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Healthy Greek Sheet Pan Chicken

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This Greek Sheet Pan Chicken recipe is a delicious, healthy and flavorful dinner idea. It is an all-in-one meal that packs in vegetables, protein and is so simple and easy to make any night of the week.

  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Total Time: 60 mins

Yield: Serves 4-5 1x

Ingredients

Scale

Marinade:

  • 1/2 cup avocado oil or olive oil
  • 2 teaspoons dijon mustard
  • 1 large lemon, juiced
  • 3 garlic cloves, minced
  • 2 teaspoons oregano
  • Sea salt and black pepper

Veggies + chicken:

  • 1 medium zucchini, cut into quarters then halved
  • 1/2 onion, can be red onion or white onion, sliced
  • 1 bell pepper (I used yellow), sliced
  • 1 cup cherry tomatoes
  • 1/2 cup pitted kalamata olives
  • 1/3 cup feta cheese crumbles
  • 2 lbs bone-in, skin-on chicken thighs or breasts (if using breasts, remove 10 minutes total from the cook time, they dry out quickly)

Instructions

  1. Preheat oven to 425 degrees F and take out a large baking sheet/sheet pan
  2. Whisk together marinade ingredients and set aside
  3. Add the zucchini, onion, bell pepper and tomatoes into a large bowl
  4. Drizzle about 1/3 of the marinade on top of the veggies and toss
  5. Add the veggies to the baking sheet in an even layer
  6. In same bowl for the veggies, coat the chicken thighs in the rest of the marinade then add to baking sheet
  7. Bake in oven for 30 minutes then remove
  8. Evenly distribute the olives and feta across baking sheet and bake another 15 minutes
  9. Serve while warm with any other desired sides like rice or as is

Notes

*Store leftovers in fridge for 5 days

  • Author: Rachel

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