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This Greek Sheet Pan Chicken with vegetables and feta cheese is a simple and healthy meal that only uses one pan! It is perfect for those nights when you need something quick. The vegetables can be changed out to fit your family's tastes or whatever you have in the vegetable bin.
A big thank you to everyone who responded to my email a couple of weeks ago. There were several requests for one-pan, easy meals with pork or chicken, so here you go! 🙂
My original plan was to use boneless, skinless chicken breasts...but I grabbed the wrong package at the store. So no, your eyes are not playing tricks on you, those are chicken thighs, lol
How to make Sheet Pan Greek Chicken and Vegetables:
Preheat oven to 450 degrees. Line a sheet pan with parchment paper or spray with nonstick spray. Set aside.
Toss the bell pepper, cauliflower, zucchini and red onion together with the olive oil, lemon juice and black pepper in a large bowl.
Spread the vegetables out on the prepared sheet pan.
Combine the olive oil, garlic, oregano, lemon zest, salt and pepper together in the now empty bowl.
Add the chicken and to the bowl and rub the mixture all over the chicken to coat.
Place the chicken on the pan with the vegetables, pushing the vegetables out of the way to make room.
Bake for 25 to 30 minutes, until internal temperature reaches 165 and the vegetables are roasted.
Allow to cool for 10 minutes before serving sprinkled with feta cheese (if desired) along with Tzatziki on the side (optional)
The flavor is A-M-A-Z-I-N-G! Roasted garlic, subtle hints of lemon with oregano in the background mixes perfectly with the roasted vegetables.
Notes:
- Feel free to use boneless, skinless chicken breasts or thighs.
- For Whole30 & Paleo - omit the feta cheese and tzatziki.
- All ovens cook differently, actual cooking time may vary.
More delicious Greek recipes:
- Sheet Pan Green Chicken Dinner - with potatoes, vegetables and balsamic glaze
- Greek Pork Chops
- Greek Summery Meat Pie
- Whole Greek Roasted Chicken
- Greek Burgers
- Greek Yogurt-Herb Pasta
Enjoy!!
Greek Sheet Pan Chicken
Equipment
- Oven
Ingredients
Greek Roasted Vegetables
- 1 red bell pepper sliced
- 2 cups cauliflower florets broken into bite-sized pieces
- 2 cups zucchini cut into half-moons
- ½ red onion sliced
- 2 Tablespoons olive oil
- 1 Tablespoon lemon juice
- ½ teaspoon black pepper
Greek Roasted Chicken
- 2 Tablespoons olive oil
- 2 large cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon lemon zest
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1 pound boneless, skinless chicken breasts or boneless, skinless thighs
Instructions
- Preheat oven to 450 degrees. Line a sheet pan with parchment paper or spray with nonstick spray. Set aside.
- Toss the bell pepper, cauliflower, zucchini and red onion together with the olive oil, lemon juice and black pepper in a large bowl.
- Spread the vegetables out on the prepared sheet pan. Set aside.
- Combine the olive oil, garlic, oregano, lemon zest, salt and pepper together in the now empty bowl.
- Add the chicken and to the bowl and rub the mixture all over the chicken to coat.
- Place the chicken on the pan with the vegetables, pushing the vegetables out of the way to make room.
- Bake for 25 to 30 minutes, until internal temperature reaches 165 and the vegetables are roasted.
- Allow to cool for 10 minutes before serving sprinkled with feta cheese (if desired) along with Tzatziki on the side (optional)
Notes
- Feel free to use boneless, skinless chicken breasts or thighs.
- For Whole30 & Paleo – omit the feta cheese and tzatziki.
- All ovens cook differently, actual cooking time may vary.
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