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–+ servings

Sheet Pan Greek Chicken and Veggies (Easy One-Pan Meal)

A flavorful and easy one-pan meal featuring marinated chicken and roasted vegetables, perfect for a weeknight dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Greek
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Chicken and Marinade
  • 4 pieces boneless, skinless chicken thighs or breasts
  • 3 tablespoons olive oil divided
  • 2 tablespoons lemon juice freshly squeezed
  • 2 teaspoons dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
Vegetables
  • 2 cups cherry tomatoes halved
  • 1 medium red onion cut into wedges
  • 1 medium zucchini sliced
  • 1 medium bell pepper sliced
  • 1 teaspoon dried thyme

Method
 

Prepare the Marinade
  1. In a mixing bowl, combine 2 tablespoons of olive oil, lemon juice, oregano, garlic powder, salt, and black pepper. Mix well.
  2. Add the chicken thighs to the marinade, ensuring they are well coated. Let them marinate for at least 15 minutes.
Prepare the Vegetables
  1. While the chicken is marinating, preheat the oven to 400°F (200°C).
  2. On a sheet pan, add the cherry tomatoes, red onion, zucchini, and bell pepper. Drizzle with the remaining 1 tablespoon of olive oil and sprinkle with thyme, salt, and pepper. Toss to coat.
Bake the Dish
  1. Place the marinated chicken on the sheet pan with the vegetables.
  2. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
  3. Remove from the oven and let rest for a few minutes before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 20gProtein: 35gFat: 25gSaturated Fat: 4gFiber: 4gSugar: 5g

Notes

Serve with a side of rice or pita bread for a complete meal.

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