Sheet Pan Greek Chicken & Veggies

A simple, healthy dinner you can make on one pan.

introduction

This Sheet Pan Greek Chicken & Veggies is easy and quick. It uses olive oil, lemon, garlic, chicken, and colorful vegetables. You roast everything together on one sheet pan for an easy cleanup. Serve it with a fresh salad like Greek salad with chicken for a full meal.

why make this recipe

• It is fast and low fuss.
• You cook protein and veggies at the same time.
• It uses simple ingredients you likely have.
• It tastes bright from lemon and oregano.
• Clean up is quick because you use one pan.

how to make Sheet Pan Greek Chicken & Veggies

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
3. Add the chicken to the bowl and marinate for at least 30 minutes.
4. On a sheet pan, arrange the marinated chicken and the chopped vegetables.
5. Roast in the oven for about 25-30 minutes or until the chicken is cooked through and the veggies are tender.
6. If desired, sprinkle feta cheese on top before serving.
7. Serve warm and enjoy!

You can follow a similar sheet-pan method in recipes like sheet pan lemon garlic chicken if you want a different spice note.

Ingredients :

• 4 chicken thighs or breasts
• 2 cups bell peppers, chopped
• 1 cup red onion, chopped
• 1 cup zucchini, sliced
• 1/4 cup olive oil
• 1 lemon, juiced
• 3 cloves garlic, minced
• 1 tablespoon dried oregano
• Salt and pepper to taste
• Feta cheese (optional for serving)

Directions :

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
3. Add the chicken to the bowl and marinate for at least 30 minutes.
4. On a sheet pan, arrange the marinated chicken and the chopped vegetables.
5. Roast in the oven for about 25-30 minutes or until the chicken is cooked through and the veggies are tender.
6. If desired, sprinkle feta cheese on top before serving.
7. Serve warm and enjoy!

   

how to serve Sheet Pan Greek Chicken & Veggies

• Serve warm right from the pan.
• Add a sprinkle of feta and a squeeze of extra lemon.
• Offer pita bread or rice on the side.
• Add a green salad or a simple cucumber and tomato salad.

how to store Sheet Pan Greek Chicken & Veggies

• Cool to room temperature, then put in an airtight container.
• Store in the fridge for up to 3 days.
• Reheat in the oven at 350°F (175°C) or in the microwave until hot.
• You can freeze cooked chicken and veggies for up to 2 months. Thaw in the fridge before reheating.

tips to make Sheet Pan Greek Chicken & Veggies

• Cut vegetables to similar sizes so they cook evenly.
• Use bone-in thighs for more flavor, or breasts for leaner meat.
• Do not crowd the pan; use two pans if needed so veggies roast, not steam.
• Let the chicken marinate at least 30 minutes for better flavor.
• For a different cooking method try a slow cooker version like slow cooker garlic butter chicken if you want hands-off cooking.

variation (if any)

• Add cherry tomatoes in the last 10 minutes of roasting for a burst of juice.
• Swap zucchini for eggplant or add mushrooms.
• Use fresh oregano instead of dried for a brighter taste.
• Add olives for a saltier Greek touch.

FAQs

Q: Can I use chicken breasts instead of thighs?
A: Yes. Breasts cook a bit faster. Check with a thermometer; internal temp should reach 165°F (74°C).

Q: Can I make this gluten-free?
A: Yes. The basic recipe is naturally gluten-free. Watch any added sides or seasoning blends.

Q: How do I keep the veggies from getting soggy?
A: Cut them larger and spread them in a single layer. Roast at high heat (425°F) and avoid crowding the pan.

Q: Can I prep ahead?
A: Yes. Marinate the chicken and chop vegetables the day before. Keep them covered in the fridge.

Q: Can I add potatoes?
A: Yes, but cut them small or par-cook them so they finish at the same time as the chicken.

Conclusion

For another simple sheet-pan Greek chicken idea, see Greek Sheet Pan Chicken Dinner – Downshiftology.

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