Sheet Pan Greek Chicken and Veggies (Easy One-Pan Meal)
This Sheet Pan Greek Chicken & Veggies is the ultimate easy, healthy, and flavorful dinner. With juicy marinated chicken, roasted vegetables, and bold Mediterranean flavors, it’s a meal you’ll want to make again and again.
Ingredients
For the Chicken:
- 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 wine vinegar
For the Vegetables:
- 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
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup crumbled feta cheese for serving
- Fresh parsley optional garnish
Instructions
Step 1: Marinate the Chicken
- In a bowl, whisk together olive oil, lemon juice, lemon zest, garlic, Greek seasoning, and red wine vinegar.
- Add the chicken, ensuring it's well-coated. Let it sit for at least 15 minutes or up to 24 hours for best flavor.
Step 2: Prepare the Vegetables
- Chop the bell peppers, olives, zucchini, red onion, and cherry tomatoes.
- In a large bowl, toss the veggies with olive oil, oregano, salt, and pepper.
Step 3: Assemble on a Sheet Pan
- Preheat your oven to 400°F (200°C).
- Arrange the marinated chicken on one side of a large, rimmed baking sheet.
- Spread the seasoned vegetables around the chicken.
Step 4: Bake to Perfection
- Bake for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (75°C).
- Optional: Broil for the last 2 minutes to crisp up the edges.
Step 5: Garnish & Serve
- Sprinkle with feta cheese and fresh parsley.
- Serve immediately with warm pita, quinoa, or tzatziki sauce!