Sheet Pan Greek Chicken and Vegetables

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!

Course Main Course

Cuisine American, Greek

Diet Gluten Free

Keyword one pan meal, sheet pan meal

Prep Time 15

Cook Time 20

Marinating Time 30

Total Time 1 5

Servings

Calories 465kcal

Author Robin Miller

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.

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