Sheet Pan Greek Chicken & Veggies
Juicy, marinated Greek style chicken roasted on a sheet pan with colorful vegetables, garlic, and herbs. This easy one-pan meal is healthy, flavorful, and perfect for busy weeknights or meal prep.
Ingredients
- Chicken thighs or breasts Boneless skinless
- Bell peppers Red yellow, or orange
- Red onion Sliced thick
- Zucchini Chopped into half-moons
- Cherry tomatoes Add a juicy burst
- Kalamata olives Optional but very Mediterranean
- Olive oil garlic, lemon juice, dried oregano
- Feta cheese For a creamy salty finish
- Fresh parsley Optional for garnish
Instructions
- Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil.
- Marinate the chicken: In a large bowl, whisk together olive oil, garlic, lemon juice, oregano, salt, and pepper. Toss the chicken in the marinade and let sit for 15–30 minutes.
- Prep the veggies: Add your chopped peppers, onions, zucchini, and tomatoes to the same bowl (or a second one) and toss with remaining marinade.
- Assemble on the pan: Spread everything out in a single layer don’t overcrowd. Add olives if using.
- Roast for 25–30 minutes, flipping the chicken once halfway through. The chicken should be golden and cooked through (165°F internal temp).
- Top with feta and fresh herbs. Serve immediately.
Video
Notes
- Swap chicken for shrimp or salmon just reduce bake time
- Add potatoes or chickpeas for extra heartiness
- Dairy-free? Skip the feta or use plant-based