Greek Sheet-Pan Chicken Recipe

This Greek sheet pan chicken dish is a simple and speedy meal, yet it's bursting with vibrant flavors. Chicken thighs, vegetables, and large chunks of tangy feta are cooked in a lemony vinaigrette dressing until everything becomes tender and golden brown.

The finished product... Greek Sheet-Pan Chicken. YUM!

This sheet pan chicken is a simple weeknight meal that's vibrant and full of character. It's perfect for a queen, a dinner party, or a Saturday date night — I think you get where I'm going here! 

Greek Sheet-Pan Chicken

Ingredients:

• For the Dressing (Greek Salad Dressing)

  • Bottle of Newman's Greek Vinaigrette Dressing

    
    

  For the Chicken and Veggies

  • 1 large red onion, halved and sliced into 1/2 -inch pieces

  • 1 medium zucchini, halved and sliced into 1/2-inch pieces (half moons)

  • 1 large orange bell pepper, cored and sliced into 1/2-inch thick slices

  • 1 large tomato, cut into 8 wedges

  • Kosher salt

  • ground black pepper

  • Seasoning salt

  • Garlic powder

  • Cumin

  • 6 to 8 boneless skinless chicken thighs

  • 1/4 cup pitted Kalamata olives

  • 1/4 cup pitted Castelvetrano olives

  • 4 ounces feta cheese, cut into chunks

  • 1/4 cup chopped Italian parsley, for garnish

  Directions:

  • Prep: Position a rack in the middle of your oven and heat it to 425°F.
    

  • Coat the Vegetables. On a large sheet pan, spread the onions, zucchini, bell pepper, and tomatoes. Season well with salt and pepper, then pour about 1/4 cup of the dressing all over the vegetables. Toss to coat, then spread the vegetables out so they are all touching the surface of the pan.
    

  • Add the remaining ingredients. Season the chicken on both sides with salt, pepper, seasoning salt, garlic powder and cumin. Nestle the chicken, olives, and chunks of feta in between the vegetables and drizzle with the remaining dressing, making sure the chicken especially is covered with the dressing.
    

  • Bake. Bake on the center rack of your heated oven until the chicken is cooked through, about 35 minutes. For more color, transfer the chicken to the top rack about 6 inches away from the broiler. Broil for a few minutes, watching closely to make sure the chicken and vegetables gain some color but DO NOT burn.
    

  • Finish and serve. Remove from the oven and spoon the pan juice all over the chicken. Garnish with the parsley and serve.
    

  I served the chicken and vegetables over a bed of long grain wild rice and steamed spinach.

  
  

  

  Greek Sheet-Pan Chicken over Long Grain Wild Rice & Spinach

  Try out this recipe; you won't regret it!

  Until next time... Traci H. xoxoxo