Easiest Sheet Pan Greek Style Chicken and Roasted Vegetables
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Total time
Easiest Sheet Pan Greek Style Chicken and Roasted Vegetables recipe is a great way to add color and flavor to your meals. This is an all-in-one meal that will leave you and your family feeling satisfied and satiated. An idea to save time during the week is to prep all of your veggies ahead and throw it all on a baking sheet when you are ready to eat. Sheet pan meals are similar to one-bowl recipes with simple preparation and easy clean-up. These meals are placed onto a baking sheet lined with parchment paper so everything cooks at the same temperature for the same amount of time. These are great for those times you want to feed a larger amount of people without the hassle of being in the kitchen for hours. *Spray the parchment paper using a Misto spray bottle filled with your oil of choice.
½ large red onion, peeled and thinly sliced into wedges
1 pint cherry or grape tomatoes
¼ cup feta cheese, crumbled
2 Tbsp fresh parsley, finely chopped (garnish)
Instructions
Preheat the oven to 425°F. Line a baking sheet with parchment paper for easy clean-up and coat with cooking spray. In a small bowl, whisk together the olive oil, lemon juice, garlic, oregano, thyme, Dijon mustard, salt, and pepper.
Place the chicken thighs in a bowl and pour ⅔ of the marinade on top, then use your hands to toss the chicken in the marinade and make sure it's well coated. Marinate the chicken for 10-15 minutes.
While the chicken is marinating, spread the zucchini, bell pepper, red onion, and tomatoes onto the baking sheet and drizzle the remaining marinade on top. Toss together to coat the vegetables.
Add the chicken thighs to the baking sheet and bake for 30 minutes or until chicken reaches an internal temperature of 165°F.
Remove the baking sheet from the oven, add the feta.