Greek Sheet Pan Chicken Thighs with Mediterranean Vegetables
This one-pan Mediterranean dinner combines bone-in chicken thighs with zucchini, bell peppers, tomatoes, and red onion, all roasted together with a bright lemon-herb marinade. The chicken stays juicy while the vegetables caramelize, and finishing touches of kalamata olives, feta cheese, and fresh parsley add authentic Greek flavors. Perfect for busy weeknights when you want a complete, flavorful meal with minimal cleanup.
Ingredients
- ½ cup olive oil
- 1 lemon, juiced (about 3 tablespoons)
- 4 garlic cloves, minced
- 2 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 6 chicken thighs, bone-in, skin-on
- 1 medium zucchini, halved lengthwise and sliced
- 1 yellow bell pepper, chopped into 1-inch pieces
- ½ large red onion, thinly sliced into wedges
- 1 pint cherry or grape tomatoes
- ½ cup kalamata olives, pitted
- ¼ cup feta cheese
- 2 tablespoons fresh parsley, finely chopped
Instructions
- 1
Preheat oven to 425°F
- 2
Whisk together oil, lemon juice, garlic, oregano, thyme, Dijon mustard, salt, and pepper in a small bowl
- 3
Place chicken thighs in a bowl and pour 2/3 of marinade over top, toss to coat well and marinate for 10 to 15 minutes
- 4
Spread zucchini, bell pepper, red onion, and tomatoes on baking sheet and drizzle with remaining marinade, toss to coat
- 5
Add marinated chicken thighs to baking sheet, nestling around vegetables, and bake for 30 minutes
- 6
Remove from oven, add olives and feta, return to oven for 10 to 15 minutes until vegetables are softened and chicken reaches 165°F
- 7
Sprinkle with chopped fresh parsley before serving
Tips
Let chicken marinate while you prep vegetables to maximize flavor without extra time
Use a large rimmed baking sheet to prevent overcrowding and ensure even cooking
Check chicken internal temperature with a meat thermometer to ensure it reaches 165°F
Good to Know
Refrigerate leftovers for up to 3 days in airtight container
Marinate chicken up to 4 hours ahead, prep vegetables up to 1 day ahead
Serve hot directly from the oven with crusty bread or over rice
Common Mistakes
Don't skip marinating time to avoid bland chicken
Use rimmed baking sheet to prevent marinade from spilling
Don't add feta too early or it will melt completely
Substitutions
FAQ
Can I use boneless chicken thighs instead?
Yes, boneless thighs work well but reduce cooking time to 25-30 minutes total and check for doneness earlier.
What if I don't have kalamata olives?
Any Mediterranean olives work, or substitute with sun-dried tomatoes for similar briny flavor.
How long will leftovers keep?
Store covered in refrigerator for up to 3 days. Reheat in 350°F oven for best texture.