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One-Pan Greek Chicken with Roasted Vegetables
Effortless, healthy, and packed with flavor—this One-Pan Greek Chicken is the ultimate weeknight solution. By roasting succulent chicken thighs directly with vibrant peppers, zucchini, and cherry tomatoes, the juices meld into a built-in lemon-garlic sauce. It’s a high-protein, Mediterranean diet-friendly feast that leaves you with only one pan to clean.
Ingredients
For Marination
- ½ cup Olive Oil Extra Virgin preferred
- 3 tbsp Fresh Lemon Juice Approx. 1 lemon
- 4 large Garlic Cloves Minced
- 2 tbsp Dried Oregano
- 1 tbsp Dried Thyme
- 1 tbsp Kosher Salt
- ½ tbsp Black Pepper
- 1 tbsp Dijon Mustard The secret to emulsifying the dressing
For Roasting
- 6 Chicken Thighs Bone-in, Skin-on
- 1 large Yellow Bell Pepper 1-inch chunks
- ½ large Red Onion Sliced into wedges
- 1 large Zucchini Sliced into half-moons
- 1 pint Cherry Tomatoes
For Finishing
- ½ cup Kalamata Olives Pitted
- ¼ cup Feta Cheese Crumbled
- 2 tbsp Fresh Parsley Chopped
Instructions
Marinate
- Preheat your oven to 425°F (220°C).
- In a small bowl, whisk together the olive oil, lemon juice, garlic, oregano, thyme, salt, pepper, and Dijon mustard until the mixture is thick and well-combined.
- Place the chicken thighs in a bowl or zip-top bag and pour two-thirds of the marinade over them.
- Let them sit at room temperature for 15–20 minutes while you chop the vegetables.
Season the Vegetables
- Scatter the bell peppers, onions, zucchini, and cherry tomatoes across a large rimmed sheet pan.
- Drizzle the remaining one-third of the marinade over the vegetables and toss by hand to ensure every piece is coated in herbs and oil.
Bake
- Nestle the marinated chicken thighs among the vegetables. Bake for 30 minutes.
- Briefly remove the pan from the oven. Sprinkle the Kalamata olives and crumbled feta over the top.
- Return the pan to the oven for another 10–15 minutes until the chicken skin is golden-brown and crispy, and the vegetables are caramelized.
You will see the tomatoes begin to blister and release their juices, creating a delicious pan sauce.
Garnish and Serve
- Sprinkle fresh parsley over the pan.
Serve as-is for a low-carb meal, or over a bed of fluffy rice or quinoa to soak up the lemon-garlic pan juices.
Notes
Crispy Skin Tip: For the best results, pat the chicken skin dry with a paper towel before adding the marinade.
Veggie Prep: Ensure your zucchini slices are at least 1/4 inch thick so they don’t turn mushy during the long roast.
Alternative Proteins: You can use chicken breasts, but reduce the initial bake time to 20 minutes to prevent them from drying out.
