When it comes to evening cooking for your family, you want as little work as possible and as few dishes as possible at the end. A one-pan or pot dinner is easy to prepare and cooks while you do other things around the house. This Greek-style sheet pan chicken is an all-in-one meal with succulent chicken thighs nested around colourful, caramelised veggies. Simply throw it in the oven and you’ve got your weeknight meal ready to go!
Greek-style sheet pan chicken suggestions
Zucchini, cherry tomatoes, onions, and bell peppers are among the colourful and healthful veggies used in this dish. Feel free to get creative and roast some butternut and carrot chunks for added colour. You may cover the dish with a lid or foil and simmer for a while, then remove it and brown and crisp everything. Serve with fluffy rice and enjoy with the whole family.
When you need a quick, nutritious supper for your family on a hectic weekday, try this Greek-style sheet pan chicken.
Greek-style sheet pan chicken recipe
Course: Main
Cuisine: Greek
Difficulty: Easy
Servings: 4 servings
Prep time: 15 minutes
Cooking time: 1 hour
Ingredients
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½ cup olive oil
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1 lemon, juiced (about 3 tablespoons)
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4 cloves garlic, minced
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2 tsp dried oregano
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1 tsp dried thyme
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1 tsp Dijon mustard
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1 tsp kosher salt
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½ tsp freshly ground black pepper
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6 chicken thighs, bone-in, skin-on
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1 medium zucchini, halved lengthwise and sliced
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1 yellow bell pepper, chopped into pieces
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½ large red onion, thinly sliced into wedges
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1 cup cherry tomatoes
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½ cup olives, pitted
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¼ cup feta cheese
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2 tbsp. finely chopped fresh parsley
Method
- Preheat the oven 220°C.
- In a small bowl, whisk together the oil, lemon juice, garlic, oregano, thyme, Dijon mustard, salt, and pepper.
- Place the chicken thighs in a bowl and pour ⅔ of the marinade on top, then use your hands to toss the chicken in the marinade and make sure it’s well coated. Marinate the chicken for 10 to 15 minutes.
- While the chicken is marinating, spread the zucchini, bell pepper, red onion, and tomatoes onto the baking sheet and drizzle the remaining marinade on top. Toss together to coat the vegetables.
- Add the chicken thighs the baking sheet, nestling them around the veggies, and bake for 45 minutes covered with foil. You can remove the foil and crisp it up for another 15 minutes.
- Remove the baking sheet from the oven, add the olives and feta and then place it back in the oven for another 10 to 15 minutes, or until the vegetables are softened and the chicken is cooked through.
- Sprinkle the chicken and vegetables with chopped fresh parsley before serving.