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greek sheet pan chicken
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Healthy Greek Sheet Pan Chicken and Vegetables

This Greek sheet pan chicken roasts lemon, garlic, and oregano chicken thighs with bell peppers, red onion, and zucchini on one pan. A high-protein dinner ready in 40 minutes.
Prep Time15 minutes
Cook Time25 minutes
Marinate Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Mediterranean
Keyword: greek chicken and vegetables, greek sheet pan chicken, healthy greek chicken, one pan greek chicken, sheet pan greek chicken
Servings: 4 servings
Calories: 410kcal

Equipment

  • Large rimmed baking sheet
  • Mixing bowl
  • Cutting board
  • Knife
  • Instant-read thermometer

Ingredients

Chicken

  • 2 pounds boneless skinless chicken thighs about 8
  • 2 tablespoons olive oil
  • 1 lemon zested, plus 3 tablespoons juice
  • 4 cloves garlic minced
  • 2 teaspoons dried oregano
  • ½ teaspoon dried thyme
  • ¾ teaspoon salt
  • ½ teaspoon black pepper

Vegetables

  • 1 red bell pepper cut into 1-inch pieces
  • 1 yellow bell pepper cut into 1-inch pieces
  • 1 medium red onion cut into wedges
  • 1 medium zucchini halved lengthwise and sliced 1/2 inch thick
  • 1 tablespoon olive oil
  • ¼ teaspoon salt

To finish

  • 2 tablespoons chopped fresh parsley
  • Lemon wedges for serving

Instructions

  • Preheat the oven to 425°F (220°C).
  • In a large bowl, whisk the 2 tablespoons olive oil with the lemon zest, lemon juice, garlic, oregano, thyme, 3/4 teaspoon salt, and the pepper. Add the chicken and toss to coat. Let it sit while you cut the vegetables, or cover and refrigerate for up to 8 hours.
  • On a large rimmed baking sheet, toss the peppers, onion, and zucchini with the 1 tablespoon olive oil and 1/4 teaspoon salt. Spread them in a single layer.
  • Nestle the chicken thighs among the vegetables, spaced apart. Pour any marinade left in the bowl over the chicken.
  • Roast for 20–25 minutes, until the chicken is browned at the edges and reaches 165°F (74°C) in the thickest part and the vegetables are tender. For more color, broil for the last 2 minutes, watching closely.
  • Sprinkle with parsley and serve with lemon wedges.

Notes

Use two baking sheets if one is crowded, so the vegetables roast instead of steaming.
Marinating longer than 8 hours lets the lemon juice soften the chicken's texture.
Nutrition is an estimate per serving from USDA values for boneless skinless thighs, without sides.