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Greek Sheet Pan Chicken Dinner (Mediterranean-Style)

Greek Sheet Pan Chicken Dinner (Mediterranean-Style)
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This Greek Sheet Pan Chicken Dinner is an easy, all-in-one meal packed with bright Mediterranean flavors. Juicy chicken thighs roast alongside colorful vegetables in a lemony herb marinade, then finish with briny olives, creamy feta, and fresh parsley. Everything cooks on one pan, making this recipe perfect for busy weeknights, meal prep, or a relaxed family dinner with minimal cleanup and maximum flavor.

Ingredients

Scale

Marinade & Chicken

  • ½ cup olive oil

  • 1 lemon, juiced (about 3 tablespoons)

  • 4 garlic cloves, minced

  • 2 teaspoons dried oregano

  • 1 teaspoon dried thyme

  • 1 teaspoon Dijon mustard

  • 1 teaspoon kosher salt

  • ½ teaspoon freshly ground black pepper

  • 6 chicken thighs, bone-in and skin-on

Vegetables & Toppings

  • 1 medium zucchini, halved lengthwise and sliced

  • 1 yellow bell pepper, chopped into 1-inch pieces

  • ½ large red onion, sliced into wedges

  • 1 pint cherry or grape tomatoes

  • ½ cup Kalamata olives, pitted

  • ¼ cup feta cheese, crumbled

  • 2 tablespoons fresh parsley, finely chopped

Instructions

1. Make the Marinade

Preheat the oven to 425°F (220°C). In a small bowl, whisk together the olive oil, lemon juice, garlic, oregano, thyme, Dijon mustard, salt, and pepper.

2. Marinate the Chicken

Place the chicken thighs in a large bowl and pour ⅔ of the marinade over them. Use your hands to coat the chicken evenly. Let marinate for 10–15 minutes.

3. Prepare the Vegetables

Spread the zucchini, bell pepper, red onion, and tomatoes onto a large sheet pan. Drizzle with the remaining marinade and toss to coat.

4. Bake

Nestle the marinated chicken thighs around the vegetables, skin-side up. Bake for 30 minutes.

5. Add the Final Touches

Remove the pan from the oven and scatter the olives and feta over the vegetables and chicken. Return to the oven and bake for another 10–15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.

6. Garnish and Serve

Sprinkle with fresh parsley before serving. Spoon the flavorful pan juices over the chicken and vegetables if desired.

Notes

  • Golden skin: If the chicken isn’t browning enough, move the pan to a higher rack or broil for the last 1–2 minutes.

  • Too much liquid? This is normal—chicken and vegetables release juices. They’re delicious drizzled over rice or potatoes.

  • Veggie swaps: Replace zucchini or tomatoes with lower-moisture vegetables like artichoke hearts, cabbage, or broccoli if preferred.

  • Using chicken breasts: Roast vegetables first, then add breasts for the final 20–25 minutes to prevent drying out.

Find it online: https://biteseason.com/greek-sheet-pan-chicken-dinner-mediterranean-style/