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Sheet Pan Greek Chicken and Veggies: A Bright, Easy Weeknight Dinner

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A vibrant one-pan meal featuring marinated Greek chicken, colorful roasted veggies, and crumbled feta—perfect for busy weeknights or meal prep.

Ingredients

Scale

  • 1.5 lbs boneless, skinless chicken thighs or breasts

  • ¼ cup olive oil

  • 3 tbsp lemon juice

  • 2 tsp lemon zest

  • 3 garlic cloves, minced

  • 1 tbsp dried oregano

  • 1 tsp salt

  • ½ tsp black pepper

  • 1 red bell pepper, sliced

  • 1 yellow bell pepper, sliced

  • 1 zucchini, sliced

  • 1 red onion, sliced

  • 1 cup cherry tomatoes (optional)

  • ½ cup pitted kalamata olives (optional)

  • ½ cup crumbled feta cheese

  • 2 tbsp fresh parsley or dill, chopped

Instructions

  • In a bowl, whisk olive oil, lemon juice/zest, garlic, oregano, salt, and pepper.

  • Marinate chicken in half the marinade for at least 20 minutes.

  • Toss veggies with the remaining marinade.

  • Preheat oven to 425°F. Line a sheet pan with parchment paper.

  • Spread veggies on the pan. Nestle chicken on top.

  • Roast for 25–30 minutes until chicken reaches 165°F and veggies are tender.

  • Broil 2–3 minutes for extra color, if desired.

  • Sprinkle with feta and fresh herbs before serving.

Notes

  • Substitute other seasonal veggies as desired.

  • Use chicken breasts for a leaner option.

  • Serve with rice, pita, or tzatziki.

Find it online: https://dishloomz.com/sheet-pan-greek-chicken-and-veggies-a-bright-easy-weeknight-dinner/