Greek Chicken Sheet Pan Dinner (30 minute meal)
Getting dinner on the table quickly, without making separate meals for everyone, isn’t always easy. That’s why I love sheet pan meals like this Greek chicken recipe. With just one pan and about 30 minutes, you can have a flavorful, balanced dinner ready to go. The beauty of this dish is how customizable it is. You can serve it with cauliflower rice, potatoes, or pasta to suit everyone’s preferences, making it a go-to for busy weeknights and perfect for meal prep.
The star of the show is the simple Greek marinade, it infuses both the chicken and the veggies with bold, fresh flavor. Don’t be afraid to mix up the veggies based on what you have on hand. Bell peppers, zucchini, carrots, broccoli, or green beans all work well. Just be sure to chop firmer vegetables smaller so everything cooks evenly. Whether you’re feeding a crowd or just want leftovers for lunch, this one-pan meal is a total win.
How to make Greek Chicken Sheet Pan:
Make the greek marinade in a bowl. Add chicken thighs to a bowl and pour half the marinade over the chicken. Let sit for 20 minutes (if you have time). Add the chicken on a parchment paper lined baking sheet. Add chopped veggies to the sides and add the rest of the marinade to the veggies Bake at 450F for 25 Minutes.
Tips for success
- Because the acid breaks down and tenderizes the chicken, leaving the chicken in the marinade for too long can break down the meat too much and make it mushy and have a weird texture. Because of this, you shouldn’t leave this chicken in the marinade for over 24 hours.
- Pro tip: To add some color to the chicken thighs at the end, turn the oven to broil and broil on high for 3 minutes. Be sure to stay close and use a timer.
- Note: If you are using bone in chicken thighs, you will likely need to add 10 minutes to the cooking time and may way to cook the chicken thighs for 10 minutes before adding the veggies.
Greek Chicken Marinade Sheet Pan Dinner
Guided Recipe Video
Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 2 large bell peppers
- 1 pound zucchini
Greek Marinade
- 2 tablespoons olive oil
- 1 medium lemon, juiced
- 2 tablespoona red wine vinegar
- 1 teaspoon sea salt
- 1/2 tablespoon dried oregano
- 1 teaspoon dried dill
- 1 teaspoon garlic powder
Instructions
- Make the Greek Marinade by combining all the ingredients in a mixing bowl.2 tablespoons olive oil, 1 medium lemon, juiced, 2 tablespoona red wine vinegar, 1 teaspoon sea salt, 1/2 tablespoon dried oregano, 1 teaspoon dried dill, 1 teaspoon garlic powder
- Place the chicken thighs in a large bowl. Pour half the marinade over the chicken thighs and marinade 20 minutes (up to overnight).1.5 pounds boneless, skinless chicken thighs
- While the chicken in marinading, chop the veggies. Cut the peppers and zucchini into bite size pieces. I like to cut the zucchini into half moons.2 large bell peppers, 1 pound zucchini
- Preheat the oven to 450F.
- Line a sheet pan with parchment paper or aluminum foil for easy clean up.
- Place the marinaded chicken in the center of the baking sheet.
- Add the chopped veggies to the sides of the chicken and pour the marinade you reserved in step 2 over the veggies.
- Stir the vegetables up well to get the marinade incorporated well into the veggies
- Place the entire pan in the 450F oven for 25 minutes.
- After 3 minutes, take the sheet pan out of the oven. Use a meat thermometer to check the temperature of the chicken at the thickest point. The temp should reach 165F. If it does not, put it back in a hot oven for a few minutes.
Nutrition Information
Can you prep this in advance?
Make the Greek chicken marinade and pour it over the chicken in a reusable lock bag. Remove as much air as possible and place it in the freezer immediately. Defrost in the fridge 24 hours, which is when the chicken will actually marinate in the fridge.
Storing leftovers
Once you cook the chicken, it can be stored in the fridge for 3 days, so it’s perfect for meal prep.
Delicious! I added marinade to leftover chicken and sliced up baked potato from last night and it was delicious even cold. I used balsamic vinegar instead of red wine vinegar that I didn’t have on hand which worked out well too. Love your simple and budget friendly healthy recipes😊