This Greek Sheet Pan Chicken Thighs recipe is a vibrant and flavorful dinner that combines tender, juicy chicken with a medley of Mediterranean vegetables, briny olives, and creamy feta cheese—all roasted together on a single sheet pan. It’s a perfect solution for a quick yet satisfying weeknight meal, offering rich taste with minimal cleanup.
Why You’ll Love This Recipe
This recipe checks all the boxes: it’s easy to prepare, packed with wholesome ingredients, and delivers big, bold flavors. Using just one sheet pan streamlines the cooking process, making it ideal for busy nights. The combination of lemon, herbs, and Dijon mustard infuses the chicken with classic Greek flavors, while the vegetables roast to perfection, creating a dish that’s both nutritious and comforting. Whether you’re serving it for a family dinner or meal prepping for the week, this dish is sure to please.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- olive oil
- lemon juice
- garlic cloves
- dried oregano
- dried thyme
- Dijon mustard
- kosher salt
- freshly ground black pepper
- bone-in, skin-on chicken thighs
- zucchini
- yellow bell pepper
- red onion
- cherry or grape tomatoes
- kalamata olives
- feta cheese
- fresh parsley
Directions
- 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.
- Place the chicken thighs in a bowl and pour two-thirds of the marinade over them. Toss thoroughly to coat. Let marinate for 10–15 minutes.
- While the chicken is marinating, spread the zucchini, bell pepper, red onion, and tomatoes on a large sheet pan. Drizzle with the remaining marinade and toss to coat evenly.
- Nestle the marinated chicken thighs among the vegetables on the sheet pan.
- Bake for 30 minutes.
- Remove the pan from the oven. Sprinkle the kalamata olives and feta cheese over the top.
- Return the pan to the oven and bake for an additional 10–15 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
- Garnish with freshly chopped parsley and serve hot.
Servings and timing
Servings: 6 servings
Prep Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Calories: Approximately 454 kcal per serving
Variations
- Boneless Chicken: You may substitute bone-in chicken thighs with boneless, skinless thighs or breasts, adjusting the cooking time accordingly.
- Different Vegetables: Feel free to add or substitute vegetables like eggplant, mushrooms, or baby potatoes for variation.
- Extra Heat: Add a pinch of red pepper flakes to the marinade for a spicy kick.
- Dairy-Free Option: Omit the feta cheese or use a plant-based alternative.
- Herb Swap: Replace dried oregano and thyme with fresh herbs if preferred, adjusting the quantity to taste.
Storage/Reheating
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat in a preheated oven at 350°F (175°C) until warmed through, or microwave individual portions on medium heat for 2–3 minutes. To maintain crisp skin, reheating in the oven is recommended.
FAQs
How do I know when the chicken thighs are fully cooked?
Chicken thighs are fully cooked when they reach an internal temperature of 165°F (75°C) at the thickest part.
Can I make this dish ahead of time?
Yes, you can marinate the chicken and chop the vegetables in advance. Assemble everything on the sheet pan when ready to cook.
Can I use skinless chicken thighs?
Yes, skinless thighs will work, but you may miss out on the crispy texture and extra flavor the skin provides.
What if I don’t have Dijon mustard?
You can substitute with whole grain mustard or even yellow mustard, though the flavor profile will be slightly different.
Is this dish gluten-free?
Yes, the recipe is naturally gluten-free as written.
Can I double the recipe?
Yes, just use two sheet pans to avoid overcrowding, which can affect roasting.
Can I freeze leftovers?
It’s best enjoyed fresh, but you can freeze the chicken and veggies for up to 2 months. Thaw overnight in the refrigerator before reheating.
What kind of sheet pan should I use?
Use a large, rimmed baking sheet to hold all the ingredients and prevent any juices from spilling.
Can I make this without olives or feta?
Absolutely. Simply omit either ingredient if preferred or due to dietary restrictions.
What should I serve with this dish?
It pairs well with rice, couscous, or warm pita bread, though it is also filling enough to enjoy on its own.
Conclusion
Greek Sheet Pan Chicken Thighs is a simple yet delicious meal that brings the bold flavors of the Mediterranean straight to your table. With minimal prep, easy cleanup, and a balanced combination of protein and vegetables, this dish is perfect for weeknights or weekend meal prep. Whether you’re seeking a healthy dinner option or just want a flavorful, fuss-free recipe, this one-pan wonder is sure to become a favorite.
Print
Greek Sheet Pan Chicken Thighs
- Total Time: 1 hour
- Yield: 6 servings
- Diet: Gluten Free
Description
This Greek Sheet Pan Chicken Thighs recipe brings the vibrant flavors of the Mediterranean right to your dinner table. Juicy bone-in chicken thighs are marinated in a lemony herb dressing and roasted alongside zucchini, bell peppers, tomatoes, and onions. Topped with briny kalamata olives and creamy feta, it’s a one-pan wonder that’s easy, healthy, and perfect for weeknight meals or meal prep.
Ingredients
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1/2 cup olive oil
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1 lemon, juiced (about 3 tablespoons)
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4 garlic cloves, minced
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2 teaspoons dried oregano
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1 teaspoon dried thyme
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1 teaspoon Dijon mustard
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1 teaspoon kosher salt
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1/2 teaspoon freshly ground black pepper
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6 bone-in, skin-on chicken thighs
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1 medium zucchini, halved lengthwise and sliced
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1 yellow bell pepper, chopped into 1-inch pieces
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1/2 large red onion, sliced into thin wedges
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1 pint cherry or grape tomatoes
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1/2 cup kalamata olives, pitted
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1/4 cup feta cheese
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2 tablespoons fresh parsley, finely chopped
Instructions
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Preheat oven to 425°F (220°C).
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In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, Dijon mustard, salt, and pepper.
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Place chicken thighs in a bowl and pour ⅔ of the marinade over them. Toss well to coat and let marinate for 10–15 minutes.
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Spread zucchini, bell pepper, red onion, and tomatoes onto a large sheet pan. Drizzle with remaining marinade and toss to coat.
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Nestle the marinated chicken thighs between the vegetables.
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Bake for 30 minutes.
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Remove from oven, sprinkle olives and feta over the pan, and bake an additional 10–15 minutes until chicken reaches 165°F internal temperature.
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Garnish with chopped parsley and serve hot.
Notes
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For crispier skin, broil the chicken for 2-3 minutes at the end.
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Can be stored in the refrigerator for up to 4 days – perfect for meal prep.
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Substitute chicken breasts if preferred, adjusting cooking time accordingly.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Mediterranean
