Sheet-Pan Greek Chicken with Vegetables
Lemon-oregano chicken thighs, zucchini, pepper and burst tomatoes.
Maui's an app that plans a whole week of dinners like this one. See how it works ↓
Lay chicken on one side of the pan and vegetables on the other - don't toss everything together. Chicken needs space and dry air to crisp; vegetables need room to char not steam. Crowding kills both.
Ingredients
Everything below makes 4 servings.
- 2 lbbone-in skin-on chicken thighspatted very dry
- 2 mediumzucchinicut into 3/4-inch half-moons
- 1 largered bell pepperseeded, cut into 1-inch chunks
- 1 pintcherry tomatoesleft whole
- 1 smallred onioncut into 1-inch wedges
- 5garlic clovesminced
- 2lemon1 zested and juiced, 1 cut into wedges for serving
- ⅓ cupextra-virgin olive oil
- 1 tbspdried oreganoGreek oregano preferred - rub between palms
- ⅓ cupkalamata olivespitted, left whole
- ½ cupfeta cheesecrumbled, for serving
- ¼ cupfresh parsleychopped, for serving
- 1½ tspkosher salt
- ½ tspfreshly ground black pepper
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 670calories
- 30gprotein
- 16gcarbs
- 54gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Pat chicken thighs very dry - wet skin won't crisp.
- Cut zucchini into 3/4-inch half-moons. Cut bell pepper into 1-inch chunks. Cut red onion into 1-inch wedges (keep root attached so they stay together).
- Zest 1 lemon, then juice it. Cut second lemon into wedges for serving.
- Mince 5 garlic cloves. Chop parsley. Preheat oven to 425F.
Make the marinade
In a large bowl, whisk olive oil, lemon juice and zest, minced garlic, oregano (rubbed between palms), salt, and pepper. This is the master marinade for both chicken and vegetables.
2 min · hands onCoat chicken
Add chicken thighs to the bowl. Toss to coat thoroughly - get marinade under the skin if you can. Lay chicken skin-side up on one half of a sheet pan. Reserve ~3 tbsp marinade in the bowl for the vegetables.
3 min · hands onCoat vegetables
Add zucchini, bell pepper, cherry tomatoes, and red onion wedges to the reserved marinade. Toss to coat. Scatter vegetables on the other half of the sheet pan around the chicken - give the chicken room to crisp, don't crowd it.
2 min · hands onRoast
Roast at 425F for 30-35 min until chicken skin is deeply golden and crisp and reads 175F internal at the thickest part (thighs forgive higher temps - 175 is target for tender). Vegetables should be lightly charred at the edges and the tomatoes mostly burst.
33 min · hands offFinish
Scatter kalamata olives over the hot pan to warm through 1 min in residual heat. Top everything with crumbled feta and chopped parsley. Serve from the pan with lemon wedges on the side.
2 min · hands onMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Use 1.5 lb breasts; roast 22-25 min until 165F internal, vegetables in separately for last 20 min. Saves about 10 minutes.
Press 1.5 lb tofu, cube, toss with marinade; roast 25 min at 425F. Saves about 5 minutes.
Cook 1 cup rice with 1 tbsp lemon juice and 2 tbsp olive oil and 1 cup chicken stock during the roast. Adds about 25 minutes.
Boil 8 oz orzo, toss with 2 tbsp olive oil and lemon zest. Adds about 15 minutes.
What keeps
Keeps 4 days fridge. Reheat in a 375F oven for 10 min to keep chicken skin from going limp (microwave works but you lose the crispy edges).
Vegetables soften on day 2 - still delicious, just softer.
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