Sheet Pan Greek Chicken & Veggies
Juicy, herby, and zesty this one-pan Greek Chicken and Veggies dinner brings sunshine to your plate with zero mess. Everything roasts together for the easiest, tastiest Mediterranean weeknight meal.
Equipment
- Sheet pan Large enough to hold chicken and veggies without crowding.
- Parchment paper For easy cleanup.
- Mixing bowl or zip-top bag For marinating chicken.
Ingredients
- 1.5 lb boneless skinless chicken thighs or breasts
- 3 tbsp olive oil
- 2 tbsp lemon juice and zest
- 1 tbsp red wine vinegar
- 3 cloves garlic, minced
- 1.5 tsp dried oregano
- 1 tsp salt
- 0.5 tsp black pepper
- 1 medium zucchini, sliced
- 1 medium red onion, chopped
- 2 medium bell peppers, sliced
- 1 cup cherry tomatoes
- 0.5 cup kalamata olives
- 0.5 cup feta cheese, crumbled
- 2 tbsp fresh parsley, chopped
- 1 tbsp olive oil for veggies
- 1 tsp oregano, salt, and pepper to taste
Instructions
- In a bowl or zip-top bag, combine chicken, olive oil, lemon juice, vinegar, garlic, oregano, salt, and pepper. Marinate for 20 minutes or up to overnight.
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Arrange chopped veggies on half the sheet, drizzle with olive oil, oregano, salt, and pepper.
- Place marinated chicken on the other half of the sheet pan.
- Roast for 22–25 minutes until chicken is golden and cooked through.
- For crispier edges, broil for 2 minutes at the end.
- Top with crumbled feta and chopped parsley before serving.
Notes
Serve with warm pita or couscous, and top with tzatziki for the full Greek experience. Great for meal prep and naturally gluten-free.