Greek Sheet Pan Chicken: Easy Recipe for a Healthy Meal

Greek Sheet Pan Chicken: Imagine tender, juicy chicken infused with the vibrant flavors of the Mediterranean, all cooked together on one pan for an easy weeknight meal. Sounds divine, right? This isn’t just a recipe; it’s a culinary journey to the sun-kissed shores of Greece, right in your own kitchen!

The beauty of Greek cuisine lies in its simplicity and reliance on fresh, high-quality ingredients. While the exact origins of sheet pan cooking are more modern, the flavors we’re using – lemon, oregano, garlic, and olive oil – have been staples in Greek cooking for centuries. These ingredients aren’t just about taste; they’re about tradition, connecting us to a rich culinary heritage.

What makes Greek Sheet Pan Chicken so irresistible? It’s the perfect combination of flavors and textures. The chicken is incredibly moist and flavorful, thanks to the marinade, while the vegetables roast to tender perfection, absorbing all those delicious juices. Plus, the convenience factor is a huge win! Minimal cleanup and maximum flavor make this a go-to recipe for busy weeknights. People love it because it’s healthy, satisfying, and bursting with the bright, zesty flavors that define Greek cuisine. It’s a guaranteed crowd-pleaser, and I can’t wait to share my version with you!

this RECIPE

Ingredients:

• For the Chicken and Vegetables:
• 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 large red onion, cut into wedges
• 2 bell peppers (1 red, 1 yellow or orange), cut into 1-inch pieces
• 1 pint cherry tomatoes, halved
• 1 zucchini, cut into 1/2-inch thick slices
• 1 yellow squash, cut into 1/2-inch thick slices
• 1/2 cup Kalamata olives, pitted and halved
• 4 cloves garlic, minced
• 1/4 cup olive oil
• 2 tablespoons lemon juice, freshly squeezed
• 1 tablespoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• For the Feta Dressing:
• 4 oz feta cheese, crumbled
• 1/4 cup plain Greek yogurt
• 2 tablespoons olive oil
• 1 tablespoon lemon juice, freshly squeezed
• 1 clove garlic, minced
• 2 tablespoons water (or more, to reach desired consistency)
• Salt and freshly ground black pepper to taste
• Optional Garnishes:
• Fresh parsley, chopped
• Fresh dill, chopped
• Lemon wedges

Preparing the Chicken and Vegetables:

1. Preheat your oven to 400°F (200°C). This is crucial for ensuring the chicken cooks through and the vegetables roast properly without becoming soggy. Make sure your oven is fully preheated before you put the sheet pan in.
2. Prepare the vegetables. Wash and chop all the vegetables according to the ingredient list. The key here is to cut them into roughly the same size pieces so they cook evenly. No one wants a burnt pepper and a raw zucchini!
3. Marinate the chicken. In a large bowl, combine the chicken pieces, minced garlic, olive oil, lemon juice, oregano, basil, thyme, and red pepper flakes (if using). Season generously with salt and pepper. Toss everything together until the chicken is well coated. Let it marinate for at least 15 minutes, or up to an hour in the refrigerator. The longer it marinates, the more flavorful it will be!
4. Combine chicken and vegetables. Add the chopped red onion, bell peppers, cherry tomatoes, zucchini, yellow squash, and Kalamata olives to the bowl with the marinated chicken. Toss everything together to ensure the vegetables are evenly coated with the marinade.
5. Arrange on a sheet pan. Spread the chicken and vegetable mixture in a single layer on a large baking sheet. If you overcrowd the pan, the vegetables will steam instead of roast, and you won’t get that nice caramelized flavor. If necessary, use two baking sheets.

Cooking Process:

1. Roast in the preheated oven. Place the sheet pan in the preheated oven and roast for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly browned. The internal temperature of the chicken should reach 165°F (74°C). I always use a meat thermometer to be sure!
2. Check for doneness. After about 25 minutes, check the chicken and vegetables. If the vegetables are browning too quickly, you can loosely tent the sheet pan with aluminum foil to prevent them from burning. If the chicken isn’t quite done, continue roasting for another 5-10 minutes, checking periodically.
3. Rest (optional). Once the chicken is cooked through, you can let it rest for a few minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.

Preparing the Feta Dressing:

1. Combine ingredients. While the chicken and vegetables are roasting, prepare the feta dressing. In a food processor or blender, combine the crumbled feta cheese, Greek yogurt, olive oil, lemon juice, minced garlic, and water.
2. Blend until smooth. Blend the ingredients until the dressing is smooth and creamy. If the dressing is too thick, add more water, one tablespoon at a time, until you reach your desired consistency.
3. Season to taste. Season the feta dressing with salt and pepper to taste. Remember that feta cheese is already quite salty, so you may not need to add much salt.
4. Chill (optional). For the best flavor, chill the feta dressing in the refrigerator for at least 15 minutes before serving. This allows the flavors to meld together.

Assembling and Serving:

1. Drizzle with feta dressing. Once the chicken and vegetables are roasted, remove the sheet pan from the oven and drizzle generously with the feta dressing.
2. Garnish (optional). Garnish with fresh parsley and dill, if desired. A squeeze of fresh lemon juice can also brighten up the flavors.
3. Serve immediately. Serve the Greek sheet pan chicken and vegetables immediately. It’s delicious on its own, or you can serve it with a side of rice, quinoa, or pita bread.

Tips and Variations:

• Vegetable Variations: Feel free to substitute or add other vegetables to the sheet pan, such as eggplant, artichoke hearts, or bell pepper. Just be sure to adjust the cooking time accordingly.
• Chicken Variations: You can also use chicken breasts instead of chicken thighs, but be careful not to overcook them. Chicken breasts tend to dry out more easily than chicken thighs.
• Spice Level: Adjust the amount of red pepper flakes to your liking. If you prefer a milder flavor, omit them altogether.
• Make Ahead: You can marinate the chicken and chop the vegetables ahead of time and store them in the refrigerator until you’re ready to cook. This is a great way to save time on busy weeknights.
• Storage: Leftover Greek sheet pan chicken and vegetables can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
• Serving Suggestions: Serve with a side of warm pita bread, hummus, or tzatziki sauce for a complete Greek-inspired meal. You can also add a sprinkle of crumbled feta cheese on top for extra flavor.
• Lemon Herb Marinade Boost: For an extra burst of flavor, add the zest of one lemon to the chicken marinade. The lemon zest will add a bright, citrusy note that complements the other herbs and spices.
• Garlic Infusion: If you’re a garlic lover, consider adding a few extra cloves of minced garlic to the marinade. The garlic will infuse the chicken and vegetables with a rich, savory flavor.
• Sheet Pan Prep: To make cleanup easier, line the sheet pan with parchment paper or aluminum foil before adding the chicken and vegetables. This will prevent them from sticking to the pan and make it a breeze to wash.
• Don’t Overcrowd the Pan: I can’t stress this enough! Overcrowding the pan will cause the vegetables to steam instead of roast, resulting in a less flavorful dish. If necessary, use two sheet pans to ensure everything cooks properly.
• Broiling for Extra Color: For a more caramelized finish, broil the chicken and vegetables for the last few minutes of cooking time. Keep a close eye on them to prevent burning.
• Adding Potatoes: If you want to add potatoes to the sheet pan, use small, Yukon gold potatoes or red potatoes, cut into 1-inch pieces. Add them to the sheet pan along with the other vegetables, as they will take about the same amount of time to cook.
• Using Dried Herbs: If you don’t have fresh herbs on hand, dried herbs work just as well in this recipe. Use about 1 teaspoon of each dried herb (oregano, basil, thyme) for the marinade.
• Feta Cheese Substitute: If you don’t have feta cheese, you can substitute it with goat cheese or ricotta salata. These cheeses have a similar tangy flavor and crumbly texture.
• Make it Vegetarian: To make this recipe vegetarian, simply omit the chicken and add more vegetables, such as chickpeas or white beans. You can also add halloumi cheese for a salty, savory flavor.

Conclusion:

This Greek Sheet Pan Chicken recipe isn’t just another weeknight dinner; it’s a flavor explosion waiting to happen, and trust me, you absolutely need it in your life. The vibrant Mediterranean flavors, the ease of preparation, and the minimal cleanup make it a winner in my book, and I’m confident it will be in yours too. Forget slaving over multiple pots and pans – this one-pan wonder delivers a complete, satisfying meal with minimal effort. The chicken comes out incredibly juicy and flavorful, infused with the bright zest of lemon, the herbaceous aroma of oregano, and the savory punch of garlic. The vegetables roast to tender perfection, soaking up all those delicious pan juices. It’s a symphony of tastes and textures that will transport you straight to the sun-drenched shores of Greece, all without leaving your kitchen!

But the best part? It’s incredibly versatile! While I’ve shared my go-to combination of chicken, potatoes, bell peppers, and red onion, feel free to get creative and adapt it to your own preferences. Swap out the chicken thighs for chicken breasts if you prefer a leaner option, just be mindful of the cooking time. Add other vegetables like zucchini, eggplant, or cherry tomatoes for even more color and flavor. For a spicier kick, toss in a pinch of red pepper flakes. And don’t forget the feta! A generous sprinkle of crumbled feta cheese right before serving adds a salty, tangy finish that perfectly complements the other flavors.

Serving Suggestions and Variations:

This Greek Sheet Pan Chicken is fantastic served as is, but it also pairs beautifully with a variety of sides. A dollop of creamy tzatziki sauce is a must-have for dipping the chicken and vegetables. A side of fluffy couscous or quinoa adds a hearty element to the meal. For a lighter option, serve it with a simple Greek salad. You can even shred the chicken and use it to fill pita bread with hummus, lettuce, and tomatoes for a delicious and healthy lunch.

Looking for variations? Consider adding Kalamata olives for a briny flavor boost. Marinating the chicken in a mixture of lemon juice, olive oil, garlic, and oregano for at least 30 minutes (or even overnight) will intensify the flavors even further. And if you’re feeling adventurous, try grilling the chicken and vegetables instead of roasting them in the oven. The smoky char will add a whole new dimension to the dish.

Ready to embark on this culinary adventure?

I truly believe this recipe will become a staple in your household. It’s quick, easy, healthy, and incredibly delicious – what more could you ask for? So, gather your ingredients, preheat your oven, and get ready to experience the magic of Greek cuisine.

Don’t be shy – share your experience!

I’m so excited for you to try this recipe! Once you’ve made it, I’d love to hear about your experience. Did you make any modifications? What were your favorite variations? Share your photos and comments in the comments section below. Your feedback is invaluable, and it helps other readers discover new and exciting ways to enjoy this amazing dish. Happy cooking, and Kali Orexi! (That’s Greek for “Bon Appetit!”) I can’t wait to see your creations!