Sheet Pan Greek Chicken
Sheet pan Greek chicken with vegetables and feta is an easy one pan dinner that is fresh, simple, and perfect for busy weeknights.
Servings: 4
Ingredients
- ½ cup olive oil
- Juice of 1 lemon
- 1 tablespoon minced garlic
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 3 tablespoons plain Greek yogurt
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 –6 boneless skinless chicken thighs
- 2 zucchini sliced
- 1 yellow bell pepper sliced
- 1 red onion sliced
- 1 pint cherry tomatoes
- ½ cup crumbled feta cheese
Instructions
- Preheat the oven to 400°F and prepare a sheet pan.
- Whisk together olive oil, lemon juice, garlic, oregano, thyme, Greek yogurt, salt, and pepper.
- Toss chicken in the marinade and marinate at least 15 minutes.
- Spread vegetables on the sheet pan and place chicken on top.
- Bake for 30–40 minutes until chicken reaches 165°F.
- Sprinkle feta cheese over the top and serve.
Notes
- This dish works well with many vegetables.
- Marinating even briefly improves flavor.
- Leftovers store well for quick lunches.
- Chicken thighs stay more tender than breasts.
Nutrition
Calories: 494kcal | Carbohydrates: 15g | Protein: 29g | Fat: 36g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Trans Fat: 0.02g | Cholesterol: 125mg | Sodium: 924mg | Potassium: 948mg | Fiber: 3g | Sugar: 7g | Vitamin A: 969IU | Vitamin C: 102mg | Calcium: 179mg | Iron: 3mg
