Ingredients
4 bone-in, skin-on chicken thighs (or boneless)
2 tbsp olive oil
Juice of 1 lemon (plus extra wedges for serving)
3 cloves garlic, minced
1 tsp dried oregano
1/2 tsp paprika
Salt and pepper to taste
1 red bell pepper, sliced
1 zucchini, sliced
1 red onion, cut into wedges
1/2 cup cherry tomatoes
1/2 cup kalamata olives
1/4 cup crumbled feta cheese (optional)
Fresh parsley, for garnish
Instructions
1. Preheat oven to 425°F (220°C). Line a sheet pan with parchment or foil.
2. In a bowl, whisk together olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper.
3. Place chicken thighs in a large bowl or zip bag. Pour half the marinade over chicken and let sit while prepping veggies (5–10 min).
4. Toss veggies with remaining marinade.
5. Arrange chicken and vegetables on the sheet pan in a single layer.
6. Bake for 35–40 minutes, or until chicken is golden and cooked through (165°F internal temp).
7. During last 5 minutes, sprinkle on feta if using.
8. Garnish with parsley and serve with lemon wedges or warm pita.
Notes
Use boneless chicken thighs for faster cooking (25–30 minutes).
Add potatoes or chickpeas for a heartier meal.
Store leftovers in fridge up to 3 days—great for meal prep bowls.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner, One-Pan
- Method: Baked, Sheet Pan
- Cuisine: Mediterranean, Greek
Nutrition
- Serving Size: 1 chicken thigh with veggies
- Calories: 390
- Sugar: 4g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 110mg
Keywords: greek sheet pan chicken, mediterranean sheet pan dinner, lemon herb chicken