Greek Chicken Sheet Pan Dinner
This Greek Chicken Sheet Pan Dinner uses peak-season garden vegetables and a simple lemon-oregano marinade. One pan, 15 minutes of prep, and dinner is done.
Servings: 4 servings
Equipment
Ingredients
For the sheet pan:
- 1½ lbs boneless skinless chicken thighs or breasts, cut into large pieces
- 1 lb baby potatoes halved
- 1 zucchini sliced into thick half-moons
- 1 small red onion cut into wedges
- 1 pint grape tomatoes
- ¾ cup kalamata olives pitted
For the marinade:
- 3 tbsp olive oil
- 3 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 3 cloves garlic minced
- 2 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
Optional toppings:
- ½ cup crumbled feta cheese
- 2 tbsp chopped fresh parsley
Instructions
- Preheat oven to 425°F. Line a large sheet pan with parchment or lightly grease it.
- Whisk together all marinade ingredients in a large bowl. Add chicken and toss to coat.
- Add potatoes, zucchini, and red onion to the bowl and toss until evenly coated.
- Spread chicken and vegetables in a single layer on the sheet pan. Place potatoes cut-side down.
- Roast 40–45 minutes, stirring once halfway through.
- Add grape tomatoes and kalamata olives during the last 15 minutes of cooking.
- Remove from oven when chicken is cooked through and potatoes are tender. Top with feta and fresh parsley. Serve warm.
Nutrition
Calories: 521kcal | Carbohydrates: 33g | Protein: 40g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.03g | Cholesterol: 178mg | Sodium: 1362mg | Potassium: 1423mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1627IU | Vitamin C: 59mg | Calcium: 193mg | Iron: 4mg