Sheet Pan Greek Chicken and Veggies – Fresh, Easy Mediterranean Dinner

Sheet Pan Greek Chicken and Veggies is a bright, herb-infused dinner that brings classic Mediterranean flavors to your kitchen with very little effort. This one-pan meal features juicy chicken pieces marinated in lemon, garlic, and oregano, then roasted alongside a colorful mix of vegetables — all finished with creamy feta and a sprinkle of fresh herbs.

Inspired by traditional Greek cooking, this dish celebrates the simplicity of real food. Every bite offers a balance of zesty citrus, aromatic herbs, tender meat, and crisp vegetables. And since everything roasts on a single sheet pan, cleanup is a breeze.

Perfect for busy weeknights, family dinners, or even meal prep, this recipe is as flavorful as it is practical.

Ingredients Overview

Chicken

• Boneless, skinless chicken thighs or breasts: Thighs are more flavorful and stay moist during roasting. Breasts can be used for a leaner option — slice them in half if they’re thick to ensure even cooking.

Marinade Ingredients

• Olive oil: Extra virgin olive oil adds richness and helps the marinade cling to the chicken.

• Fresh lemon juice + zest: Provides bright acidity and brings out the herbs’ flavors.

• Garlic: Freshly minced garlic gives sharpness and depth.

• Dried oregano: A quintessential Greek herb. Rub it between your fingers before adding to release more flavor.

• Red wine vinegar: Adds tang and helps tenderize the chicken.

• Salt and black pepper: Essential for enhancing all other flavors.

Vegetables

• Red onion: Roasts beautifully and adds natural sweetness.

• Bell peppers: Choose a mix of red, yellow, or orange for a vibrant look.

• Zucchini: Mild and tender when roasted.

• Cherry tomatoes: They blister and burst, adding juiciness to the pan.

• Kalamata olives (optional): Salty, briny contrast to the sweet roasted vegetables.

Finishing Touches

• Crumbled feta cheese: Adds creamy, tangy richness after roasting.

• Fresh parsley or dill: For a pop of freshness and color.

Ingredient Swaps and Additions

• Low-carb version: Skip tomatoes and onions; focus on zucchini, eggplant, or cauliflower.

• Vegan: Use tofu instead of chicken and vegan feta (or omit).

• Spicy twist: Add crushed red pepper flakes to the marinade.

• Hearty option: Add baby potatoes — just par-cook or slice them thin so they roast evenly.

Step-by-Step Instructions

1. Make the Marinade

In a large bowl, whisk together:

• 1/4 cup olive oil

• Juice and zest of 1 lemon

• 3 cloves garlic, minced

• 1 tbsp red wine vinegar

• 1 tsp dried oregano

• 1 tsp salt

• 1/2 tsp black pepper

Add the chicken and toss to coat. Marinate for at least 30 minutes in the fridge. For maximum flavor, marinate up to 8 hours.

Tip: Don’t skip the lemon zest — it intensifies the citrus flavor without adding more acid.

2. Prep the Vegetables

While the chicken marinates, chop your vegetables:

• 1 red onion, cut into wedges

• 2 bell peppers, sliced

• 1 zucchini, halved and sliced

• 1 cup cherry tomatoes

• Optional: 1/2 cup Kalamata olives

Toss vegetables in a drizzle of olive oil, salt, and pepper.

3. Assemble the Sheet Pan

Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment or foil for easier cleanup.

Spread vegetables on the pan in a single layer. Nestle the marinated chicken among the vegetables. Pour any leftover marinade over the top.

4. Roast

Bake for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F and vegetables are tender with browned edges.

Halfway through cooking, give the veggies a quick stir and spoon some pan juices over the chicken for added moisture.

5. Finish and Serve

Once out of the oven, sprinkle crumbled feta cheese and fresh herbs over everything. Let the chicken rest 5 minutes before serving.

Tips, Variations & Substitutions

• For meal prep: Divide into containers with a side of rice, quinoa, or pita bread.

• Add starch: Serve with orzo, lemon rice, or roasted potatoes for a heartier meal.

• Use bone-in chicken: If preferred, increase cooking time by 10–15 minutes.

• Want crispier veggies? Use two sheet pans and roast the veggies separately to avoid overcrowding.

Serving Ideas & Occasions

• Weeknight Dinner: This dish is ideal for nights when you want something nourishing but quick.

• Meal Prep: Make a batch on Sunday and enjoy healthy lunches all week.

• Family Meals: A colorful platter of Greek chicken and veggies feels festive enough for guests.

• Picnic or Potluck: Serve it cold or room temperature with pita and hummus.

Pair with:

• Warm pita bread and tzatziki

• Couscous or herbed rice

• A crisp Greek salad

• A glass of white wine or sparkling water with lemon

Nutritional & Health Notes

This dish is naturally high in protein and fiber thanks to the lean chicken and vegetables. Olive oil provides heart-healthy fats, and the feta adds calcium and a boost of flavor without needing extra salt.

Low in refined carbs, this sheet pan meal fits well into Mediterranean, gluten-free, or clean eating diets. Portion-controlled, it’s satisfying without being heavy.

To reduce sodium, skip the olives and use a reduced-sodium feta or less cheese overall.

FAQs

Q1: Can I prep this the night before?
A1: Yes! You can marinate the chicken and chop the veggies the night before. Store them separately and assemble just before baking.

Q2: Can I use fresh herbs in the marinade instead of dried?
A2: You can, but dried oregano holds up better during roasting. If using fresh herbs like rosemary or thyme, add them in the last 10 minutes of baking to avoid burning.

Q3: How long does it keep in the fridge?
A3: Store leftovers in an airtight container for up to 4 days. Reheat in the oven or microwave before serving.

Q4: What’s the best way to reheat leftovers?
A4: For best texture, reheat in a 350°F oven for about 10 minutes. Microwaving is faster but may soften the vegetables.

Q5: Can I freeze this dish?
A5: It’s not ideal for freezing once cooked because the veggies may become mushy. However, you can freeze the raw marinated chicken and roast fresh veggies later.

Q6: What other vegetables can I use?
A6: Try eggplant, mushrooms, cauliflower, or green beans. Avoid watery vegetables like spinach, which don’t roast well.

Q7: Is this dish dairy-free?
A7: Yes — just skip the feta. You’ll still get loads of flavor from the marinade and roasted vegetables.

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