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–+ servings
A colorful sheet pan meal prep featuring juicy chicken thighs, roasted vegetables like zucchini, red onion, cherry tomatoes, and olives, topped with feta cheese.

Sheet Pan Greek Lemon Chicken Thighs

This recipe makes delicious and crispy chicken thighs with vegetables, perfect for meal prep. It's easy to make and tastes great.
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Prep Time 15 minutes
Cook Time 45 minutes
Marinating Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Greek
Calories: 454
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • ½ cup olive oil
  • 3 tablespoons lemon juice from 1 lemon
  • 4 garlic cloves minced
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon Dijon mustard
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper freshly ground
For the Chicken and Vegetables
  • 6 chicken thighs bone-in, skin-on
  • 1 zucchini halved lengthwise and sliced
  • 1 yellow bell pepper chopped into 1-inch pieces
  • ½ red onion thinly sliced into wedges
  • 1 pint cherry tomatoes or grape tomatoes
  • ½ cup kalamata olives pitted
  • ¼ cup feta cheese
  • 2 tablespoons fresh parsley finely chopped

Equipment

  • Heavy Duty Sheet Pan

Method
 

  1. Preheat your oven to 425°F (220°C). In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, dried thyme, Dijon mustard, kosher salt, and black pepper to make the marinade.
  2. Place the chicken thighs in a bowl. Pour ⅔ of the marinade over the chicken and use your hands to toss them, ensuring they are well coated. Let the chicken marinate for 10 to 15 minutes.
  3. While the chicken marinates, spread the sliced zucchini, chopped bell pepper, sliced red onion, and cherry tomatoes onto a baking sheet. Drizzle the remaining marinade over the vegetables and toss to coat.
  4. Arrange the marinated chicken thighs on the baking sheet among the vegetables. Bake for 30 minutes.
  5. Remove the baking sheet from the oven. Add the pitted kalamata olives and feta cheese to the sheet pan. Return the pan to the oven and bake for another 10 to 15 minutes, or until the vegetables are softened and the chicken reaches an internal temperature of 165°F.
  6. Sprinkle the cooked chicken and vegetables with the fresh chopped parsley before serving.

Nutrition

Calories: 454kcalCarbohydrates: 10gProtein: 26gFat: 35gSaturated Fat: 9gCholesterol: 147mgSodium: 767mgPotassium: 671mgFiber: 3gSugar: 4gVitamin A: 810IUVitamin C: 73mgCalcium: 92mgIron: 3mg

Notes

Ovens can vary in temperature. If your chicken isn't browning enough, move the oven rack higher or use the broiler for the last minute or two. If it's cooking too quickly, lower the rack or reduce the oven temperature. The liquid on the pan is normal from the chicken juices and vegetables. You can swap vegetables like zucchini and tomatoes for artichoke hearts or cabbage if you prefer less liquid. This liquid is great for drizzling over starchy sides. If using chicken breasts, reduce the cooking time to 20-25 minutes and add them to the pan during the last 25 minutes of cooking the vegetables.

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