Greek Sheet Pan Chicken Recipe

greek sheet pan chicken in a black baking tray

Dani

Juicy, golden chicken thighs roasted alongside vibrant Mediterranean vegetables, marinated in garlicky yogurt and herbs. This one-pan dinner is naturally gluten-free, lactose-free, and packed with flavor.

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Prep Time 30

Cook Time 45

Total Time 1 15

Course Dinner, Lunch, Main Course

Cuisine Greek, Mediterranean

Servings

Calories 633 kcal

Equipment

1 Large baking tray

1 Mixing bowl

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 courgettes 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 – In a large bowl, combine yogurt, olive oil, lemon juice, garlic, mustard, honey, sesame seeds, paprika, salt, and pepper.
Marinate the chicken – 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 – Set to 200°C (400°F).
Prep the vegetables – Wash and chop vegetables into similar-sized pieces for even cooking.
Pre-roast the chicken (optional) – Place chicken on a parchment-lined baking tray and roast for 15–20 minutes.
Toss vegetables in leftover marinade – Mix the vegetables in the same bowl used for the chicken, coating well.
Final roast – Add the vegetables to the tray with the chicken, sprinkle with thyme, and roast for another 30–35 minutes until the chicken is cooked through and golden, and the vegetables are tender.
Serve – Sprinkle with fresh parsley and enjoy with bread or a fresh salad.

Notes

For chicken breasts, reduce cooking time and add them later in the baking process.

Swap in seasonal vegetables as available.

Serve with wholegrain gluten-free bread to soak up the juices, or with a fresh Greek salad.

Store leftovers in an airtight container in the fridge for up to 3 days.

YourDani x x

Nutrition

Calories: 633kcalCarbohydrates: 19gProtein: 39gFat: 46gSaturated Fat: 11gPolyunsaturated Fat: 9gMonounsaturated Fat: 22gTrans Fat: 0.2gCholesterol: 201mgSodium: 917mgPotassium: 1158mgFiber: 4gSugar: 10gVitamin A: 2252IUVitamin C: 83mgCalcium: 114mgIron: 3mg

Keyword chicken with vegetables, greek chicken recipe, one pan chicken recipe

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