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- 4 boneless, skinless chicken thighs - 2 cups cherry tomatoes, halved - 1 zucchini, sliced into half-moons - 1 red bell pepper, sliced - 1 red onion, cut into wedges - 1 cup Kalamata olives, pitted - 3 cloves garlic, minced - 2 tablespoons olive oil - 2 teaspoons dried oregano - 1 teaspoon dried thyme - Salt and pepper to taste - 1 lemon, sliced - Fresh parsley, chopped (for garnish) I love how simple and fresh this Greek Chicken Sheet Pan Dinner is. The main ingredients create a colorful mix. The chicken thighs give a juicy bite that pairs well with the sweet cherry tomatoes. Slicing the zucchini into half-moons adds a fun shape. The red bell pepper and onion bring vibrant color and sweet flavor. Kalamata olives add a salty touch. For seasoning, I use garlic to enhance the dish. Olive oil keeps everything moist while adding richness. Dried oregano and thyme give that classic Greek taste. Don't forget salt and pepper to bring out all the flavors. Lastly, lemon slices brighten the dish. Fresh parsley adds a nice pop of color and freshness. Gather these ingredients, and you’re ready to create a meal that’s full of flavor and easy to make! {{ingredient_image_1}} - Preheat the oven to 425°F (220°C). - In a large bowl, combine the chicken thighs, cherry tomatoes, zucchini, red bell pepper, red onion, and Kalamata olives. - Add the minced garlic, olive oil, dried oregano, dried thyme, salt, and pepper to the bowl. Toss everything until the chicken and vegetables are well coated. This step is key. Preheating the oven ensures even cooking. Mixing the chicken and veggies with the olive oil and spices brings out their flavors. You want every bite bursting with taste. - Arrange the chicken and vegetables on a large parchment-lined baking sheet, making sure to spread them out evenly. - Place lemon slices on top of the chicken and around the veggies for added flavor. - Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (165°F internal temperature) and the vegetables are tender and slightly caramelized. Spreading the chicken and veggies out helps them cook evenly. The lemon slices add a zesty punch that brightens the dish. You’ll know it’s ready when the chicken is juicy and the veggies are soft. - Once done, remove from the oven and let it rest for a few minutes. - Garnish with freshly chopped parsley before serving. Letting the dish rest allows the juices to settle. This keeps the chicken moist. The parsley adds a fresh touch and a pop of color. Enjoy your meal! To ensure even cooking for chicken and veggies, cut all pieces to a similar size. This way, they cook at the same rate. Spread the chicken and vegetables out on the baking sheet. Avoid crowding them. If they are too close, they will steam instead of roast. To check chicken doneness, use a meat thermometer. The internal temperature should reach 165°F. If you do not have a thermometer, cut into the thickest part. The juices should run clear, not pink. For a tasty marinade, mix olive oil, lemon juice, garlic, and herbs. Let the chicken marinate for at least 30 minutes. You can also use Greek yogurt for a creamy twist. This adds flavor and keeps the chicken moist. Add extra veggies like asparagus or baby potatoes for a heartier meal. Fresh herbs such as dill or mint can brighten the dish. You can sprinkle them on right before serving for a fresh taste. For plating, use a large serving platter. Arrange the chicken and veggies in a colorful way. Place lemon slices on top for a pop of color. Garnish with fresh parsley for a finishing touch. You can serve the dish with a side of warm pita or a simple salad. This adds more color and texture to your meal. Enjoy the beautiful presentation while you savor each bite! Pro Tips Marinate for More Flavor: If time allows, marinate the chicken thighs in olive oil, lemon juice, and herbs for a few hours or overnight. This enhances the flavor and tenderness of the chicken. Customize Your Vegetables: Feel free to use any seasonal vegetables you have on hand. Bell peppers, asparagus, or even eggplant would work beautifully in this dish. Use Fresh Herbs: While dried herbs work well, using fresh oregano or thyme can elevate the dish's flavor profile and make it even more aromatic. Check Chicken Temperature: Always use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption. {{image_2}} You can switch out chicken thighs for other meats. - Chicken Breasts: These are leaner and cook faster. - Pork Chops: They add a nice flavor and grill well. - Fish: Salmon or cod works great too. Just adjust cooking time. For plant-based options, try these: - Tofu: Use firm tofu, marinated for extra taste. - Tempeh: This has a nutty taste and cooks nicely. - Chickpeas: Roasted chickpeas add protein and crunch. The beauty of this dish lies in its flexibility. - Spring: Add asparagus or peas for freshness. - Summer: Use bell peppers and eggplant for color. - Fall: Butternut squash or Brussels sprouts add heartiness. - Winter: Root veggies like carrots or parsnips work well. Feel free to swap or add your favorite veggies. Mediterranean flavors shine in this dish. - Feta Cheese: Crumbled on top adds a salty kick. - Herbs: Use fresh basil or dill for a bright taste. - Lemon Zest: Grate some zest for a citrusy punch. If you want bold flavors, try: - Cumin: It gives a warm, earthy taste. - Smoked Paprika: This adds depth and a hint of smoke. - Chili Flakes: For those who love a little heat. Experiment with these variations, and enjoy your meal! To store leftovers from your Greek Chicken Sheet Pan Dinner, let the dish cool first. Once cool, place the chicken and veggies in an airtight container. This helps keep the food fresh. You can store it in the fridge for up to three days. If you have more leftovers, consider sharing with a friend! When it's time to enjoy leftovers, you have a few good options. The best method is reheating in the oven. Set your oven to 350°F (175°C) and place the dish in for about 15 minutes. This warms it up nicely without drying it out. If you're short on time, use the microwave. Heat on medium power for 2-3 minutes, checking to make sure it heats evenly. If you want to save some for later, freezing works well. First, let the leftovers cool completely. Then, pack them in freezer-safe bags or containers. Be sure to remove as much air as possible to avoid freezer burn. You can freeze your Greek Chicken Sheet Pan Dinner for up to three months. When ready to eat, thaw in the fridge overnight before reheating. It takes about 25 to 30 minutes to cook Greek chicken on a sheet pan. You want the chicken to reach 165°F. The veggies will get soft and caramelized during this time. Great sides for Greek chicken include: - Rice or quinoa - Greek salad - Pita bread - Tzatziki sauce These sides add freshness and balance to your meal. Yes, you can prepare this dish in advance. You can marinate the chicken and veggies a few hours before cooking. Just keep them in the fridge until you're ready to bake. Absolutely! This recipe is perfect for meal prep. You can pack portions in containers. It stores well in the fridge for up to four days. This dish is nutritious and well-balanced. It provides protein from chicken, healthy fats from olive oil, and fiber from the veggies. Each serving has around 300 calories. It’s a great option for a healthy meal. This blog post gave you a clear guide to make a tasty Greek chicken dish. We covered the key ingredients, like chicken thighs, vibrant veggies, and fresh herbs. Then, I shared easy steps to prepare, bake, and garnish your meal. I also offered tips to boost flavors and suggested tasty variations. Enjoy this dish with family and friends. It's simple, healthy, and packed with flavor. You can adapt it to suit your taste. With a few pointers on storage and reheating, you can enjoy leftovers for days. Happy cooking!

Mediterranean Delight: Greek Chicken Sheet Pan Dinner

A flavorful Greek-inspired chicken dinner baked on a sheet pan with fresh vegetables.
Print Recipe Pin Recipe
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 450 kcal

Ingredients
  

  • 4 thighs boneless, skinless chicken
  • 2 cups cherry tomatoes, halved
  • 1 unit zucchini, sliced into half-moons
  • 1 unit red bell pepper, sliced
  • 1 unit red onion, cut into wedges
  • 1 cup Kalamata olives, pitted
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • to taste salt and pepper
  • 1 unit lemon, sliced
  • for garnish fresh parsley, chopped

Instructions
 

  • Preheat the oven to 425°F (220°C).
  • In a large bowl, combine the chicken thighs, cherry tomatoes, zucchini, red bell pepper, red onion, and Kalamata olives.
  • Add the minced garlic, olive oil, dried oregano, dried thyme, salt, and pepper to the bowl. Toss everything until the chicken and vegetables are well coated.
  • Arrange the chicken and vegetables on a large parchment-lined baking sheet, making sure to spread them out evenly.
  • Place lemon slices on top of the chicken and around the veggies for added flavor.
  • Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (165°F internal temperature) and the vegetables are tender and slightly caramelized.
  • Once done, remove from the oven and let it rest for a few minutes.
  • Garnish with freshly chopped parsley before serving.

Notes

Serve with crusty bread for a complete meal.
Keyword chicken, dinner, Greek, Mediterranean, sheet pan