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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.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 5 people
Course: Main Course
Cuisine: Greek, Mediterranean
Ingredients Method Notes

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

Method
 

Marinate
  1. Preheat your oven to 425°F (220°C).
  2. 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.
  3. Place the chicken thighs in a bowl or zip-top bag and pour two-thirds of the marinade over them.
  4. Let them sit at room temperature for 15–20 minutes while you chop the vegetables.
Season the Vegetables
  1. Scatter the bell peppers, onions, zucchini, and cherry tomatoes across a large rimmed sheet pan.
  2. 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
  1. Nestle the marinated chicken thighs among the vegetables. Bake for 30 minutes.
    2. You will see the tomatoes begin to blister and release their juices, creating a delicious pan sauce.
  2. Briefly remove the pan from the oven. Sprinkle the Kalamata olives and crumbled feta over the top.
  3. 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.
Garnish and Serve
  1. Sprinkle fresh parsley over the pan.
    2. 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.