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Easy Greek Chicken Sheet Pan Dinner with Roasted Vegetables

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A quick and healthy Mediterranean-inspired sheet pan dinner featuring juicy chicken thighs and roasted vegetables infused with lemon, garlic, and oregano.

Ingredients

Scale
  • 4 boneless, skinless chicken thighs (about 1.5 pounds / 680 g)
  • 3 tablespoons extra virgin olive oil
  • Juice of 1 lemon
  • 3 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 1 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 1 large red bell pepper, sliced
  • 1 medium zucchini, sliced into rounds
  • 1 cup cherry tomatoes
  • 1 medium red onion, cut into wedges
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • Salt and pepper, to taste
  • Optional garnishes: fresh parsley, chopped; crumbled feta cheese; lemon wedges

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. In a mixing bowl, combine 3 tablespoons olive oil, lemon juice, minced garlic, oregano, smoked paprika, about 1 teaspoon salt, and about ½ teaspoon pepper. Add chicken thighs and toss to coat evenly. Let marinate for 10-15 minutes if possible.
  3. Slice bell pepper, zucchini, and onion. Place vegetables in a large bowl, drizzle with 2 tablespoons olive oil, sprinkle thyme, about ½ teaspoon salt, and ¼ teaspoon pepper, then toss to coat.
  4. Spread marinated chicken thighs in the center of a large rimmed sheet pan. Arrange vegetables evenly around the chicken, placing cherry tomatoes in gaps.
  5. Roast in the oven for 25-30 minutes. Halfway through (around 15 minutes), gently stir the vegetables to ensure even roasting. Chicken should reach an internal temperature of 165°F (74°C) and be golden brown.
  6. Optional: Broil for the last 2-3 minutes for crispier chicken skin and more caramelized vegetables, watching closely to avoid burning.
  7. Remove from oven and let chicken rest for 5 minutes. Sprinkle with chopped parsley and crumbled feta cheese. Serve with lemon wedges.

Notes

Avoid overcrowding the pan to prevent steaming. Pat chicken dry before marinating for better browning. Use a meat thermometer to ensure chicken reaches 165°F. Stir vegetables halfway through roasting for even caramelization. Let chicken rest after roasting for juicier meat. If vegetables brown too quickly, tent loosely with foil.

Nutrition

Keywords: Greek chicken, sheet pan dinner, roasted vegetables, quick dinner, healthy meal, Mediterranean, chicken thighs, easy recipe

Find it online: https://avabake.com/easy-greek-chicken-sheet-pan-dinner-with-roasted-vegetables-recipe-for-quick-healthy-meals/