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Greek Sheet Pan Chicken Thighs

Keep dinner simple with Greek Sheet Pan Chicken Thighs. This meal packs in nutrients and is made with bell peppers, tomatoes, onion, zucchini, and olives, all in one pan!
Course dinner, gluten-free, lunch, meal-prep, sheet pan
Cuisine Mediterranean
Keyword Greek Sheet Pan Chicken Thighs
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 8 servings
Calories 506kcal
Author Erin Antoniak

Ingredients

  • ½ cup olive oil
  • 2 tablespoon red wine vinegar
  • 1 lemon juiced
  • 1 tablespoon dijon mustard
  • 3 cloves garlic minced
  • 2 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 8 boneless chicken thighs
  • 2 small zucchinis diced
  • 1 red pepper diced
  • 1 yellow pepper diced
  • 1 red onion diced
  • 1 pint cherry tomatoes
  • 8 oz feta
  • 1 cup kalamata olives
  • ½ cup fresh chopped parsley

Instructions

  • Preheat oven to 425F.
  • In a bowl, whisk together, olive oil, vinegar, lemon juice, mustard, garlic, oregano, thyme, salt, and pepper.
  • Add chicken thighs to bowl and pour half of marinade over top. Mix until chicken is coated.
  • Add all veggies to sheet pan and pour remaining marinade over top. Stir to mix together until veggies are coated.
  • Tuck chicken thighs on and between veggies on sheet pan, they can be slightly overlapping veggies.
  • Bake for 15 minutes. Add feta, olives, and parsley over top of chicken and veggies. Bake for another 15-20 minutes. Once chicken temp reads 165F, take out of oven.
  • Let cool 10 minutes before serving.

Nutrition

Calories: 506kcal | Carbohydrates: 11g | Protein: 24g | Fat: 41g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Trans Fat: 0.1g | Cholesterol: 136mg | Sodium: 998mg | Potassium: 603mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1452IU | Vitamin C: 79mg | Calcium: 198mg | Iron: 3mg