Greek Chicken Sheet Pan – Quick, Easy, and Healthy Recipe
Quick and easy, this Greek Chicken Sheet Pan recipe is full of flavor and color. It is the ultimate all-in-one dinner, with juicy, golden chicken thighs nestled alongside vibrant Mediterranean vegetables seasoned in a garlicky, herby yogurt marinade.
When it comes to dinner, oven-baked chicken is always a winner. I can’t count how many times I’ve cooked this flavorful dish. Over the years, this one-sheet pan has become a family favorite (and a personal favorite, too).
Plus, this is one of my family’s favorites, along with oven-baked chicken rice (one pan) and roasted vegetables. It combines everything I love about Mediterranean cuisine in one simple dinner recipe, like Greek Chicken Souvlaki. Have I mentioned that this one-pan Greek chicken is naturally gluten-free; a real DeGlutenista classic!
If you love chicken dishes as much as I do, try chicken meatballs in tomato sauce. If you prefer vegetarian food, try this fantastic aubergine parmigiana recipe. It’s yummy, tasty, and nutritious.
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Hereโs Why Youโll Love the Greek Chicken Sheet Pan Dinner Recipe
I absolutely adore these things about the recipe:
Quick: Preparing the ingredients, placing the tray in the oven, and sitting back to relax takes only a short time. It couldnโt be any more low-maintenance! This recipe is perfect for beginners; it’s nearly impossible to mess up!
Flavourful: It is so flavourful! The mix of herbs, garlic, and oil seems simple, but it really gives the veggies and chicken a wonderful Mediterranean flavor.
Versatile: You can adjust the vegetables to your preference. For instance, this recipe is low-carb because I don’t use potatoes. I do this because this Mediterranean dish calls for bread.
Add any vegetables you have in your fridge. If you don’t have courgettes, for example, it’s not the end of the world; add whatever you wish. If you have chicken, lemons, garlic, olive oil, and olives, the vegetables are your choice – you can’t go wrong!
So, talking about nutrition, bread here will fill the portion of healthy carbohydrates and go great with the juices released from the ingredients during cooking. So, in case of using potatoes, I don’t recommend eating bread with them, or eating just a slice. It is sometimes impossible, when it is tasty, isn’t it?
Last but not least, itโs naturally gluten-free, so no substitutions are needed! This recipe is lactose-free, as I omitted typical add-ons like feta and halloumi. However, feel free to add some if lactose is not a concern for you.
Mediterranean Sheet Pan Dinner Ingredients
Chicken and Marinade:
For this recipe, I prefer chicken thighs. Bone-in, skin-on chicken thighs are ideal for producing super-juicy, tender meat. Whatever parts you choose, opt for a free-range chicken – the taste is very different.
Free-range chickens and broilers differ primarily in their living conditions and growth rates. Broilers, raised for meat, are typically confined to indoor spaces and grow very quickly to be slaughtered at a young age. Free-range chickens, while also raised for meat, have access to outdoor spaces and are raised at a slower pace. This leads to differences in welfare, meat quality, and flavours.
Chicken breasts also work, but I recommend adding them 15 minutes before taking it out of the oven; they cook faster and tend to dry out if overcooked.
One of the most important parts of this recipe is marinating the chicken. I use this vibrant chicken marinade to elevate the dish, infusing it with delightful flavors and transforming a simple sheet-pan dinner into an exciting culinary experience.
Vegetables and Spices:
I use a mix of mushrooms, zucchini, red bell peppers, red onions, Kalamata olives, tomatoes, and extra lemon slices for tang. However, as I mentioned earlier, this Greek sheet pan recipe is incredibly versatile; feel free to use whatever vegetables you prefer!
For added flavor, I use fresh thyme and parsley. Add thyme to the vegetables, then sprinkle the chopped parsley on top when the sheet pan is ready and out of the oven.
Step-by-Step Instructions
1. Marinate the chicken:
Firstly, prepare the marinade. Mix the ingredients well in a large bowl; you will need enough room for your chicken thighs. Refer to the list on the right, next to the image, or simply print the recipe card for later use; it includes all measurements and guidance.
- Yogurt
- Fresh lemon juice
- Olive oil
- Garlic
- Mustard
- Italian herbs mix
- Honey
- Sesame seeds
- Sweet red paprika
- Pink salt
- Black pepper
Massage the chicken well, cover it with cling film, and refrigerate for 30 minutes. The longer it rests, the more flavorful it will become.
2. Preheat the oven:
You have already marinated the chicken and set it to rest. Next, turn your oven to 200ยฐC (400ยฐF) and chop your vegetables.
3. Prepare the vegetables:
Wash and chop the vegetables into relatively equal pieces to ensure even cooking. Set them aside.
4. Roast the chicken and marinate the vegetables:
The following two steps are optional. You can either follow the recipe or simply toss all the ingredients in the tray and roast them together. I find that pre-roasting the chicken helps the vegetables avoid overcooking.
But anyway, I’ve made this Greek chicken sheet pan countless times at home, and I can assure you either way will yield a delicious result.
Take the chicken out of the fridge and place it on a parchment-lined baking tray. Place the tray on the middle rack and roast for 15-20 minutes.
Once you put the chicken in the pre-roasting bowl, toss in the vegetables. Use your fingers to mix and coat them with the marinade leftovers. Leave them until the oven signals.
5. Greek chicken sheet pan final roast:
You’re on your final step!
When the oven indicates, remove the baking tray and spread the vegetables evenly. Pour the remaining marinade over the dish, add the fresh thyme, and return it to the oven for an additional 30-35 minutes.
Watch your dish, as every oven is different. Poke your veggies with a fork to check the readiness. Bake for an extra 10 to 15 minutes, or until the chicken is golden and cooked through.
6. Enjoy!
Top with some freshly chopped parsley right before serving and enjoy!
FAQs
Can I use chicken breasts instead of thighs?
Yes, but add them during the last 15โ20 minutes of cooking to prevent them from drying out, as chicken breasts cook faster than thighs.
How long should I marinate the chicken?
At least 30 minutes in the fridge is good, but 2โ4 hours will infuse more flavor. You can also marinate overnight for the most tender and juicy chicken.
Can I prepare this recipe in advance?
Absolutely. Marinate the chicken and chop the vegetables a day ahead. Store them separately in airtight containers in the fridge, then bake when ready.
Is this recipe suitable for meal prep?
Yes, it reheats well and stays fresh for up to 3 days in the fridge. Store in airtight containers and reheat in the oven.
Can I make it low-carb?
It is already low-carb without potatoes. Instead of bread, serve with a salad, roasted cauliflower, or grilled vegetables.
Greek Sheet Pan Chicken Recipe
Equipment
Ingredients
- 800 g chicken thighs bone-in, skin-on (or preferred cuts)
- 150 g yogurt Greek or homemade
- 30 g Extra virgin olive oil
- 40 ml lemon juice approx. 40g
- 3 garlic cloves minced
- 20 g mustard
- 15 g honey
- 10 g sesame seeds
- 5 g Sweet red paprika
- 5 g pink salt or to taste
- 2 g black pepper
- 200 g mushrooms sliced
- 200 g zucchini sliced
- 150 g red pepper sliced
- 100 g red onion sliced
- 50 g kalamata olives
- 200 g tomatoes halved
- 5 g fresh thyme
- 5 g fresh parsley chopped
Instructions
- Prepare the marinade โ In a large bowl, combine yogurt, olive oil, lemon juice, garlic, mustard, honey, sesame seeds, paprika, salt, and pepper.
- Marinate the chicken โ Add chicken thighs to the bowl, massage the marinade into the meat, cover with cling film, and refrigerate for at least 30 minutes (or overnight for best flavor).
- Preheat the oven โ Set to 200ยฐC (400ยฐF).
- Prep the vegetables โ Wash and chop vegetables into similar-sized pieces for even cooking.
- Pre-roast the chicken (optional) โ Place the chicken on a parchment-lined baking tray and roast for 15โ20 minutes.
- Toss vegetables in leftover marinade โ Mix the vegetables in the same bowl used for the chicken, coating well.
- Final roast โ Add the vegetables to the tray with the chicken, sprinkle with thyme, and roast for another 30โ35 minutes until the chicken is cooked through and golden and the vegetables are tender.
- Serve โ Sprinkle with fresh parsley and enjoy with bread or a fresh salad.
Notes
YourDani x x
Nutrition
Mention @deglutenistanutrition and tag #deglutenistanutrition โ youโll make my day! ๐ฟโจ
