Greek Sheet Pan Chicken
Greek sheet pan chicken is a vibrant, one-pan meal that brings the rich flavors of the Mediterranean to your table. This dish features succulent chicken breasts marinated with zesty lemon, aromatic garlic, and earthy oregano, complemented by colorful roasted vegetables. Perfect for busy weeknights or festive gatherings, this recipe is not only delicious but also visually stunning.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh lemon juice (about 2 lemons)
- 4 garlic cloves, minced
- 2 tsp dried oregano
- Salt and pepper to taste
- 2 bell peppers (assorted colors), chopped
- 1 red onion, sliced
- 2 medium zucchinis, sliced
- 1/2 cup crumbled feta cheese
- 1/2 cup pitted Kalamata olives
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, combine olive oil, lemon juice, garlic, oregano, salt, and pepper. Whisk until well mixed.
- Add chicken breasts to the marinade and coat evenly. Let sit for at least 30 minutes.
- On a large baking sheet, arrange marinated chicken on one side and chopped vegetables on the other.
- Bake for 25–30 minutes until chicken reaches an internal temperature of 165°F (75°C) and vegetables are tender.
- In the last few minutes of baking, sprinkle feta cheese and olives over the dish.
- Remove from oven and let rest before serving.
Nutrition
- Serving Size: 1 chicken breast with veggies (250g)
- Calories: 380
- Sugar: 5g
- Sodium: 650mg
- Fat: 21g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 120mg