Description
Sheet pan Greek chicken and vegetables is a one-pan Mediterranean dinner that roasts in 20 minutes. Lemon-marinated chicken cooks alongside colorful bell peppers, zucchini, cherry tomatoes, and Kalamata olives, then finishes with crumbled feta for salty tang.
Ingredients
1½ pounds boneless, skinless chicken breasts or thighs
3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
3 cloves garlic, minced
1 tablespoon Greek seasoning (oregano, thyme, salt, pepper blend)
1 tablespoon red wine vinegar
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 zucchini, sliced
1 small red onion, sliced
1 cup cherry tomatoes
½ cup Kalamata olives
2 tablespoons olive oil (for vegetables)
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
½ cup crumbled feta cheese
Fresh parsley, chopped (optional)
Instructions
1. Whisk together three tablespoons of olive oil, two tablespoons of fresh lemon juice, one teaspoon of lemon zest, three cloves of minced garlic, one tablespoon of Greek seasoning, and one tablespoon of red wine vinegar in a large bowl.
2. Add the chicken to the marinade and toss until every piece coats evenly on all sides.
3. Marinate for 15 minutes at room temperature, or refrigerate for up to 24 hours for deeper flavor development.
4. Preheat the oven to 400°F (200°C) while you prepare the vegetables.
5. Slice the red bell pepper, yellow bell pepper, zucchini, and red onion into bite-sized pieces; leave the cherry tomatoes and Kalamata olives whole.
6. Combine the sliced vegetables and olives in a medium bowl with two tablespoons of olive oil, one teaspoon of dried oregano, half a teaspoon of salt, and a quarter teaspoon of black pepper, then toss to coat evenly.
7. Arrange the marinated chicken on one side of a large rimmed sheet pan in a single layer.
8. Spread the seasoned vegetables around the chicken, filling the empty space and distributing them in a single even layer.
9. Roast for 20 to 25 minutes, until the chicken reaches an internal temperature of 165°F (74°C) on an instant-read thermometer and the vegetables are tender.
10. If you prefer crisped edges and extra color, broil for the final 2 minutes under a preheated broiler, watching closely to prevent burning.
11. Remove the sheet pan from the oven and sprinkle the half cup of crumbled feta cheese evenly over the chicken and vegetables.
12. Finish with a handful of fresh chopped parsley if desired for color and a fresh herbal note.
13. Serve immediately with pita bread, rice, quinoa, or a dollop of tzatziki sauce on the side.
Notes
Boneless, skinless chicken breasts cook through quickly and pair beautifully with the bright lemon marinade.
Chicken thighs are an equally valid choice if you prefer darker, more forgiving meat that stays juicy even if slightly overcooked.
Fresh lemon juice and zest are essential because bottled juice tastes flat compared to the brightness of fresh fruit.
Zest the lemon before squeezing so you capture that aromatic oil in the skin.
A quality Greek seasoning blend saves time measuring individual spices.
Build your own blend by mixing one teaspoon dried oregano plus half a teaspoon dried thyme plus a quarter teaspoon salt plus an eighth teaspoon black pepper.
Kalamata olives are essential to authentic Greek flavor and add a sophisticated salty punch that no other olive variety matches.
Pound uneven chicken breasts to uniform three-quarter-inch thickness so every piece cooks at the same rate.
Use parchment paper or foil under the vegetables to prevent sticking and simplify cleanup to just wiping the pan.
Add the feta at the very end so it does not break down or melt completely; you want distinct crumbles in every bite.
Prep vegetables the night before and store them in separate airtight containers for five-minute assembly on cooking day.
Double the batch and roast two sheet pans at once for meal prep; cool and refrigerate up to four days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean