This easy Greek sheet pan chicken recipe is a quick and delicious one-pan wonder!
Holly’s Savory Highlights
- Flavor: Chicken thighs marinated in a zesty lemon marinade and baked with a medley of veggies and tangy feta cheese come together to create a tangy and savory meal.
- Skill Level: Simple prep steps and a single pan to wash make this a fuss-free meal that’s great for busy weeknights. No wonder sheet pan cooking is so popular!
- Recommended Tools: A meat thermometer is the best tool for determining doneness for chicken. Chicken should register at 165°F.
- Budget Tip: This is a great recipe for using up leftover veggies from the fridge. And consider making this a top-of-mind recipe for when those big family packs of chicken thighs go on sale.
- Serving Suggestions: Serve with a side of cottage cheese flatbread and some tzatziki as a tasty appetizer along with a refreshing cucumber radish salad.
Impressive Ingredients
- Chicken: Bone-in, skin-on chicken thighs are extra juicy and flavorful, but you can use whole legs, or bone-in, skin-on split chicken breasts. Other low-carb proteins to use are summer sausage, shrimp, pork chops, or turkey meatballs.
- Marinade: Fresh lemon juice tenderizes the chicken while adding zippy flavor, and some is used to season the vegetables. The oregano, garlic, and olive oil used here are a classic Mediterranean trio.
- Veggies: This recipe is all about the colorful veggies roasted in the zesty marinade, and anything goes. Try adding other keto-friendly veggies like whole small mushrooms or sliced portobellos, asparagus, Brussels sprouts, broccoli or cauliflower florets, or yellow squash.
How To Make Greek Sheet Pan Chicken
- Whisk together marinade, reserve some for veggies, add the rest to the chicken, and chill.
- Toss veggies in reserved marinade and spread on a baking dish. Add chicken.
- Bake as directed in recipe below.
- Sprinkle with feta cheese and broil until the cheese is melted.
Timely Tricks to Try
- Prep veggies a day ahead of time and refrigerate until ready to assemble.
- Line the baking sheet with parchment paper for even faster cleanup!
- No feta in the refrigerator? Don’t run to the store. Just use fresh mozzarella slices, Parmesan cheese, or blue cheese crumbles.
Best Leftover Ideas
Store leftover Greek sheet pan chicken in a covered container for up to 4 days. Freeze portions in zippered bags for up to one month and thaw overnight in the refrigerator before reheating. Reheat in the microwave or on the stove top with a little water to refresh the vegetables. Leftovers can be added to a low-carb wrap for a wholesome workday lunch.
More Chicken Favorites
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Greek Sheet Pan Chicken
Juicy chicken thighs are soaked in a tangy marinade and roasted with colorful veggies and zesty seasonings.
Equipment
Ingredients
- 8 bone-in, skin-on chicken thighs*
- 1 red bell pepper chopped
- ½ red onion cut in wedges
- 1 medium zucchini cut in half moons
- 1 cup cherry tomatoes
- ⅓ cup feta crumbled
- fresh chopped parsley and lemon wedges for serving, optional
Marinade
- 3 Tablespoons olive oil
- 1 lemon juiced (about 2-3 tablespoons)
- 1 Tablespoon red wine vinegar
- 3 cloves garlic minced
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Preheat oven to 425℉.
- In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, garlic, oregano, salt, and pepper to make the marinade. Set aside 2 tablespoons to use for the vegetables.
- Pat the chicken thighs dry. In a large bowl or zip-top bag, combine the chicken with the marinade and rest for 15 minutes, or refrigerate for up to 2 hours.
- Place cherry tomatoes, bell pepper, red onion, and zucchini on the sheet pan. Drizzle with the 2 Tablespoons reserved marinade and toss gently to coat.
- Nestle chicken thighs skin-side up over the vegetables. Roast for 30–35 minutes, or until the chicken reaches 165°F and the skin is golden.
- Sprinkle with feta and broil for 2–3 minutes for extra crispiness if desired. Garnish with parsley and serve with lemon wedges.
Notes
- 1 chicken thigh would equal about ½ pound.
- Refrigerate leftovers for up to 4 days, or freeze for up to one month.
Nutrition Information
Calories: 689kcal | Carbohydrates: 9g | Protein: 43g | Fat: 54g | Saturated Fat: 14g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 25g | Trans Fat: 0.2g | Cholesterol: 247mg | Sodium: 484mg | Potassium: 823mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1461IU | Vitamin C: 64mg | Calcium: 109mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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