Greek Sheet Pan Chicken Recipe

Looking for a quick, flavorful, and healthy dinner option? Greek Sheet Pan Chicken is a fantastic choice that brings vibrant Mediterranean flavors to your table with minimal fuss.

This one-pan meal is perfect for busy weeknights, as it combines juicy chicken with a colorful mix of vegetables, all seasoned with a delicious Greek-inspired marinade. Whether you’re a fan of Greek cuisine or just looking for an easy, satisfying dinner, this recipe has you covered.

What is Greek Sheet Pan Chicken?

Greek Sheet Pan Chicken is a simple yet flavorful dish where chicken is marinated in a Greek-style seasoning mix and roasted with vegetables on a single sheet pan. The result is a well-balanced meal that’s both savory and fresh, with the convenience of minimal cleanup. It typically includes ingredients like olives, feta cheese, bell peppers, and tomatoes, making it a great way to enjoy the bright, zesty flavors of Greek cuisine in an easy-to-prepare format.

Step-by-Step Instructions

1. Prepare the Chicken Marinade

1. In a small bowl, whisk together olive oil, lemon juice, minced garlic, oregano, rosemary, thyme, paprika, salt, and pepper.
2. Place the chicken thighs or breasts in a large resealable plastic bag or a shallow dish.
3. Pour the marinade over the chicken, ensuring each piece is well-coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 8 hours for more intense flavor.

2. Preheat the Oven

Preheat your oven to 400°F (200°C). This temperature helps to roast the chicken and vegetables evenly, giving them a nice caramelization.

3. Prepare the Vegetables

1. While the chicken is marinating, prepare the vegetables. Slice the bell peppers, onion, and halve the cherry tomatoes.
2. Arrange the vegetables in a single layer on a large sheet pan.

4. Arrange the Chicken on the Sheet Pan

1. Remove the chicken from the marinade and place it on top of the vegetables on the sheet pan.
2. Drizzle any remaining marinade over the vegetables for added flavor.

5. Roast the Chicken and Vegetables

1. Place the sheet pan in the preheated oven and roast for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
2. If you prefer a crispy finish on the chicken, you can broil it for an additional 2-3 minutes at the end of cooking.

6. Garnish and Serve

1. Once done, remove the sheet pan from the oven. Sprinkle the crumbled feta cheese over the chicken and vegetables, if using.
2. Garnish with freshly chopped parsley for a burst of color and flavor.
3. Serve the Greek Sheet Pan Chicken directly from the pan or transfer to serving plates.

Tips for the Perfect Greek Sheet Pan Chicken

• Marinate for Flavor: For the best results, marinate the chicken for at least 30 minutes. If you have time, marinating overnight will enhance the flavors even more.
• Use a Rimmed Sheet Pan: A rimmed sheet pan prevents any juices from spilling over and helps to keep everything contained.
• Don’t Overcrowd: Make sure the vegetables and chicken have enough space on the sheet pan. Overcrowding can lead to steaming instead of roasting.

Serving Suggestions

This Greek Sheet Pan Chicken is delicious on its own, but you can also pair it with a side of quinoa, couscous, or a fresh Greek salad. For a complete Mediterranean-inspired meal, consider serving it with warm pita bread or tzatziki sauce.

Storage and Meal Prep Tips

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. This dish also reheats well, making it a great option for meal prep. To freeze, place the cooked chicken and vegetables in a freezer-safe container and store for up to 3 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions About Greek Sheet Pan Chicken

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used instead of thighs. Just be sure to adjust the cooking time, as breasts may cook a bit faster.

Can I add other vegetables?

Absolutely! Feel free to add or substitute vegetables like zucchini, mushrooms, or artichoke hearts based on your preference or what you have on hand.

What can I use instead of Kalamata olives?

If you don’t like Kalamata olives, you can use green olives or simply omit them.

Is this recipe suitable for a low-carb diet?

Yes, this recipe is low in carbs, making it a great option for those following a low-carb or keto diet.

Can I make this dish ahead of time?

While it’s best enjoyed fresh, you can prepare the chicken and vegetables in advance. Simply marinate the chicken and chop the vegetables a day ahead. Store everything separately in the fridge and roast when ready to serve.

Conclusion

Greek Sheet Pan Chicken is a delightful and easy-to-make meal that captures the essence of Mediterranean flavors with minimal effort. The combination of marinated chicken, roasted vegetables, and optional feta cheese creates a satisfying and nutritious dinner. Perfect for busy weeknights or meal prepping, this recipe will quickly become a favorite in your household. Enjoy the simplicity and deliciousness of Greek cuisine right from your oven!

Yield: 4

Greek Sheet Pan Chicken Recipe

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Looking for a quick, flavorful, and healthy dinner option? Greek Sheet Pan Chicken is a fantastic choice that brings vibrant Mediterranean flavors to your table with minimal fuss. This one-pan meal is perfect for busy weeknights, as it combines juicy chicken with a colorful mix of vegetables, all seasoned with a delicious Greek-inspired marinade. Whether you're a fan of Greek cuisine or just looking for an easy, satisfying dinner, this recipe has you covered.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• For the Chicken:
• 4 boneless, skinless chicken thighs or breasts
• 2 tbsp olive oil
• 1 lemon, juiced
• 3 cloves garlic, minced
• 1 tbsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp ground cumin
• Salt and pepper, to taste
• For the Vegetables:
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 medium red onion, sliced
• 1 cup cherry tomatoes, halved
• 1 cup kalamata olives, pitted
• 1 cup baby potatoes, halved or quartered
• For Garnish:
• Fresh parsley, chopped (optional)
• Feta cheese, crumbled (optional)

Instructions

1. Marinate the Chicken:

1. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, thyme, cumin, salt, and pepper.
2. Place the chicken in a large bowl or resealable plastic bag and pour the marinade over it. Toss to coat evenly. Marinate in the refrigerator for at least 15 minutes or up to 2 hours.

2. Prepare the Vegetables:

1. Preheat the oven to 425°F (220°C).
2. On a large sheet pan, arrange the sliced bell peppers, red onion, cherry tomatoes, kalamata olives, and baby potatoes.
3. Drizzle with a little olive oil and season with salt and pepper. Toss to coat.

3. Roast:

1. Remove the chicken from the marinade and place it on the sheet pan among the vegetables.
2. Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C), and the vegetables are tender and slightly charred.

4. Serve:

1. Remove from the oven and let the chicken rest for a few minutes before slicing.
2. Garnish with fresh parsley and crumbled feta cheese, if desired.
3. Serve warm, either directly from the sheet pan or on a platter.

Notes

For added flavor, you can sprinkle some extra lemon juice or fresh herbs over the dish before serving.

Feel free to swap out vegetables based on your preference or seasonality, such as zucchini or asparagus.

This dish pairs well with a side of rice, couscous, or a simple green salad.