This Greek Sheet Pan Chicken Dinner is a fun and easy meal! Juicy chicken thighs roast with colorful bell peppers, red onions, and Greek spices, making everything taste amazing together.
What I love most is how clean-up is a breeze—just one pan to wash! Plus, the smell in the kitchen makes everyone curious for dinner. I can’t resist sneaking a taste of those crispy veggies! 🍗
Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on chicken thighs provide rich flavor and tenderness. If you prefer white meat, chicken breasts work, but you might need to adjust cooking time since they cook faster.
Cherry Tomatoes: Their sweetness is perfect for this dish. You can substitute with grape tomatoes or even canned diced tomatoes if fresh ones aren’t available.
Bell Peppers: I used a mix of red and yellow for color and sweetness. Feel free to swap in green bell peppers or other varieties based on your taste. Orange peppers also add a nice touch!
Kalamata Olives: These olives give a briny kick. If you can’t find them, consider using green olives or black olives instead for a milder taste.
Fresh Herbs: Oregano and thyme add classic Mediterranean flavor. You could use Italian seasoning as a quick alternative, or fresh herbs if you have them! Adjust based on personal preference.
How Can I Ensure the Chicken is Perfectly Cooked?
Achieving juicy and perfectly cooked chicken is key to this dish. Start by marinating the chicken in your flavorful mix. The minimum time is 15 minutes, but letting it sit longer, even up to an hour, makes a difference in flavor.
- Preheat your oven to 400°F (200°C) to ensure even cooking.
- Place the chicken thighs skin-side up on the sheet pan. This helps crisp the skin nicely!
- Check the internal temperature with a meat thermometer; it should reach 165°F (74°C). This ensures it’s safe to eat and perfectly juicy.
When the chicken rests after baking, it helps retain juices, so don’t skip this step! You want all that flavor to stay inside. Enjoy cooking!
How to Make Greek Sheet Pan Chicken Dinner
Ingredients You’ll Need:
For the Chicken and Vegetables:
- 4 bone-in, skin-on chicken thighs
- 2 cups cherry tomatoes, halved
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced into half-moons
- 1 red onion, sliced
- 1 cup Kalamata olives, pitted
- 4 cloves garlic, minced
For the Marinade:
- 2 lemons (1 juiced, 1 sliced)
- 1/4 cup olive oil
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp paprika
- Salt and pepper to taste
For the Garnish:
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious Greek Sheet Pan Chicken Dinner takes about 15 minutes to prepare and 35-40 minutes to cook in the oven. You’ll enjoy a total time of around 1 hour, plus a little time to let the chicken marinate. It’s an easy and delicious one-pan meal!
Step-by-Step Instructions:
1. Preheat the Oven:
First thing, preheat your oven to 400°F (200°C). This will ensure the chicken and veggies cook perfectly while you prepare everything else.
2. Make the Marinade:
In a large bowl, combine the minced garlic, olive oil, lemon juice, oregano, thyme, paprika, salt, and pepper. Stir everything together well to mix the flavors. This will be the yummy marinade for your chicken.
3. Marinate the Chicken:
Add the chicken thighs to the bowl with the marinade. Make sure each thigh gets coated nicely. If you have time, let them marinate for at least 15 minutes for even more flavor!
4. Prepare the Vegetables:
On a large sheet pan, arrange your halved cherry tomatoes, sliced bell peppers, zucchini, sliced onion, and Kalamata olives. Drizzle them with a little olive oil and sprinkle with salt and pepper. Give everything a good toss so the veggies are nicely coated.
5. Combine Chicken and Vegetables:
Take the marinated chicken thighs and nestle them among the vegetables on the sheet pan. Top everything with lemon slices for a burst of flavor while it cooks.
6. Bake the Dish:
Slide the sheet pan into your preheated oven. Bake for about 35-40 minutes, or until the chicken is golden brown and reaches an internal temperature of 165°F (74°C) and the vegetables are tender. Your kitchen will smell amazing!
7. Serve and Enjoy:
Once it’s out of the oven, let the dish rest for a few minutes. Just before serving, sprinkle fresh chopped parsley on top for a pop of color and freshness. Now, dig in and enjoy your wonderful Greek Sheet Pan Chicken Dinner!
Can I Use Chicken Breasts Instead of Thighs?
Absolutely! If you prefer chicken breasts, just be aware that they can dry out more easily. Cook the breasts for about 25-30 minutes at the same temperature, or until they reach the internal temperature of 165°F (74°C). You might want to add a splash more olive oil to keep them moist as they cook.
What Vegetables Can I Substitute?
If you want to customize your dish, feel free to swap out the vegetables! Other great options include asparagus, green beans, or even potatoes. Just chop them into similar-sized pieces to ensure even cooking.
How Do I Store Leftovers?
To store leftovers, place them in an airtight container in the fridge, where they’ll last for up to 3 days. When reheating, add a few drops of water to prevent drying out, and heat gently in the microwave or on the stovetop.
Can I Make This Recipe Ahead of Time?
Yes! You can marinate the chicken and chop the vegetables a day ahead. Just keep the marinated chicken and vegetables stored separately in the fridge. When you’re ready to cook, combine them on the sheet pan and bake as usual!
