Greek Sheet Pan Chicken Dinner: A One-Pan, Flavorful Feast

The Greek Sheet Pan Chicken Dinner is a simple yet incredibly flavorful meal that brings the vibrant tastes of Greece into your kitchen. With juicy, perfectly seasoned chicken, roasted vegetables, and Mediterranean-inspired flavors like lemon, garlic, and oregano, this dish is both nutritious and easy to prepare. The best part? It all comes together on a single sheet pan, making cleanup a breeze.

This recipe is perfect for busy weeknights, meal prep, or serving guests when you want to impress without spending hours in the kitchen. Let’s dive into the Greek Sheet Pan Chicken Dinner, covering the basics of the recipe, advanced techniques, storage tips, and dietary adaptations. By the end, you’ll have a delicious, balanced meal that’s both tasty and wholesome.

For more Mediterranean-inspired recipes, check out Greek Recipes on Food Network and Mediterranean Meals on EatingWell.

Basic Recipe: Ingredients and Instructions

Greek Sheet Pan Chicken Dinner Recipe

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• Author: Jennifer Mitchell
• Total Time: 45-50 minutes (including marinating)
• Yield: 4 servings
• Diet: Gluten Free

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Description

This Greek Sheet Pan Chicken Dinner combines tender, seasoned chicken thighs with colorful vegetables like bell peppers, red onion, zucchini, and cherry tomatoes. The dish is infused with classic Greek flavors such as olive oil, garlic, lemon, oregano, and Kalamata olives. It’s an easy, one-pan meal that’s perfect for a healthy weeknight dinner or meal prep, offering a fresh and vibrant Mediterranean-inspired meal.

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Ingredients

For the Chicken Marinade:

• Bone-in, Skin-on Chicken Thighs: 4 pieces (about 1.5 pounds)
• Olive Oil: 3 tablespoons
• Lemon Juice: 2 tablespoons (freshly squeezed)
• Garlic (Minced): 4 cloves
• Dried Oregano: 1 1/2 teaspoons
• Dried Thyme: 1 teaspoon
• Ground Paprika: 1 teaspoon
• Ground Cumin: 1/2 teaspoon
• Salt: 1 teaspoon (or to taste)
• Black Pepper: 1/2 teaspoon

For the Vegetables:

• Red Bell Pepper (Cut into strips): 1 large
• Zucchini (Sliced): 1 medium
• Red Onion (Sliced): 1 medium
• Cherry Tomatoes (Halved): 1 cup
• Kalamata Olives (Pitted): 1/4 cup
• Olive Oil: 2 tablespoons (for tossing the vegetables)
• Salt & Pepper: To taste

Optional Garnishes:

• Feta Cheese (Crumbled): 1/4 cup
• Fresh Parsley (Chopped): 2 tablespoons
• Lemon Wedges: For serving

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Instructions

1. Marinate the chicken:
   In a bowl, combine the olive oil, lemon juice, minced garlic, oregano, thyme, paprika, cumin, salt, and pepper. Place the chicken thighs in a resealable bag or shallow dish and pour the marinade over them. Seal the bag or cover the dish and refrigerate for at least 30 minutes to 1 hour (or up to overnight for maximum flavor).

2. Preheat the oven:
   Preheat your oven to 400°F (200°C).

3. Prepare the vegetables:
   While the chicken is marinating, prepare the vegetables. Slice the red bell pepper, zucchini, and red onion into strips. Halve the cherry tomatoes. In a large bowl, toss the vegetables with 2 tablespoons of olive oil, salt, and pepper. Add the Kalamata olives and toss again.

4. Prepare the sheet pan:
   Line a large baking sheet with parchment paper or lightly grease it with olive oil. Arrange the marinated chicken thighs on the sheet pan, skin side up. Surround the chicken with the prepared vegetables, spreading them out evenly.

5. Bake the sheet pan dinner:
   Place the sheet pan in the preheated oven and bake for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized. If you want crispy skin, you can broil the chicken for an additional 2-3 minutes at the end of baking.

6. Garnish and serve:
   Once baked, remove the sheet pan from the oven. Optionally, sprinkle the dish with crumbled feta cheese and fresh chopped parsley. Serve with lemon wedges on the side for an extra burst of citrus flavor.

7. Serve and enjoy:
   Serve the Greek Sheet Pan Chicken Dinner immediately, either as-is or with a side of rice, couscous, or pita bread.

Notes

• Vegetable Variations: You can add or substitute other Mediterranean vegetables, such as eggplant, roasted carrots, or olives.
• Substitute for Chicken Thighs: If you prefer, you can use bone-in, skin-on chicken breasts instead of thighs, but be sure to adjust the cooking time to ensure they don’t dry out.
• Meal Prep: This recipe is great for meal prepping! Store the chicken and vegetables in separate containers in the fridge for up to 3 days. Reheat in the microwave or oven.
• Make it Dairy-Free: Skip the feta cheese if you prefer a dairy-free version.

• Prep Time: 10 minutes (excluding marinating time)
• Cook Time: 35-40 minutes
• Category: Main Course
• Method: Baked, Sheet Pan
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 chicken thigh with vegetables
• Calories: 400
• Sugar: 7g
• Sodium: 700mg
• Fat: 22g
• Saturated Fat: 3g
• Unsaturated Fat: 17g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 4g
• Protein: 34g
• Cholesterol: 95mg

Keywords: Greek Sheet Pan Chicken Dinner Recipe

Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C). This high temperature ensures the chicken and vegetables roast evenly, with a crispy exterior.
2. Prepare the Chicken: Pat the chicken breasts dry with paper towels. Drizzle with olive oil and season with oregano, garlic powder, onion powder, paprika, salt, and pepper. Rub the seasoning into the chicken to ensure it’s evenly coated.
3. Prepare the Vegetables: On the same sheet pan, add the cherry tomatoes, red onion, bell pepper, and zucchini. Drizzle with a bit of olive oil and season with a pinch of salt and pepper. Toss the vegetables to coat evenly.
4. Arrange on the Sheet Pan: Place the seasoned chicken breasts in the center of the sheet pan. Arrange the vegetables around the chicken, leaving space between each piece for even roasting. Add a few lemon slices on top of the chicken and vegetables for a fresh, citrusy flavor.
5. Roast the Chicken and Vegetables: Roast everything in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender. If the vegetables are done before the chicken, remove them from the sheet pan and set aside while the chicken finishes cooking.
6. Finish the Dish: Once the chicken is fully cooked, remove the pan from the oven. Top the chicken and vegetables with Kalamata olives and crumbled feta cheese (optional). Garnish with fresh parsley for a burst of color and flavor.
7. Serve: Serve the Greek Sheet Pan Chicken Dinner hot, straight from the sheet pan for a family-style meal. Enjoy with your favorite side, such as rice, quinoa, or a light salad.

Advanced Techniques for Greek Sheet Pan Chicken Dinner

1. Marinate the Chicken:

For extra flavor, marinate the chicken in the seasoning mixture (olive oil, garlic, lemon juice, oregano) for 30 minutes to 2 hours before cooking. This will infuse the chicken with more depth of flavor and make it even juicier.

2. Use Bone-In Chicken:

Bone-in, skin-on chicken thighs or drumsticks will add even more flavor and juiciness to this dish. They may require an additional 10-15 minutes of roasting, so make sure to check the internal temperature.

3. Roast Vegetables Separately for Crispy Results:

If you prefer extra crispy vegetables, roast them separately from the chicken. Spread the vegetables on a separate baking sheet to ensure they crisp up and don’t become too soft from the chicken’s moisture.

4. Add More Mediterranean Flavors:

For a bolder Mediterranean flavor, add ingredients like artichoke hearts, roasted red peppers, or capers to the sheet pan. These ingredients will add depth and a burst of briny flavor.

5. Make it Spicy:

Add a pinch of red pepper flakes or cayenne pepper to the chicken or vegetables before roasting if you prefer a little heat. It pairs wonderfully with the tangy feta cheese and olives.

See more advanced recipes, at Mobolux.

Storage, Shelf Life, and Maintenance Tips

How to Store:

Store leftovers in airtight containers in the refrigerator for up to 3 days. Make sure the chicken and vegetables are fully cooled before storing them to prevent moisture buildup in the container.

Freezing Tips:

While chicken breasts and vegetables can be frozen, the texture may change upon reheating. If you plan to freeze the dish, store the chicken and vegetables separately in freezer-safe containers or bags. Freeze for up to 2-3 months. Thaw in the refrigerator overnight and reheat in the oven at 350°F (175°C) for about 10-15 minutes.

Reheating Tips:

To reheat, place the chicken and vegetables back in the oven at 350°F (175°C), covered with foil, for about 10-15 minutes. You can also microwave individual portions, but the oven method will preserve the crispiness of the vegetables.

Dietary Adaptations and Substitutions

Gluten-Free:

This recipe is naturally gluten-free, making it perfect for those who are gluten-sensitive or following a gluten-free diet.

Low-Carb/Keto-Friendly:

For a low-carb or keto option, this dish is already an excellent choice. Serve with cauliflower rice instead of regular rice for a lower-carb alternative.

Dairy-Free:

If you want to make this recipe dairy-free, simply skip the feta cheese or use a dairy-free cheese alternative. The rest of the dish is naturally dairy-free.

Vegetarian:

For a vegetarian version, replace the chicken with chickpeas, tofu, or tempeh. Toss them in the same Mediterranean spices and roast them alongside the vegetables for a delicious and protein-packed meal.

FAQs About The Recipe

1. Can I use chicken thighs instead of breasts?

Yes, you can use bone-in or boneless chicken thighs for a juicier, more flavorful alternative. The cooking time may need to be adjusted, so ensure the internal temperature reaches 165°F (74°C).

2. How do I prevent the chicken from drying out?

To prevent the chicken from drying out, avoid overcooking it. Use a meat thermometer to ensure it reaches 165°F (74°C). You can also marinate the chicken beforehand for added moisture.

3. Can I make this dish ahead of time?

Yes, you can prep the chicken and vegetables in advance. Store the ingredients in the fridge and bake them when you’re ready to eat. The dish is also great for meal prep and will last for a few days in the fridge.

4. Can I add more vegetables to this recipe?

Absolutely! You can add more Mediterranean vegetables like eggplant, asparagus, or sweet potatoes. Just make sure to cut them into similar sizes for even roasting.

5. How can I make this dish spicier?

To add some heat, sprinkle the chicken or vegetables with red pepper flakes, cayenne pepper, or even jalapeños before roasting.

Conclusion & Final Thoughts

The Greek Sheet Pan Chicken Dinner is a quick, easy, and flavorful way to enjoy a Mediterranean-inspired meal. With tender chicken, vibrant roasted vegetables, and the bold flavors of olives, feta, and lemon, this dish is perfect for any night of the week. Plus, the one-pan cooking method makes it convenient for busy evenings or meal prep. Try this recipe today and experience how simple ingredients can come together to create a delicious, healthy meal.