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Sheet Pan Greek Chicken and Veggies

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Discover the vibrant flavors of the Mediterranean with this Sheet Pan Greek Chicken and Veggies, an easy one-pan meal that brings together juicy chicken, fresh vegetables, and zesty seasonings. Perfect for busy weeknights or a relaxed weekend dinner, this dish requires minimal prep time and cooks all in one sheet pan—making cleanup a breeze. With just 10 minutes of preparation, you can enjoy a wholesome and nutritious meal that’s sure to impress your family and friends. The succulent chicken is marinated in olive oil, lemon juice, garlic, and Greek herbs, while colorful veggies roast to perfection alongside it. Serve it over grains or in pita pockets for a delightful twist!

Ingredients

Scale
  • 1.5 lbs boneless skinless chicken breasts or thighs
  • 3 tbsp olive oil
  • 2 tbsp lemon juice (freshly squeezed)
  • 1 tsp lemon zest
  • 3 garlic cloves (minced)
  • 1 tbsp Greek seasoning (oregano, thyme, salt, pepper)
  • 1 tbsp red apple 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 tbsp olive oil (for seasoning)
  • 1 tsp dried oregano
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ cup crumbled feta cheese (optional for serving)
  • Fresh parsley (optional garnish)

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a mixing bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, Greek seasoning, and red apple vinegar.
  3. Add the chicken to the marinade and coat well. Let it sit for about 10 minutes.
  4. Slice the vegetables and arrange them on a baking sheet.
  5. Place the marinated chicken on top of the veggies. Drizzle with more olive oil and season with oregano, salt, and pepper.
  6. Roast in the oven for about 20 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
  7. Remove from the oven and top with crumbled feta cheese and parsley if desired. Serve hot!

Nutrition

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