Description
This Greek Sheet Pan Chicken is a simple, flavorful, and nutritious meal that comes together with minimal effort. Juicy, herb-seasoned chicken, roasted veggies, and a zesty lemon-garlic marinade make this a perfect weeknight dinner!
Ingredients
Scale
- 4 boneless, skinless chicken thighs (or breasts)
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 3 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp dried thyme
- ½ tsp paprika
- Salt & black pepper to taste
- 1 cup cherry tomatoes, halved
- 1 cup zucchini, sliced
- ½ red onion, sliced
- ½ cup Kalamata olives
- ½ cup feta cheese, crumbled (for garnish)
Instructions
-
Preheat & Prepare
- Preheat oven to 400°F (200°C).
- In a bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, paprika, salt, and pepper.
-
Marinate & Arrange
- Toss chicken in the marinade and let sit for 10 minutes.
- Arrange chicken, cherry tomatoes, zucchini, red onion, and olives on a sheet pan.
-
Roast & Serve
- Bake for 25 minutes, or until chicken reaches an internal temp of 165°F (75°C).
- Sprinkle with feta cheese before serving.
Notes
- Serve with rice, quinoa, or warm pita bread.
- Add potatoes for extra heartiness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 350 kcal
- Fat: 18 g
- Carbohydrates: 10 g
- Protein: 38 g