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

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This Sheet Pan Greek Chicken and Veggies features lemon-herb marinated chicken roasted with colorful vegetables and topped with creamy feta and fresh herbs. A wholesome, Mediterranean-inspired one-pan dinner.

Ingredients

Scale

  • 1.5 lbs boneless, skinless chicken thighs or breasts

  • 1/4 cup olive oil

  • Juice and zest of 1 lemon

  • 3 garlic cloves, minced

  • 1 tbsp red wine vinegar

  • 1 tsp dried oregano

  • 1 tsp salt

  • 1/2 tsp black pepper

  • 1 red onion, cut into wedges

  • 2 bell peppers, sliced

  • 1 zucchini, halved and sliced

  • 1 cup cherry tomatoes

  • 1/2 cup Kalamata olives (optional)

  • 1/2 cup crumbled feta cheese

  • Fresh parsley or dill, chopped

Instructions

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

  • Add chicken and marinate 30 minutes to 8 hours.

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

  • Toss chopped veggies in olive oil, salt, and pepper. Spread on the pan.

  • Nestle marinated chicken among the vegetables. Pour extra marinade on top.

  • Roast for 25–30 minutes, until chicken is cooked through and veggies are tender.

  • Sprinkle with feta and herbs. Let rest 5 minutes before serving.

Notes

To make dairy-free, omit feta. Swap in seasonal vegetables as desired. Store leftovers for up to 4 days.

Find it online: https://dishloomz.com/sheet-pan-greek-chicken-and-veggies-fresh-easy-mediterranean-dinner/