Step 5: Remove from the oven and sprinkle with crumbled feta cheese and fresh parsley. Serve immediately with warm pita bread, quinoa, or tzatziki sauce.

Tips & Variations

Use chicken thighs for juicier meat or breasts for leaner protein.
Feel free to swap vegetables based on what’s in season, such as adding eggplant or mushrooms.
Marinate the chicken overnight to deepen the flavors.
Serve with a side of rice or couscous for a heartier meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. To retain the crisp texture of the vegetables, reheat in the oven when possible.

How to Serve

A round white plate on a white marbled surface holds a visually appealing meal arranged in layers: on the bottom right, there is a neat mound of white rice with soft texture; the middle of the plate features a golden-brown roasted chicken breast with a slightly crispy surface; scattered around the chicken are halved red cherry tomatoes, black olives, and yellow and green zucchini pieces, all roasted to show a slight char and vibrant colors; thin slices of roasted red onion add a deep purple hue and delicate texture, placed mainly on the left side of the plate near the chicken; a striped gray and white cloth napkin and a silver fork rest to the left of the plate, and in the top right background, a small white bowl with finely chopped green herbs can be seen. photo taken with an iphone --ar 4:5 --v 7

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 for even cooking and best texture. If using frozen, thaw completely before marinating and cooking.

What if I don’t have Greek seasoning?

You can make your own by mixing dried oregano, thyme, garlic powder, salt, and black pepper in equal parts. This will give a similar Mediterranean flavor.