Cooking happens in the moments that feel right, and there’s nothing quite like a comforting sheet pan meal to make weeknight dinners effortless and satisfying. Sheet Pan Greek Chicken & Veggies bursts with Mediterranean flavors, combining juicy chicken with vibrant vegetables, all roasted to perfection in one easy dish. It’s the kind of recipe that makes a busy night feel a bit more special—whether you’re winding down after a long workday or entertaining friends for a casual dinner.
Why you’ll love this dish
This sheet pan Greek chicken is a must-try, and for good reason! It’s quick to prepare, budget-friendly, and a hit with both kids and adults. You can whip it up in under an hour, making it the perfect solution for weeknight meals when you want something nutritious but don’t have the time or energy to fuss over multiple pots and pans. Plus, it’s packed with wholesome ingredients. The vibrant colors and fresh herbs not only make it eye-catching but also incredibly flavorful, transporting your taste buds to the sun-soaked shores of Greece with each bite.
“This meal is a lifesaver! Healthy, tasty, and I can make it in one pan. What’s not to love?” – A happy home cook
Step-by-step overview
Creating this delicious sheet pan meal is straightforward. First, you’ll prepare your marinade, which is the magic behind the flavor. Next, simply mix in the chicken and seasonal vegetables. Once everything’s well coated, it goes onto the sheet pan before sliding into the oven to roast. In about 25 to 30 minutes, you’ll have a complete meal that’s ready to be enjoyed!
What you’ll need
Gather these items for your sheet pan Greek chicken:
- 4 boneless, skinless chicken thighs or breasts
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 zucchini, sliced
- 1 red onion, chopped
- 1 cup cherry tomatoes
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 teaspoons dried oregano
- 2 cloves garlic, minced
- Salt and pepper to taste
Feel free to swap out vegetables based on what’s in season or what you have on hand! Broccoli, asparagus, or potatoes can also work well in this dish.
Directions to follow
- Preheat your oven to 425°F (220°C).
- In a large bowl, whisk together olive oil, lemon juice, oregano, garlic, salt, and pepper.
- Add the chicken and chopped vegetables into the bowl, ensuring they’re all coated in that delicious marinade.
- Spread everything out in a single layer on a sheet pan.
- Bake for about 25-30 minutes, until the chicken is cooked through and the veggies are tender.
- Serve hot and relish in the delightful flavors of your healthy meal!
Best ways to enjoy it
For an aesthetically pleasing presentation, arrange the chicken in the center of the plate and surround it with the roasted veggies. If you’re looking to enhance the Mediterranean vibe, consider serving it alongside warm pita bread or a refreshing side of tzatziki sauce. A crisp green salad dressed with olive oil and lemon is also a fantastic pairing to balance the richness of the chicken.
Keeping leftovers fresh
After enjoying your meal, any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, make sure to do so in the oven or microwave until thoroughly heated. For longer storage, you can freeze the dish by placing it in a freezer-safe container; it should last for up to 3 months. Just remember to label and date your containers!
Helpful cooking tips
For the best results, consider marinating the chicken for an hour before cooking. This not only intensifies the flavors but also ensures that the chicken remains juicy. If your veggies tend to overcook, cut them into larger pieces to maintain their texture during roasting.
Creative twists
Feel free to experiment with this recipe! You can switch up the proteins by using shrimp or a plant-based protein to make it vegetarian-friendly. Adding feta cheese before serving can elevate the dish further or try to incorporate different herbs like thyme or rosemary to suit your palate.
Common questions
How long does it take to prepare?
You can expect about 10-15 minutes of prep time, followed by 25-30 minutes of cooking. In total, the entire meal can be ready in under one hour!
Can I use bone-in chicken?
While boneless pieces are quicker to cook, using bone-in chicken is certainly an option! Just be prepared to extend the cooking time by 10-15 minutes to ensure it’s fully cooked.
What’s the best way to store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat in the oven or microwave until warmed throughout.
Are there any suitable substitutions for the vegetables?
Absolutely! Feel free to swap in your favorite seasonal vegetables such as asparagus, carrots, or even potatoes for a heartier option.
Print
Sheet Pan Greek Chicken & Veggies
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Gluten-Free
Description
A comforting sheet pan meal bursting with Mediterranean flavors, combining juicy chicken with vibrant vegetables, all roasted to perfection in one easy dish.
Ingredients
- 4 boneless, skinless chicken thighs or breasts
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 zucchini, sliced
- 1 red onion, chopped
- 1 cup cherry tomatoes
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 teaspoons dried oregano
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, whisk together olive oil, lemon juice, oregano, garlic, salt, and pepper.
- Add the chicken and chopped vegetables into the bowl, ensuring they’re all coated in the marinade.
- Spread everything out in a single layer on a sheet pan.
- Bake for about 25-30 minutes, until the chicken is cooked through and the veggies are tender.
- Serve hot and enjoy!
Notes
For best flavor, consider marinating the chicken for an hour before cooking. Experiment with seasonal vegetables and different proteins to suit your taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean