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GREEK SHEET PAN CHICKEN DINNER

If you're looking for an easy and delicious dinner that you can throw together with minimal fuss and maximum flavor, this Greek sheet pan chicken is the perfect solution!
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Prep Time 15 minutes
Cook Time 45 minutes
Course Dinner, Main Course
Cuisine Greek
Servings 6
Calories 454 kcal

Ingredients
  

  • 1/2 cup olive oil
  • 1 tablespoon lemon juice approximately 3 tablespoons.
  • 4 minced garlic cloves
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon Dijon mustard
  • 1 teaspoon kosher Salt
  • 1/2 teaspoon freshly ground black pepper
  • 6 Chicken thighs bone-in, skin on
  • 1 medium zucchini halved in lengthwise.
  • 1 yellow bell pepper cut into 1-inch pieces
  • 1/2 large red onion sliced thinly into wedges
  • 1 pint grape tomatoes or cherry juice
  • Pitted 1/2 cup Kalamata Olives
  • 1/4 cup feta cheese
  • 2 tablespoons chopped finely fresh parsley

Instructions
 

  • Preheat the oven to 425°F (220°C). Mix the oil, lemon juice and garlic together in a bowl. Add salt and Dijon mustard to taste.
  • Put the chicken thighs in an oiled bowl. Pour 1/3 of the marinade over the top. Then, use your hands to coat the chicken with the marinade. Marinate the chicken for between 10 and 15 minutes.
  • As the chicken marinates, place the bell peppers, red onions, tomatoes, and zucchini on a baking sheet. Then drizzle the remaining marinade over the top. Mix all the ingredients together and toss them.
  • Bake for 30 minutes, placing the chicken thighs on a baking sheet.
  • Place the baking sheet in the oven. Add the olives, feta, and place it back into the oven for 10 to 15 more minutes. This will allow the vegetables to soften and the chicken to reach 165°F.
  • Before serving, sprinkle the vegetables and chicken with chopped fresh parsley.