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This Mediterranean sheet pan chicken transforms everyday ingredients into a Greek-inspired feast with barely any effort. Juicy chicken thighs paired with a rainbow of veggies make a complete dinner that looks stunning and tastes even better.
I whipped up this Greek-style chicken during a crazy busy week when I needed something quick but still wow-worthy. My family fell in love with the zingy flavors and gorgeous colors, and now we make it for both regular weeknight dinners and when friends come over.
Ingredients
- Bone-in, skin-on chicken thighs: They stay super moist while roasting and give the best flavor
- Olive oil: Creates the foundation for the marinade with true Mediterranean flair
- Fresh lemon juice: Adds zing to the whole dish and helps soften the chicken
- Garlic cloves: Crush them yourself for the strongest flavor punch
- Dried oregano and thyme: Traditional Greek seasonings that can handle high heat
- Dijon mustard: Blends everything together while adding a nice tang
- Zucchini: Soaks up all the tasty flavors and gets wonderfully tender
- Bell peppers: Go for yellow ones for their sweetness and sunny color
- Red onion: Gives a nice bite that turns mellow and sweet in the oven
- Cherry tomatoes: They pop while cooking, making little pockets of sauce throughout
- Kalamata olives: Add that salty kick and authentic Greek touch
- Feta cheese: Brings a creamy, tangy element that pulls everything together
- Fresh parsley: Brightens up the finished dish with fresh flavor and color
Step-by-Step Instructions
- Mix Your Flavor Base:
- Turn your oven on to 425°F and grab a bowl to mix olive oil, fresh lemon juice, crushed garlic, oregano, thyme, Dijon, salt, and pepper. Stir it all together until it's smooth. This flavor bomb will season both your chicken and veggies, so make sure it's well combined.
- Season the Chicken:
- Toss your chicken thighs in a bowl and pour about two-thirds of your mixture over them. Get your hands in there and rub it all over to make sure every bit of chicken gets coated. Let them sit for 10-15 minutes while you deal with the veggies. You don't need to marinate for hours – this quick soak does the trick.
- Get the Veggies Ready:
- Lay out your zucchini, bell peppers, red onion, and cherry tomatoes on your baking sheet. Pour what's left of your marinade over them and toss everything around so they're all coated. Arrange them so there are spots for the chicken to sit.
- Start Cooking:
- Put your seasoned chicken pieces skin-side up among the veggies. Slide the pan into your hot oven and let it cook for half an hour. The chicken will release tasty juices that season the veggies as everything cooks.
- Add the Last Ingredients:
- Pull out your pan and sprinkle olives and feta all over. We add these later so they don't burn or turn mushy. Back into the oven it goes for another 10-15 minutes until your chicken registers 165°F inside and gets a golden, crispy top.
- Finish and Serve:
- Take it out and scatter fresh parsley all over right before bringing it to the table. The warmth will release the parsley's aroma, which works great with all those roasted flavors. Bring the whole pan to the table for a casual feel or transfer everything to a nice platter.
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Using both dried and fresh herbs makes all the difference in this dish. The dried stuff goes into the marinade with its intense flavor that can stand the heat, while the fresh parsley at the end gives that bright finishing touch. My grandma from Thessaloniki always told me this two-step herb approach is the secret to real Greek food.
Tasty Combinations
Enjoy this colorful dinner with some lemon-infused rice or warm pita bread to soak up all those yummy juices. The tangy flavors work great with starchy sides. To make a complete Greek meal, add a simple side salad or some cooling tzatziki. The cool yogurt-cucumber sauce makes a perfect contrast to the hot roasted chicken and veggies.
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Prep Ahead Options
This Greek chicken actually tastes better the next day after the flavors have had time to mingle. You can cook the whole thing up to two days before and keep it in the fridge in a sealed container. When you're ready to eat, warm it up in a 350°F oven for about 15 minutes. The chicken stays moist even when reheated, though your veggies will get a bit softer. It's great for weekly meal prep too – just divide it into containers with some grains for quick lunches or dinners.
Vegetable Alternatives
What's great about this dinner is how flexible it is with whatever veggies you have around. In the summer, try throwing in chunks of eggplant or some green beans. During winter months, go for heartier options like Brussels sprouts, cauliflower, or cubes of sweet potato. Just remember that denser veggies might need to go in the oven a bit earlier than the chicken to make sure everything finishes cooking at the same time.
Frequently Asked Questions
- → Can I swap chicken thighs with breasts?
Sure! Just remember chicken breasts cook faster. Bake the veggies first, then pop in the chicken for the last 20-25 minutes to keep them juicy.
- → What veggies can I switch out?
You can try artichokes or cabbage instead of tomatoes or zucchini if you want less pan liquid after cooking.
- → How do I get crispy chicken skin?
Not browning enough? Move the baking tray up in the oven or turn on the broiler for the last couple of minutes—watch closely!
- → Can I prepare this ahead of time?
Absolutely! Marinate the chicken and chop up the veggies ahead, then store them separately in your fridge. Bake whenever you're ready to cook.
- → What sides go best with this?
This pairs wonderfully with crusty bread, rice, or quinoa to soak up all those yummy juices.