Description
Mediterranean magic unfolds with this Greek Sheet Pan Chicken, delivering a symphony of zesty herbs and succulent flavors. Robust oregano-kissed chicken mingles with crisp vegetables, promising a quick, delightful meal you’ll crave again and again.
Ingredients
Scale
Protein:
- 6 bone-in, skin-on chicken thighs
Vegetables and Fruits:
- 1 medium zucchini, sliced in half lengthwise
- 1 yellow bell pepper, chopped into 1-inch pieces
- 1 large red onion, thinly sliced into wedges
- 1 pint cherry or grape tomatoes
- 1 lemon, juiced (approximately 3 tablespoons)
Herbs, Cheese, and Other Ingredients:
- 1/2 cup olive oil
- 4 minced garlic cloves
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 cup pitted Kalamata olives
- 1 cup feta cheese
- 2 tablespoons finely chopped fresh parsley
Instructions
- Elevate the oven temperature to a searing 425F (220C), preparing for a Mediterranean-inspired culinary adventure.
- Craft a vibrant marinade by whisking olive oil, zesty lemon juice, minced garlic, aromatic oregano, fragrant thyme, tangy Dijon mustard, salt, and pepper in a mixing bowl.
- Immerse chicken thighs in two-thirds of the marinade, massaging thoroughly to ensure complete flavor absorption. Allow the chicken to marinate for a quick 10-15 minute flavor infusion.
- Artfully arrange tomatoes, bell peppers, zucchini, and red onions across a spacious baking sheet. Drizzle the remaining marinade, gently tossing to create an even, glistening coating.
- Nestle marinated chicken thighs among the colorful vegetable landscape, creating a harmonious culinary composition.
- Roast the sheet pan ensemble for 30 minutes, until the chicken achieves a golden-brown exterior and reaches a safe internal temperature of 165F.
- Generously scatter crumbled feta and briny Kalamata olives over the sizzling dish, returning to the oven for an additional 10-15 minutes to allow the cheese to melt and develop a tantalizing golden crust.
- Finish by sprinkling freshly chopped parsley, adding a burst of herbaceous freshness to this Mediterranean-inspired masterpiece.
Notes
- Swap chicken thighs with boneless, skinless chicken breasts for a leaner protein option, adjusting cooking time to prevent dryness.
- Create a vegetarian version by replacing chicken with firm tofu or chickpeas, maintaining the same Mediterranean flavor profile.
- Reduce sodium by using low-sodium feta cheese and limiting added salt in the marinade.
- Enhance meal prep by marinating chicken overnight in the refrigerator, allowing deeper flavor penetration and more convenient cooking.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 6
- Calories: 502 kcal
- Sugar: 4 g
- Sodium: 734 mg
- Fat: 38 g
- Saturated Fat: 10 g
- Unsaturated Fat: 26 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 125 mg