Go Back
- 4 boneless, skinless chicken thighs - 1 cup cherry tomatoes, halved - 1 red bell pepper, sliced into strips - 1 yellow bell pepper, sliced into strips - 1 small red onion, cut into wedges - 1 zucchini, sliced into half-moons - 2 tablespoons extra virgin olive oil - 2 teaspoons dried oregano - 1 teaspoon garlic powder - 1 teaspoon onion powder - Juice and zest of 1 lemon - Salt and black pepper to taste The star of the show is the chicken. I love using boneless, skinless thighs. They stay juicy and tender during cooking. The vegetables add color and flavor. Cherry tomatoes burst with sweetness. Bell peppers bring crunch and sweetness. Red onions add a sharp bite, while zucchini softens and soaks up the marinade. For the marinade, I mix olive oil, oregano, garlic powder, and onion powder. This blend gives the chicken deep flavor. The lemon juice and zest add brightness. Salt and pepper bring everything together. This simple mix transforms the chicken and veggies into a tasty meal. Remember, fresh ingredients make a big difference. Choose ripe tomatoes and firm peppers. This ensures you get the best flavor from your dish. {{ingredient_image_2}} - Preheat oven to 425°F (220°C). - In a bowl, mix olive oil, oregano, garlic powder, onion powder, salt, and pepper. This makes a tasty marinade. - Add chicken thighs to the bowl. Coat them well with the marinade. Let the chicken sit for 15 minutes at room temperature. If you have time, marinate in the fridge for up to 2 hours. - On a large sheet pan, spread out cherry tomatoes, red and yellow bell peppers, red onion, and zucchini. - Drizzle the veggies with a tablespoon of olive oil. Add salt and pepper, then toss gently. - Place the marinated chicken thighs on top of the vegetables. Squeeze lemon juice over the dish and add lemon zest. - Roast the pan in the oven for 25-30 minutes. - Check if the chicken is done by using a meat thermometer. It should reach 165°F (74°C). - Let the chicken rest for a few minutes after taking it out of the oven. This helps keep it juicy. - For great flavor, marinate for at least 15 minutes. - If you have time, marinate in the fridge for up to 2 hours. - Store marinated chicken in an airtight container to keep it fresh. Marinating helps the chicken absorb all those tasty flavors. The olive oil and spices work together to make each bite delicious. Letting it sit longer really enhances the taste. - Adjust the cooking time based on the size of your chicken and veggies. - Cut chicken thighs into smaller pieces if you want them to cook faster. - Make sure your oven is preheated to 425°F for the best results. Ovens can vary, so check your chicken towards the end of cooking. Aim for an internal temperature of 165°F for perfectly cooked chicken. Use a meat thermometer to be sure. - Serve straight from the sheet pan for a casual meal. - For a fancier touch, transfer everything to a serving platter. If you serve from the pan, it makes for a fun family-style meal. Placing it on a platter adds a nice touch for guests. Drizzle a little extra olive oil and add fresh parsley to make it pop! Pro Tips Marinate for Maximum Flavor: Allow the chicken to marinate for at least 15 minutes at room temperature or up to 2 hours in the refrigerator. This enhances the flavor and tenderness of the chicken. Choose Seasonal Vegetables: Feel free to swap in seasonal vegetables for a fresh twist. Asparagus, eggplant, or artichokes can add variety and color to your dish. Check Doneness with a Thermometer: To ensure your chicken is cooked perfectly, use a meat thermometer to check that the internal temperature reaches 165°F (74°C). Let It Rest: After removing the sheet pan from the oven, let the chicken rest for a few minutes before serving. This allows the juices to redistribute and keeps the meat moist. {{image_4}} You can use different proteins for this dish. Chicken breasts work great if you prefer leaner meat. Drumsticks add a fun, juicy option. If you want something lighter, try fish like salmon or cod. Tofu is a tasty choice for a plant-based meal. Just make sure to press it to remove extra moisture. This way, it absorbs the flavors well. Feel free to swap in other seasonal veggies. Carrots, asparagus, or broccoli all work well in this recipe. You can even add sweet potatoes for a hearty twist. Adding leafy greens like spinach or kale also boosts nutrition. Toss them in the pan for the last five minutes of cooking. This keeps them bright and fresh. To make this dish even tastier, add feta cheese or olives. Feta crumbles bring a creamy, salty touch. Olives add a briny flavor that pairs well with chicken. You can also play with herbs and spices. Try adding fresh dill, basil, or thyme for a new twist. A pinch of red pepper flakes adds a kick if you like spice. To keep your Greek Chicken Sheet Pan Dinner fresh, store leftovers right away. Place the chicken and veggies in airtight containers. This helps maintain their flavor. Use glass or plastic containers with tight lids. Avoid using metal containers, as they can react with the food. For the best taste and texture, reheat leftovers in the oven. Preheat your oven to 350°F (175°C). Place the dish in the oven for about 15-20 minutes. This will warm the chicken and veggies evenly. You can also use a microwave if you are short on time. Just cover the container to keep moisture in. Always check the food reaches 165°F (74°C) for safety. Yes, you can freeze this dish! To freeze, let the chicken and veggies cool completely. Then, place them in freezer-safe containers or bags. Make sure to remove as much air as possible from bags. This helps prevent freezer burn. When you're ready to eat, thaw it in the fridge overnight. Reheat as mentioned above for the best flavor. Yes, you can use bone-in chicken. However, cooking times will change. Bone-in chicken needs more time to cook through. Aim for 35-40 minutes in the oven. Check the internal temperature. It should reach 165°F (74°C). The bone adds flavor, which is a bonus. Just know that the skin may get crispier than boneless thighs. Making this dish gluten-free is simple. Use gluten-free soy sauce or tamari in the marinade. Check your spices, especially garlic and onion powders. Most are gluten-free, but it's good to verify. Using fresh herbs is also a great option. This way, you keep the flavor while avoiding gluten. A few sides go great with this dish. Consider serving with: - Quinoa or rice for a filling base. - A Greek salad for fresh crunch. - Roasted potatoes for extra heartiness. - Tzatziki sauce for a creamy dip. These sides balance the chicken's flavors and make the meal complete. This blog covered a simple and tasty Greek Chicken Sheet Pan Dinner. You learned about the main ingredients, marinade, and cooking steps. I shared tips for marinating, cooking, and presenting your meal. You also discovered variations, storage solutions, and answers to common questions. Now, you can easily make this dish your own. Enjoy experimenting with flavors and ingredients. Your kitchen adventure will be delicious and rewarding.

Mediterranean Bliss: Greek Chicken Sheet Pan Dinner

A vibrant and flavorful sheet pan dinner featuring marinated chicken thighs and colorful Mediterranean vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mediterranean
Servings 4

Ingredients
  

  • 4 thighs boneless, skinless chicken
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste Salt and black pepper
  • 1 cup cherry tomatoes, halved
  • 1 red bell pepper, sliced into strips
  • 1 yellow bell pepper, sliced into strips
  • 1 small red onion, cut into wedges
  • 1 zucchini, sliced into half-moons
  • 1 Juice and zest of 1 lemon
  • for garnish Fresh parsley, finely chopped

Instructions
 

  • Preheat your oven to 425°F (220°C) to ensure it's hot and ready for roasting.
  • In a large mixing bowl, whisk together the olive oil, dried oregano, garlic powder, onion powder, and a generous pinch of salt and pepper to create a flavorful marinade.
  • Add the chicken thighs to the marinade, making sure each piece is thoroughly coated. Cover the bowl and let it marinate at room temperature for at least 15 minutes; for best results, marinate in the fridge for up to 2 hours.
  • On a large sheet pan, arrange the halved cherry tomatoes, sliced red and yellow bell peppers, red onion wedges, and zucchini half-moons in an even layer. Drizzle with a tablespoon of olive oil, sprinkle with salt and pepper, and toss gently to combine all the vegetables.
  • Lay the marinated chicken thighs on top of the vibrant vegetable mixture. Squeeze the lemon juice over everything, then sprinkle the lemon zest on top for an extra burst of flavor.
  • Roast in the preheated oven for 25-30 minutes, or until the chicken thighs are golden brown and cooked through (aim for an internal temperature of 165°F or 74°C) and the vegetables are tender and lightly caramelized.
  • Once removed from the oven, let the dish rest for a few minutes to allow the juices to redistribute through the chicken.
  • Just before serving, garnish generously with freshly chopped parsley for a pop of color and freshness.

Notes

For a relaxed dining experience, serve directly from the sheet pan, or transfer to a serving platter for a more formal presentation.
Keyword chicken, dinner, healthy, Mediterranean, sheet pan