Greek Sheet Pan Chicken
Juicy chicken thighs are soaked in a tangy marinade and roasted with colorful veggies and zesty seasonings.
Servings: 4
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
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