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–+ servings
A colorful sheet pan meal featuring roasted chicken thighs, zucchini, bell peppers, red onion, tomatoes, olives, and feta cheese.

Sheet Pan Greek Lemon Chicken and Vegetables

This recipe offers a flavorful and convenient way to prepare chicken thighs and vegetables for meal prep. It focuses on simple steps and delicious Mediterranean-inspired flavors.
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Prep Time 15 minutes
Cook Time 45 minutes
Marinating Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner, Lunch
Cuisine: Greek, Mediterranean
Calories: 454
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • ½ cup olive oil
  • 3 tablespoons lemon juice from 1 lemon
  • 4 garlic cloves minced
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon Dijon mustard
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper freshly ground
For the Chicken and Vegetables
  • 6 chicken thighs bone-in, skin-on
  • 1 zucchini halved lengthwise and sliced
  • 1 yellow bell pepper chopped into 1-inch pieces
  • ½ red onion thinly sliced into wedges
  • 1 pint cherry tomatoes or grape tomatoes
  • ½ cup kalamata olives pitted
  • ¼ cup feta cheese
  • 2 tablespoons fresh parsley finely chopped

Equipment

  • Heavy Duty Sheet Pan

Method
 

  1. Preheat your oven to 425°F (220°C). In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, dried thyme, Dijon mustard, kosher salt, and black pepper to make the marinade.
  2. Place the chicken thighs in a bowl. Pour ⅔ of the prepared marinade over the chicken. Use your hands to toss the chicken, ensuring it is well coated. Let the chicken marinate for 10 to 15 minutes.
  3. While the chicken marinates, spread the sliced zucchini, chopped bell pepper, red onion wedges, and cherry tomatoes onto a heavy-duty sheet pan. Drizzle the remaining marinade over the vegetables and toss to coat.
  4. Arrange the marinated chicken thighs on the sheet pan, nestling them among the vegetables. Bake for 30 minutes.
  5. Remove the sheet pan from the oven. Add the pitted kalamata olives and feta cheese to the pan. Return the pan to the oven and bake for an additional 10 to 15 minutes, or until the vegetables are tender and the chicken reaches an internal temperature of 165°F (74°C).
  6. Sprinkle the cooked chicken and vegetables with fresh chopped parsley before serving.

Nutrition

Calories: 454kcalCarbohydrates: 10gProtein: 26gFat: 35gSaturated Fat: 9gCholesterol: 147mgSodium: 767mgPotassium: 671mgFiber: 3gSugar: 4gVitamin A: 810IUVitamin C: 73mgCalcium: 92mgIron: 3mg

Notes

Oven temperatures can vary. If your chicken isn't browning to your liking, you can move the oven rack higher or use the broiler for the last minute or two. If it's cooking too quickly, lower the rack or reduce the oven temperature slightly. The liquid released during cooking is normal; you can swap vegetables like zucchini and tomatoes for options with lower water content, such as artichoke hearts or cabbage, if you prefer less liquid.

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