
Greek Sheet Pan Chicken | Easy One Pan Chicken Bursting With Flavor

Let's make this *Greek Sheet Pan Chicken* — a simple, one-pan dinner that’s loaded with Mediterranean flavor! Juicy chicken thighs, roasted veggies, garlic, lemon, oregano, and feta come together for an easy weeknight meal that’s healthy, gluten-free, and absolutely delicious. You’re going to love how quick this is to prep and how amazing your kitchen smells while it bakes!
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Greek Sheet Pan Chicken
Ingredients:
Marinade
⅔ cup extra virgin olive oil
¼ cup fresh lemon juice
2 tsp. Dried Oregano
1 tsp. Dried Thyme
1 tsp. Dried Basil
2 tsp. Dijon mustard
1 tsp. Salt
5 big cloves of garlic, minced
1 red bell pepper, organic remove seeds and cut into 1 inch pieces
2 medium zucchini, organic, cut into 1 ½ inch chunks
½ large red onion, organic, sliced ¼ inch thick, then cut into 1 inch long pieces
2 small gold potatoes, organic, peel and cut into small pieces
6 chicken thighs, boneless, skinless
⅔ can of black pitted olives, drained
⅔ cup of Feta crumbles
Directions:
Preheat oven to 425*F.
Place all the marinade ingredients in a bowl and whisk to combine. Pour the marinade into a measuring cup and set aside.
Put the chicken thighs on a plate and pat dry with paper towels. Place the chicken into the bowl used to mix the marinade and add ⅔ of a cup of the marinade over the chicken. Toss the chicken so that it is fully coated in the marinade. Let the chicken marinate for 30 minutes while you cut up the vegetables.
Place the cut-up potatoes on a parchment paper covered baking sheet. Drizzle a tablespoon or two of the left over marinade on the potatoes and massage it in. Spread the potatoes out in a single layer. Bake for 8 minutes.
When the potatoes are done, bring the pan out and place the cut bell pepper, zucchini and onion and toss them in with the potatoes. Drizzle the rest of the ⅓ cup of marinade over the veggies and massage that in so everything is coated.
Spread the veggies out evenly on the baking sheet and then place the chicken on top of the veggies. Spoon a little of the left over marinade over each piece of chicken and then bake for 20 minutes at 425*F.
When it’s done, take the chicken out of the oven and sprinkle the olives and feta cheese over the top of the chicken and veggies. Place it back in the oven for an additional 8 minutes. The internal temperature of the chicken should be at least 165*F.
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Rockin Robin
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