Greek Chicken Thigh Sheet Pan Dinner
Chicken thighs and vegetables coated with a Greek marinade cooked on a sheet pan. This healthy one-pan meal is something the whole family will enjoy!
Servings 4 servings
Ingredients
Greek Marinade
- ¾ cup olive oil
- 1 lemon juiced
- 1 tbsp. garlic minced
- 2 tsp dried thyme
- 2 tbsp. your favorite Greek spice blend
- 2 tbsp. Dijon mustard
- 2 tsp salt and pepper
Chicken & Vegetables
- 4-6 chicken thighs bone-in, skin-on
- 3 Zucchini sliced
- 2 Red bell pepper chopped into 1-inch slices
- 2 Orange bell pepper chopped into 1-inch slices
- 1 Red onion thinly sliced into wedges
- 1 pint cherry tomatoes
- 1 cup kalamata olives pitted
- ½ cup feta cheese
- Fresh parsley chopped
Instructions
- In a medium-sized bowl, add all of the marinade ingredients and mix to combine. Place the chicken in a large freezer bag, and pour ½ of the marinade on top.
- Place in the refrigerator for at least 30 minutes.
- While the chicken is marinating, prep the vegetables.
- Spray a large baking sheet with non-stick spray.
- Place the zucchini, peppers, onions, and tomatoes on the baking pan. Pour the remaining marinade on the vegetables and toss to combine. Preheat the oven to 420 degrees F.
- Add the chicken to the vegetable baking pan.
- Bake for 30 minutes.
- Remove the pan from the oven, add the olives and sliced lemons. Place the pan back in the oven for 15 to 20 minutes.
- Garnish the chicken and vegetables with feta cheese and fresh parsley.