Greek Chicken Sheet Pan Dinner: A Simple and Delicious One-Pan Recipe

Greek Chicken Sheet Pan Dinner is a delightful and convenient way to bring the vibrant flavors of the Mediterranean right to your kitchen. This one-pan meal not only simplifies your cooking process but also offers a colorful array of ingredients that are both nutritious and satisfying. The origins of this dish can be traced back to the rich culinary traditions of Greece, where fresh herbs, zesty lemon, and succulent chicken come together to create a harmonious blend of flavors.

What I love most about the Greek Chicken Sheet Pan Dinner is how it captures the essence of Greek cuisine while being incredibly easy to prepare. The tender chicken, roasted vegetables, and aromatic spices create a symphony of taste and texture that keeps everyone coming back for more. Plus, the convenience of cooking everything on a single sheet pan means less time spent on cleanup and more time enjoying the meal with family and friends. Trust me, once you try this dish, it will quickly become a favorite in your household!

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup cherry tomatoes, halved
• 1 red onion, cut into wedges
• 1 bell pepper (red or yellow), sliced
• 1 zucchini, sliced into half-moons
• 1 cup Kalamata olives, pitted
• 3 cloves garlic, minced
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• 1 teaspoon paprika
• Salt and pepper, to taste
• 1/4 cup olive oil
• Juice of 1 lemon
• Feta cheese, crumbled (for serving)
• Fresh parsley, chopped (for garnish)

Preparing the Chicken and Vegetables

Let’s get started on this delicious Greek Chicken Sheet Pan Dinner! First, I like to prep all my ingredients to make the cooking process smooth and enjoyable.

1. Preheat your oven to 400°F (200°C). This ensures that the chicken and vegetables will roast perfectly.
2. In a large bowl, combine the chicken breasts, cherry tomatoes, red onion, bell pepper, zucchini, and Kalamata olives. This colorful mix will not only look great but also taste amazing!
3. In a separate small bowl, whisk together the minced garlic, dried oregano, dried thyme, paprika, salt, pepper, olive oil, and lemon juice. This will be our flavorful marinade.
4. Pour the marinade over the chicken and vegetables. Use your hands (or a spatula) to toss everything together until the chicken and veggies are well coated. I love getting my hands in there to make sure everything is evenly mixed!

Arranging on the Sheet Pan

Now that everything is nicely coated, it’s time to arrange it on the sheet pan.

1. Line a large baking sheet with parchment paper or aluminum foil for easy cleanup. I always find this step makes my life easier!
2. Place the marinated chicken breasts in the center of the sheet pan. Make sure to leave some space around them for the vegetables.
3. Spread the mixed vegetables around the chicken, ensuring they are in a single layer. This helps them roast evenly and get that lovely caramelization.

Roasting the Chicken and Vegetables

Now comes the best part—roasting everything to perfection!

1. Place the sheet pan in the preheated oven and roast for about 25-30 minutes. The chicken should reach an internal temperature of 165°F (75°C) and the vegetables should be tender and slightly charred.
2. Halfway through the cooking time, I like to give everything a gentle toss with a spatula. This helps ensure even cooking and allows the flavors to meld beautifully.
3. If you want a little extra color on your chicken, you can broil it for an additional 2-3 minutes at the end. Just keep a close eye on it to prevent burning!

Serving the Dish

Once everything is cooked to perfection, it’s time to serve this delightful dish!

1. Remove the sheet pan from the oven and let it rest for a few minutes. This allows the juices to redistribute in the chicken, making it even juicier.
2. Transfer the chicken and vegetables to a serving platter. I love to arrange them in a colorful way to make the dish visually appealing.
3. Sprinkle crumbled feta cheese over the top. The creamy feta adds a wonderful tang that complements the flavors of the dish.
4. Garnish with freshly chopped parsley for a pop of color and freshness. It’s the little touches that make a meal special!

Storing Leftovers

If you happen to have any leftovers (which is rare in my house!), here’s how to store them:

1. Allow the chicken and vegetables to cool completely before transferring them to an airtight container.
2. Store in the refrigerator for up to 3 days. You can easily reheat them in

   Conclusion:

   In summary, this Greek Chicken Sheet Pan Dinner is an absolute must-try for anyone looking to infuse their weeknight meals with vibrant flavors and wholesome ingredients. The combination of juicy chicken, colorful vegetables, and aromatic herbs creates a dish that is not only delicious but also visually appealing. Plus, the ease of preparation and cleanup makes it a perfect choice for busy evenings when you want to enjoy a home-cooked meal without spending hours in the kitchen. For serving suggestions, consider pairing this dish with a side of fluffy couscous or a refreshing Greek salad to complement the Mediterranean flavors. You can also experiment with variations by swapping out the vegetables based on what you have on hand or adding a sprinkle of feta cheese for an extra layer of flavor. If you’re feeling adventurous, try marinating the chicken in different herbs or spices to create your own unique twist on this classic recipe. I encourage you to give this Greek Chicken Sheet Pan Dinner a try and share your experience with friends and family. Whether you’re cooking for a crowd or just for yourself, I promise you’ll love the simplicity and taste of this dish. Don’t forget to snap a photo and tag me when you make it—I can’t wait to see how your version turns out! Happy cooking! Print
   

   Greek Chicken Sheet Pan Dinner: A Simple and Delicious One-Pan Recipe

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   • Author: Maria
   • Total Time: 45 minutes
   • Yield: 4 servings 1x

   Print Recipe

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   Description

   This Greek Chicken Sheet Pan Dinner is a colorful and delicious one-pan meal featuring juicy chicken breasts roasted with vibrant vegetables, Kalamata olives, and fragrant herbs. Finished with crumbled feta cheese and fresh parsley, it’s a simple yet stunning dish that’s perfect for any occasion.

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   Ingredients

   Scale 1x2x3x

   • 4 boneless, skinless chicken breasts
   • 1 cup cherry tomatoes, halved
   • 1 red onion, cut into wedges
   • 1 bell pepper (red or yellow), sliced
   • 1 zucchini, sliced into half-moons
   • 1 cup Kalamata olives, pitted
   • 3 cloves garlic, minced
   • 1 tablespoon dried oregano
   • 1 tablespoon dried thyme
   • 1 teaspoon paprika
   • Salt and pepper, to taste
   • 1/4 cup olive oil
   • Juice of 1 lemon
   • Feta cheese, crumbled (for serving)
   • Fresh parsley, chopped (for garnish)

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   Instructions

   1. Preheat your oven to 400°F (200°C).
   2. In a large bowl, combine the chicken breasts, cherry tomatoes, red onion, bell pepper, zucchini, and Kalamata olives.
   3. In a separate small bowl, whisk together the minced garlic, dried oregano, dried thyme, paprika, salt, pepper, olive oil, and lemon juice.
   4. Pour the marinade over the chicken and vegetables. Toss everything together until well coated.
   5. Line a large baking sheet with parchment paper or aluminum foil.
   6. Place the marinated chicken breasts in the center of the sheet pan, leaving space around them for the vegetables.
   7. Spread the mixed vegetables around the chicken in a single layer.
   8. Place the sheet pan in the preheated oven and roast for about 25-30 minutes, until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
   9. Halfway through cooking, gently toss everything with a spatula for even cooking.
   10. For extra color, broil the chicken for an additional 2-3 minutes at the end, watching closely to prevent burning.
   11. Remove the sheet pan from the oven and let it rest for a few minutes.
   12. Transfer the chicken and vegetables to a serving platter, sprinkle with crumbled feta cheese, and garnish with freshly chopped parsley.

   Notes

   • Feel free to substitute the vegetables based on your preference or seasonal availability.
   • This dish can be served with a side of rice or quinoa for a heartier meal.
   • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

   • Prep Time: 15 minutes
   • Cook Time: 30 minutes