Description
This easy sheet pan Greek chicken is a quick, flavorful dinner made with juicy chicken, colorful vegetables, and a zesty lemon-herb marinade. Perfect for busy weeknights, this one-pan Mediterranean meal is healthy, delicious, and ready in under an hour.
Ingredients
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4 boneless, skinless chicken breasts (or thighs)
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2 tbsp extra-virgin olive oil
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3 tbsp lemon juice (freshly squeezed)
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3 cloves garlic, minced
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2 tsp dried oregano
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1 tsp paprika
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1 tsp sea salt
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1/2 tsp black pepper
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1 red bell pepper, sliced
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1 yellow bell pepper, sliced
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1 small red onion, sliced
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1 zucchini, sliced into half-moons
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1/2 cup Kalamata olives, pitted
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1/2 cup cherry tomatoes, halved
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1/2 cup feta cheese, crumbled (optional for topping)
- Fresh parsley, chopped (for garnish)
Instructions
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Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease with olive oil.
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In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper.
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Place chicken breasts in a large bowl or zip-top bag and pour half of the marinade over them. Let marinate for 15–30 minutes (optional for best flavor).
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Spread bell peppers, onion, zucchini, olives, and cherry tomatoes on the sheet pan. Drizzle with remaining marinade and toss to coat.
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Nestle the chicken breasts among the vegetables.
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Roast in the oven for 25–30 minutes, or until chicken reaches an internal temperature of 165°F (74°C).
- Sprinkle with feta cheese and fresh parsley before serving.
Notes
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Add potatoes or cauliflower for a heartier meal.
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For extra crispiness, broil for the last 2–3 minutes.
- Leftovers keep well in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sheet Pan, Roasting
- Cuisine: Sheet Pan, Roasting
