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–+ servings

Sheet Pan Greek Chicken and Veggies (Easy One-Pan Meal)

A flavorful and easy one-pan meal featuring marinated chicken and colorful vegetables, perfect for a quick weeknight dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Greek
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

Chicken and Marinade
  • 4 pieces boneless, skinless chicken thighs
  • 3 tablespoons olive oil divided
  • 2 tablespoons lemon juice freshly squeezed
  • 2 teaspoons dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
Vegetables
  • 1 cup cherry tomatoes halved
  • 1 cup bell peppers sliced (any color)
  • 1 cup zucchini sliced
  • 1 cup red onion sliced
  • 1 teaspoon dried oregano for vegetables
  • 1 tablespoon olive oil for vegetables
  • 1/2 teaspoon salt for vegetables
  • 1/4 teaspoon black pepper for vegetables

Method
 

Prepare the Marinade
  1. In a mixing bowl, whisk together 3 tablespoons of olive oil, lemon juice, dried oregano, garlic powder, salt, and black pepper.
  2. Add the chicken thighs to the marinade, ensuring they are well coated. Let them marinate for at least 15 minutes.
Prepare the Vegetables
  1. Preheat the oven to 400°F (200°C).
  2. On a sheet pan, toss the cherry tomatoes, bell peppers, zucchini, and red onion with 1 tablespoon of olive oil, dried oregano, salt, and black pepper.
Bake the Chicken and Vegetables
  1. Place the marinated chicken thighs on the sheet pan with the vegetables.
  2. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
  3. Remove from the oven and let rest for a few minutes before serving.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 20gProtein: 30gFat: 25gSaturated Fat: 4gFiber: 4gSugar: 5g

Notes

Serve with a side of tzatziki sauce and warm pita bread for an authentic Greek experience.

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