Go Back
–+ servings
A colorful sheet pan filled with roasted chicken thighs, cherry tomatoes, red onion, bell peppers, zucchini, and olives.

Sheet Pan Greek Lemon Chicken and Vegetables

This recipe offers a flavorful and convenient way to prepare chicken thighs and vegetables for meal prep. It's designed for busy individuals and families seeking healthy, delicious meals without the stress.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Marinating Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Greek
Calories: 454
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • ½ cup olive oil
  • 3 tablespoons lemon juice from 1 medium lemon
  • 4 garlic cloves minced
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon Dijon mustard
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper freshly ground
For the Chicken and Vegetables
  • 6 chicken thighs bone-in, skin-on
  • 1 medium zucchini halved lengthwise and sliced
  • 1 yellow bell pepper chopped into 1-inch pieces
  • ½ large red onion thinly sliced into wedges
  • 1 pint cherry tomatoes or grape tomatoes
  • ½ cup kalamata olives pitted
  • ¼ cup feta cheese
  • 2 tablespoons fresh parsley finely chopped

Equipment

  • Heavy Duty Sheet Pan

Method
 

  1. Preheat your oven to 425°F (220°C). In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, dried thyme, Dijon mustard, kosher salt, and black pepper to make the marinade.
  2. Place the chicken thighs in a bowl. Pour ⅔ of the marinade over the chicken and use your hands to toss them, ensuring they are well coated. Let the chicken marinate for 10 to 15 minutes.
  3. While the chicken marinates, spread the sliced zucchini, chopped bell pepper, sliced red onion, and tomatoes onto a large baking sheet. Drizzle the remaining marinade over the vegetables and toss to coat.
  4. Arrange the marinated chicken thighs on the baking sheet among the vegetables. Bake for 30 minutes.
  5. Remove the baking sheet from the oven. Add the pitted kalamata olives and feta cheese to the sheet pan. Return the pan to the oven and bake for another 10 to 15 minutes, or until the vegetables are softened and the chicken reaches an internal temperature of 165°F (74°C).
  6. Sprinkle the cooked chicken and vegetables with fresh chopped parsley before serving.

Nutrition

Calories: 454kcalCarbohydrates: 10gProtein: 26gFat: 35gSaturated Fat: 9gCholesterol: 147mgSodium: 767mgPotassium: 671mgFiber: 3gSugar: 4gVitamin A: 810IUVitamin C: 73mgCalcium: 92mgIron: 3mg

Notes

Ovens can vary in temperature. If your chicken isn't browning to your liking, you can move the oven rack higher or use the broiler for the last minute or two. If it's cooking too quickly, lower the rack or reduce the oven temperature slightly.
The liquid that accumulates on the sheet pan is normal. It comes from the chicken juices and the vegetables. If you prefer less liquid, consider using vegetables like artichoke hearts or cabbage instead of zucchini and tomatoes.
If you choose to use chicken breasts, reduce the cooking time to about 20 to 25 minutes. You can roast the vegetables first and add the chicken breasts for the last 25 minutes of cooking.

Tried this recipe?

Let us know how it was!