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A delicious one-pan meal prep of roasted chicken thighs with colorful vegetables like zucchini, bell peppers, red onion, tomatoes, and olives, topped with feta cheese.

Sheet Pan Greek Lemon Chicken and Vegetables

This recipe makes a flavorful and easy sheet pan meal perfect for meal prep. It features bone-in, skin-on chicken thighs marinated in a lemon-herb mixture and roasted alongside colorful vegetables.
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Prep Time 15 minutes
Cook Time 45 minutes
Marinating Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Greek
Calories: 454
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • ½ cup olive oil
  • 3 tablespoons lemon juice from 1 lemon
  • 4 garlic cloves minced
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon Dijon mustard
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper freshly ground
For the Chicken and Vegetables
  • 6 chicken thighs bone-in, skin-on
  • 1 medium zucchini halved lengthwise and sliced
  • 1 yellow bell pepper chopped into 1-inch pieces
  • ½ large red onion thinly sliced into wedges
  • 1 pint cherry tomatoes or grape tomatoes
  • ½ cup kalamata olives pitted
  • ¼ cup feta cheese
  • 2 tablespoons fresh parsley finely chopped

Equipment

  • Heavy Duty Sheet Pan

Method
 

  1. Preheat your oven to 425°F (220°C). In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, dried thyme, Dijon mustard, kosher salt, and black pepper to make the marinade.
  2. Place the chicken thighs in a bowl. Pour ⅔ of the marinade over the chicken and use your hands to toss until well coated. Let the chicken marinate for 10 to 15 minutes.
  3. While the chicken marinates, spread the sliced zucchini, chopped bell pepper, red onion wedges, and cherry tomatoes onto a large baking sheet. Drizzle the remaining marinade over the vegetables and toss to coat.
  4. Arrange the marinated chicken thighs on the baking sheet among the vegetables. Bake for 30 minutes.
  5. Remove the baking sheet from the oven. Add the pitted kalamata olives and feta cheese. Return the baking sheet to the oven and bake for another 10 to 15 minutes, or until the vegetables are tender and the chicken reaches an internal temperature of 165°F (74°C).
  6. Sprinkle the finished chicken and vegetables with fresh chopped parsley before serving.

Nutrition

Calories: 454kcalCarbohydrates: 10gProtein: 26gFat: 35gSaturated Fat: 9gCholesterol: 147mgSodium: 767mgPotassium: 671mgFiber: 3gSugar: 4gVitamin A: 810IUVitamin C: 73mgCalcium: 92mgIron: 3mg

Notes

Ovens can vary in temperature. If your chicken isn't browning enough, move the oven rack higher or use the broiler for the last minute or two. If it's browning too quickly, lower the rack or reduce the oven temperature. The liquid released during cooking is normal. If you prefer less liquid, consider using vegetables like artichoke hearts or cabbage instead of zucchini and tomatoes. The cooking juices are great for drizzling over side dishes.
If you choose to use chicken breasts, reduce the cooking time to 20 to 25 minutes. Roast the vegetables first, then add the chicken breasts for the last 25 minutes of cooking.

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