Greek Chicken Sheet Pan Dinner

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Greek Chicken Sheet Pan Dinner

Description

Greek Chicken Sheet Pan Dinner is a vibrant, Mediterranean-inspired meal made with juicy marinated chicken, tender roasted vegetables, and classic Greek flavors like lemon, garlic, oregano, and olive oil. Everything cooks together on one pan, making it an easy, healthy, and flavorful dinner perfect for busy weeknights or meal prep. This dish delivers restaurant-quality taste with minimal cleanup.

Servings

Serves: 4
Prep Time: 15 minutes
Marinate Time (optional but recommended): 30 minutes – 8 hours
Cook Time: 35–40 minutes
Total Time: ~55 minutes

Ingredients

For the Chicken & Marinade

  • 1½ lbs (680 g) boneless, skinless chicken breasts or thighs

  • ¼ cup extra-virgin olive oil

  • Juice of 1 large lemon (about 3 tbsp)

  • 4 cloves garlic, minced

  • 2 tsp dried oregano

  • 1 tsp paprika

  • ½ tsp ground cumin (optional)

  • 1 tsp salt

  • ½ tsp black pepper

Vegetables

  • 1 pint cherry or grape tomatoes

  • 1 large red bell pepper, sliced

  • 1 medium red onion, cut into wedges

  • 1 medium zucchini, sliced

  • ½ cup pitted Kalamata olives

Optional Garnishes

  • Crumbled feta cheese

  • Fresh parsley or dill, chopped

  • Lemon wedges

  • Tzatziki sauce

Instructions

  1. Prepare the Marinade
    In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, paprika, cumin (if using), salt, and black pepper.

  2. Marinate the Chicken
    Add chicken to the bowl and toss until fully coated.

    • For best flavor, marinate for at least 30 minutes (up to overnight) in the refrigerator.

  3. Preheat the Oven
    Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it.

  4. Assemble the Sheet Pan
    Spread tomatoes, bell pepper, red onion, zucchini, and olives evenly on the sheet pan.
    Nestle the marinated chicken among the vegetables. Pour any remaining marinade over the top.

  5. Roast
    Roast for 35–40 minutes, flipping chicken halfway through, until:

    • Chicken reaches an internal temperature of 165°F (74°C)

    • Vegetables are tender and lightly caramelized

  6. Finish & Serve
    Remove from oven, sprinkle with feta and fresh herbs if desired. Serve with lemon wedges or tzatziki.

Tips for Best Results

  • Use chicken thighs for extra juiciness and flavor.

  • Cut vegetables evenly so they cook at the same rate.

  • Don’t overcrowd the pan—use two pans if necessary to ensure proper roasting.

  • Broil for 2–3 minutes at the end for extra browning.

  • Meal prep friendly: Keeps well in the fridge for up to 4 days.

Serving Suggestions

  • Serve over orzo, rice, or quinoa

  • Pair with warm pita bread

  • Add a side of Greek salad or hummus

  • Turn leftovers into wraps or grain bowls

Nutritional Information (Approx. per serving)

  • Calories: 420

  • Protein: 38 g

  • Fat: 26 g

  • Carbohydrates: 12 g

  • Fiber: 3 g

  • Sugar: 6 g

  • Sodium: 620 mg

(Values may vary based on ingredients used)

Health Benefits

  • High in protein – Supports muscle growth and satiety

  • Heart-healthy fats – Olive oil provides monounsaturated fats

  • Low-carb & gluten-free – Naturally fits many diets

  • Rich in antioxidants – From tomatoes, olive oil, and herbs

  • Anti-inflammatory – Mediterranean ingredients support overall health

Frequently Asked Questions (Q&A)

Q: Can I use bone-in chicken?
A: Yes, but increase cook time by 10–15 minutes and ensure the internal temperature reaches 165°F (74°C).

Q: Can I make this dairy-free?
A: Absolutely—just skip the feta cheese.

Q: Can I freeze this recipe?
A: You can freeze the marinated raw chicken (without veggies) for up to 3 months. Cook fresh vegetables separately.

Q: What vegetables can I substitute?
A: Broccoli, asparagus, green beans, or cauliflower work well.

Q: Is this recipe keto-friendly?
A: Yes, it’s naturally low-carb and keto-approved.

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