Greek Chicken Sheet Pan Dinner recipe

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Greek Chicken Sheet Pan Dinner recipe

This recipe is inspired by the bold flavors and ingredients of Greek cuisine, with a focus on fresh vegetables, lean protein, and a hint of Mediterranean spice. By cooking everything on one sheet pan, you’ll save time and effort, and still enjoy a meal that’s packed with flavor and nutrition.

Prep time: 10 minutes

Cook time: 40 minutes

Total time: 50 minutes

Servings: 4

Ingredients:

4 bone-in, skin-on chicken thighs

1 cup cherry tomatoes (red, yellow, or mixed)

1 zucchini, sliced

1/2 cup Kalamata olives

1 red onion, chopped

2 tablespoons olive oil

1 teaspoon dried oregano

1/2 teaspoon garlic powder

1/2 teaspoon paprika

Salt and black pepper, to taste

Fresh thyme sprigs, for garnish

Crumbled feta cheese (optional)

Instructions:

1. Prepare the ingredients
 Preheat your oven to 400°F (200°C). In a large bowl, toss the zucchini, cherry tomatoes, red onion, and olives with olive oil, oregano, garlic powder, paprika, salt, and pepper.
2. Arrange on the sheet pan
 Place the seasoned veggies on a sheet pan and nestle the chicken thighs among the vegetables. Drizzle the chicken with a little extra olive oil and season with additional salt and pepper.
3. Bake until golden
Bake for 35–40 minutes, or until the chicken is cooked through and has a golden, crispy skin. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
4. Serve with garnish
 Garnish with fresh thyme sprigs and sprinkle with crumbled feta cheese if desired. Serve hot directly from the sheet pan.
Tips:

1. Use high-quality chicken: Choose boneless, skinless chicken breast or thighs for the best flavor and texture.
2. Don’t overcrowd the sheet pan: Leave enough space between the chicken and vegetables to ensure even cooking and browning.
3. Add some acidity with lemon juice: A squeeze of fresh lemon juice adds brightness and flavor to the dish.
4. Experiment with different vegetables: Try using different colors and types of bell peppers, zucchini, or cherry tomatoes to add variety to the recipe.
5. Make it a meal prep: Cook the chicken and vegetables in advance, then reheat and serve with a side of quinoa or brown rice for a quick and easy meal.

Nutrition Information (per serving):

1. Calories: 350
2. Protein: 30g
3. Fat: 15g
4. Saturated Fat: 3g
5. Cholesterol: 60mg
6. Carbohydrates: 20g
7. Fiber: 5g
8. Sugar: 5g
9. Sodium: 400mg

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