Sheet Pan Greek Chicken & Veggies

introduction

This dish cooks on one sheet pan. It makes a warm, bright meal with chicken, peppers, zucchini, onion, and tomatoes. The lemon and oregano give a fresh, Greek taste. If you like simple pan dinners, you may also like this chicken and wild rice soup for a cozy day.

why make this recipe

You make this recipe when you want a fast, full meal with low work. You mix a few things, pour them on a pan, and roast. The dish stays healthy and tastes bright. You can use one pan for easy clean up. For more one-pan ideas, see this simple chicken and wild rice idea.

how to make Sheet Pan Greek Chicken & Veggies

Marinate the chicken in lemon, oil, garlic, and oregano. Put the chicken on a sheet pan. Add the cut vegetables around the chicken. Pour any extra marinade over the veg. Roast until the chicken is done and the veg are soft. Let the chicken rest a few minutes before you cut it. You can read a soup version of Greek lemon chicken for a similar bright taste here: Greek lemon chicken soup.

Ingredients :

• 4 boneless, skinless chicken breasts
• 1/4 cup olive oil
• 2 lemons, juiced
• 2 tbsp dried oregano
• 4 cloves garlic, minced
• Salt and pepper to taste
• 1 red bell pepper, chopped
• 1 zucchini, sliced
• 1 red onion, chopped
• 1 cup cherry tomatoes
• Feta cheese (optional for topping)
  You can pair this with rice or orzo if you like. See a one-pan orzo idea here: one-pan orzo.

Directions :

1. Preheat your oven to 400°F (200°C).
2. In a bowl, whisk together olive oil, lemon juice, oregano, garlic, salt, and pepper.
3. Marinate the chicken in the mixture for at least 30 minutes.
4. On a large sheet pan, arrange the marinated chicken and surround it with the chopped vegetables.
5. Drizzle any remaining marinade over the vegetables.
6. Roast in the oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
7. If desired, sprinkle feta cheese on top before serving.
8. Enjoy your healthy and flavorful dinner!
   
   

how to serve Sheet Pan Greek Chicken & Veggies

Serve the chicken whole or sliced. Spoon the roasted veg on the side. Add a sprinkle of feta and a squeeze of lemon. This dish goes well with bread, rice, or a green salad.

how to store Sheet Pan Greek Chicken & Veggies

Cool the food to room temperature for up to one hour. Put it in airtight containers. Store in the fridge for up to 3 days. Freeze in a sealed box for up to 2 months. Thaw in the fridge before reheating. Heat gently in the oven or microwave.

tips to make Sheet Pan Greek Chicken & Veggies

• Cut veg into even pieces so they cook the same.
• Use a meat thermometer to check chicken; it should read 165°F (74°C).
• Do not crowd the pan; give veg room to brown.
• You can marinate longer for more flavor.
• For a crisp top, broil 2 minutes at the end.
  For another easy chicken bake idea, try this baked ranch chicken.

variation (if any)

• Use bone-in chicken thighs; add 10–15 minutes to cook time.
• Swap bell pepper for eggplant or mushrooms.
• Add olives for more Greek flavor.
• Use fresh oregano if you have it; use about 1 tbsp chopped.

FAQs

Q: Can I use chicken thighs instead of breasts?
A: Yes. Use bone-in thighs for more flavor. Cook 10–15 minutes longer.

Q: Can I make this ahead?
A: Yes. Marinate the chicken and cut the veg the day before. Roast the next day.

Q: Do I need to peel the garlic?
A: Yes. Mince fresh garlic for best taste. You can use 1/2 tsp garlic powder if you have no fresh garlic.

Q: Can I skip the feta?
A: Yes. Feta is optional. The dish still has good flavor without it.

Conclusion

For another clear and tested guide to a Greek sheet pan chicken dinner, see this Greek Sheet Pan Chicken Dinner – Downshiftology.

Sheet Pan Greek Chicken & Veggies

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• Author: olivia
• Total Time: 60 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free

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Description

A quick and healthy one-pan meal featuring marinated chicken, colorful vegetables, and a fresh Greek flavor.

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Ingredients

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• 4 boneless, skinless chicken breasts
• 1/4 cup olive oil
• 2 lemons, juiced
• 2 tbsp dried oregano
• 4 cloves garlic, minced
• Salt and pepper to taste
• 1 red bell pepper, chopped
• 1 zucchini, sliced
• 1 red onion, chopped
• 1 cup cherry tomatoes
• Feta cheese (optional for topping)

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Instructions

1. Preheat your oven to 400°F (200°C).
2. In a bowl, whisk together olive oil, lemon juice, oregano, garlic, salt, and pepper.
3. Marinate the chicken in the mixture for at least 30 minutes.
4. On a large sheet pan, arrange the marinated chicken and surround it with the chopped vegetables.
5. Drizzle any remaining marinade over the vegetables.
6. Roast in the oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
7. If desired, sprinkle feta cheese on top before serving.
8. Enjoy your healthy and flavorful dinner!

Notes

Cut vegetables into even pieces for uniform cooking. For a crisp top, broil for 2 minutes at the end.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Roasting
• Cuisine: Greek

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 6g
• Sodium: 350mg
• Fat: 20g
• Saturated Fat: 3g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 3g
• Protein: 40g
• Cholesterol: 90mg