Sheet Pan Greek Chicken and Vegetables
Chicken and vegetables, laced with a garlicky, herby lemon vinaigrette and roasted until tender, juicy and caramelized. There’s also a generous sprinkling of tangy feta cheese which compliments everything on the sheet pan!
This is the ultimate sheet pan meal. I love roasting chicken alongside vegetables and bringing everything to the table on the pan. It not only makes a gorgeous presentation, you’re left with one pan to clean!
This lemony vinaigrette does double duty! This delicious vinaigrette features olive oil, lemon, herbs, and plenty of garlic. It’s used to marinate the chicken and then it’s used to coat the vegetables before roasting. It’s tangy, herby, garlicky, and delivers all the Greek flavors you crave.
I used chicken breasts but you can use chicken thighs. I chose boneless skinless chicken breasts this time, but I’ve also made this dish with chicken thighs. Note that chicken thighs take slightly longer to cook, so make sure you get them to 165 degrees. You can also use bone-in chicken, just add a few minutes to the cooking time. Can you use skin-on chicken? Absolutely! Use what you prefer; it all works here.
What should you serve with your chicken and vegetables? This meal is almost complete since it boasts protein and veggies. I suggest adding rice or your favorite grain on the side to round out the meal. And if you want to keep with the Greek theme, add some warm pita bread!
Sheet Pan Greek Chicken and Vegetables
Ingredients
- 1/2 cup olive oil
- 1 lemon, juice and zest
- 4 cloves garlic, minced
- 1 1/2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper
- 4 boneless skinless chicken breasts, or 8 boneless skinless chicken thighs, if you have larger (8-ounce) chicken breasts, halve them crosswise
- 1 medium zucchini, or 2 small zucchini, halved lengthwise and cut into 2-inch pieces
- 1 bell pepper, any color, seeded and cut into 1-inch pieces
- 1 red onion, thinly sliced into wedges
- 1 pint cherry or grape tomatoes
- 1/3 cup crumbled feta cheese, or more if desired
- Fresh parsley for serving, optional
Instructions
- In a small bowl, whisk together the olive oil, the juice of the lemon (about 3 tablespoons), 1/2 teaspoon grated lemon zest, garlic, oregano, thyme, Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Transfer 2/3 of the marinade to a freezer bag or shallow dish, add the chicken and turn to coat. Marinate for 30 minutes, and up to 12 hours (refrigerate the chicken when marinating for longer than 30 minutes).
- Preheat the oven to 425 degrees. Line a large baking sheet with parchment paper or foil.
- In a large bowl, combine the zucchini, bell pepper, onion, tomatoes, and remaining marinade. Toss to coat. Transfer the vegetables to the prepared pan. Nestle the chicken on the pan with the vegetables.
- Bake for 20 minutes. Top the chicken and vegetables with the feta and bake for 10 to 15 more minutes, until the chicken is cooked through (chicken breasts will cook more quickly than thighs; all chicken should reach an internal temperature of 165 degrees).
- Top the chicken and vegetables with parsley, if using, and serve.