Description
A juicy, herby, and tangy weeknight dinner ready in 30 minutes. This sheet pan meal features marinated chicken thighs roasted with bell peppers, onions, tomatoes, kalamata olives, and feta cheese for maximum flavor with minimal cleanup.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- 1/4 cup extra virgin olive oil
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 6 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 medium red bell peppers, chopped into large chunks
- 1 large red onion, sliced into wedges
- 1 pint cherry tomatoes, halved
- 1/2 cup kalamata olives, pitted
- 1/2 cup feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon extra virgin olive oil (for veggies)
- Pinch of salt and pepper (for veggies)
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, salt, and pepper.
- Add chicken thighs to the marinade and toss to coat evenly. Let marinate for at least 15 minutes (or up to 4 hours in the fridge).
- Chop bell peppers and red onion. Halve the cherry tomatoes.
- Line a large sheet pan with parchment paper or foil. Arrange marinated chicken in a single layer on one side.
- Spread bell peppers, onions, and tomatoes on the other side of the pan. Drizzle with 1 tablespoon olive oil and season with salt and pepper.
- Roast for 20 minutes. Stir the veggies halfway through cooking.
- Remove pan from oven. Scatter kalamata olives and crumbled feta cheese over the chicken and veggies.
- Return to oven and roast for another 10 minutes, until chicken reaches 165°F and feta is golden.
- Let rest for 5 minutes. Garnish with fresh parsley and serve.
Notes
Do not overcrowd the pan to ensure the chicken roasts rather than steams. Boneless, skinless chicken thighs are recommended for juiciness; if using chicken breasts, reduce cooking time and monitor closely. For best flavor, marinate the chicken for at least 15 minutes. Leftovers can be stored in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Greek
Nutrition
- Serving Size: 1/4 of the sheet pan
- Calories: 450
- Sugar: 6
- Sodium: 650
- Fat: 28
- Saturated Fat: 10
- Carbohydrates: 15
- Fiber: 3
- Protein: 35
Keywords: Greek chicken, sheet pan dinner, 30 minute meals, healthy dinner, chicken thighs, feta cheese, kalamata olives, easy weeknight dinner