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
