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Greek Sheet Pan Chicken

Greek Sheet Pan Chicken

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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Main Course
Cuisine Greek
Servings 6

Ingredients
  

  • ½ cup Olive Oil
  • 3 tbsp Lemon Juice
  • 4 Garlic Cloves (minced)
  • 1 tsp Thyme
  • 2 tsp Oregano
  • 1 tsp Dijon Mustard
  • 1 tsp Salt
  • ½ tsp Black Pepper
  • 1 Zucchini (halved lengthwise and thickly sliced)
  • ½ Large Red Onion (sliced into wedges)
  • 1 Yellow Bell Pepper (seeded and sliced)
  • 2 cups Cherry Tomatoes
  • ½ cup Kalamata Olives
  • ¼ cup Feta Cheese
  • 2 tbsp Fresh Parsley (chopped for garnish)
  • 6 Boneless, Skinless Chicken Thighs
  • Cooked Rice

Instructions
 

  • Preheat oven to 450°
  • Whisk together oil, lemon juice, garlic, mustard, and spices in a bowl to create marinade.
  • Place chicken in a separate bowl and coat with ⅔ of the marinade. Mix well to coat.
  • Place vegetables in a separate bowl and coat with ⅓ of the marinade. Mix well to coat.
  • While the chicken is marinating, spread the vegetables out on a baking sheet and bake for 20 minutes.
  • Remove the baking sheet from the oven and add the chicken, nestling them around the vegetables. Place back in the oven and cook for about 25 minutes (until the chicken is done).
  • Remove the baking sheet from the oven and add the olives and feta. Place back in the oven for 10 minutes.
  • Add a bed of rice, then the chickens and vegetables. Sprinkle with chopped parsley and serve.
Keyword chicken