Chicken, Main, Vegetables

Sheet Pan Din Greek Style

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The problem with sheet pan dinners – in my humble opinion – is that they elements do not always cook evenly, despite what the recipe claims. I find this to be the case especially when potatoes are involved.

But dear readers, this Greek Chicken Thighs and Veggie Sheet Pan Bake is fail-proof. No potatoes are involved. You can of course serve this lovely, colorful easy peasy dish with a side of potatoes, but you must cook them separately. I served mine with lemon rice, and it was just divine.

Feel free to swap out the veg listed for other options. I could see cubes or eggplant or stringbeans working in this.

This dish is full of flavor!

Greek Chicken Thighs and Veg Sheet Pan Bake
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Greek Chicken Thighs and Veg Sheet Pan Bake

Recipe by Susan LeiserCourse: MainCuisine: GreekDifficulty: Easy
Servings

8

servings
Prep time

20

minutes
Cooking time

45

minutes
Marinating Time

4

hours

Ingredients

  • For the marinade

  • 1/2 cup extra virgin olive oil

  • Zest and juice of 1 lemon (about 1/4 cup)

  • 6 garlic cloves, minced

  • 2 tsp. dried oregano

  • 1 tsp. dried thyme

  • 1/4 tsp. crushed red pepper flakes

  • 1 Tbsp. Dijon mustard

  • 1/2 tsp. salt

  • 1/2 tsp. fresh black pepper

  • For the chicken and veggies

  • 8 chicken thighs, bone-in and skin on

  • 1 medium zucchini, sliced into half-moons

  • 1 bell pepper (red, yellow or green) or use a mix, chopped into 1-inch bite-size pieces (about 1 1/2cups)

  • 1/2 cup red onion, chopped

  • 1 cup grape tomatoes

  • 1/2 cup Kalamata olives, pitted and cut in half

  • Fresh parsley, chopped to garnish (optional)

  • Crumbled feta to garnish, optional

Directions

  • For the marinade
  • In a liquid measuring cup, whisk together all marinade ingredients.
  • Place 2/3 of the marinade in a large glass bowl with a lid. Pat chicken thighs with a paper towel. Place chicken thighs in bowl with the marinade and massage the marinade into the thighs. Refrigerate for at least 30 minutes or up to 4 hours.
  • About 15 minutes before turning on the oven, place prepared vegetables on a sheet pan and pour the remaining marinade over the vegetables. Toss until coated.
  • For the main dish
  • Preheat the oven to 425 degrees Fahrenheit.
  • Place the marinated chicken thighs over the prepared vegetables on the cooking sheet. Be sure to place the chicken on the pan evenly with vegetables in between each piece. Bake for 30 minutes.
  • Remove pan from oven and scatter Kalamata olives evenly over the vegetables. Return pan to oven for 15-20 minutes or until chicken is cooked to 165 degrees Fahrenheit. Veggies should be tender.
  • Remove from oven and top with chopped parsley and crumbled feta cheese. Serve with crusty bread, rice or potatoes!

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