Greek Sheet Pan Chicken and Veggies is an easy one pan dinner of juicy lemon garlic chicken thighs roasted with potatoes, peppers, zucchini, and tomatoes, then finished with feta and Kalamata olives. Big Mediterranean flavor, ready in under an hour, with almost no cleanup.
For the dressing:
- ¼ cup fresh lemon juice
- 4 cloves garlic (minced)
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup olive oil
For the sheet pan:
- 2 pounds boneless skinless chicken thighs
- 1 pound baby potatoes (halved (about 4 cups))
- 1 medium red bell pepper (chopped)
- 1 medium yellow bell pepper (chopped)
- 1 medium medium zucchini (sliced into half moons)
- 1 pint cherry tomatoes
- ½ cup Kalamata olives
- 6 ounces feta cheese (cut into chunks)
- 2 tablespoons fresh parsley (chopped)
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Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
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In a medium bowl, whisk together ¼ cup fresh lemon juice, 4 cloves minced garlic, 1 teaspoon dried oregano, 1 teaspoon salt, ½ teaspoon black pepper, and ½ cup olive oil until combined.
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Place the 1 pound halved baby potatoes, chopped red bell pepper, chopped yellow bell pepper, sliced zucchini, and cherry tomatoes directly onto the baking sheet. Pour about half of the dressing over the vegetables and toss everything directly on the pan until evenly coated. Spread the vegetables into an even layer.
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Add the 2 pounds boneless, skinless chicken thighs on top of the vegetables. Spoon the remaining dressing over the chicken.
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Bake for 35 to 40 minutes, until the chicken is cooked through and the potatoes are tender. For extra color, broil for 2 to 3 minutes at the end. Scatter the ½ cup Kalamata olives and 6 ounces feta cheese around the pan.
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Spoon some of the pan juices over everything and sprinkle with 2 tablespoons chopped fresh parsley before serving.
- Keep the potatoes no larger than halved baby potatoes so they finish at the same time as the chicken.
- Add the feta and olives after roasting so the feta keeps its shape and the olives stay plump.
- For firmer zucchini and tomatoes, add them to the pan halfway through the bake.
- Broil 2 to 3 minutes at the end for color, but watch it closely so it does not burn.
- Leftovers keep in the fridge for 3 days and reheat well in the oven or a hot skillet.
Serving: 1servingCalories: 526kcal (26%)Carbohydrates: 23g (8%)Protein: 37g (74%)Fat: 32g (49%)Saturated Fat: 8g (50%)Polyunsaturated Fat: 4gMonounsaturated Fat: 18gTrans Fat: 0.03gCholesterol: 169mg (56%)Sodium: 1040mg (45%)Potassium: 1085mg (31%)Fiber: 4g (17%)Sugar: 5g (6%)Vitamin A: 1433IU (29%)Vitamin C: 107mg (130%)Calcium: 198mg (20%)Iron: 3mg (17%)
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
