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.
Ingredients
Scale
- 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)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the chicken breasts, cherry tomatoes, red onion, bell pepper, zucchini, and Kalamata olives.
- In a separate small bowl, whisk together the minced garlic, dried oregano, dried thyme, paprika, salt, pepper, olive oil, and lemon juice.
- Pour the marinade over the chicken and vegetables. Toss everything together until well coated.
- Line a large baking sheet with parchment paper or aluminum foil.
- Place the marinated chicken breasts in the center of the sheet pan, leaving space around them for the vegetables.
- Spread the mixed vegetables around the chicken in a single layer.
- 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.
- Halfway through cooking, gently toss everything with a spatula for even cooking.
- For extra color, broil the chicken for an additional 2-3 minutes at the end, watching closely to prevent burning.
- Remove the sheet pan from the oven and let it rest for a few minutes.
- 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