Description
This sheet pan Greek chicken recipe is your ticket to Mediterranean flavor without the fuss – crispy, juicy, and ready in under an hour with barely any cleanup.
Ingredients
Scale
- 2 lbs (900g) bone-in, skin-on chicken thighs
- 1 large red onion, cut into 1-inch chunks
- 2 medium zucchini, sliced into half-moons
- 1 large red bell pepper, chopped into 1-inch pieces
- 1 large yellow bell pepper, chopped into 1-inch pieces
- 1 pint (300g) cherry tomatoes, halved
- 1 cup (150g) kalamata olives, pitted
- 3 tablespoons (45ml) extra virgin olive oil
- 4 cloves garlic, minced
- 2 tablespoons (30ml) fresh lemon juice
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ cup (75g) crumbled feta cheese, for serving
- Fresh parsley, chopped, for garnish
- Lemon wedges, for serving
Instructions
- Preheat oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper or aluminum foil.
- In a small bowl, combine olive oil, minced garlic, lemon juice, dried oregano, thyme, rosemary, salt, and pepper to create your Greek marinade.
- Place chicken thighs in a large bowl and coat with half the marinade. In another bowl, toss vegetables and olives with remaining marinade.
- Arrange chicken skin-side up in the center of your baking sheet with vegetables distributed around in a single layer.
- Roast for 30-35 minutes until chicken reaches 165°F (74°C) internally and vegetables are tender with caramelized edges.
- Remove from oven and let rest 5 minutes. Sprinkle with feta cheese and chopped parsley, and serve with lemon wedges.