Sheet Pan Greek Chicken and Veggies Recipe
Sheet Pan Greek Chicken and Veggies is a vibrant, one-pan meal featuring tender marinated chicken breasts or thighs roasted alongside a colorful medley of bell peppers, zucchini, red onion, cherry tomatoes, and Kalamata olives. Infused with classic Greek flavors like lemon, garlic, oregano, and finished with crumbled feta and fresh parsley, this easy-to-make dish is perfect for a healthy, flavorful dinner with minimal cleanup.
- Prep Time: 15 minutes (plus marinating time up to 24 hours)
- Cook Time: 20 to 25 minutes
- Total Time: 35 to 40 minutes (excluding marinating time)
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Greek
- Diet: Gluten Free
Ingredients
Scale
For the Chicken Marinade
- 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
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 Garnish and Serving
- ½ cup crumbled feta cheese
- Fresh parsley (optional garnish)
- Warm pita bread, quinoa, or tzatziki sauce (optional sides)
Instructions
- Marinate the Chicken: In a bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, Greek seasoning, and red wine vinegar. Add the boneless skinless chicken breasts or thighs, making sure each piece is well-coated with the marinade. Cover and let it sit for at least 15 minutes, or up to 24 hours in the refrigerator for deeper flavor.
- Prepare the Vegetables: Slice the red and yellow bell peppers, zucchini, and red onion. In a large bowl, combine the chopped vegetables with cherry tomatoes and Kalamata olives. Toss everything with olive oil, dried oregano, salt, and black pepper until evenly coated.
- Assemble on a Sheet Pan: Preheat your oven to 400°F (200°C). On a large, rimmed baking sheet, arrange the marinated chicken on one side, and spread the seasoned vegetables around the chicken in a single layer for even cooking.
- Bake the Dish: Place the sheet pan 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 extra crispiness, broil for the last 2 minutes, watching carefully to avoid burning.
- Garnish and Serve: Remove the sheet pan from the oven and sprinkle crumbled feta cheese and fresh parsley over the chicken and veggies. Serve immediately with warm pita bread, quinoa, or a side of tzatziki sauce for a complete meal.
Notes
- Marinating the chicken for longer (up to 24 hours) enhances flavor and tenderness.
- Use chicken thighs if you prefer juicier meat; chicken breasts will be leaner.
- Feel free to swap or add other veggies like eggplant or mushrooms to vary the dish.
- Broiling at the end crisps the edges but watch closely to prevent burning.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Keywords: Greek chicken sheet pan, Greek chicken and veggies, healthy sheet pan dinner, baked chicken with vegetables, easy Greek chicken recipe
