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Greek Chicken Sheet Pan Dinner: Easy 1-Pan Meal with Roasted Veggies & Feta

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This Greek Chicken Sheet Pan Dinner features juicy, marinated chicken thighs roasted with colorful veggies and finished with creamy feta. It’s a quick, one-pan Mediterranean meal perfect for busy weeknights or family gatherings.

Ingredients

Scale
  • 4 boneless, skinless chicken thighs (about 1 lb)
  • 2 tablespoons olive oil (extra virgin)
  • 1 1/2 tablespoons fresh lemon juice (about 1/2 large lemon)
  • 2 teaspoons dried oregano
  • 2 garlic cloves, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Zest of 1 lemon (optional)
  • 1 large red onion, cut into thick wedges
  • 1 red bell pepper, chopped into large chunks
  • 1 yellow bell pepper, chopped into large chunks
  • 1 zucchini, sliced into rounds
  • 1 pound baby potatoes, halved
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt, plus more to taste
  • 1/2 teaspoon dried thyme or oregano
  • 3/4 cup crumbled feta cheese (about 4 oz)
  • 2 tablespoons fresh parsley, chopped (optional)
  • Lemon wedges, for serving

Instructions

  1. In a medium bowl, whisk together 2 tablespoons olive oil, 1 1/2 tablespoons lemon juice, 2 teaspoons dried oregano, 2 minced garlic cloves, 1 teaspoon salt, 1/2 teaspoon pepper, and zest of 1 lemon (if using).
  2. Add chicken thighs, turning to coat. Cover and let marinate at room temperature for 15 minutes (or up to overnight in the fridge).
  3. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or roast directly on the pan.
  4. In a large bowl, toss potatoes, red onion, red and yellow bell peppers, and zucchini with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/2 teaspoon dried thyme or oregano.
  5. Spread veggies in a single layer on the baking sheet, cut side of potatoes down.
  6. Remove chicken from marinade and nestle among the veggies on the sheet pan.
  7. Roast for 25–30 minutes, flipping veggies and chicken halfway through, until chicken reaches 165°F and veggies are golden and tender.
  8. Remove pan from oven. Scatter crumbled feta over chicken and veggies.
  9. Optional: Squeeze fresh lemon over everything and sprinkle with chopped parsley.
  10. Let cool for a few minutes, then serve straight from the pan with extra lemon wedges.

Notes

Marinate chicken for at least 15 minutes for best flavor. Don’t crowd the pan—use two pans if needed for crispier veggies. Add feta at the end to keep it creamy. For dairy-free, use vegan feta or olives. Recipe is naturally gluten-free. Leftovers store well and taste even better the next day.

Nutrition

Keywords: Greek chicken, sheet pan dinner, roasted veggies, feta, Mediterranean, one pan, easy dinner, gluten-free, meal prep

Find it online: https://fuzzyforker.com/greek-chicken-sheet-pan-dinner-easy-1-pan-meal-with-roasted-veggies-and-feta/