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Easy Greek Chicken Sheet Pan Dinner

Course Main Course
Cuisine Mediterranean
Diet Diabetic
Keyword Greek sheet pan dinner, Healthy Sheet pan dinner, Low Carb dinner,, sheet pan dinner, thm s dinner,, Trim Healthy Mama Dinner
Servings 5
Author Jennifer

Ingredients

  • 1 1/2 pounds boneless skinless chicken thighs, about 6
  • 2 med zucchini cut into half-moons
  • 1 pint cherry tomatoes halved
  • 1 large red onion cut into wedges
  • 1/3 cup pitted Kalamata olives
  • 2-3 Sm-M Golden Potatoes read note
  • 1/4 cup olive oil
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon minced garlic
  • 2 teaspoons dried oregano
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon black pepper
  • 4 ounces feta cheese crumbled
  • Lemon wedges for serving
  • Chopped fresh parsley for serving

Instructions

  • Preheat the oven to **425°F**. Line a large rimmed sheet pan with parchment paper. In a large bowl, whisk together the olive oil, lemon juice, garlic, oregano, salt, and pepper. I did this as meal prep, so I placed the chicken thighs in a gallon bag. I cut the veggies up fresh.
  • If prepping ahead like me, place chicken in bag. If not, go to the next step.
  • Toss your veggies and the chicken thighs, zucchini, tomatoes, red onion, and olives until everything is evenly coated.
  • Spread everything in a single layer on the prepared sheet pan. Don't forget if adding potatoes, you will need to precook them a little. You can microwave them to soften them a little or even air fry them a little bit before baking. I did not and had to air fry them at the end.
  • Bake for **20–25 minutes**, or until the chicken reaches **165°F** internally and the vegetables are tender with caramelized edges.
  • Scatter the feta over the hot pan and return it to the oven for **2–3 minutes**, just until warmed through.
  • Finish with fresh lemon wedges and chopped parsley. Serve hot.

Notes

* **Chicken thighs work especially well** because they stay juicy at the higher roasting temperature.
* **Don’t crowd the pan.** If everything is packed too tightly, the vegetables will steam instead of roast. Use two pans if needed.
* **Meal-prep friendly:** Portions reheat well for up to about 4 days. Keep the fresh lemon wedges separate until serving.