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Sheet Pan: Greek Chicken Dinner

Source: Found on Pinterest

Easy, all-in-one dinner with juicy thighs nestled around delicious vegetables
This pairs well with my Lemon Rice

Ingredients

  • 6 large chicken thighs, skinless and bone-in or boneless (see note)
  • ½ c. olive oil
  • 1 lemon, juiced (about 3 tablespoons)
  • 4 garlic cloves, minced
  • 2 t. dried oregano
  • 1 t. dried thyme
  • 1 t. Dijon mustard
  • 1 t. kosher salt
  • ½ t. freshly ground black pepper
  • 1 medium zucchini, halved lengthwise and sliced
  • 1 large yellow bell pepper, chopped into 1-inch pieces
  • ½ large red onion, thinly sliced into wedges
  • 1 pint cherry or grape tomatoes
  • ½ c. kalamata olives, pitted
  • ¼ c. low-fat feta cheese
  • 2 Tbls. finely chopped fresh parsley (or 2 t. dry)

Instructions

When ready to make, preheat the oven to 400 degrees.

In a small bowl, whisk together the oil, lemon juice, garlic, oregano, thyme, Dijon mustard, salt, and pepper.

Place the chicken thighs in a bowl and pour ⅔ of the marinade on top, then use your hands to toss the chicken in the marinade and make sure it's well coated. Marinate the chicken for 10 to 15 minutes, or longer if desired.

While the chicken is marinating, or after chicken has marinated, spread the zucchini, bell pepper, red onion, and tomatoes onto the baking sheet and drizzle the remaining marinade on top. Toss together to coat the vegetables. Bake for 20 minutes.

Remove the baking sheet from the oven and add the skinless chicken thighs to the baking sheet, nestling them around the veggies. Continue to bake for 20-25 minutes.

Add the olives and feta cheese and continue to bake for another 10 minutes, or until the vegetables are softened and the chicken is cooked through to 165 degrees.

Sprinkle the chicken and vegetables with chopped fresh or dried parsley before serving.

Serves 6

NOTE: Original recipe called for skin-on thighs, but there was way too much fat juices in the pan. Veggies didn't get roasted, they were sauteed and mushy. You can use either, but if you use skin-on, you need to add them nestled around the veggies right away and bake for 35-40 minutes. Then add olives and feta and bake another 10-15 minutes. Be sure to drain off the fat juices before serving.