Mediterranean Delight: Greek Chicken Sheet Pan Dinner

$- 4 boneless, skinless chicken thighs - 2 cups cherry tomatoes, halved - 1 zucchini, sliced into half-moons - 1 red bell pepper, sliced into strips - 1 red onion, cut into thick wedges - 1 cup Kalamata olives, pitted and roughly chopped - 3 cloves garlic, minced In this dish, the chicken thighs are juicy and full of flavor. The cherry tomatoes burst with sweetness, while zucchini adds a nice crunch. The red bell pepper brings a touch of sweetness, and the red onion gives a rich taste. Kalamata olives add a briny punch, and garlic fills the dish with warmth. - 2 tablespoons extra virgin olive oil - 2 teaspoons dried oregano - 1 teaspoon dried thyme - Salt and freshly ground black pepper to taste Extra virgin olive oil is key for moisture and depth. Dried oregano and thyme give that classic Greek flavor. Salt and pepper bring everything together and enhance the taste of each ingredient. - 1 lemon, thinly sliced - Fresh parsley, finely chopped (for garnish) Lemon slices add a bright zing. Fresh parsley gives a pop of color and freshness. To serve, place the dish on a large platter or keep it on the baking sheet for a rustic look. Pair it with warm pita bread and tzatziki for a full Mediterranean feast. {{ingredient_image_2}} - Preheat your oven to 425°F (220°C). - Get your chicken thighs and veggies ready. Slice the zucchini, bell pepper, and onion. Halve the cherry tomatoes and chop the olives. - In a large bowl, mix the chicken and veggies. - Add minced garlic, olive oil, oregano, thyme, salt, and pepper. Use your hands to toss everything well. Make sure each piece is coated nicely. - Line a large baking sheet with parchment paper. - Spread the chicken and veggies evenly on the sheet. Make sure they are not crowded. This helps them cook well. - Place thin lemon slices over the chicken and around the veggies. This adds a fresh taste as they cook. - Slide the baking sheet into the oven. Bake for 25 to 30 minutes. - Check that the chicken reaches 165°F (75°C). The veggies should be tender and a bit caramelized. - Once done, take the sheet pan out and let it rest for 5 minutes. This helps the juices settle in the chicken. - Just before serving, sprinkle fresh parsley on top for color. To get juicy chicken, start with bone-in thighs. The bones help keep the meat moist. If you use skinless thighs, marinate them well in olive oil and herbs. This adds flavor and keeps them tender. Cook the chicken at 425°F for 25-30 minutes. For gas ovens, check the chicken a bit early. They can cook faster than electric ones. For great caramelization, cut your veggies into even pieces. This helps them cook at the same rate. Use a mix of cherry tomatoes, zucchini, and bell peppers. They roast well together. You can also try carrots or asparagus if you want a change. Just keep them similar in size for even cooking. Serve the chicken and veggies right from the pan. It looks rustic and inviting. You can also transfer it to a platter for a fancier look. Pair it with warm pita bread and tzatziki sauce. This adds a nice touch and rounds out the meal. Garnish with fresh parsley for color. Pro Tips Marinate for More Flavor: If time allows, marinate the chicken in the seasoning for at least 30 minutes or overnight in the refrigerator. This will enhance the flavor and tenderness of the chicken. Use Fresh Herbs: For a fresher taste, substitute dried oregano and thyme with fresh herbs. Use three times the amount of fresh herbs for a vibrant flavor boost. Don’t Crowd the Pan: Ensure there is enough space between the chicken and vegetables on the baking sheet to promote even cooking and caramelization. If necessary, use two pans. Serve with Sides: Enhance the meal by serving with warm pita bread and tzatziki sauce. A simple side salad with feta cheese and olives works wonderfully too! {{image_4}} You can easily swap chicken thighs for chicken breasts. Breasts cook faster, so check them sooner. If you prefer a vegetarian dish, try chickpeas or tofu. These options still soak up all the tasty flavors. Adding herbs can change the dish's taste. Try fresh basil or dill for a different twist. You can also add feta cheese. It gives a creamy texture and salty flavor. Different olives, like green olives, can also add a new layer of taste. Using what's in season makes this meal even better. In summer, use fresh zucchini and ripe tomatoes. In winter, consider root vegetables like carrots or sweet potatoes. These choices ensure you enjoy fresh flavors year-round. To keep your Greek chicken sheet pan dinner fresh, follow these steps: - Let the dish cool down before storing. - Place leftovers in an airtight container. - Store in the fridge for up to four days. This helps maintain flavor and texture. Use glass containers for better storage. They are safe and durable. When you’re ready to enjoy leftovers, consider these methods: - Use the oven at 350°F (175°C) for about 15 minutes. - You can also use a microwave on medium power for 2-3 minutes. To add flavor, drizzle a little olive oil or squeeze fresh lemon juice before reheating. This keeps the meal moist and tasty. If you want to save some for later, here’s how to freeze: - Place portions in freezer-safe bags. - Remove as much air as possible before sealing. This way, your meal stays fresh for up to three months. To thaw, move it to the fridge overnight. You can also use the microwave on defrost mode. This method is quick and safe. You can serve this dish with many tasty sides. Here are a few ideas: - Warm pita bread - Tzatziki sauce - Greek salad with feta and olives - Rice or quinoa with herbs - Roasted potatoes seasoned with lemon These sides add flavor and balance to your meal. Check the chicken's internal temperature with a meat thermometer. It should reach 165°F (75°C). If you don’t have a thermometer, cut into the chicken. The juices should run clear, not pink. Yes! You can prep the chicken and veggies a day before. Just store them in the fridge. When ready to cook, simply follow the baking steps. This saves time on busy nights. Absolutely! This recipe is naturally gluten-free. Just avoid adding any gluten-containing sides. Pita bread can be swapped for a gluten-free option to keep the meal safe. To add heat, try these options: - Add red pepper flakes to the seasoning mix - Use spicy olives, like those with chili - Mix in a dash of hot sauce before serving These tweaks will give your dish a nice kick! This blog post covered a delicious Greek Chicken Sheet Pan Dinner. You learned about the key ingredients like chicken, veggies, and seasoning. I shared easy steps for prepping, baking, and serving. You also discovered tips for perfecting your dish and creative variations. In the end, this meal is simple, tasty, and great for any occasion. Enjoy making this dish your own!$

Mediterranean Delight: Greek Chicken Sheet Pan Dinner

A flavorful sheet pan dinner featuring marinated chicken thighs and vibrant Mediterranean vegetables.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine Mediterranean

Servings 4

Ingredients

4 pieces boneless, skinless chicken thighs
2 cups cherry tomatoes, halved
1 piece zucchini, sliced into half-moons
1 piece red bell pepper, sliced into strips
1 piece red onion, cut into thick wedges
1 cup Kalamata olives, pitted and roughly chopped
3 cloves garlic, minced
2 tablespoons extra virgin olive oil
2 teaspoons dried oregano
1 teaspoon dried thyme
to taste Salt and freshly ground black pepper
1 piece lemon, thinly sliced
for garnish Fresh parsley, finely chopped

Instructions

Begin by preheating your oven to 425°F (220°C), ensuring it reaches temperature before you start baking.
In a large mixing bowl, combine the chicken thighs, halved cherry tomatoes, sliced zucchini, strips of red bell pepper, onion wedges, and chopped Kalamata olives.
To enhance the flavor, add the minced garlic, extra virgin olive oil, dried oregano, dried thyme, and a generous amount of salt and pepper to the bowl. Using your hands or a spatula, thoroughly toss the ingredients together until the chicken and vegetables are evenly coated with the seasoning and oil.
Take a large baking sheet lined with parchment paper, and arrange the marinated chicken and vegetables on it. Make sure to spread everything out in a single layer; this allows for even cooking and caramelization.
Strategically place thin slices of lemon on top of the chicken and intersperse them around the vegetables to infuse a bright, zesty flavor during cooking.
Slide the baking sheet into the preheated oven and bake for 25-30 minutes. You’re looking for the chicken to reach an internal temperature of 165°F (75°C), while the vegetables should be tender and slightly caramelized.
After the cooking time is up, remove the sheet pan from the oven and let the dish rest for 5 minutes to allow the juices to redistribute in the chicken.
Just before serving, sprinkle freshly chopped parsley over the dish to add a burst of color and freshness.

Notes

Serve directly on the baking sheet for a rustic look, or transfer to a platter. Pair with warm pita and tzatziki.

Keyword chicken, easy dinner, Mediterranean, sheet pan