Sheet Pan Greek Chicken and Veggies
Showcase juicy chicken thighs with flavor locked in from a fool-proof yogurt-based marinade, roasted side by side with a rainbow of bell pepper, red onion, zucchini, and cherry tomatoes. Mix and match the veggies as you like, then top with olives, feta, and herbs—it adds up to an irresistible all-in-one meal.
Ingredients
For the Chicken:
- 4-6 boneless, skinless chicken thighs
- 3 Tablespoons plain Greek yogurt
- 2 Tablespoons extra-virgin olive oil
- 1 Tablespoon dried oregano
- 2 teaspoons red wine vinegar
- 4 cloves garlic smashed but whole
- juice of 1 lemon
- kosher salt and black pepper
For the Sheet Pan:
- 1 or 2 zucchini
- 1/2 medium red onion
- 1 or 2 bell peppers any color
- 1 cup cherry tomatoes
- 1/2 cup Kalamata olives
- 2-3 Tablespoons crumbled feta
- parsley fresh or dried, for a finishing touch
Instructions
- Combine yogurt, olive oil, oregano, vinegar, whole garlic cloves, and lemon juice in a medium bowl. Add at least 1/4 teaspoon kosher salt and a pinch of black pepper. Whisk well to combine.3 Tablespoons plain Greek yogurt, 2 Tablespoons extra-virgin olive oil, 1 Tablespoon dried oregano, 2 teaspoons red wine vinegar, 4 cloves garlic, juice of 1 lemon, kosher salt and black pepper
- Add chicken to the bowl and turn to evenly coat with the marinade. Cover, place in the fridge, and marinate for at least 30 minutes. Three hours or longer is an ideal marinating time, but don't leave it longer than overnight.4-6 boneless, skinless chicken thighs
- When ready to cook, remove chicken from the fridge and preheat the oven to 425°F.
- Slice the zucchini into 1” coins, then chop into halves or quarters. Chop both the onion and pepper into bite-sized chunks. Toss all these veggies together onto a large rimmed baking sheet. Line with parchment paper for easy clean-up.1 or 2 zucchini, 1/2 medium red onion, 1 or 2 bell peppers
- Drizzle the veggies lightly with olive oil, and sprinkle generously with salt and pepper. Toss to combine.
- Remove chicken from the bowl and nestle each piece into a spot on the sheet pan, surrounded by veggies. Discard the marinade.
- Place pan in the oven for 10-15 minutes while you prep the tomatoes, olives, feta, and anything else you’d like to serve.1 cup cherry tomatoes, 1/2 cup Kalamata olives, 2-3 Tablespoons crumbled feta
- After the chicken has been in for at least 10 minutes, remove the pan and add cherry tomatoes in among the veggies.
- Roast for 5-10 minutes more, until all the veggies are tender and the chicken is cooked through (165°F on an instant read thermometer).
- Remove from the oven, then add olives, feta, and parsley as you like—either scattered over the sheet pan, or added directly to individual plates to taste.parsley
- Serve chicken and veggies with extra herbs and over rice, couscous, or with pita, as desired. Enjoy!
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Notes
- Chicken: Although I default to boneless chicken thighs, mainly for convenience and ease when feeding my kids, you can absolutely use bone-in, skin-on thighs for this recipe if you prefer. As a plus, the skin can crisp up a bit in the oven, which looks golden and tastes delicious. Bone-in pieces will most likely take 10-15 minutes longer to cook, depending on their exact size; plan accordingly.
- Marinating Time: Because of this marinade’s components, specifically the acidic lemon juice, I find it ideal to marinate between 30 minutes and 4 hours. You can let it go a bit longer if needed: 6-8 hours is typically fine, but definitely no more than 24 hours.
- You also can use chicken breasts! They require anywhere from 20-30 minutes to bake, depending on thickness; if yours are fairly thin, give the veggies a head start and add chicken to the pan partway through the baking time.
- Liquid on pan: A bit of juice on the pan is normal and expected—both the chicken and the veggies release a bit of liquid as they cook. If you don’t like this, you can use a slotted spoon to serve and leave the juices behind, but I personally think they’re tasty drizzled over couscous or another starch on the side.
- Storage: Tuck into any airtight container and store in the fridge for 3-4 days. Warm in the microwave on 50% power for 3-4 minutes. Using half power in the microwave reduces the chance that chicken will dry out when reheated.