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Sheet Pan Greek Chicken and Veggies (30-Minutes)

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 450
A quick and flavorful dish combining tender chicken thighs with fresh vegetables, all baked on a single sheet pan for easy cleanup.

Ingredients

Protein

  • 4 pieces boneless, skinless chicken thighs

Vegetables

  • 2 cups cherry tomatoes, halved
  • 1 piece bell pepper, sliced
  • 1 piece zucchini, sliced
  • 1 red onion, sliced red onion

Seasonings & Liquids

  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 teaspoons dried oregano
  • 1 teaspoon garlic powder
  • to taste salt and pepper salt and pepper

Optional Toppings

  • feta cheese to taste feta cheese for topping (optional)
  • fresh parsley to taste fresh parsley for garnish (optional)

Instructions 

  • Preheat oven to 425°F (220°C). Mix olive oil, lemon juice, oregano, garlic powder, salt, and pepper.
  • Toss chicken with marinade, then spread vegetables on a sheet pan and place chicken on top.
  • Bake for 20-25 minutes until chicken is cooked and veggies are tender. Optional: add feta and bake 5 more minutes.
  • Garnish with parsley and serve immediately.

Notes

For extra flavor, marinate the chicken longer or add your favorite herbs.
Calories: 450kcal
Cost: $15
Course: Main Course
Cuisine: Greek
Keyword: Chicken, Sheet Pan, vegetables